Popcorn
By VicentaLakin
The most economically comfortable way to spend weekends in a season like this is to stay home and watch movies. Opens the TV, pulls the curtains, creates an atmosphere like a cinema, there's no noise in the ears, there's no freckles in the eyes of a lover, and in such a private, custom-made cinema, picks a favorite movie, brings a glass of homemade drinks, and all but a bucket of fragranced popcorn. Popcorn is a strange food, and it suddenly becomes a brand of film, a part of film culture, and it's so sweet, and it's so hard to stop. When you are stuck in dramas, it's a tool for comforting children, a taste for laughs, a way to ease stress... with us crying and yelling, spending time in movies that are sweet or lonely. In order to compensate for the regret that popcorn is not available for viewing at home, we have taught you how to blow out caramel popcorn from a cast iron pot like a cinema。
Recipe Recommendations
- Dry corn kernels 30 grams
- butter 15 grams
- white sugar 10 grams
- milk fragrance
- explosion
- ten minutes
- simple
Steps for Popcorn

1
Put a spoonful of salad on the bottom。
2
Pumping corn beans to the bottom of the pan。
3
When one or two cornflakes explode in the middle of the fire, you can hear the sound of cracking in the pot。
4
After 3 to 4 minutes, the sound is reduced and the fire is shut down for 3 minutes at longer intervals. Open the covers and pour out the blasted rice。
5
Clean up the casserole and dry it up。
6
It's pouring in white sugar and mixing until the sugar melts into caramel, and it's off fire。
7
The fast-flowing well-breathed rice blossoms are constantly mixed until the caramel and the rice blossoms are fully integrated and the plate is cold。Popcorn Make Tips
Yi Chu Zuo Helpful Tips: 1. Only put enough corn kernels to cover the bottom of the pot in a single layer each time, otherwise the heating will be uneven. 2. Popcorn absorbs moisture easily. If not finished at once, be sure to seal and store it after it has completely cooled. 3. Use low heat when making the caramel, otherwise the taste will become bitter. During the process, there is no need to stir initially; once the syrup starts to change color, gently stir evenly with a wooden spatula, but do not stir too much to prevent the sugar from crystallizing.