Corn shoots are small and tender ears of sweet corn. Unlike sweet corn, corn shoots are eaten together with the seeds of the seed, while sweet corn only eats the young seeds without eating the ears. Simply put, it is undeveloped small corn. It is mostly used in vegetarian dishes, with a crisp taste and a sweet taste with a light corn scent.
The corn shoots are cut in half from the middle. Asparagus is cut into segments. Ginger garlic mince. The eggs are broken up.
Cook a pot of water and add a little salad oil and salt. After boiled, simmer the corn shoots and cook for about 2 minutes. Boil the asparagus and cook for about 30 seconds to 1 minute (depending on the thickness of the asparagus).
Heat the wok and add a little salad oil. First remove the corn shoots and remove them. Add the appropriate amount of salad oil to the pan, stir fry the eggs first, then add the fried corn shoots and the hot asparagus and the ginger and minced garlic. Add the salt and sugar to the small fire and add the appropriate amount of water. Cook it, and when the broth becomes less concentrated, it can be cooked.
The texture of the corn shoots is relatively solid, so the time of scalding must be longer, otherwise it is very hard. The whole dish is very light, there is no extra seasoning, you can eat the sweet taste of asparagus and corn shoots.