Composition:

Corn kernels, pine nuts, carrots and onions.

Seasoning:

Vegetable oil, salt, sugar, mushroom essence and water.

Exercise:

1. Wash carrots, cut into corn kernels, cut shallots into chopped green onions, and separate the shallots for later use;

2. Heat the wok on high fire, sprinkle pine nuts, turn down the fire and dry-bake, and stir-fry constantly to make the pine nuts evenly heated; When the pine nuts are roasted to golden brown, take them out and spread them on a large plate to cool;

3. Heat a wok with a large fire, add an appropriate amount of vegetable oil, and when the oil is 60% hot, first add the scallion and stir fry for a while, then add the carrots and corn kernels and stir fry together;

4. Turn to medium heat, add a small amount of water along the edge of the pot to avoid being too dry, add a proper amount of salt and sugar, stir fry evenly, and then cover the pot 1~2 minutes;

5. Open the lid, add chopped green onion and appropriate amount of mushroom essence to stir fry, then add roasted and cooled pine nuts and stir fry quickly and evenly on the fire.