pine nut corn
I went back to my hometown in Northeast China in October, and my mother brought a lot of pine nuts. They are an absolute specialty of Northeast China. My husband and I both like them very much. In the past, I always worried about not being able to buy pine nuts when making pine nuts corn (either there are no ones in the supermarket or they are not fresh and expensive, so every time I make pine nuts without pine nuts) I can finally give a play today ~ cut the crap and get started!
Recipe Recommendations
- sweetening
- fried
- ten minutes
- simple
Steps for pine nut corn
1
Prepare the required ingredients as required, rinse the corn kernels with water and drain the impurities, use pine nuts for spare, and cut cucumbers and carrots into small dices (the size can be controlled according to personal preference).
2
Add about 10 grams of butter and cook until it melts and gives a fragrance (no butter can be made with other oils, because I use a non-stick pan, so I put less oil in it. You can control the amount of oil according to actual conditions).
3
1. After heating the oil, pour in diced carrots and diced cucumbers, stir fry until raw.
4
Add the corn kernels and continue to stir fry. Add some water to make the dish look moist and plump. Don't add more.
5
Add 2 grams of salt, and add sugar to taste.
6
Add pine nuts, stir fry twice and remove.
7
It's ready to serve.pine nut corn Make Tips
1. Stir-frying the carrots first removes the raw flavor; moreover, cooked carrots are more nutritious than eating them raw.
2. Adding salt prevents the sweetness from being cloying and adds more depth of flavor to the dish. You won't actually taste the salt; it simply makes the sweetness more refreshing.
3. Adding the pine nuts at the end prevents them from becoming soft and losing their crisp texture.