Ingredients and seasonings: corn shoots, onions, garlic, garlic, soy sauce, salt, chicken essence, etc.
Practice steps:
Step 1: Peel off the shell of the corn shoot and cut it into sections obliquely.
Step 2: Take the oil pan, saute the shallots and garlic, add the corn shoots and stir fry.
Step 3: Add soy sauce and stir well.
Step 4: Add salt and chicken essence, stir well and serve.
Second, fresh shellfish and corn sprouts.
Ingredients and seasonings: fresh shellfish, corn shoots, cucumbers, carrots, salt, etc.
Steps: cut the corn shoots into small pieces, wash the fresh shellfish and take the shellfish meat.
Step 1: Remove the oil pan and put the cleaned cucumbers and carrots into the pan and stir fry.
Step 2: Pour in the chopped corn shoots and stir fry until cooked.
Step 3: Pour in fresh shellfish and cucumber, season with salt, and take out.
Third, mushrooms and corn shoots.
Ingredients and seasonings: corn shoots, mushrooms, garlic, salt, chicken essence, chopped green onion, etc.
Practice steps:
Step 1: Wash the corn shoots and cut them into pieces, and slice the mushrooms.
Step 2: Take the oil pan, saute the garlic, pour in the corn shoots and mushrooms, and stir-fry until cooked.
Step 3: Add salt, chicken essence and chopped green onion, season and take out.
Fourthly, meatball soup with carrots, corn and bamboo shoots.
Ingredients and seasonings: carrots, corn shoots, meatballs, broth, salt, celery, etc.
Practice steps:
Step 1: Wash the corn shoots and carrots, cut the corn shoots for the elderly, and cut the carrots in half before slicing. Cut celery into fine powder for later use.
Step 2: After the soup is boiled, add carrots and cook on medium heat for 5 minutes, add corn shoots and continue to cook on medium heat for 3 minutes, then add meatballs into the soup and cook on low heat for 5 minutes.
Step 3: add a little salt to taste, turn off the fire and sprinkle with celery powder.
Five, corn shoot thick soup
Ingredients and seasonings: corn shoots, carrots, pumpkins, butter, etc.
Practice steps:
Step 1: Wash and dice the corn, and dice the carrots and pumpkins for later use.
Step 2: Pour butter into the pot, stir-fry until it melts, add low flour, stir-fry until golden brown, and set aside.
Step 3: Add butter to another pot, stir-fry until it melts, then add corn shoots, diced carrots and diced pumpkins, stir-fry evenly, then add water and cook for three to five minutes.
Step 4: Add whipped cream after cooking, stir well, then slowly pour in the prepared butter cake, and then add salt and sugar to taste.