Ingredients: 400g corn kernels, peeled pine nuts 100g, red peppers 1, green peppers 1, and 2 shallots.

Seasoning: edible oil 15g, refined salt 1 tsp, sugar 3 tsp, monosodium glutamate 1 tsp.

Exercise:

1, diced pepper and minced onion; Boil corn kernels in boiling water for 4 minutes until cooked, remove and drain;

2. Heat the wok to warm with medium heat, add pine nuts and stir-fry until it is slightly golden yellow. Shake the pan often or stir fry with a spatula to avoid uneven color;

3. Take out the fried pine nuts and spread them on a big plate to cool;

4. Pour the oil into the wok and heat it over medium heat. Stir-fry shallots first, then stir-fry corn kernels, diced peppers and pine nuts in turn for 2 minutes, and add refined salt and sugar;

5. Cover the pot and cook it a little. If the dish is too dry, you can add a small amount of water along the pot, and finally sprinkle with monosodium glutamate and mix well.

This dish is characterized by freshness, crispness and sweetness.

I have to be careful: it is best to use bagged tender sweet corn for this dish, and the green pepper must not be spicy, otherwise it will spoil the taste of the dish.

References:

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