Editor's note: As interest in Yunnan cuisine increases around China and the rest of the world, GoKunming contributor Guo Duomi will occasionally offer recipes for traditional Yunnan dishes. If there is a certain dish you would like to see a recipe for, please send us your ideas via our contact form.
Golden sands corn – jinsha yumi (金沙玉米)
Corn is widely grown throughout Yunnan, so much so that it's almost impossible to make a trip to the province without coming across a house festooned with drying ears. Golden sands corn is a specialty dish found in Yunnan which sees the corn prepared in a most unorthodox and tasty way.
300g of corn kernels
2 sprigs of spring onion
3 salted egg yolks*
2 tbsp of Chinese yellow wine**
100g corn starch
Oil for frying
* Salted eggs are ordinarily duck eggs which have been preserved by soaking in brine. They are readily available in markets and supermarkets throughout China and from Chinese grocers in the West.
** There are numerous types of Chinese yellow wine (huangjiu, 黄酒) which can be used in cooking. You should use a dry wine without further additives such as Shaoxing wine (绍兴黄酒).
Put the salted egg yolks in a bowl, place them in a steamer and steam for 10 minutes. When the yolks are cooked add in the rice wine and mix with a spoon to form a paste.
In the meantime chop the spring onion into 1cm lengths, discarding the white bulb (Guo's tip – if you place the spring onion bulbs in a glass of water or replant them in soil they will produce a never ending supply of green stalk which can be harvested fresh whenever you need it). Wash the corn and drain (if you are using canned corn simply drain the can) then mix the still-wet corn with the cornflour until well coated. Discard any remaining cornflour.
Heat 4-5 tablespoons of oil in a wok on high heat and add the corn, fry for about 4 minutes until golden brown. Remove the corn from the wok, leaving behind a tablespoon or so of oil (if there is no oil left you will need to add more). Add the spring onions to the wok and fry for about 30 seconds, add the salted egg yolk paste and fry for a further 30 seconds. Return the corn to the wok and mix all ingredients thoroughly. Remove from heat and transfer to a plate to serve.
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