Ingredients: 200 grams of corn kernels, 30 grams of mung beans, 40 grams of carrots, 3 soaked mushrooms, 2 tablespoons of vegetarian shrimp salt 1/,3 tablespoons of monosodium glutamate1/,and sesame oil1/.
Practice: 1. Blanch the main ingredients with boiling water, remove and drain.
2. Add 500g peanut oil (salad oil) to the wok. When the oil temperature rises to warm, put it into the main material, take it out of the oil and drain it.
3. Heat the wok to a warm temperature, add a proper amount of base oil, add the main ingredients and seasonings, stir well, add water starch to thicken, pour sesame oil out of the spoon, and plate.
Materials:
A bowl of sweet corn, a small bowl of pine nuts, a pepper (small), a carrot (small) and a shallot.
Seasoning: half a teaspoon of salt.
Practice: practice:
1. Cut all peppers, carrots and shallots into corn kernels.
2. First, oil the pine nuts. Be extra careful in this step! ! Because pine nuts are very easy to paste! ! ! !
Add oil to the pot. When the oil temperature is 30% hot, put the pine nuts in the pot, simmer, keep your eyes open and observe while stirring. As long as you see a slight discoloration of white pine nuts, you should take them out and drain them quickly. In this way, the pine nuts can be fried crispy and fragrant by using the residual temperature.
I used previously fried pine nuts, so there was no flow chart, and I was too nervous to take pictures at all.
3. Take another pan, add base oil, stir-fry chopped green onion and diced carrot, stir-fry diced pepper for a few times, then add sweet corn kernels and stir-fry until cooked, add half a teaspoon of salt to taste, and take out the pan.
Materials:
1 corn, 50g pine nuts, and appropriate amount of salt.
Practice: 1. After washing the corn, cut the corn kernels along the cob. Wash pine nuts for later use.
2. Put a little oil in the pot, heat it, add pine nuts and stir-fry until golden brown, and take it out for later use.
3. Stir-fry the corn in the pot, add the right amount of water to boil, then add the pine nuts and stir well, and add the right amount of salt to taste.
Materials:
Corn, carrots, green beans, pine nuts, sugar, salt and oil.
Practice: 1. After washing the corn, break the corn kernels into rows or buy ready-made corn kernels.
2. Cut the carrots and blanch the green beans. Pour the right amount of oil into the pot, heat it to 70% heat, then add the diced carrots and stir fry for one minute.
3. Immediately pour in the corn kernels and stir fry for two minutes. Stir the fried pine nuts together, add sugar and salt, and stir well.
Materials:
Corn kernels, pine nuts, yam, green pepper.
Practice: 1. Put oil in the pot, add pine nuts and stir fry a few times after the oil temperature is high; The pine nuts are ripe, so don't fry them for too long.
2. Add corn kernels and stir fry together.
3. Add yam granules and stir fry.
4. Add green pepper granules and stir-fry a few times, then add salt, chicken essence and appropriate amount of sugar, and then serve out of the pot.
Materials:
Corn kernels 1 can, half a carrot, onion 1/4 heads, peas 1 small bowl, 2g salt, pine nuts 10g, edible oil 10g, and water starch 1 spoon.
Exercise:
1. Wash carrots and onions and dice them.
2. Wash peas.
3. Stir-fry carrots in a hot pot with cold oil, then add onions and other materials until cooked, add salt to taste, add pine nuts, thicken them with water starch and take them out.
Materials:
Corn kernels 400g peeled pine nuts 100g red pepper 1 green pepper 1 shallot 2 edible oils 15g refined salt 0.5 teaspoon sugar 3 teaspoons monosodium glutamate 1 teaspoon.
Practice: 1. Dice peppers and chop shallots; Boil corn kernels in boiling water for 4 minutes until they are 80% ripe, take them out and drain;
2. Heat the wok to warm with medium heat, add pine nuts and stir-fry until it is slightly golden yellow. Shake the pan often or stir fry with a spatula to avoid uneven color;
3. Take out the fried pine nuts and lay them flat on a big plate to cool;
4. Pour the oil into the wok and heat it over medium heat. Stir-fry shallots first, then stir-fry corn kernels, diced peppers and pine nuts in turn for 2 minutes, and add refined salt and sugar;
5. Cover the pot and cook it a little. If the dish is too dry, you can add a small amount of water along the side of the pot, and finally sprinkle with monosodium glutamate and mix well. & lt
Materials:
1 bag (400g) of frozen corn kernels, 100g of peeled pine nuts, 1/2 thick-walled green peppers, 20g of shallots, 1/2 teaspoons of salt (3g), 2 teaspoons of white sugar (10g) and 65438.
Exercise:
Frozen corn kernels are naturally thawed at room temperature. Dice thick-walled vegetables and peppers. Cut the onion into small pieces.
Cook corn kernels for 4 minutes until they are 80% ripe, take them out and drain. At the same time, turn on medium heat, stir-fry pine nuts in a wok until they are slightly golden and fragrant, and take them out to dry.
Heat the oil in the wok over medium heat. First, stir-fry the shallots for fragrance, then stir-fry the corn kernels, diced green peppers and pine nuts for 2 minutes, and add salt and sugar.
Cook it a little. If the food is too dry in the process, you can add a small amount of water along the side of the pot. Finally, sprinkle with chicken essence and stir well.
Practice: 1, fresh corn is cut into sections with a knife, carrots are diced, peas and pine nuts are reserved for use;
2. After the water in the pot is boiled, add a little oil and salt, add peas and cook for seven or eight minutes, take out and cook for two or three minutes, and take out and cut onions.
3. After the oil in the pot is hot, add chopped green onion and stir-fry until fragrant, stir-fry diced carrots evenly, and add peas and corn kernels and stir-fry for two minutes;
4, add salt and chicken essence to taste, add pine nuts and stir well.
Production skills:
1. It is best to use fresh corn for pine nut corn, which is sweet and delicious and can be replaced by canned corn. Never use dried corn. I was completely shocked to see someone cooking this dish with dried corn on the Internet and it turned into popcorn. It seems that this question still needs to be mentioned;
2. The pine nuts I use are fried pine nuts. If you buy raw pine nuts, you need to bake them with low fire and then fry them.
I added peas and carrots to match the color, but I don't have to add them. Seeing someone adding diced ham and green pepper, I personally think it affects the sweetness of corn.
Materials:
300g of frozen corn kernels 100g of shallots 1 green peppers or 1 red peppers, 2 salts 1/2 teaspoons (3g) of sugar 1/2 teaspoons (3g) of milk and 3 tablespoons (45ml).
Practice: Practice: 1) Take the frozen corn kernels out of the refrigerator and thaw them at room temperature (if it is particularly urgent, it can be thawed with cold water, but the taste is slightly worse). Rinse with clear water and drain for later use. Wash the green and red peppers, slice them obliquely, and do not remove seeds. Cut the shallots. 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 yellow and the surface is shiny, they naturally cool. 3) When oil is poured into the pot and heated to 70% heat, add shallots and stir fry, then add corn kernels and green pepper slices, add salt and sugar and stir fry for about half a minute, add milk and stir fry evenly, and add pine nuts when the milk is almost dry.