I don't know if you have eaten pea horns, many places in the north are also called Dutch beans, we hand over pea slices in Chongqing, whether it is meat stir-fried or vegetarian stir-fried, they are very delicious. In fact, I myself am very fond of eating meat, but I have a friend, he is vegetarian, no way, I want her to taste the delicious taste of pea carob, so I made this pea stew corn recipe, today also share with you.
First of all, we need to use the ingredients, corn kernels, hollandaise beans, garlic slices, red pepper cut into small pieces. This corn, now officially ripe season, we go to the field to break a few roots back, after cooking, the corn kernels are pulled off, frozen in the refrigerator, eat as you go.
If you have a pea horn, everyone will pinch the sharp points at both ends. Bring water to a boil in the pot, then pour in the hollandaise beans and corn kernels, add a little salt, add a little salad oil, and blanch the water first.
Add less salt and oil, just a little bit, to make the skin of this Dutch bean more oily and emerald green, look good. Once cooked, drain them out with a colander, rinse in cold water and let them dry.
Heat the oil in a pan and sauté the garlic slices and red pepper.
After frying out the aroma, directly milk just cooked Dutch beans and corn, turn on the high heat in the pot and stir-fry, stir-fry evenly, turn off the low heat to season, when seasoning, we put in turn, a little salt, a little sugar, and then continue to stir-fry.
Fry the water vapor of the dish dry, fry until the surface oil is bright, and finally come to a little corn starch water to tick him, drop two drops of bright oil, and you can go out of the pot and plate.