Brown sugar popcorn(hong tang bao mi hua )

Brown sugar popcorn

Introduction:

"The popcorn I remember was made in that black stove. As a child, my brother and I were sent to grandma's home in the winter and summer vacation. The first time we ate popcorn was at Grandma's home. At that time, we didn't have popcorn there. So every time I go, I look forward to the popcorn grandfather

Production steps:

Step 1: wash the corn kernels and control the moisture.

Step 2: after the non stick pot is heated, add proper amount of cooking oil, not too much, let each corn grain stick to it evenly. Add corn kernels and heat over medium heat.

Step 3: stir the corn kernels to heat them evenly.

Step 4: see a corn kernel blooming~

Step 5: cover the pot and reduce the heat. Don't leave, and keep turning the nonstick pan to heat it evenly. It's best to press the lid with your right hand and keep shaking the non stick pot with your left hand. After a while, you'll hear a "crackle" sound.

Step 6: when you can't hear the sound of explosion, it means that it has already exploded. Open the lid and add brown sugar.

Step 7: stir for a while, then cover the pan. When the brown sugar melts, you can eat it.

Materials required:

Small corn kernels: right amount

Brown sugar: right amount

Corn oil: right amount

Note: 1, corn with the kind of small corn, general supermarkets or farmers markets have to sell. 2. Don't open the lid on the way. 3. Sugar should be added last. 4. I use corn oil, you can also use olive oil or butter, etc. 5. Don't put too much corn kernels. It's OK to use more than I do.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hong Tang Bao Mi Hua