Materials for stir-frying lily with corn:
Ingredients: a tender corn, seven lilies and a sweet pepper.
Accessories: onion ginger salt.
Exercise:
1, peel the corn first, and stick a knife on the seam between two rows of corn with a fruit knife to facilitate peeling!
Push the knife aside, and then you can pull out the corn by hand. Don't drop a row of corn kernels like this.
3. As long as you use your thumb to break off the corn kernels on both sides of the line where the corn kernels have been nailed (it is really awkward to say, and it will be even more awkward when you look at it yourself in the future), you will soon peel off a corn.
4. After the corn is peeled, the corn kernels are washed, the green peppers are washed and cut into cubes, and the lilies are washed. Chop onion and ginger.
5. Boil the water in the pot and put the lily in. Pick up and drain the water.
6. Then pour the water out of the pot, boil it dry and heat it, and pour in the oil. Add chopped green onion and ginger, stir-fry until fragrant.
7. Stir-fry the diced green peppers and corn kernels in a pot.
8. Stir fry for half a minute, then add lily and stir fry evenly.
9. Add salt at last. You can add some broth or chicken essence if you like. Stir well and serve.