1, pine nuts corn

(1) materials: a bowl of sweet corn, a small bowl of pine nuts, chili pepper (small) a, carrot (small) a, a small onion, salt half a small spoon.

(2) Steps: Cut the chili pepper, carrot, and small onion all into corn kernel-sized cubes. Add oil to the pan, when the oil temperature is 3% hot, put the pine nuts into the pan, keep the heat low, the white pine nuts a little bit of browning, fished out and drained the oil. Another pan, add the oil, while under the chopped green onions and carrots stir fry, stir fry flavor, add chili peppers, stir fry a few times, you can add the sweet corn kernels stir fry, until cooked, add half a tsp of salt to taste, plate out of the pan to be used. Prepared pine nuts, pour into the dish, mix well.

2, salt and pepper corn

(1) materials: canned corn kernels 1 can, 1 egg, cornstarch, a little salt and pepper, 1 small onion.

(2) Steps: Control the water of the corn kernels, put them into a bowl and beat an egg. Add the appropriate amount of cornstarch, you can properly put more, so that the corn kernels have a thicker feeling. Stir well so that the corn kernels are evenly coated with the egg mixture. Add a moderate amount of oil to the pan, slightly more than stir-frying vegetables, and when it is heated to 70% or 80%, pour in the corn kernels, do not immediately stir with a spatula, wait about half a minute and then stir with a spatula. Stir fry a few times to stop for a while, do not keep turning, until the corn kernels were golden brown after the fire, sprinkle pepper and green onion while hot, mix well.

3, corn and vegetable meatballs

(1) Ingredients: 180g pork (3 portions fat, 7 portions lean), 30g sweet corn kernels, 20g carrots, 20g green peas, 1/2 tsp ground ginger, 1/2 tsp salt, 2 tsp light soy sauce, 1/2 tbsp cornstarch, 1 tsp sesame oil.

(2) Steps: Grate the ginger into a paste, cut the carrots into 2mm cubes, and dissect the sweet corn into kernels and set aside. Cut the pork into small pieces and puree in a blender. Add salt, soy sauce and mix with chopsticks in the direction of time, add corn starch and mix until the puree becomes gelatinous. Add beans, carrots and corn, use chopsticks to mix the vegetables into the puree, add sesame oil and mix well. Squeeze the meat into meatballs by hand and arrange on a plate. Boil water on the steamer, arrange the meatballs, plus the lid of the pot with a high flame steam 20 minutes.