Practice 1

Process 1: cut the meat into mahjong-sized squares, put the pot to cook for 15 minutes, then remove the meat, rinse with cool water and plate for use.

Process 2: Wash the wok and place it on low heat, put a little oil in the wok, then add 20 grams of sugar to the oil and stir quickly with a spoon. When the sugar melts and turns red and bubbles, then put 50 grams of water, stir well and put the juice into a bowl to be used

Braised pork practice

Process 3: pot of 100 grams of oil, until the oil burns to 8 into the heat, and then poured into the meat. At the same time put 50 grams of green onions, 30 grams of ginger slices, stirring and stirring with the meat pieces. After a minute, drizzle the juice into the pan in batches to color. When the meat turns golden, then add water not over the meat. Subsequently add the appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet flavor can be. Finally put 5 star anise, a section of cinnamon, with a small fire to cook. When the meat becomes soft, a plate of fragrant braised pork will be finished.

Pine Nut Corn

Method 1

Preparation

Main Ingredients

Main Ingredients: 400 grams of corn kernels, 100 grams of shelled pine nuts, 1 red chili, 1 green chili, 1 green chili, 2 green onions

Pine Nut Corn

Seasoning: 15 grams of cooking oil, 1 tsp. of salt, 3 tsp. of sugar, 1 tsp. of monosodium glutamate (MSG), 3 tsp. of sugar, 3 tbsp. of sugar, 1 tsp. of sugar, 1 tsp. of sugar.

Preparation Steps

1. Dice the chili peppers and mince the scallions,

2. Cook the corn kernels in boiling water for 4 minutes until they are 80 percent cooked, then drain.

3. Heat a wok over medium heat until warm, then dry-fry the pine nuts until they turn slightly golden brown and smell fragrant. To often shake the pan or spatula stir-fry, to avoid uneven color,

4. Stir-fried pine nuts out, flat on a large plate to cool,

5. Stir frying pan into the oil, hot over medium heat, the first onion stir-fried flavor, and then in turn into the corn kernels, chili peppers, and pine nuts stir-fry for 2 minutes, seasoning salt and sugar,

6. Cover the pot with a lid to slightly cook, if you think the dish is too dry, you can add a small amount of water along the side of the pot

This is a great way to add a little water along the side of the pot, and finally sprinkle with monosodium glutamate and stir-fry well.

Note

This dish is best served with tender bags of sweet corn kernels, and the peppers must not be spicy kind, otherwise it will destroy the flavor of the dish.

Practice 2

Ingredients Preparation

Main Ingredients:Pine nuts

50g

Corn kernels

300g

Applications:Wide-flavored sausage

50g

Pine nut corn

Other Seasoning:salt

3g

Chicken essence

5g

Scallion

5g

Starch

2g

Making Steps

1. Wash the pine nuts with water and put them in a frying pan until the color darkens a little.

2, salt, chicken broth, chopped green onion and cornstarch with the right amount of water into a gravy; wide-flavored sausage cut into large grains.

3, in the oil is hot to 6 into the time, into the pot corn kernels, stir fry add pine nuts and wide flavor sausage.

4, the corn kernels stir-fried until soft, under the gravy stir-fried until the gravy solidified that is.

Notes

1, corn cobs can choose sweet corn cobs, glutinous corn cobs or ordinary corn cobs, each with a different flavor.

Pine kernel corn

2, you can also use frozen sweet corn kernels instead of corn on the cob, but you need to thaw it naturally at room temperature and then cook it in boiling water for 8 minutes until it is eight minutes ripe before you make it, and the other steps remain the same. The flavor is slightly affected, but it will be quicker.

3, fried pine nuts to use the fire slightly browning on the good, otherwise it is easy to paste off.

Practice three

Ingredients to prepare

corn kernels, pine nuts, carrots, parsnips, vegetable oil, salt, sugar, mushroom extract, water

Making Steps

1, will be washed, carrots, cut and corn kernels of the same size, parsnips cut into scallions, divided into scallions, white, to be used;

2, a large fire will be the pot to heat up, sprinkle the pine nuts Kernel, adjust the small fire dry roasting, stirring constantly, so that the pine nuts by

Pine Nut Corn

heat evenly; when baked to the pine nuts for the golden brown, sheng out of the spread on a large plate to cool;

3, high heat frying pan, to the appropriate amount of vegetable oil, when the oil is 60% hot, the first shallot into the white stir fry for a few moments, and then put into the carrot kernels and kernels of corn to stir fry together;

4, Turn to medium heat, add a small amount of water along the sides of the pan, so as not to be too dry, add the right amount of salt and sugar, stirring evenly cover the pot for 1-2 minutes;

5, open the lid of the pot into the green onion and the right amount of mushroom stir fry a little bit, and then add a good roasted and cooled pine nuts, high heat and quickly stir-fry evenly on the plate can be.