Practice one
1. Blanch the main ingredients with boiling water and drain.
2. Add 500 grams of peanut oil (salad oil) in the frying pan, the oil temperature rises to lukewarm when the main ingredients into the oil and drain.
3. Wok burning hot, add the appropriate amount of oil, put the main ingredients and seasonings, stir fry, add water starch thickening, dripping sesame oil out of the spoon on the plate.
Practice two
1, the corn kernels cooked for 4 minutes to eight mature, fish out and drain. At the same time open medium heat, the pine nuts with a frying pan fried, until slightly golden brown flavor, that is out of the dry.
2. Heat the oil in a sauté pan over medium heat, sauté the scallion segments to taste, then add the corn kernels, diced bell peppers, and pine nuts and sauté for 2 minutes, seasoning with salt and sugar.
Practice 3
1, peel the corn kernels from the cob, dice the green bell pepper, and chop the scallions.
2, put water in the pot, the corn kernels cooked and drained, frying pan on the fire, put the oil to six mature, put the shallot sautéed flavor, the corn kernels, diced peppers, pine nuts, respectively, into the pot, put the salt, add a little boiled corn water a little cooking, add a little sugar and then stir-fry a few times, thickening, dripping oil, put monosodium glutamate, out of the pot.
Tips:
Corn should choose tender. If out of season, you can use canned sweet corn
In Ingredients: 200 grams of canned corn, 40 grams of pine nuts
Applications: 30 grams of sugar, 5 grams of salt, 1 gram of monosodium glutamate (MSG) (a little)
Pine nuts are fried to a golden brown color, remove and drain the oil, put 30 grams of oil into the pan to fry the corn, add sugar, salt, MSG