Materials:
200g corn kernels 1 bowl, 40g green beans, 20g soaked mushrooms and 40g diced carrots.
Seasoning:
Salt 1/2 tsp, stock 2 tbsp, sugar 1/3 tbsp, starch water 1/3 tbsp, sesame oil 1 tbsp.
Production method:
1. Blanch corn kernels, diced carrots and green beans with boiling water.
2. Add 2 bowls of oil to the pot and heat to medium temperature. Remove all the ingredients from the pot.
3. Leave 1 tbsp oil in the pot, pour in the materials and seasonings and stir well, add starch water to thicken, pour in sesame oil and serve on a plate.
Tip:
1, this dish bag contains red, yellow and green nutrients and is the best dish on the table.
2. Dry the vegetables with a little starch water (no viscosity is appropriate).
3. Add pine nuts to make vegetables, which is pine nut corn.
4. At home, you don't need to blanch half-cooked Sichuan and pull oil first. Just add all the materials and seasonings into the pot and stir well.
This dish can be served according to the principle of four colors. It is rich in various nutrients and changes endlessly.
Materials:
2 egg yolks,100g flour, 2 strips of fresh corn, 40g cream (softened at room temperature), and appropriate amount of water, salt or sugar (salty and sweet).
Production method:
All the ingredients are mixed together and evenly mixed into a paste. It can be fried in a pot or baked in an oven. If it is in an oven, the plates should be covered with tin foil or buttered.
If there is not enough water in the corn, you can add the right amount of water to make it paste. Pour the batter into the baking pan and spread some butter on it.
Materials:
Canned corn 1 60g, 2 eggs, canned mushrooms 40g, starch 5g, milk100g, clean mushrooms and cooking wine 20g, fresh peas 20g, refined salt 4g, onion ginger1g.
Production method:
1. Soak fresh peas in hot alkaline water, take them out and cool them in cold water;
2, the wok is hot, add oil with onion, ginger and cooking wine;
3. Pour in peas, mushrooms and winter bamboo shoots, simmer slowly, add water, pour in corn, eggs, milk and salt, and add starch after boiling.
Materials:
Corn cob, bacon, butter
Seasoning:
Salt and mustard
Production method:
1. Peel the corncob, shred it, cut it into sections, boil it in salt water for 20 minutes, and drain it.
2. Spread a layer of mustard evenly on the corn cob, then wrap two pieces of bacon and put it in the butter barbecue plate or tray in the oven.
3. Bake the barbecue plate on a charcoal fire 15 ~ 20 minutes.
Production method:
Step 1: Prepare materials, a small bowl of corn kernels (about100g), a clove of garlic, three leeks, an egg and some flour (I used about 3 tablespoons).
Step 2: Chop the leek and garlic, then put them in a corn bowl and beat in the eggs.
Step 3: Add some fragrant soy sauce and salt, stir well, add one spoonful of water and three spoonfuls of noodles, and stir until it becomes thick, as shown in the figure. In fact, this ratio is not very strict, as long as it is stirred into a paste, it can be formed, but it should not be too thick.
Step 4: Heat the pan, put a little oil and turn down the heat. Scoop it into the paste and spread it out slightly with a shovel.
Step 5: After frying the bottom to a beautiful golden color, turn it over with a shovel and chopsticks (because this is a small cake, it is easy to turn it over), fry the other side, and then drain the water with a paper towel (there is not much oil, so you don't have to drain the water). Blow it all up.
Tip:
1) As for corn, you can cut the corn kernels from the corn cob with your own knife. But I think it's too much trouble, and it's all made of melted frozen corn or canned corn.
2) Regarding the ingredients, if there is no leek, you can also use shallots instead, which is also delicious. You can also add chopped pepper and coriander, both of which are good.
3) Regarding the paste, if you are inexperienced in cooking for the first time and don't know whether the consistency is appropriate, you can try frying one first, then adjust it according to the appearance and taste of the finished product, and add water and noodles.
4) This thing is very "out of number". I only used the materials mentioned above, and made nine cookies altogether. So, be careful, don't make a mess at once, it will make you feel overwhelmed.
Materials:
150g corn cob, 250g ribs, 50g carrots, a little ginger and red dates.
Seasoning:
Salt and chicken essence
Production method:
1, peeled corn cob, cut into sections, sliced carrots, sliced ribs, sliced ginger, and washed red dates for later use. Blanch ribs to remove blood.
2. Fill the pot with clear water (the amount of water is up to you, more). After the water is boiled, add ginger slices, corncob and ribs, simmer over high heat and change to medium heat for 40 minutes.
3, add salt, chicken essence, adjust the taste, and then simmer for 2 minutes.