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

Cook the corn kernels first and drain the water.

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

Take the oil out of the pot, because the corn kernels are ripe, so at this time, you need to release the oil into the pot, about 80% hot, pour in the cut corn kernels, fry them, change color slightly, that is, take them out, wait a while, and then pour them into the pot to fry again. The process of frying twice is to increase the crispy taste. Similarly, shredded potatoes and lotus roots are fried twice.

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

2. Jinsha corn (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: drain the canned sweet corn for later use. Cut the red bell pepper into small pieces, fry it in a pan without oil, and dry it. Take a bite of salted egg yolk in the microwave oven and press it into powder (the finer the better) 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 salted egg yolk and stir-fry until the sand turns. Then add corn kernels and green beans and stir-fry until cooked. Finally, add the sweet pepper kernels, stir well and take out the pot. I don't add salt occasionally because of salted egg yolk. However, you can try it when cooking. If you think it's almost salty, add some salt.

3. Pine kernel corn:

Ingredients: pine nut corn (preferably canned)

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

1. Heat 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 into the wok, add diced carrots, diced cucumbers and diced ham, pour in corn kernels (add some soup in the pot), 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. Fried eggs with ham and corn:

1. Cook the corn first, then break it off and make it into granules for easy use. You can also buy canned corn. )

2. If two people eat it, about one corn is enough, two or three eggs and two sausages. The ham sausage was diced.

3, the eggs are scattered, just like the usual fried eggs. When the eggs are half cooked, evenly sprinkle corn and ham on the eggs and turn the eggs over in time. Fry the eggs until golden brown!

5. Corn cheese:

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 and sweet).

Practice: Mix all the materials together and mix them evenly into a paste. It can be fried in a pot or baked in an oven. If it is in the oven, the plates should be covered with tin foil or buttered. If there is not enough water in the corn, add some water to make it paste. Pour the batter into the baking tray and put some butter on it.

One more ~ ~ ~

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 fragrance, you can add a little coconut milk.

Similarly, milk and milk-flavored corn are burned together. Add a little condensed milk if you want a strong milk flavor!