Ingredients: sweet corn kernels, flour, corn starch, diced green and red peppers, and a little white sesame seeds.

First, the corn kernels are cooked and drained.

Use the ratio of flour: corn starch = 3:1to "dress" corn kernels, and put a little salt in the flour. Coat the cooked and drained corn kernels evenly with flour and corn starch.

Remove the oil from the pan, because the corn kernels are cooked, so this time you need to put hot oil into the pan, about 80% hot, pour in the dressed corn kernels, fry them, and slightly change color, that is, remove them, wait for a while, then pour them into the pan for re-frying. The process of frying twice is to add crispy taste. Similarly, shredded potatoes and lotus root are fried twice.

Leave a little bottom oil in the pot, pour in green and red pepper granules, fry the corn quickly, add a little salt and monosodium glutamate, and finally sprinkle with white sesame seeds to serve.

2, Jinsha corn (egg yolk corn)

Ingredients: a can of sweet corn, green beans (peas) 100G, a red bell pepper, salted egg yolk 10, a little ginger slices and a little cooking wine.

Practice: canned sweet corn is drained for later use. Cut the red bell pepper into small pieces and fry it in a pan without oil to dry the water. Bite the salted egg yolk in the microwave oven and press it into powder (as thin as possible) for use. Wash and drain the green beans, evenly coat them with a thin layer of raw flour, and fry them in a 60% hot oil pan until the surface is slightly wrinkled. Leave the bottom oil (less oil) in the pot, put the ginger slices in the pot, pinch them out and throw them away. Add a little cooking wine to the salted egg yolk and stir-fry until the sand turns. Then add the corn kernels and green beans and stir-fry until cooked. Finally, add the sweet pepper kernels and stir them evenly, and then get out of the pot. Because of the salted egg yolk, I don't add salt occasionally. However, you can taste it when cooking. If you feel almost salty, add salt in moderation.

3. Pine kernel corn

Ingredients: pine nut corn (best canned)

Accessories: cucumber, carrot, ham, seasoning, etc.

1. Heat the oil, turn off the fire, put the pine nuts in immediately, and take them out as soon as they change color.

2. Put the base oil in the pot, heat it, put the minced onion and ginger in the wok, add diced carrots, diced cucumbers and diced ham, pour corn kernels (with some soup in the can), add salt, monosodium glutamate and a little sugar (corn kernels are sweet).

3. When the corn kernels are almost ripe, thicken them with water and starch, add pine nuts, stir fry, and take out the pot.

4. Corn cheese (my favorite snack)

Ingredients: 2 egg yolks, flour 100g, 2 strips of fresh corn, 40g of cream (softened at room temperature), and appropriate amount of water, salt or sugar (salty with salt and sweet with sugar).

Practice: all the materials are mixed together and evenly mixed into a paste. It can be fried in a pan or baked in an oven. If it is in an oven, the plate should be covered with tin foil or coated with butter. If there is not enough water in the corn, add a proper amount of water to make it into a paste. Pour the paste into the baking tray and put some butter on it.

One more way ~ ~ ~

1, a little corn, cut it slightly with a knife.

2. Then, add a little butter, sugar, two egg yolks and coconut milk. If you want a stronger coconut flavor, you can add a little coconut milk. (Note, only a part of coconut milk is poured in the picture, and more needs to be added. )

Similarly, milk is burnt with milk-flavored corn. Add a little condensed milk if you want the milk to be strong.

3. Add proper amount of flour and mix well.

In order to test the difference between thin and thick batter, I specially made it thinner first, baked a cake, and then added some flour to make it thicker: P

Look at this thin batter first, and this cake will be softer.

4. Look at this thick batter again. This batter is not as soft as the thin batter, but it seems to be closer to the feeling that I eat out.

The finished photo in front is made of thicker batter.

5, and then put it in the pot and bake it ~ ~ ~

Take a pan, with or without a little oil in it. Pour the batter into the pot and cook it slowly with low fire.

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Wash the glutinous rice and put it in the lotus root core.

Fasten the cut handle.

Stick it with a toothpick

Boil in osmanthus water for 20 minutes.

Take it out and slice it

It is sweet-scented osmanthus glutinous rice lotus root------------------------. Pot meat-pot meat-pot meat. Beat well with water (without water, it will be more tender, but be careful not to add too much), a number of gourds, a number of scallops, bitter gourd and water, and add a proper amount of salt (monosodium glutamate and oil can be added or not, because the egg itself has a delicate flavor, so you can not add monosodium glutamate, and it is not good to eat too much; It's summer now, and it's not good to eat too much oil.) After the water boils, pour the citric acid machine into the pot, then pour the eggs into the pot, and stir them with chopsticks while pouring (so that the eggs will be tender). Then you can take out the pot and fry the bitter gourd eggs, slice the bitter gourd, add the beaten egg liquid, and take out the pot after frying.

The function of bitter gourd-citric acid machine scallop egg soup is to clear away heat and detoxify beauty beauty, and scrambled eggs with low fat and high protein are just to clear away heat and detoxify, which is also the nutritional value of eggs. Moreover, eggs can make bitter gourd less bitter. Please accept my answer and thank you! ||···