Pine Kernel Corn
1.
Remove the whole corn from the shaft, remove about 300 grams of intact corn kernels, and put them on a plate for later use
2.
Peel the pine nuts and peel the kernels, cut the carrots into dices about the size of corn kernels, wash and set the peas kernels on a plate for later use
3.
Boil water in a pot, put the corn, peas and carrots in the pot and blanch for 2-3 minutes. When blanching, add a few drops of cooking oil to make the dishes look brighter (carrots can be put later)
4.
Put a little cooking oil in another pot, add 1.5 tablespoons of sugar, and add a little water to boil the sugar
5.
Pour the cooked ingredients into the pot, stir fry evenly and heat, dip in sugar water, and fry for about 1-2 minutes
6.
Pour the prepared water starch along the side of the pan, stir fry until the corn is coated with thick juice and then it can be out of the pan. Sprinkle the peeled pine nuts after the pan. Good mountains and rivers, good corn, grandpa glutinous corn!
Tips:
1. In order to keep the corn kernels intact, I open a row first, and the rest can be easily removed by pressing the rows by hand.\n2. The amount of sugar and salt are added according to the sweetness of the corn\n3. Pine nut oil is used in advance Stir-fry, it will be more beautiful when it is slightly yellow. I think the fried pine nuts are too oily, so I use them directly
