First, the most common practice: stir-frying pine nuts.
Materials:
1kg pine nuts, 20g white sugar, 500g yellow sand and a wok.
Steps:
1. First change the white sugar into half a cup (80g wine glass) of sugar water for later use.
2. Put the coarse yellow sand into a pot and fry it dry and hot, then pour in sugar water and stir it evenly. As soon as the sugar smoke comes out, put the pine nuts in and keep stirring (don't worry too much).
3. After frying for five or six minutes, take a few pine nuts and break them open. If the nucleolus is yellow, it will be cooked. Sift out the sand and let the pine nuts dry before eating.
Second, pine nuts are suitable for pregnant women.
At the beginning of pregnancy, pregnant mothers may wish to eat peanuts and pine nuts, which is good for the fetus. Peanut is rich in fatty acids and vitamin E, and it can also strengthen the spleen, nourish the stomach and replenish blood. Regular consumption can prevent postpartum hypogalactia. Pine nuts can relieve constipation caused by pregnancy, and are also a good zinc supplement product, which is good for the fetus. Cooking porridge with peanut pine nuts not only avoids the destruction of nutrition, but also tastes good and easy to digest.
Exercise:
1. Prepare ingredients: peanuts, pine nuts and Thai fragrant rice.
2. Wash peanuts and soak them in clear water for about 1 hour.
3. Wash the Thai fragrant rice, put it in a casserole, add enough water at one time and soak it for about 1 hour.
4. Add the soaked peanuts.
5. Add washed pine nuts.
6. Cover the pot and boil.
7. Uncover the lid and continue to cook until the rice grains are sticky.
8. Add appropriate amount of salt to taste, and then turn off the fire.
Third, the practice of pine nuts and corn:
Composition details:
Corn, pine nuts, leeks, salt, sugar, edible oil, etc. ;
1. Wash the corn kernels, cook them in boiling water, and take them out and drain them when they are 8% ripe.
2. Dry-fry pine nuts in a pot, drain water and fry until the surface is golden yellow. After smelling the obvious fragrance, take it out and cool it for later use;
3. Pour an appropriate amount of cooking oil into the wok, heat it to 60%, then pour in the chopped shallots and stir fry until fragrant, then pour in the corn and pepper, and finally pour in the pine nuts, stir fry for a while, add an appropriate amount of salt and a little sugar and stir fry evenly.
Fourth, the practice of pine nuts and corn:
Composition details:
Corn, pine nuts, green peppers, onions, salt, monosodium glutamate, cooking oil and other appropriate amounts;
1, wash the corn kernels, dice the green pepper, and cut the onion into chopped green onion for later use;
2. Put enough water into the pot, cook the corn kernels in the pot, take them out and drain them after leaving the house, heat a proper amount of vegetable oil in the wok, and add chopped green onion to stir fry;
3. Next, add corn kernels and diced persimmon peppers and stir fry together, then add pine nuts, add salt and stir fry evenly;
4. Add a little boiled corn water to the pot, add a little white sugar and stir fry, then add water starch to thicken, and finally add a little cooking oil and monosodium glutamate, stir fry evenly and serve.
To sum up, the practice of pine nuts and corn is actually to prepare pine nuts and corn, then put them in a wok and stir them until they are cooked, and then add water starch to thicken them. Is it simple? If it's just pine nuts, it's best to add them to the pot, so as to ensure the crisp taste of pine nuts. Corn, it is best to choose tender and sweet corn, fried and sweet, very appetizing.