1. Pine kernel corn
Frozen corn kernels 3g pine kernels 1g shallots, 1 green pepper or 1 red pepper with 1/2 teaspoon (3g) of salt, 1/2 teaspoon of sugar (3g) and 3 tablespoons of milk (45ml)
2. Don't pour oil into the pot, put the pine nuts into the pot, and slowly bake the pine nuts with low fire. When the pine nuts turn yellowish and the surface is shiny, they are naturally cooled.
3. When oil is poured into the pot and heated to 7% heat, add shallots and stir-fry, then add corn kernels, green and red pepper slices, add salt and sugar, stir-fry for about half a minute, add milk and stir well, and add pine nuts when the milk is almost dry.
Second, Jinsha corn
Materials
15g of corn kernels, 6g of carrots, 2 salted egg yolks, 1 onion, a little oil and salt, and a little cooking wine
1. Steam and mash the salted egg yolks, and add chopped scallion for later use;
2. Dice carrots and add a little salt for later use;
3. put the oil in the pan, heat it, pour in the salted egg yolk mud, saute until fragrant, then add the cooking wine and mix well
4. pour in the corn kernels and diced carrots, stir-fry for 1 minute, and sprinkle with chopped green onion. 3. Mushroom corn porridge
Materials
Rice, corn kernels, carrots, mushrooms and ham
Practice. I use canned mushrooms and ham, and cut them into small pieces.
2. Put some salad oil in the rice, add mushrooms at the same time, and then start to cook. After boiling, add carrots and corn, and stir while cooking. 3. When it feels almost cooked (about 2 minutes), add diced ham, and after boiling again.