How to make pine nut corn, how to make pine nut corn delicious

Peel the corn after cooking, and mince the green and red peppers;

Don't pour the oil, put the pine nuts in the pot and slowly roast the pine nuts over low heat;

When the pine nuts turn yellowish and the surface is shiny, they are naturally cooled;

Pour oil into the pot and heat it over high heat until it is 7 hot, then pour in the corn kernels;

Pour in the minced green and red peppers and stir-fry for one minute;

Add salt to taste;

Add the right amount of sugar according to personal taste;

Pour in 3 tablespoons of milk and stir well;

When the milk is almost dry, add the pine nuts.

Tips: Fresh corn can be replaced with frozen corn kernels thawed at room temperature and have the same taste;

When roasting pine nuts, try to keep stir-frying so that the pine nuts can be evenly heated, so as not to become paste;

Pine nuts are very oily and should not be consumed in excess.

Corn (Latin name: Zea Mays L.).) is an annual herbaceous plant of the genus Maize in the family Poaceae.

Aliases: maize, cob, baogu, baomi, baosu, jade, bud rice, pearl rice, bract, large reed millet, Northeast Liaoning dialect called pearl grains, Chaozhou dialect called barley kernel, Cantonese called corn, Hokkien called panwheat.

Corn is an annual monoecious cross-pollinating plant with tall plants and strong stems, which is an important food crop and forage crop, and is also the highest total crop in the world, second only to rice and wheat in terms of planting area and total yield. Corn has always been known as a longevity food, rich in egg white matter, fat, vitamins, trace elements, fiber, etc., and has great potential for the development of high-nutrition, high-biological functional foods. However, due to its complex heritability and abundant variations, there are shortcomings such as long cycle, excessive coefficient of variation, and affecting the growth and development of offspring in the conventional breeding process, and modern biological breeding technology not only overcomes the above shortcomings and deficiencies, but also improves the breeding speed and quality.

Hello! The pine nut corn dish is simple, the key is that the fragrance is light, the chew is full of fragrant, and the aftertaste is endless, the corn dilutes the greasy pine nut, increases its own soft glutinousness, and becomes delicious.

Ingredients: 200g corn kernels; pine nuts 100 grams; carrot 1/2; a pinch of green beans; a pinch of salt; Appropriate amount of white sugar; a pinch of oyster sauce; a pinch of water starch; Cooking oil to taste.

The process of making:

1. After the sweet corn is cooked first, rub the corn kernels off the corn cob, wash the corn kernels and pine nuts respectively, blanch the green beans, and drain.

2. Wash and peel the carrots and cut them into diced carrots the size of corn kernels.

3. Put oil in the pot, low heat, burn until three mature, there are small bubbles in the oil, the oil temperature is just hot, pour in the pine nuts and fry them, and constantly turn them, don't be paste, the pine nuts are slightly discolored, take out the pine nuts and control the oil.

4. Leave the bottom oil in the pot, heat the oil over medium heat, heat it for five minutes, pour in corn kernels, diced carrots and green beans for stir-frying, stir-fry the corn kernels, diced carrots and green beans evenly, add 1 tablespoon of salt and 2 teaspoons of sugar, stir-fry quickly for 1 minute, add oyster sauce, mention the umami of corn kernels, diced carrots and green beans, continue to stir-fry for 30 seconds, and fry until even.

5. Pour in the pine nuts and stir-fry for 1 minute, fry the corn kernels, pine nuts, diced carrots and green beans well, pour in the water starch to thicken, fry evenly slightly, the pine nuts and corn are fragrant, turn off the heat, and the dish will be fried.

The dish of pine nut corn is really colorful, fragrant, and full of flavor, red, yellow, white, and green are very attractive and increase appetite; Eat a bite of soft and glutinous, glutinous and crispy, crispy and sweet, the taste buds are activated at once, it is really a delicacy that adults and children like.

Ingredients: corn, peas, pine nuts, salt, sugar, starch, minced ginger.

1. Wash the fresh corn after breaking it off the cob. Then boil in boiling water for 2-3 minutes, then remove and set aside.

2. Add a little starch to water and dilute it into starch water, and prepare peas and cooked pine nuts. If the pine nuts are raw, you can put them in the oven for 180 minutes and bake them for 5 minutes until they are cooked.

3. Stir-fry the minced ginger in cold oil in a hot pan, then pour the cooked corn and raw peas into the pot and turn for 2 minutes.

4. Then pour in the pine nuts, add 1 tablespoon of salt and a spoonful of sugar and stir-fry for a while. A spoonful of white sugar is enough, too much white sugar makes the whole dish too sweet.

5. Add some starch water and stir-fry for a while before cooking. The purpose of adding starch water is to make the flavor of the seasoning evenly coated on each corn kernel, so that the taste of the dish will be better.

6. You can eat it after it comes out of the pot, it's so delicious.

Pine nut corn Ingredients: 400 grams of corn kernels, 100 grams of shelled pine nuts, 1 red pepper, 1 green pepper, 2 chives.

Seasoning: 15 grams of cooking oil, 1 tsp refined salt, 3 tsp sugar, 1 tsp monosodium glutamate.

Method: 1. Cut the chili pepper into small cubes and mince the chives; Put the corn kernels in boiling water and cook for 4 minutes until 8 are ripe, remove and drain;

2. Heat the wok over medium heat until warm, add pine nuts and stir-fry until slightly golden and fragrant. Shake the pan frequently or stir-fry with a spatula to avoid uneven color;

3. Put out the fried pine nuts and spread them in ** to cool;

4. Pour oil into a wok, heat over medium heat, first stir-fry the chives to bring out the fragrance, then add corn kernels, diced chili peppers and pine nuts and stir-fry for 2 minutes, add refined salt and sugar;

5. Cover the pot and cook slightly, if you feel that the dish is too dry, you can add a small amount of water along the edge of the pot, and finally sprinkle with MSG and stir well.

The characteristics of this dish are: fresh and refreshing, crispy and sweet.

I am a little careful: this dish is best to use tender bags of sweet corn, and the green pepper must not be spicy, otherwise it will ruin the taste of the dish.

Ingredients: fresh corn and pine nuts.

Method 1:

1. Boil the corn kernels for 4 minutes until they are eight ripe, remove and drain. At the same time, turn on medium heat and fry the pine nuts in a wok until they become slightly golden and fragrant, that is, put them out to dry.

2. Heat the oil in the wok over medium heat, stir-fry the chives until fragrant, then add corn kernels, diced peppers and pine nuts and stir-fry for 2 minutes, add salt and sugar.

Method 2:

Ingredients: two tender corn cobs, 100 grams of shelled pine nuts, green bell peppers, 20 grams of green onions, salt, monosodium glutamate, oil.

1. Peel off the corn kernels on the corn cob, dice the green bell peppers, and chop the green onions.

2. Put water in the pot, cook and drain the corn kernels, put the wok on the fire, put the oil until it is six mature, put the green onion to stir up the fragrance, put the corn kernels, diced peppers and pine nuts into the pot respectively, put in salt, add a little boiled corn water to cook slightly, add a little sugar and stir-fry a few times, thicken, pour oil, put monosodium glutamate, and get out of the pot.

Corn should be selected tender. If it is out of season, you can choose canned food.

Ingredients: raw pine nuts, corn kernels, 1 carrot, half a cucumber, salt, chicken powder method 1, raw pine nuts are fried over low heat, no need to add oil, and the surface of the pine nuts is oily and ready for use.

2. Peel and dice carrots and cucumbers to control the moisture of corn kernels.

3. The pot that has fried pine nuts does not need to be washed, and directly add the diced carrots and stir-fry until they are medium-cooked, and then add the diced cucumbers and corn kernels and stir-fry.

4. Add pine nuts, salt, chicken powder and mix well, and add sesame oil before cooking.

2.Sit in the pot with water, put a little sugar, blanch the corn until it is cooked, then remove it and cool it, drain the water and set aside.

3.Do not put oil in the wok, and directly stir the pine nuts until fragrant.

4.**, heat the pot, put oil, and stir-fry the green and red peppers.

5.Stir-fry the corn kernels.

6.Add salt to taste.

7.Stir-fry over high heat and remove from the pan.

8.After serving, sprinkle an appropriate amount of sautéed pine nuts on top.