1. Method 1: Prepare the materials. Corn, carrots, peas, pine nuts. Use a knife to cut off the corn kernels from the fresh corn, dice the carrots, and set aside the pea kernels and pine nuts. After the water in the pot boils, add a little oil and salt, add the pea kernels and cook for seven or eight minutes. Remove and set aside, add the corn kernels and cook Take it out for two or three minutes and set aside, mince the green onion and set aside. After the oil is hot in the pot, add the chopped green onion and stir-fry the diced carrots evenly. Add the peas and corn kernels and stir-fry for two minutes; add salt and mushroom essence to taste, and add Add pine nuts and stir-fry evenly.

2. Method 2: Prepare the ingredients. Fresh corn, green pepper, olive oil, dried Sichuan peppercorns, water, salt. Wash the fresh corn, drain the water and set aside for later use; wash the green pepper and cut into small cubes for later use; heat the oil in the pot until it is 70% hot, add garlic slices and dried Sichuan peppercorns and stir-fry until fragrant, then add the corn kernels Stir-fry well, add water; simmer until the corn becomes soft and the water in the pot dries up; add the green pepper, stir-fry until raw, and season with salt.

3. Method 3: Prepare the ingredients. Apple, kiwi, sweet corn, blueberry jam. Add water to the pot, add sweet corn, add a little salt, and cook the corn; while the corn is cooking, we will deal with other ingredients. After washing the apples, scoop out the pulp with a baller and soak the pulp in light salt water. In the same way, dig out the kiwi fruit pulp and set aside; after the corn is cooked, take out the kernels and pour them into a large bowl together with the apple pulp and kiwi pulp, add 1 tablespoon of olive oil and mix well; sprinkle the blueberry jam into the mixed salad. Can.

4. Method 4: Prepare the ingredients. Corn, wild yam, burdock, crab mushroom, red dates. Peel the wild yam and cut into pieces with a hob for later use; wash the burdock, scrape off the skin on the surface with a knife, and then cut the burdock with a diagonal blade for later use; wash the corn, then cut into pieces for later use; cut off the roots of the crab mushrooms and wash the red dates. Clean and set aside; wash the ginger, pat the whole ginger slightly with a kitchen knife and set aside; pour a little olive oil into the pan, lightly stir-fry the wild yam; then pour it into a crock pot, add burdock slices, ginger knots, and add enough Bring water to a boil over high heat, adjust to medium heat and simmer for 3 hours; after 3 hours of simmering, add corn chunks, crab mushrooms, and red dates and continue to simmer for 1 hour; finally season with salt, mushroom extract, and a little pepper.

5. Method 5: Prepare the ingredients. Peel and dice two tomatoes, blanch the bagged bamboo shoots and drain, mince garlic, onion, sweet corn kernels, salt, sugar, vegetarian oyster sauce, and chopped dry basil. Add oil to the pot, add minced garlic and onion and saute until fragrant; add diced tomatoes and stir-fry until thickened; add a small amount of chopped basil and mix well; add diced bamboo shoots and corn, stir frequently to avoid sticking to the pot. Add a tablespoon of vegetarian oyster sauce, appropriate amount of salt and sugar to taste; when the bamboo shoots and corn are cooked, add water starch to thicken the sauce and serve.

6. Method 6: Prepare the ingredients. Corn, winter melon, sweet potato vermicelli, sesame oil, salt. Boil the corn and cut it into sections; add winter melon and sweet potato vermicelli in the corn soup, add salt, and wait until the sweet potato vermicelli is cooked and the winter melon becomes transparent. Take it out and add two drops of sesame oil.

7. Method 7: Prepare the ingredients. Make the remaining mung bean skins, red bean skins, sweet corn kernels, green bean kernels, and vegetarian oyster sauce. Pinch off the remaining water from mung bean skins and red bean skins, put an appropriate amount of oil in the pot, heat it up, pour in the double bean skins, stir-fry over high heat, and then stir-fry to remove some of the water; add sweet corn and green bean kernels, stir-fry a few more times; pour in an appropriate amount Vegetarian oyster sauce, continue to stir-fry over high heat, stir well, and serve.

8. Method 8: Prepare the ingredients. Young corn, green beans, celery, green and red peppers, crab-flavored mushrooms, garlic, peanut oil, salt. Put the corn and green beans into a pot of boiling water and blanch them for nine minutes, take them out and set aside; then blanch the crab mushrooms in the boiling water for about 1 minute; cut the garlic into rice, cut the green and red peppers into small dices, and cut the celery into small dices; add it to the pot Heat oil, sauté the garlic until fragrant, add corn, green beans and crab mushrooms and stir-fry for about 1 minute; add the remaining ingredients and stir-fry for a while, then turn off the heat and serve.