How do you make pine nut corn to make it taste in a restaurant?

Be sure to grasp the sweetness of pine nut corn. And when making pine nut corn, you should also put some sugar in moderation, never too sweet, and you should also choose relatively fresh pine nuts and sweet corn kernels.

You can buy canned corn with pine nuts that have been pickled, and the corn made of this material tastes more similar when it is made.

Prepare fruit corn, pine nuts, peas, carrots, salt, fresh milk and other ingredients. Peel and peel the pine nuts for later use, peel the corn, and dice the carrots for later use; Add a little salt to the pot, pour in peas and carrots after boiling, cook until 9 mature, remove and set aside, pour an appropriate amount of oil into the pot, pour in the corn and stir-fry after the oil is hot, I use cooked pine nuts so I don't need to deal with them in advance; Continue to add the peas and carrots and stir-fry; After pouring in the pine nuts, add an appropriate amount of salt and stir-fry together; Pour in a tablespoon of fresh milk and cook slightly until the juice is almost reduced, then turn off the heat and remove from the pot.

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 of refined salt, 3 tsp sugar, 1 tsp monosodium glutamate. Production steps, 1Dice the chili peppers and mince the chives.

2.Put the corn kernels in boiling water and cook for 4 minutes until they are eight ripe, remove and drain. 3.

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. 4.

Put out the fried pine nuts and spread them flat in ** to cool. 5.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.

Notes:1Corn can be bagged or canned with American sweet corn kernels, which have a more delicate and sweet taste.

2.Green peppers must not be spicy, otherwise it will affect the fragrant and sweet taste. 3.

Pine nuts must be added when they are in the pan to maintain their crispy texture.

Put the sweet corn in a pan and cook, drain and set aside, then pour in the corn kernels, fry for a while, add sugar and salt, then pour in the diced cucumbers, fry for a while, pour in the starch, collect the juice, add the pine nuts. Pine nut corn is a home-cooked dish that is loved by women and children. It tastes sweet, nutritious, and not complicated to prepare.

Here is how to make pine nut corn. Add salad oil to the pot, go down to the corn kernels, add grams of salt and sugar, then take some raw flour, hook the thin dough, pour in the famous oil, prepare to come out of the pot, sprinkle with fried pine nuts, pine nut corn is ready, first prepare a pot of water to boil, and add the sweet corn kernels prepared in advance to cook. Sweet corn kernels should be used to make pine nut corn.

Once the pot is boiling again, cook for another 2 minutes, removing the cooked corn kernels and setting aside.

Put an appropriate amount of water in a pan, sauté carrots and corn kernels, then season with salt and sugar, thicken with wet starch, pour in a small amount of oil, turn it out, and finally sprinkle with pine nuts. Remove the frozen corn kernels from the freezer and thaw them at room temperature (you can also thaw them with cold water if you need them urgently, but they taste slightly worse). Rinse with clean water and drain for later use.

Wash the green and red peppers and cut them diagonally. Don't remove the seeds. Finely chopped shallots.

Add a small amount of water to the pot, then add the sugar and bring to a boil, then pour in the corn kernels, carrots and cucumbers, bring to a boil and thicken. Wait for the soup to thicken out of the pan, then sprinkle the fried pine nuts over the corn kernels.

Prepare 1-2 slices of corn, peel off the rice grains and set aside, add carrots, mung beans, ham sausages, cucumbers and other ingredients (according to personal preference), and cut the ingredients into small pieces; In another pot, add a little oil, sauté chopped green onion and ginger, lightly fry the corn and start seasoning, add a little salt and sugar, add a little chicken essence according to taste, stir-fry well, hook out a thin layer of thick juice, put it on a plate after removing from the pan, and sprinkle the pine nuts on the corn. Don't fry pine nuts with corn. Pour the oil into a frying pan over medium heat.

Stir-fry the shallots until fragrant, then fry the corn kernels and diced chili peppers for 2 minutes, add refined salt and sugar, stir-fry well, add monosodium glutamate, sauté pine nuts, and put them on a plate.

After preparing the corn, peel off all the particles on it, then wash it, put it in a pot and cook it for 30 minutes, and finally add the white sugar yogurt and stir it to make it taste like a restaurant.

You can buy the kind of pine nut corn that is ready-made and packaged, so that you can add other ingredients directly to it to make a restaurant taste.

When making pine nut corn, be sure to put the right amount of saccharin, and also put some green peppers, so that it can be made.

1. Boil the corn in a pot with water, and you can add an appropriate amount of salt.

2. Then add green beans and cook them together, and take them out for later use after cooking.

3. Heat the pot and stir-fry the shrimp until fragrant.

4. Put hot oil in a pot and put in the green onion rings.

5. Put in the diced carrots, then add the corn kernels and diced carrots, and then put the pine nuts in the pot and fry the corn until fragrant.

6. After frying in the pot, you can get out of the pot.

Heat oil in a pot, add corn kernels and stir-fry until fragrant, then add an appropriate amount of sugar and stir-fry evenly, simmer with an appropriate amount of water and almonds until the water becomes less, then add an appropriate amount of water starch to thicken.

To heat the oil, put the pine nuts in and stir-fry until golden brown, then pour the corn into it and stir-fry evenly, add a spoonful of sugar and water starch to thicken, and cook until the corn is soft and rotten.

It should be fried in olive oil, washed and put in some spices, so that all the corn that comes out is very delicious and nutritious.

Pine nut corn.

The simplest and most popular home-cooked dish is the focus on simple seasoning.

Quick-frozen green beans to taste.

Quick-frozen sweet corn kernels in a pack.

Carrot 1/2 root.

2 tablespoons pine nuts.

1 2 tsp salt.

Preparation of pine nut corn.

If you use fresh sweet corn and fresh green beans, you need to cut the corn kernels with a knife, and then put them in a pot of boiling water for two or three minutes to cook and take them out, and then cool the water, and the green beans are the same. Peel the carrots and cut them into cubes about the size of corn kernels.

Heat a little oil in the pot, if you use raw pine nuts at this time, put in the pine nuts and stir-fry over low heat, then fry the carrots until they are broken, then add green beans and corn kernels and quickly stir-fry a few times, add salt and stir-fry evenly to taste. If you use cooked pine nuts, you can put them at the end.

Tips: Some dishes are heavily seasoned, while others need to be subtractive seasoning, and adding soy sauce and sugar to this dish will ruin the freshness of the dish.

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, as well as 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. Corn is rich in magnesium and selenium, which inhibit the growth of tumors.

In particular, corn also contains more glutamate, glutamic acid has a brain-strengthening effect, it can help and promote brain cells to respire, in the process of physiological activities, can remove waste from the body, help the elimination of ammonia in brain tissue, so regular food can strengthen the brain.

Pine nuts are rich in unsaturated fatty acids, such as linoleic acid, linolenic acid, etc., which can reduce blood lipids and prevent cardiovascular diseases. Pine nut vitamin E is as high as 30%, which has a good effect of softening blood vessels and delaying aging. The fat components in pine nuts are unsaturated fatty acids such as oleic acid and linoleic acid, which have a good effect on softening blood vessels and are ideal health food for middle-aged and elderly people.

Here's how to do it: Break the green pepper and remove the seeds.

Please click Enter a description.

Dice. <>

Please click Enter a description.

Cut the corn and take the kernels.

Please click Enter a description.

Stir-fry the corn kernels in a frying pan first.

Please click Enter a description.

Add a little water. <>

Please click Enter a description.

When you see that the corn kernels are transparent, add green peppers.

Please click Enter a description.

Add salt. <>

Please click Enter a description.

Add pine nuts and stir-fry evenly.

Please click Enter a description.

Delicious out of the pan. <>

Please click Enter a description.

Stir-fried pine nut corn is quite delicious, and I think this dish is a very delicious dish. It's so delicious! Inside, I prefer this corn because it's sweet and delicious.

How do you make it delicious to give away people and corn? Raw people and corn are very simple, and everyone can avoid some ** inflammation when they are old together.

How to make pine nut corn delicious, make it into desserts, and can also make sweet soup. It's delicious.

Ingredients: 1 small dish of pine nuts, 1 sweet corn, 1 green pepper.

Excipients: 3 grams of salt, 1 tablespoon of starch.

Method: 1. Prepare the ingredients: cook the sweet corn and break off the corn kernels; pine nuts; Wash the green peppers and cut them into cubes; Add water to starch and salt, stir well;

2. Heat the oil in the pot until it is hot, add the diced green pepper and stir-fry until fragrant;

3. Add pine nuts and stir-fry until they change color, just fry them slightly, don't take a long time;

4. Add corn kernels and stir-fry;

5. Pour in water starch to thicken.

My grandson made an appointment and I think it is the best to make it sweet, because corn is sweet and pine nuts are fragrant

First of all, after the corn is cooked, peel off the corn kernels and put them in a container for later use. In the cucumber cleaned and cut into cubes. Also put in a container for later use.

Remove the shell of the pine seeds and put them in a container for later use. Put the oil in the pot, when the oil temperature is seven or eight hot, put in the prepared corn kernels, stir-fry evenly in the pine nuts and cucumbers, put in the appropriate seasoning, stir-fry evenly out of the pot can be eaten, the taste is delicious and delicious, the nutritional value is rich, and it can also prevent the three highs, and eating more is conducive to health. Physical health is the most important thing.

1.Soak frozen corn kernels in water and thaw.

2Cut the green onions into small pieces, and the carrots into small pieces.

3.Add a little oil to the pan, pour in the pine nuts and fry over low heat until the pine nuts turn brown. Then throw the green onions and carrots into the pot as well. It's best to put the pine nuts out at this step, otherwise the pine nuts have been heating in the pot and are easy to paste, and I have no experience in doing it for the first time.

4. Pour the corn kernels into the pot and continue to stir-fry.

5. Dilute some potato starch with water, and add some sugar to it.

6.Pour the diluted water starch into the pot, stir-fry evenly, add a little salt and you're ready to go.

Prepare the ingredients and put. Cut the carrots into corn kernel-sized cubes and set aside.

Add an appropriate amount of salad oil to the pan. Put in the pine nuts in a cool oil state. The guy slowly fried it until it was slightly yellow.

Drain and set aside.

Add an appropriate amount of water to the pot, bring to a boil over high heat, add corn kernels, diced carrots, green beans, and boil water together (about 15 seconds).

Drain and drain.

Add an appropriate amount of water to the cornstarch and mix it into cornstarch slurry for later use; In another pot, add cooking oil, sugar, a little water, boil the sugar, add corn kernels, green beans, diced carrots, salt, and stir-fry together.

Add the cornstarch slurry.

Stir-fry evenly so that a thin layer of glass juice forms on the surface of the corn kernels.

Remove from the pan and sprinkle with pine nuts evenly after serving.

Ingredients: 400g corn kernels, 50g carrots, 20g green beans, 10g fried pine nuts Auxiliary materials: oil 10m, salt 3g, water 30m

Specific steps: 1. Thaw the quick-frozen corn kernels for later use.

2. Put the main ingredients, seasonings and water in the pot except for the fried pine nuts.

3. Close the lid of the pot, start the [dry pot] function, and the cooking program will be executed automatically.

4. After cooking, stir the ingredients in the pot well.

5. Then sprinkle the fried pine nuts on the plate.

Prepare the materials:

Cucumber 1/2 root.

Carrot 1/2 root.

200g of corn kernels

Pine nuts 10g

Salt a pinch of salt. Essence of chicken a little.

Method: 1. Wash and dice cucumbers and carrots, wash and blanch corn kernels with boiling water respectively 2. Pour pine nuts into cold oil, stir-fry the fragrance and remove the pine nuts.

3. Pour diced cucumbers and carrots into the pot and stir-fry, add a little salt 4. Pour in corn kernels and continue to stir-fry, adding a little chicken essence.

5. Pour the pine nuts fried in oil into the pot and stir-fry them together a few times to get out of the pot.

Take the frozen corn kernels out of the refrigerator, thaw them at room temperature, and wash them with water.

Drain the water and set aside, wash the green pepper and red pepper, cut it into slices, chop the chives, do not pour oil in the pot, put the pine nuts into the pot, slowly roast the pine nuts over low heat, wait for the pine nuts to turn slightly yellow, when the surface is oily, put out the natural cooling, pour oil into the pot, heat to seventy percent hot, put in the chives and fry until fragrant, then pour in the corn kernels, green and red pepper slices, add salt and sugar, stir-fry for about two and a half minutes, pour in the milk and stir well, when the milk is about to dry the soup, put in the pine nuts.