Super classic corn home cooking, delicious, refreshing and never out of date.

-Materials-

Frozen sweet corn 1 packaging

Moderate quick-frozen green beans

Carrot half root

2 tablespoons pine nuts

Salt 1/2 teaspoons

-Practice-

Take out a packet of quick-frozen sweet corn kernels and thaw the quick-frozen green beans. If you use fresh sweet corn and fresh green beans, you need to cut off the corn kernels with a knife, then take them out in a boiling pot for two or three minutes, and then let them pass through cold water. So is green beans. Peel carrots and cut them into cubes the size of corn kernels.

Heat the pan with a little oil. If you use raw pine nuts, first stir-fry the pine nuts with low fire, then stir-fry the carrots until they are broken, then stir-fry the green beans and corn kernels a few times quickly, and add salt to stir well. If you use ripe pine nuts, put them last.

-Hint-

Some dishes are heavily seasoned, while others are poorly seasoned. If you add soy sauce and sugar to this dish, it will spoil the delicacy and freshness of this dish.

-Milk-flavored boiled corn-

Delicious corn cooking method! Just like taking a milk bath for corn, the taste of condensed milk is memorable.

-Materials-

Sweet corn branch

Butter block

A box of pure milk

Milk can

-Practice-

Cut the corn into small pieces of your own size, as long as the pot is big enough to hold the whole root.

Pour the milk into the milk pot and cut the butter into small corners. The size of butter is also determined by yourself, and the final aroma is directly proportional to the amount of butter. I use salted butter here, which is also very special!

Cook the corn and add some sugar if you want it to be sweet.

It's almost ripe, you can collect the milk on the fire, don't paste it!

Put the chopsticks on the plate! Pour the milk evenly on the corn and you can eat it! It tastes good when it's cold!