Pine kernel corn. Ingredients: corn kernels, pine nuts, carrots, shallots, vegetable oil, salt, sugar, mushroom essence and water. When cooking, carrots are washed and cut into the same size as corn kernels, shallots are cut into chopped green onions, and chopped green onions are set aside separately. Heat the wok with big fire, sprinkle pine nuts, dry-bake with small fire, and stir-fry constantly to make the pine nuts evenly heated; When the pine nuts are roasted to golden brown, take them out and spread them on a big plate to cool. Heat a wok with high fire, add a proper amount of vegetable oil, add scallion and stir-fry for a while when the oil is 60% hot, and then stir-fry carrots and corn together. Turn to medium heat, add a little water along the side of the pot to avoid being too dry, add appropriate amount of salt and sugar, stir fry evenly and cover the pot 1-2 minutes. Open the lid, add chopped green onion and appropriate amount of mushroom essence, stir fry, then add roasted and cooled pine nuts, stir fry quickly and evenly over high fire, and serve.
This dish is rich in nutrients needed during pregnancy, and the cellulose content in corn is high, which can stimulate gastrointestinal peristalsis, accelerate fecal excretion and prevent constipation. Pine nuts contain a lot of minerals such as calcium, iron and potassium, which can provide rich nutrition for body tissues, strengthen bones and muscles and eliminate fatigue.