How to make fried lilies with pine nuts and what are the ingredients?

Eating some nuts every day is quite good for the body, but it is not easy to insist on doing it every day. Oh, however, sometimes, some nuts are not very delicious to eat, used to make dishes, it is a very good choice, in addition to nuts, today's dishes also use sweet corn, now many sweet corn on the market, fresh sweet corn is rich in minerals, protein and fat, plus the taste of fresh lilies, such a nut dish, when made, look like, almost reluctant to eat.

IngredientsIngredients.

2 sprigs of corn (fresh).

80g pine nuts (stir-fried).

2 lilies. Accessories.

1 egg white.

Seasoning. 1 2 teaspoons table salt.

Sesame oil to taste.

2 tablespoons vegetable oil.

Step 1

Peel the corn into corn kernels, peel small pieces of lilies for later use, put an appropriate amount of water in the pot, add a little salt, and add the corn kernels.

After the water boils, simmer for 4 minutes, then add the lilies, cook for 1 minute, turn off the heat and drain the excess water.

Put an appropriate amount of vegetable oil in the pot, put the egg whites in after heating, stir quickly with chopsticks, and put it out after changing color.

Leave the bottom oil, pour the pine nuts into the pot, slowly bake over low heat until the surface of the pine nuts is golden, and the fragrance can be filled with pine nuts for later use.

Put a little vegetable oil in the pot, add corn and lily, stir-fry evenly, add an appropriate amount of salt, now add a few drops of sesame seeds to enhance the flavor, add egg whites and pine nuts and stir-fry evenly to get out of the pot.

1. Although the corn is not too old and the sweet corn is selected, it is more delicious to make this dish, and friends who do not have fresh corn can choose to use canned corn, but I think the taste of fresh corn is more delicious.

2. Add a little salt when boiling corn to make the sweetness of corn more prominent.

3. When the pine nuts are baked, they should be on a small fire, and the fire will be scorched all of a sudden, and the pine nuts will soon be fragrant without baking for a long time.

4. The final seasoning is very fast, because all the ingredients are cooked, as long as the stir-fry is even, don't fry the lily for a long time, the taste will be soft after a long time, and it is not delicious.

First of all, put the corn kernels and pine nuts and lily petals into the pot to cook, then take out the water control and set aside, boil the oil in the pot, put in an egg white, take it out after frying, then pour in some oil, put the corn kernels, pine nuts and lilies in, add an appropriate amount of salt, drop in a few drops of sesame oil, and then put the egg white in, stir-fry for a while and you can get out of the pot; The ingredients are corn kernels, pine nuts, lilies, and eggs.

Handle the pine nuts and the lilies. Remove from the pan and add the pine nuts, stir-fry until discolored, and set aside. Heat the oil, add the pine nuts, salt, sugar, lily, stir-fry evenly and add the water starch.

You need to prepare a lot of ingredients and ingredients, then stir-fry the lily until fragrant, and finally add pine nuts and ingredients, and stir-fry over high heat. Ingredients include pine nuts, lilies, celery, green onions, starch, and water.

1. Celery lily.

1. Prepare ingredients: 300 grams of celery, 50 grams of carrots, 100 grams of lily, 2 grams of chicken powder, 4 grams of salt.

2. Cut the celery into sections and slice the carrots.

3. Put cooking oil in the pot, pour in carrots, celery and lily and stir-fry evenly.

4. Add chicken powder and salt and stir-fry evenly, and then stir-fry it.

2. Stir-fried ginkgo with fungus lily.

1. Prepare ingredients: 10 grams of black fungus, 80 grams of lily, 150 grams of ginkgo seeds, 80 grams of carrots, 50 grams of celery, 10 grams of ginger, 15 grams of garlic, 2 grams of salt, 20 grams of barbecue sauce.

2. Soak the black fungus in water for more than 6 hours, and change the water many times during the soaking process to rinse the sediment.

3. Peel and cut off the carrots, wash and cut off the celery, break a petal of fresh lily, rinse well, and chop the ginger and garlic into minced ginger and garlic.

4. Heat the oil in a wok, stir-fry the ginger and garlic until fragrant, add the carrot strips and black fungus and stir-fry a few times.

5. Add lily, ginkgo and barbecue sauce and stir-fry, put a little water, cover and simmer for a while.

6. Finally, add celery and salt and stir-fry.

3. Stir-fry the golden shoots and lilies.

1. Prepare ingredients: 150 grams of carrots, 80 grams of lilies, 30 grams of dried radish, 50 grams of onions, 15 grams of coriander, 5 grams of garlic, 10 grams of tea seed oil, 5 grams of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 gram of salt, 1 gram of chicken broth powder.

2. Shred the carrots and onions, stir-fry the garlic in a hot pan, and fry the radishes for a while.

3. Pour in the carrots and shredded onions, stir-fry and add seasonings.

4. Add the lily and fry for a while, add some coriander and sesame oil.

5. After all ingredients are fried evenly, turn off the heat.