The practice of pine nut corn is sweet, and the way to make pine nut corn sweet

Pine nut corn is a traditional dish in Northeast China. It is very representative in Northeast cuisine, after all, pine nuts and corn are both specialties of Northeast China. Corn contains a lot of calcium, and it is abundant.

Nutrients such as lecithin and vitamin E. These substances have the effect of lowering cholesterol, preventing cell aging, and slowing down the deterioration of brain function. The following brings you the sweetness of pine nut corn, welcome to read for your reference!

Ingredients:

Ingredients: 200 grams of waxy corn, 50 grams of green beans, 50 grams of carrots, 30 grams of pine nuts.

Excipients: 2 grams of salt, 5 grams of sugar, 1 gram of pepper, 30 grams of peanut oil.

Method:

1. Cook the waxy corn kernels and remove them for later use.

2. Cooked green beans for later use, I use frozen, thaw in advance, and cut the carrots into cubes about the size of corn kernels.

3. Put the pine nuts in a pot and fry over low heat and set aside.

4. Put a little oil in the pot, add carrots and corn and stir-fry for 1-2 minutes to bring out the fragrance.

5. Add the ripe green beans.

6. Add salt, sugar and pepper and stir-fry evenly.

7. Finally, add the pine nuts.

8. Stir-fry evenly and then remove from the pan.

Material:

Raw pine nuts, corn kernels, green peppers, red peppers, chives.

Method:

1. Wash the corn kernels and blanch them with boiling water for later use. Fresh corn needs to be cooked!

2. Pine nuts, fry in a pot over low heat and set aside.

3. Cucumber and red pepper diced for later use.

4. Put an appropriate amount of salad oil into the pot, add corn kernels, add salt and sugar and stir-fry. Finally, add diced cucumber, diced red pepper and pine nuts and stir-fry well, then remove from the pan and put on a plate!

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: 1 bag of sweet corn, 80 grams of pine nuts, 10 grams of green peppers, 10 grams of red peppers, 30 ml of plant oil, 5 grams of sugar, 3 grams of salt.

Production method: 1. Cut the green and red peppers into cubes, wash the sweet corn and control the water for later use.

2. Heat oil in a wok and stir-fry the green and red peppercorns.

3. Add the corn kernels and stir-fry evenly.

4. Add salt and sugar to taste.

5. Stir-fry all the ingredients over high heat and remove from the pan.

6. Sprinkle pine nuts on a plate and serve.

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

Heat a wok over medium heat until warm, add pine nuts and stir-fry until slightly golden brown and fragrant. Shake the pan frequently or stir-fry with a spatula to avoid uneven color. Put out the fried pine nuts and spread them flat in ** to cool.

Pour oil into the wok, heat it over medium heat, first stir-fry the chives to bring out the fragrance, then put in the corn kernels and diced peppers in turn and stir-fry for 2 minutes, add refined salt and sugar, stir-fry evenly, add monosodium glutamate, pine nuts and stir-fry evenly into a dish.

2. Method 2: Wash the pine nuts with water, fry them in an oil pan until the color becomes slightly darker, and set aside. Mix the salt, chicken essence, chopped green onion and starch with an appropriate amount of water to make the sauce; Cantonie sausage cut into large pieces.

When the oil is hot to 6 percent, add the corn kernels in the pan and stir-fry to add the pine nuts and patchouli sausages. Stir-fry the corn kernels until soft, then stir-fry the sauce until the sauce is solidified.

You can also use quick-frozen sweet corn kernels instead of corn on the cob, but you need to thaw naturally at room temperature and boil in boiling water for 8 minutes to eight ripe before making it, other steps remain the same. The flavor is slightly affected, but it will be quicker. Fried pine nuts should be slightly fried with a simmer to change color, otherwise it will be easy to paste.

3. Method 3: Wash the carrots, cut them into the same size as the corn kernels, cut the chives into chopped green onions, separate the green onions, and set aside. Heat the pot over high heat, sprinkle in the pine nuts, turn down the heat and dry bake, and stir-fry constantly to make the pine nuts evenly heated; When the pine nuts are golden brown, put them out and let them cool in **.

Heat the wok over high heat, add an appropriate amount of vegetable oil, and when the oil is hot, first put the green onion white into the stir-fry for a while, and then put in the carrots and corn kernels to stir-fry together. Turn to medium heat, add a small amount of water along the edge of the pot to avoid too dry, add an appropriate amount of salt and sugar, stir-fry evenly and cover the pot for 1-2 minutes. Add chopped green onions and an appropriate amount of mushroom essence to the lid and stir-fry, then add the pine nuts that have been baked and cooled, and quickly stir-fry over high heat and put them evenly on a plate.

Ingredients: 1 bag of sweet corn, 80 grams of pine nuts, 10 grams of green peppers, 10 grams of red peppers, 30 ml of vegetable oil, 5 grams of sugar, 3 grams of salt.

Production method: 1. Cut the green and red peppers into cubes, wash the sweet corn and control the water for later use.

2. Heat oil in a wok and stir-fry the green and red peppercorns.

3. Add the corn kernels and stir-fry evenly.

4. Add salt and sugar to taste.

5. Stir-fry all the ingredients over high heat and remove from the pan.

6. Sprinkle pine nuts on a plate and serve.

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.

Do it with pg Haha, you rush to your new district eight Just don't come to me for eight

Main ingredient: 300 grams of corn kernels, auxiliary carrots, cucumber pine nuts, 20 grams of seasoning, concentrated orange juice, sugar, white vinegar, starch Production process, a corn kernel blanching cost two carrots, cucumber diced, set aside, put white sugar, orange juice, white vinegar into the pot into corn kernels, cucumbers, carrots Stir-fry hot, hook in water starch, stir-fry out of the pot and put on a plate.