See the delicate and loose corn in the bold Pine nuts corn is a standard northeastern dish and a must-eat dish for the Northeastern restaurant. It is a vegetarian dish, but it is different from the green leafy vegetables in the south. The delicate stems and leaves are used there, and the fruit is harvested here. Combining the northeast specialty pine nuts and corn in a clever combination, it highlights the boldness of the Northeast, and the entrance is sweet and mellow, revealing a bit of exquisiteness and exquisiteness. Not releasing
Carrot peeled diced, canned sweet corn drained, green pepper cut small Ding spare
Mix and mix the bowl sauce seasoning
Hot oil in the pot, after the oil temperature rises to about eighty-nine percent heat, turn off the fire and pour it into the pine nuts.
Use the oil temperature to pour the pine nuts and pour the oil into the drain.
Leave the bottom oil in the pot and sauté the onion and ginger.
Pour in sweet corn kernels and green peppercorns
Pour into the bowl of juice
Finally, the pine nuts are finished.
**This dish is made with canned sweet corn kernels. If you use frozen corn kernels or fresh corn, you need to dive beforehand. **The pine nuts should not be heated directly in the oil pan, because the pine nuts themselves are high in fat, so the operation is easy to change. To heat the oil and turn off the heat, use a warm and oily method to operate. **The final cooking time is short, you have to do it all at once, pay attention to master the fire.