American corn dog

1

Prepare fresh breakfast sausages, which are sold in supermarkets, or you can learn from the Taiwanese breakfast sausages I made before, instead of Cantonese sausages. E Cooking's corn dog fried flour and 240g of water

2

Pour water into a cup in proportion and stir to form a slurry

3

Break the powder in the slurry. It is best not to use an egg beater, because it will leak out the slurry, affecting the effect and taste. It is advisable to stir until there are no powder pieces

4

Sprinkle the breakfast sausage we prepared with e Cooking's corn dog jelly powder (dry), and sprinkle it evenly on the sausage to hang the jelly

5

Put the prepared intestine into the stirred slurry, apply it evenly, and no strands of slurry flow down.

6

After that, the registered breakfast sausage is sprinkled with a layer of corn dog jelly powder

7

fried

8

一道可以作为早餐的美式玉米狗完成了，虽然是fried但是不油腻，脂肪含量很少，香甜酥脆，外焦里嫩，自己动手我们做的很多~！

Mixing ratio:
Powder: water: hot dog sausage =3: 2.1~2.4: 10
Other ingredients:
Water (ice water or cold water) 210 - 240 grams
Recommended baking time:
Hot dog sausage dipped in paste: 4) Deep-fry at 170~180℃ for 1.5~2 minutes until the surface is golden brown.
Note: Just mix the slurry evenly. Do not over-adjust it to avoid leaking the slurry and affecting the quality of the slurry. It is best to use up the adjusted slurry within 3 hours to avoid changes in the strength of the slurry and affect the effect.
To this fashionable snack order, you can add some auxiliary seasonings according to your taste, such as chili powder, cumin or curry. Let's DIY our own delicious food ~!