1. Material: 22 cashews, 1 carrot, half cucumber, 1 corn, 2 tablespoons starch, 3 tablespoons monosodium glutamate, 1 scoop chicken essence, 1 tablespoon sugar, a little onion and a little garlic.

2. Dice carrots and cucumbers, and break off the corn kernels in the corncob for later use.

3. Dice onion and garlic for later use. Add two spoonfuls of starch to the water.

4. Pour the oil into the pot. When the oil temperature rises, add cashews, and when the cashews turn golden, take out and drain the oil.

5. Re-ignite, put ginger and garlic into the remaining oil and stir fry.

6. Add carrots and cucumbers and then corn kernels, then add carrots and cucumbers and then corn kernels to make them fully mixed, and then stir fry. Stir-fry for a while, then add starch, monosodium glutamate, chicken essence and a little sugar.

7. Finally, stir-fry until the starch water and cashews are fully mixed.