How to fry peas and corn kernels delicious, and what is the method of frying peas with corn

Corn kernels and pea kernels are delicious in this way.

The small peas look very attractive one by one, and make people feel very appetizing, many friends like to eat peas very much, peas when stir-frying, grab a handful, can increase the color of the dish and make people feel very appetizing. Step 1: 1 large handful of peas, 1 handful of corn kernels (cooked grains), 1 carrot, appropriate amount of green onions, ginger and garlic, and 60 grams of chicken breast. Step 2: Wash the peas and corn kernels and control drying.

Step 3: Wash the carrots, peel and cut them into cubes. Step 4: Prepare all the ingredients. Step 5: Heat the pan and add some oil to fry the chives, ginger and garlic.

Step 6: Add diced chicken breasts and stir-fry until the meat turns white. Step 7: Add three dings and stir-fry. Step 8: Cover and simmer for 1 minute, without adding water.

Step 9: Dry the water in the vegetables, add salt and five-spice powder and stir-fry evenly. Step 10, home-cooked pea kernels fried corn kernels. Or 1. Prepare the ingredients.

2. After the water boils, put the corn kernels and pea kernels in the water and boil for one minute. About 8 medium rare. 3. Dice the ham sausage and set aside.

4. Pour out the water, ** boil the water in the pot dry (stir the corn peas to ensure that there is basically no water in the pot) 5. Pour in an appropriate amount of cooking oil (so the pot should be basically waterless before, otherwise the oil will splash out after the water and oil meet), add an appropriate amount of salt and stir-fry. 6. Add the diced ham sausage before cooking, stir-fry evenly and then remove from the pan.

Peas should be divided into young peas and old peas, and young peas are often eaten. There are two ways to eat it that are simple and delicious, and I like it. 1. Chop the half-fat and half-lean pork, add some peppercorns and ginger and garlic in a hot oil pan (it is better to have watercress), put in the minced meat and fry it together, then add peas and fry it together, add salt and soy sauce as appropriate, and finally seep the soup until it spreads to eight points, cover the lid and simmer.

2. Cook porridge with tender peas and rice, don't put anything, it tastes fragrant and delicious, it is recommended that you try it if you like light taste. The old peas are also very fragrant when they are done. Sift the peas carefully, remove the sand and bad grains, put them in an iron pan and stir-fry them (no oil is needed in the pan), and turn them quickly and continuously.

Make the beans fully and evenly fried to a dry state (pay attention to the heat, don't over-fry it into charcoal) and then seep water into the pot while it is hot, the water should overflow the peas, cover the lid, simmer over medium or low heat for ten minutes until the peas are crispy, and finally put in the oil to refine the heat, add the commonly used seasonings, stir-fry it to get out of the pot, the old peas that come out of this way, the flavor is unique, delicious!

Pea and corn kernels are more delicious to fry like this, first put some salad oil in the pot, pour the peas and corn kernels into the pot and stir-fry, put some salt, sugar, put some chicken essence, and put it on the plate.

Peas and corn kernels.

Ingredients: 1 bowl of peas, 1 bowl of corn kernels, appropriate amount of carrot cubes, 15-20 ml of corn oil, 2 slices of ginger, 1-2 spoons of refined salt, half a bowl of water, a little bit of chicken essence.

Cooking steps:1Prepare the materials. Peas are freshly peeled and then frozen. Remove and bring back to warm, rinse and peel the carrots and cut them into cubes. Corn kernels are also freshly peeled.

2.Clean non-stick frying pan, pour in corn oil, add ginger slices, heat the oil on medium-high heat, and stir-fry the ginger slices until fragrant.

3.Then pour in the washed and drained peas and diced carrots and stir-fry for a while.

4.Then pour in the corn kernels. Continue to stir-fry, turn to medium-low heat, and stir-fry slowly for a while.

5.Saute until the peas change color slightly.

6.Then pour in a small half bowl of water, stir-fry evenly, cover the pot and simmer slightly for 1-2 minutes.

7.Add salt to taste.

8.Add a little chicken essence to enhance freshness, stir-fry evenly, and then turn off the heat and remove from the pot after a while!

1. Ingredients: 1 corn, appropriate amount of peas, 1 ham sausage, 2 garlic cloves, appropriate amount of chopped green onion.

2. Prepare the ingredients first, dice a ham sausage, peel a corn, wash the peas, chop an appropriate amount of green onions, and slowly chop two garlic cloves.

3. Prepare half a bowl of water starch, which does not have to be too thick.

4. Add oil to the pot, stir-fry the peas at oil temperature, and fry the peas slightly crispy.

5. Add diced ham and sausages and stir-fry evenly.

6. Add the corn kernels and stir-fry.

7. Add water, plum starch and a little sugar, add a little boiling water, put some soybean, and boil the sweetness of the corn.

8. When the soup is finished, add minced garlic and chopped green onion and stir-fry slightly.

9. Stir-fried peas with sweet corn ham are ready.

Ingredients: 150g peas, 200g corn.

Excipients: appropriate amount of oil, appropriate amount of salt.

The practice of pea corn diced in the middle of the bush:

1. Prepare the ingredients: corn and peas.

2. Put an appropriate amount of oil in the pot and put the peas.

3. Stir-fry the peas and add the diced corn.

4. Stir-fry the two and add an appropriate amount of salt.

5. After stir-frying, add water and simmer for 3 minutes.

6. Finished products. <>

Cook the corn, put it out on a plate and dry it until it is not hot, and peel the corn kernels by hand on a plate. Sauté the corn kernels. Pour oil into a hot pan, pour corn over medium-low heat and stir-fry until the corn kernels are bright and browned, add salt and a little cumin powder, chili flakes, and thirteen spices and stir-fry evenly.

When the surface color of the corn kernels is layered and a few grains are charred black, put a little monosodium glutamate and stir-fry evenly. <

1. Choose two corns and cook them. It is recommended to use the full-grained, just ripe or slightly older, too tender or too old, the taste liquid will be inferior. Put it out of the plate and dry it until it is not hot, and peel the corn kernels to the plate by hand.

Hand peeling can restore the integrity of the corn kernels to the greatest extent, and the corn germ will not be wasted. If you don't have enough time, you can also use a kitchen knife to cut the corn kernels.

2. Stir-fry the corn kernels. Pour an appropriate amount of oil into the hot pan, turn on medium-low heat, pour in the corn and stir-fry after the oil temperature is moderate, stir-fry for two or three minutes to see that the corn kernels are more oily and browned, add salt, if there is some stickiness in the pan, add a little water to continue stir-frying, and then add a little cumin powder, chili noodles, thirteen spices.

3. When the surface color of the corn kernels is somewhat layered and there are a few grains that are somewhat charred and black, prepare to turn off the fire and make a high noise, put a little monosodium glutamate before turning off the fire, stir-fry evenly, and multiply it.

Ingredients: 200 grams of peas, 60 grams of pork, 60 grams of corn kernels, 40 grams of carrots, 40 grams of peanuts (fried), 2 tablespoons of oil, 2 tablespoons of salt, 1 tablespoon of cooking wine, 2 tablespoons of oyster sauce.

1.Prepare the ingredients, the peas are cooked beforehand and the peanuts are sautéed.

2.Dice the carrots and dice the pork, marinate them in cooking wine, salt and oyster sauce for a while.

3.Stir-fry the diced pork in a frying pan.

4.Wait for the diced meat to change color, then add the carrots and stir-fry for a while.

5.Then add peas and corn kernels, add salt and stir-fry.

6.Put in the Hanajoyama raw rice.

7.Add some oyster sauce and stir-fry evenly.

Peas: 1Peas are semi-cold-tolerant as a hidden bright medium, like mild and humid climates, and are not tolerant to dry and heat.

Pea is a long-day crop, which likes temperature and has poor drought resistance. It has a wide adaptability to soil and does not have high requirements for soil quality, and is most suitable for sandy loam and loam soil with strong water retention, good aeration and rich humus. The pH value is.

2.China is mainly distributed in the central, northeastern and other regions. The main production areas are Sichuan, Henan, Hubei, Jiangsu, Qinghai, Jiangxi and other provinces and regions. Peas are native to the Mediterranean and Central Asia regions, and are mainly scattered in Asia and Europe.

Corn kernels do this at home, which is more fragrant than pine and burning.