Pour oil into a wok and heat it on medium heat. First, stir-fry shallots for fragrance, then stir-fry corn kernels and diced peppers for 2 minutes, add refined salt and sugar, stir-fry evenly, add monosodium glutamate and pine nuts, and stir-fry evenly before serving.
2. Practice 2: Wash pine nuts with clear water and fry them in oil pan until the color is slightly darker. Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make sauce; Guangdong sausage is cut into large pieces. When the oil is heated to 60%, put the corn kernels into the pot, stir fry and add pine nuts and Cantonese sausage. Stir-fry the corn kernels until they are soft, add the sauce and stir-fry until the sauce is solidified.
You can also use quick-frozen sweet corn kernels instead of corncobs, but you need to thaw them naturally at room temperature and cook them in boiling water for 8 minutes until they are 80% ripe. Other steps remain the same. The flavor is slightly affected, but it will be faster. Just stir-fry the pine nuts with a small fire to change color, otherwise they will be easily burned.
3. Practice 3: Wash carrots, cut into corn kernels, cut shallots into chopped green onions, and divide them into onion segments for later use. 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.