Chopping peppers and frying corn is a common home-cooked dish in Sichuan and Chongqing, so do you know how to cook it?

Today, when I was in the shopping center, I saw the corn was fresh, so I bought two. I was going to steam it directly, but suddenly I wanted to drink rice congee. Rice congee and steamed corn are a little weak. Suddenly, I had an idea. In the past, when I was eating snacks in my hometown and in summer, I usually used rice congee to stir-fry corn, so I immediately decided to make this kind of pepper to stir-fry corn.

Pepper fried corn is a common home-cooked dish in Sichuan and Chongqing. It is usually made of local peppers and fresh sticky corn. Sticky corn is soft, waxy and chewy, especially suitable for the spicy taste of pepper. But fried corn with rice feels like swallowing, so people think of rice congee, and the result is naturally particularly suitable.

When I was a child, in summer, because of the relatively high temperature, people used to go to bed late and got into the habit of eating snacks at night. Unlike other places, barbecue is not the most popular, but the most popular is the night food stall selling all kinds of cold dishes, pickles and porridge. Among the dishes with a lot of clicks in the food stalls, there is fried corn with Chili, which shows that this dish is very popular with everyone. Step 1

Prepare two sticky corn. You can also use fruit corn, but personally, I think fruit corn is more suitable for salting. Peel the corn into a paste and then prepare a few rows of peppers. Boil the empty pot first, then wash the pepper and put it in. Drop a little water on it, and then slowly roast the pepper with slow fire. (Pay attention to the frying pan) Step 2

Wait for the peppers to be baked soft, and when tiger skin lines appear on the surface, shovel the line peppers with a wooden shovel. Put the shoveled peppers, then pour the right amount of cooking oil into the pot, and then pour the peppers back into the pot and stir-fry until fragrant. Stir-fry the pepper until it tastes a little mushy, and pour in the corn kernels in the bag. Step 3

How to ensure that every corn can be evenly heated to avoid being raw and ripe. (When frying, you can add a little water to prevent frying, but be careful not to add too much.) Step 4

Stir-fry the corn kernels until they are transparent, and you can see the white heads grow old in the middle, and then add appropriate amount of salt and chicken essence to taste according to your personal taste. A simple plate of fried corn with Chili peppers is finished. Corn kernels are soft and chewy, with a little spicy pepper in their mouths. Rice congee tastes first class. Try it quickly!