2. Accessories: egg 1 piece, carrot and cucumber, pine nuts 1 piece, 2 tablespoons vegetable oil and 2 teaspoons sugar.
3. Add the eggs into the bowl, break them into egg liquid, clean the cucumbers and carrots, peel and cut them into small grains, and peel off the nuts on the pine nuts.
4. Add sweet corn kernels to the egg mixture, diced cucumber, diced carrot and pine nuts, and add 2 teaspoons of sugar.
5. Finally, add starch and stir well.
6. Put 2 tablespoons of oil in the pot. After the oil is hot, pour the corn and egg liquid into the pot, spread it flat as far as possible, and heat it on low heat.
7. After the corncob is golden, turn it over and heat the front for another 2 minutes. After cooking, cut into pieces and serve.