First, pine nut corn

Ingredients: corn, carrots, peas and pine nuts.

Practice:

1. Fresh corn is cut off with a knife, carrots are diced, peas and pine nuts are reserved;

2. After the water in the pot boils, add a little oil and salt, add peas and cook for seven or eight minutes, take them out for later use, add corn kernels and cook for two or three minutes, take them out for later use, and mince the onions for later use;

3. After the oil in the pan is hot, add chopped green onion and stir-fry until fragrant, stir-fry diced carrots evenly, and add peas and corns and stir-fry for two minutes;

4. Season with salt and mushroom essence, add pine nuts and stir well.

2. Pepper corn kernels

Ingredients: 3g of fresh corn, 1g of green pepper, 15ML of olive oil, 1 dried pepper kernels, 3ML of water and a proper amount of salt.

practice:?

1. Wash and drain fresh corn for later use; Clean the green pepper and cut it into small dices for later use;

2. After the oil in the pot is heated to 7%, add garlic slices and dried prickly ash and stir fry until fragrant, then add corn kernels and stir fry evenly, and add water; Stuffy until the corn softens and the water in the pot dries up;

3. Add green pepper and stir-fry until raw, and add salt to taste. This dish is refreshing and delicious, which is the best match in rice congee and suitable for summer.

Third, olive oil, corn and fruit salad

Ingredients: 1 apple, 1 kiwi fruit, 1 sweet corn, and blueberry jam

Practice:

1. Add water to the pot, add sweet corn, add a little salt and cook the corn.

2. When cooking corn, we will handle other ingredients. After washing the apples, dig out the pulp with a ball digger and soak the pulp in light salt water. In the same way, dig out the kiwifruit pulp for later use.

3. After the corn is cooked, take the grains, pour them into a large bowl with apple pulp and kiwi fruit pulp, add 1 teaspoon of olive oil and mix well.

4. Sprinkle blueberry jam into the salad.

Fourth, yam and corn pot burdock

Ingredients: corn, wild yam, burdock, crab mushroom and red dates

Practice:

1. Peel the wild yam and cut it into hob blocks for later use.

2. Wash the burdock, scrape the skin off the burdock surface with a knife, and then bevel the blade for later use.

3. Wash the corn and cut it into pieces for later use.

4. Remove the roots of the crab mushroom and wash the red dates for later use.

5. Wash the ginger and pat the whole ginger with a kitchen knife for later use.

6. Pour a little olive oil into the pan and stir-fry the wild yam slightly. Then pour into a crock, add burdock slices and ginger knots, add enough water, boil over high fire, and simmer for 3 hours.

7. After boiling for 3 hours, add corn pieces, crab mushrooms and red dates and continue to boil for 1 hour.

8. finally, season with salt, mushroom essence and a little pepper.

5. Diced corn with tomato juice

Ingredients: peeled and diced two tomatoes, blanched bamboo shoots in bags and drained, minced garlic and onion, sweet corn, salt, sugar, vegetarian oyster sauce and chopped dried basil.

Practice:

1. Add oil to the pot, add minced garlic and onion and saute until fragrant;

2. Add diced tomatoes and stir-fry until thick;

3. Add a little chopped basil and mix well;

4. Pour in diced bamboo shoots and corn, and turn them frequently to avoid sticking to the pot. Add a tablespoon of oyster sauce, salt and sugar to taste;

5. When the diced bamboo shoots and corn are cooked, add water starch to thicken and serve.

VI. Corn and white gourd vermicelli soup

Raw materials: corn and white gourd auxiliary materials: sweet potato vermicelli seasoning: sesame oil and salt

Practice: cut the corn into sections after cooking, add white gourd and sweet potato vermicelli into the soup cooked with corn, add salt until the sweet potato vermicelli is cooked and the white gourd becomes transparent, and finally order two drops of sesame oil.

VII. Steamed corn cake

Ingredients: 1g of corn flour, 1g of common flour, 4g of fine sugar, 2g of baking powder, 4g of yeast powder, proper amount of water (a little more than normal steamed bread), raisins, medlar and a little red dates.

Practice:

1. Mix corn flour, common flour, baking powder and sugar well first;

2. Dig a hole in the middle and put the dry yeast in the center;

3. Pour a proper amount of water, let the yeast dissolve first, and then continue to add water, stirring with chopsticks while adding it, so that the flour can fully absorb water;

4. The dough should be slightly thinner and become a slightly liquid batter;

5. Brush a layer of oil in the high-temperature cooking resistant container to facilitate demoulding;

6. Pour the stirred batter into it, sprinkle a proper amount of raisins, medlar and red dates (the raisins and medlar should be soaked in soft water in advance, and the red dates should be pitted and cut into small pieces), cover with plastic wrap and put in a warm place for fermentation to double the size;

7. Remove the plastic wrap, steam in cold water, and steam for 3 minutes on high fire;

8. After taking out of the pan, cool slightly, demould and cut into pieces.

eight, oyster sauce, corn and bean skin

ingredients: mung bean skin, red bean skin, sweet corn kernels, green beans and vegetarian oyster sauce left over from stuffing.

Practice:

1. Pinch off the residual moisture of mung bean skin and red bean skin, put a proper amount of oil in the pot, heat it, pour in the double bean skin, stir-fry over high fire, and then stir-fry some moisture;

2. Add sweet corn and green beans and stir-fry for a few more times;

3. Pour in a proper amount of oyster sauce, continue to stir-fry over high fire, stir well, and take out the pan.

IX. Cashew corn

Ingredients: 5 grams of cashew nuts, 8 grams of celery and 8 grams of corn. ? Seasoning: salt, 1/2 spoon monosodium glutamate.

Practice:

1. Wash the celery and cut it into small pieces.

2. blanch the corn kernels and celery pieces in boiling water respectively, and immediately cool the celery after blanching.

3. Pour a proper amount of oil into the wok, first add cashew nuts, stir-fry them slowly with low fire, then add corn kernels and celery pieces, add salt and monosodium glutamate, and stir-fry them quickly for a few times to serve.

X. colored vegetable corn

ingredients: 1g of tender corn, 2g of green beans, 2g of celery, 1 green pepper each, a small amount of crab mushroom and 1-2 cloves of garlic.

seasoning: 2 tablespoons peanut oil and salt.

Practice: A complete list of recipes for delicious food in the world

1. Blanch corn and green bean rice in boiling water for nine minutes and take them out for later use.

2. Blanch the crab-flavored mushrooms in boiling water for about 1 minute.

3. Chop the garlic into rice, dice the green pepper

4. Dice the celery.

5. Add oil to the pan, saute garlic rice, add corn, green beans and crab mushrooms and stir-fry for about 1 minute.

6. Add the remaining ingredients and stir-fry for a while, then turn off the heat and serve.

Xi. Sticky corn

Ingredients: corn, Jiang Mo, red pepper powder, coriander powder and white sesame.

seasoning: salt, mushroom powder, pepper, soy sauce and sugar.

Practice:

1. Wash and cut the corn into blocks, add a little starch and mix well. When the oil temperature rises to 6%, put it in the corn and fry it to 6%. Add the corn and fry it until golden brown, and take out the dry oil for later use. (Note: be careful when frying corn.)

2. Put a little oil in another pan, stir-fry Jiang Mo and red pepper, add a little water, add salt, mushroom powder, pepper and soy sauce to adjust the taste, then add the fried corn, stir-fry evenly, sprinkle with coriander powder and white sesame seeds, and put it in the pan.

xii. Fried corn with wax gourd

Raw materials: wax gourd and corn. Accessories: carrots? Seasoning: vegetable oil, soy sauce, salt.

taste: corn is sweet, wax gourd is crisp and smooth, refreshing and delicious.

Practice:

1. Peel and dice the wax gourd for later use, dice the carrot for later use, and set aside the corn kernels after the corn is boiled in water for later use;

2. put vegetable oil in the rice cooker, add carrots and stir-fry a few times, add a little soy sauce and stir-fry, then add wax gourd and corn and stir-fry, add salt, turn off the electricity when the wax gourd turns transparent, and serve out.