The practice of pine kernel corn

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.

Practice: 1. Dice pepper and chop chives. 2. Cook the corn kernels in boiling water for 4 minutes until they are 80% ripe, take them out and drain them. 3. Heat the wok to warm with medium heat, add pine nuts and stir-fry until it is slightly golden and fragrant. Shake the pan often or stir fry with a spatula to avoid uneven color. 4. Take out the fried pine nuts and lay them flat on a big plate to cool. 5. Pour oil into a wok and heat it on medium heat. First, stir-fry shallots, then stir-fry corn kernels, diced peppers and pine nuts for 2 minutes, and add refined salt and sugar. Cover the pot and cook it a little.

Features: fresh, crisp and sweet.

The chef knows everything: it is best to use sweet corn kernels in tender bags for this dish, and green peppers must not be spicy, otherwise it will spoil the taste of the dish.