Pine kernel corn seasoning
1, prepare the ingredients: sweet corn boiled, break off the corn kernels; pine nuts to take kernels; green pepper cleaned and diced; starch with water, add salt and mix well.
2, the pot of oil boiled to seventy percent heat, down into the green pepper diced stir fry flavor.
3, add pine nuts stir-fry until browned, slightly fried on the line, do not take a long time.
4, add corn kernels stir fry.
5, pour in water starch thickening.
6, start the pan, plate it, the color is really beautiful, the taste is also very good oh.
The general practice of pine kernel corn
Pine kernel corn practice a
1, glutinous corn kernels boiled fish out of the spare.
2, cooked green beans standby, I use the frozen, thawed in advance, carrots cut into and corn kernels about the size of the dice.
3, pine nuts in the pan on low heat stir fry cooked and set aside.
4, a little oil in the pan, down into the carrots and corn stir-fry 1 - 2 minutes, stir-fry flavor.
5, under the cooked green beans.
6, add salt, sugar, pepper and stir fry evenly.
7, finally add pine nuts.
8, stir fry evenly can be removed from the pot.
Pine kernel corn practice two
1, according to the ingredients and seasonings to prepare the dish required main ingredients and auxiliary materials;
2, the corn cooked and peeled kernels, green and red pepper chopped;
3, do not pour the oil, will be the pine nuts into the pot, with a small fire slowly pine nuts roasted incense
4, to be the pine nuts become slightly yellow, the surface of the oil, when the samples are cooled;
3, not pouring oil, pine nuts into the pot, with low heat slowly pine nuts roasting
4, to be pine nuts become slightly yellow, the surface of the oil, when, samples of the natural cooling;
5, to the end of the day, the pine nuts are not the same as the pine nuts.
5. Heat the oil in a pan over high heat until it reaches 70%, then pour in the corn kernels;
6. Pour in the chopped green and red peppers, and stir-fry for a minute;
7. Add in salt according to your personal taste;
8. Add in sugar according to your personal taste;
9. Pour in 3 tablespoons of milk, and whisk well;
10.
Pine Nut Corn Practice 3
1, red pepper, remove seeds, cut into 1cm size diamond-shaped slices. Corn cob peeled and whiskers, with a sharp knife row by row to peel off the corn kernels, or with the hand **** the outside of the thumb and finger belly parts **** peeling kernels.
2. Heat a skillet over high heat, sprinkle in the raw pine nuts, and reduce the heat to dry roast. To use a spatula to stir or often shake the skillet, so that the pine nuts rolling, even color. When roasted until all the pine nuts are golden brown, out of the spread on a large plate to cool.
3. Bring the water in the cooking pot to a boil over high heat, add the corn kernels, and bring the water to a boil again. Reduce heat to medium and cook for 5 minutes, then remove and drain until ready to use.
4, high heat frying pan, pour in the oil, until the oil temperature rises to 60% hot *** oil surface above the slight smoke ****, the first shallot grain into the stir-fry for a few moments, and then into the corn kernels and red pepper slices, seasoned salt and sugar stir-fry for a few moments.
5, add about 1 tablespoon ***15ml*** amount of water along the side of the pot to avoid the vegetables from getting too dry, cover the pot and smother for 3 minutes.
6, open the lid, add the roasted and cooled pine nuts, stir-fry evenly over high heat.
The origin of pine nut corn
Pine nut corn, is a traditional dish in the northeast. It is very representative of northeastern cuisine, after all, pine nuts and corn are both specialties of the northeast. Corn contains a large amount of calcium, as well as rich lecithin and vitamin E and other nutrients. These substances have the effect of lowering cholesterol, preventing cellular aging, and slowing down the degeneration of brain function.
1. How to make homemade pine nut corn
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