Materials:
300g frozen corn kernels 100g shallots 1 green peppers or 1 red peppers, 2 salts 1/2 teaspoons (3g) sugar 1/2 teaspoons (3g) milk, 3 tablespoons (45ml).
Exercise:
Practice: 1) Take the frozen corn kernels out of the refrigerator and thaw them at room temperature (if it is particularly urgent, you can thaw them in 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.
Tips:
* * Many people are willing to cook this dish with fresh corn. Cut corn kernels with a knife, blanch, drain and fry. But not all corn is delicious. There are many varieties of corn, and fruit corn tastes good.
* * In that case, I suggest you buy frozen corn kernels directly in the supermarket, which is very convenient for storage and use, and can also ensure the taste of this dish. You don't need to blanch, just fry it directly, from preparation to completion, but it only takes 5 minutes.
* * When roasting pine nuts, people should try not to leave, and constantly shake the pot to make the pine nuts evenly heated to avoid paste.
* * If there are children at home who can't eat spicy food, you can omit the green pepper.
* * Pine nuts are very oily, so don't eat too much. Personally, I think the best ratio of corn kernels and pine nuts is 3: 1, and the taste and taste are just right.
corn and spareribs soup
Is suitable for patients with deficiency of both qi and blood and yin deficiency, and is rich in protein and calcium.
Materials:
Ingredients: ribs 300g, corn, carrots.
Seasoning: onion ginger cooking wine salt
Exercise:
1) Add the cooking wine and blanch, change the knives of corn and carrot, and slice the onion and ginger for later use.
2) Boil all the raw materials, skim off the foam after boiling, and stew for another 60 minutes.
3) Finally, seasoning the pot and adding a little vinegar can better help the absorption of calcium. Take it out of the pot.
Tips:
Boil the noodle soup before skimming, and finally add the carrots.
Cream corn chowder
A little butter and whipped cream will give you the right taste of milk. A moderate amount of ham will not only cover up the fishy smell of corn, but also make its sweetness stand out from the milk flavor. Mix it with chicken soup to make it blend with milk, which is thick but not greasy, nutritious and healthy, fragrant and delicious, and makes you memorable.
Materials:
30g of unsalted butter, 50g of white onion, 4 tablespoons of flour, a fresh potato, about 200g, 25g of Jinhua ham, 50g of fresh corn kernels100g, 50g of fresh shrimp, 300ml of clear soup and chicken soup, 900ml of purified water, 60ml of whipped cream, 8 teaspoons of salt1/and a little of white pepper.
Exercise:
1. Cut onion into Ding Cheng 1 cm. Peel the potatoes and cut them into cubes 1 cm square. Wash the ham with clear water and cut it into 0.5 cm square dices. Wash the fresh shrimp and cut into pieces.
2. Put the soup pot on medium fire and melt the butter in the pot; Add onion and stir-fry until soft, about 2 minutes; Add flour and stir-fry together, stir-fry until paste, about 2 minutes. Then add ham and potatoes and fry for 2 minutes; Add chicken soup, water and whipped cream and stir well. Season with salt and pepper. Cover the pot and cook for 20 minutes on medium heat, stirring several times to avoid sticking to the pot. After the potatoes are soft and rotten, add corn and cook for 10 minutes. Add shrimps and cook for 10 minutes.
Sands corn
Materials:
Corn kernels 150g, carrots 60g, 2 salted egg yolks, onions 1, proper amount of oil and salt, and a little cooking wine.
Exercise:
1. Steamed salted egg yolk, mashed, and chopped green onion for later use;
2. Dice carrots and add a little salt for later use;
3. Put the oil in the pot, heat it, pour in the salted egg yolk paste, stir fry until fragrant, then add the cooking wine and mix well.
4. Add corn kernels and diced carrots, stir-fry for 1 min, and sprinkle with chopped green onion.
Tips:
1, salted egg yolk needs to be steamed in advance, and it is best not to heat it in a microwave oven, which is easy to break the egg yolk;
2, this dish should add a small amount of salt, salted egg yolk has salt;
3. Green beans such as peas or green beans can be added to make the nutrition more balanced and colorful.
Salt and pepper corn
Materials:
Ingredients: two sweet corn of general size (the bigger the grain, the better. In view of the high cost of peeled corn kernels, we recommend corncob, salt and pepper, cornflour, an egg and onion (with fine particles).
Exercise:
1, peel the corn, try not to peel it, the whole grain looks better. Then wash it.
2. Add egg whites to the corn kernels and mix well; Add corn flour, you can put more until it feels heavy, that is, the corn kernels are covered with a layer.
Put more oil in the pot. When it is 70% to 80% hot, pour the stirred corn kernels into it. Don't shovel immediately. You can stir it in half a minute. Just stir for a while, don't keep moving. Stir-fry for about six or seven minutes, almost golden (that is, the kind where the whole egg is poured in).
4, you can start the pot! Take a bigger basin, because it will be stirred at the back. Pour salt and pepper on the corn and control the amount yourself. You can add some chicken essence and stir it.
5. finally sprinkle with chopped green onion. The chopped green onion should be very thin, otherwise it will be ugly.
Fried corn with purple potato
A brightly colored, simple and delicious dish with extra ingredients feels good!
Materials:
Two (small) purple sweet potatoes
A piece of fruit and corn
Exercise:
1, peeled and sliced purple potato and peeled corn.
2. Heat oil in a pan, add purple potatoes, stir-fry until slightly discolored, add corn kernels, and continue to stir-fry.
3, when the fragrance escapes, add salt and sugar to taste, and you can start the pot.
Tips:
Purple potato can be fried, sugar can be added according to personal taste, and salt is just for preservation, so don't add too much.