1. Ingredients: pine nuts, corn, carrots, cucumbers, edible oil, etc. Other auxiliary materials, white sugar and water starch.

2. Peel off the corn kernels first. After peeling, boil them in water. If you use high heat, cook them for about 5 minutes. Some people like to cook the corn with the skin on, without peeling it off. It is okay to cook the corn without peeling it, but you need to peel it off after cooking, because this dish requires corn kernels.

3. Put the corns one by one in a bowl for later use. Next, cut the carrots into dices and the cucumbers into dices. Put them in bowls for later use.

4. Pour a little oil into the pot, then put the pine nuts in the pot and stir-fry, then take them out and set aside.

5. Pour some oil into the pot, then add the diced carrots and stir-fry, then add the corn and pine nuts and stir-fry. At this time, you can turn it to high heat, and after two minutes, turn it to low heat. Stir-fry the fried cucumbers and pine nuts evenly. At this time, we can already smell the sweet aroma of corn and pine nuts.

6. Pour the starch into a bowl, then add an appropriate amount of water, slowly dilute it to make water starch, put the water starch we prepared as a thickener into the pine nuts and corn, and wait for the soup to slowly thicken. absorb. At this time you can add some sugar to enhance the flavor.

7. Next, put the prepared pine nut corn on the plate, and that’s it.