Pine nut corn
Pine kernel corn is a traditional famous dish of the Han nationality, in Huaiyang cuisine, Northeast cuisine is very representative, after all, pine kernels and corn are specialties of northeast China. Corn contains a lot of calcium, but also rich in nutrients such as lecithin and vitamin E. These substances have the effect of lowering cholesterol, preventing cellular aging, and slowing down the degradation of brain function. In this way, corn is indeed a nutritious food that should be eaten regularly.
method
Method one
Preparation of ingredients
Ingredients: corn kernels 400 g, peeled pine nut kernels 100 g, red pepper 1, green pepper 1, fragrant
2 shallots,
Seasoning: 15 g cooking oil, 1 tsp salt, 3 tsp sugar, 1 tsp monosodium glutamate,
Production steps
1. Cut the chili pepper into small cubes, finely chop the chives,
2. Put the corn kernels in boiling water and cook for 4 minutes until eight ripe, remove and drain,
3. Heat the wok over medium heat and sauté dry pine nuts until slightly golden to aroma. Shake the pan frequently or stir-fry with a spatula to avoid uneven color,
4. Put the sautéed pine nuts out and lay them flat on a large plate to cool,
5. Pour oil into the wok, heat over medium heat, sauté the chives first, then add corn kernels and chili peppers and sauté for 2 minutes, add fine salt and sugar, stir fry evenly, add MSG, and stir-fry the pine nuts into a dish.
Notes:
1. Corn can be optionally bagged or canned with American sweet corn kernels, the taste is more tender and sweet,
2. Green pepper must not be spicy, otherwise it will affect the sweet taste of fresh and sweet,
3. Pine nuts must be added when they are cooked to maintain the crispy taste.
Method two
Ingredients: pine nut kernels 50g corn kernels 300g
Ingredients: Cantonese sausage 50g
Other seasonings: Salt 3g chicken essence 5g green onion 5g Starch 2g
1: Wash the pine nuts with water and fry them in a frying pan until the color is slightly darker and set aside.
2: Mix salt, chicken essence, green onion and starch with the right amount of water into a sauce; cantonese sausage cut into large pieces.
3: When the oil is hot to 60%, put in the pot of corn kernels, stir-fry and add pine nuts and Cantonese sausage.
4: Sauté the corn kernels until soft, stir-fry the mustard juice until the sauce solidifies.
Precautions
1, corn cob can choose sweet corn cob, waxy corn cob or ordinary corn cob, each with a different flavor.
2, you can also use quick-frozen sweet corn kernels instead of corn cobs, but you need to boil in boiling water after natural thawing at room temperature for 8 minutes to eight mature before making, other steps remain unchanged. The flavor is slightly affected, but it will be faster.
3, fried pine nuts should be slightly fried with a low flame to change color, otherwise it is easy to paste.
Method three
Corn kernels, pine nuts, carrots, chives, vegetable oil, salt, sugar, mushroom essence, water
1: Wash the carrots, cut them to the same size as the corn kernels, cut the chives into green onions, divide the green onions white, and set aside;
2: Heat the pot on high heat, sprinkle the pine nuts, reduce the heat and bake, and stir-fry continuously to make the pine nuts suffer
Thermal homogeneity; When roasted until the pine nuts are golden brown, spread out on a large plate to cool;
3, heat the wok on high heat, add the appropriate amount of vegetable oil, when the oil is 60% hot, first put the onion white into the sauté for a while, and then add the carrot grains and corn kernels to stir-fry together;
4, turn the medium heat, add a small amount of water along the edge of the pot, so as not to be too dry, adjust the appropriate amount of salt and sugar, stir-fry evenly cover the pot for 1-2 minutes;
5: Open the lid and add the green onion and the appropriate amount of mushrooms to stir-fry, then add the roasted pine nuts, quickly stir-fry on high heat and put on the plate.
Method four
Ingredients: black corn, pine nuts, orange
Excipients: salt, sugar, starch
1. Prepare black corn, pine nuts and oranges;
2. Black corn grains, oranges cut into small cubes;
3. Blanch the black corn kernels with water;
4. Pour a little oil into the wok, the oil temperature is 60% hot, then pour in the black corn kernels and stir-fry;
5. Pour in the pine nuts and stir-fry;
6. Sprinkle the pine nuts with a little salt after yellowing;
7. Sprinkle with a pinch of sugar;
8. Pour in a little starch juice and stir-fry evenly;
9. After turning off the heat, pour in the diced oranges and stir-fry at the remaining temperature of pine nuts and corn;
10. Stir-fry well.
Method five
Ingredients: corn kernels (yellow, dried)
Accessories: pine nuts (stir-fried), green pepper, red pepper, millet pepper
Seasoning: salt, sugar, milk (Mengniu brand)
method:
1: Peel the corn and finely chop the green and red peppers.
2: Do not pour oil, put the pine nuts into the pot and slowly roast the pine nuts over low heat.
3. When the pine nuts turn yellow and the surface is oily, natural cooling is released.
4: When the oil is heated to 70% heat, add the corn kernels, pour in the minced green and red peppers, and stir-fry for 1 minute.
5. Add an appropriate amount of salt according to personal taste and add an appropriate amount of sugar according to personal taste.
6: Pour in 3 tablespoons of milk and stir well.
7: When the milk is about to dry out, add pine nuts.
【Recipe Effect】
It can be used for spleen and lung deficiency, dry lung cough, dry skin, dry stool.
