Popcorn

1

Heated oil to melt butter, shut the fire

2

Add a grain of corn

3

Put on the lid

4

Get the sugar powder ready

5

As soon as the sound of the popcorn in the pot stops, the top of the pot is opened (with half to prevent unexploded popcorn) and sugar powder is distributed quickly. In a few seconds, open the lids and turn it evenly. It's not too tight. When it's completely cool, it's gonna be so sweet

6

You like chocolate, you can add cocoa powder to the sugar powder

1. Popcorn, use medium to medium heat
2. The sugar must be behind, otherwise it will burn
3. Don't put too many corn kernels at a time, make sure they are in the oil.
4. The whole process is fast, so guard the pot!
5. If you pause for 1 to 2 seconds and there is no sound of popping corn, turn off the fire. Remove the lid a little, sprinkle with powdered sugar, pause for a few seconds, and remove the lid (there is a lot of water on the lid)
6. If you want to pop popcorn multiple times, rinse the pan, dry it, and dry the lid every time. (Residual powdered sugar will burn the pan)
7. Allow it to cool completely before putting it into a sealed box, otherwise it will become soft