Ingredients: Fresh Corn Pine Nuts

Making Method 1:

1. Boil the corn kernels for 4 minutes until they are eight minutes old, then remove and drain. Meanwhile, over medium heat, stir-fry the pine nuts in a sauté pan until slightly golden and fragrant, then remove from the pan and allow to cool.

2. Heat the oil in a sauté pan over medium heat. Stir in the scallions to taste, then add the corn kernels, bell peppers, and pine nuts and sauté for 2 minutes, season with salt and sugar.

Method 2:

Materials: two young corn on the cob, 100 grams of shelled pine nuts, green bell peppers, 20 grams of green onions, salt, monosodium glutamate, oil

1, corn on the cob corn kernels, green bell peppers cut into small dice, green onions cut onion

2, the pot of water, will be boiled and drained out of the corn kernels, frying pan on the stove, put the oil to six ripe, put on the onion to sauté out of the aroma!

Corn should be selected tender. If out of season, you can use canned

Style 1:

Pine kernel corn brand

Raw materials: canned corn kernels 1 hear pine nuts 50 grams of egg 1 sugar, wet starch, salad oil, each moderate

Methods:

1. Corn kernels into a pot of boiling water blanch a water, fishing sop up the water, nab the bowl, add the egg, wet starch, sugar and stir well. The pine nuts into the hot oil pan frying yellow, fish out and drain the oil.

2. non-stick pan on the fire, put a little salad oil is hot, pour into the stirred corn kernels spread evenly, and then sprinkle on the top of the fried pine nuts, frying over medium heat until the bottom side of the color is golden, and then start, and finally change the knife into a plate that is ready.

Style 2:

Name: Nut Corn Brand

Category: Dessert

Raw materials: 250 grams of U.S. sweet corn, peanut kernels, cornstarch, egg whites, refined salt, monosodium glutamate, sugar, condensed milk, lettuce, red cherries, refined oil. Practice:

Peanuts fried, crushed; starch, egg white, refined salt, monosodium glutamate, sugar, condensed milk into a paste, and into the crushed peanuts, U.S. sweet

corn, under the pan into a pancake shape, and then into a diamond-shaped plate, with red cherries, lettuce garnish both. Pay attention to the paste of the right thickness, to the bond prevail. Creamy Corn Ingredients: 250ml milk, 1 young corn, 5g butter, 5g sugar Directions: 1.

The young corn peeled off the skin, cut into small round pieces, and then cut into two halves.

2. Pour the milk, small pieces of corn, butter and sugar into a pot and bring to a boil over high heat, then turn to low heat and cook slowly for 10 minutes.

Colorful Corn Soup

Inputs: 100g corn kernels, 30g ham, 3 mushrooms, 50g frozen peas, 1 egg, 1 carrot, 30ml water starch, 1 teaspoon (5g) salt, 1/3 teaspoon (2g) pepper, 1 teaspoon (5ml) sesame oil Directions:

1. Wash and devein mushrooms and cut them with ham. Peel and dice the carrot.

2. Put the peas in a bowl and pour in water to thaw. The eggs can be whisked into a bowl.

3.

Pour the pot into the appropriate amount of hot water, high heat to boil the corn kernels, shredded ham, shredded mushrooms, diced carrots and peas into the low heat and cook slowly for 10 minutes, then pour in the water starch, change to high heat and boil again, then pour the egg mixture, and finally seasoned with salt, pepper and sesame oil can be.

Corn Ribs Casserole

Ingredients: 1 corn, 500g ribeye steak, 1 carrot, 1 celery, 2 slices of ginger, 2 star anise, 1 scallion section, 1 sprig of allspice, 2 teaspoons (10g) of salt, 1 teaspoon (5g) of pepper, 1 teaspoon (5g) of goji berries

How to do it:

1. Peel the skin of the corn and wash it, and then cut it into 2cm Cut the corn into 2cm wide pieces. The ribeye steak is washed and chopped into 5cm long pieces. The carrots were peeled and cut into thin slices. The celery is washed and cut into 5cm long pieces.

2. Put some hot water in the pot, boil it and put the rib steak into it, blanch it for 2 minutes on high heat to remove the blood foam, then take it out and rinse it with water repeatedly.

3.

Put the rib steak, scallion segments, ginger, star anise, sesame leaves and goji berries together in the potting stove, and then pour in the appropriate amount of hot water, boil over high heat and then turn to low heat with a lid and slowly boil for 30 minutes, then put in the corn segments, carrot slices and celery segments, and then continue to boil for another 15 minutes, and finally adjust the salt and pepper can be.