12 method of corn production

Ingredients: corn, carrots, peas, pine nuts.

Exercise:

1, fresh corn is cut with a knife, carrots are diced, peas and pine nuts are reserved for use;

2. After the water in the pot is boiled, add a little oil and salt, add peas and cook for seven or eight minutes, take out and cook for two or three minutes, and take out and cut onions.

3. After the oil in the pot is hot, add chopped green onion and stir-fry until fragrant, stir-fry diced carrots evenly, and add peas and corn kernels and stir-fry for two minutes;

4, add salt and mushroom essence to taste, add pine nuts and stir fry evenly.

Second, pepper corn kernels

Ingredients: fresh corn 300g, green pepper 100g, olive oil 15ML, dried Zanthoxylum bungeanum 10, water 30ML and salt.

Exercise:?

1. Wash and drain fresh corn for later use; Wash the green pepper and cut it into cubes for later use;

2. After the oil in the pot is heated to 70%, add garlic slices and dried peppers and stir fry, then add corn kernels and stir fry evenly, and add water; Stuffy until the corn is soft and the water in the pot is dry;

3. Add green pepper and stir fry, and add salt to adjust the taste. This dish is refreshing and delicious, which is a perfect match in rice porridge and suitable for summer.

Third, olive oil, corn and fruit salad.

Ingredients: apple 1, kiwi 1, sweet corn 1, blueberry sauce.

Exercise:

1, add water to the pot, add sweet corn, add a little salt and cook the corn.

When cooking corn, we will deal with other ingredients. After washing the apples, dig out the pulp with a ball digger and soak the pulp with light salt water. In the same way, dig out the kiwifruit pulp for later use.

3. After the corn is cooked, take the granules, pour them into a large bowl with apple pulp and kiwi pulp, add 1 tbsp olive oil and mix well.

4. Blueberry jam can be sprinkled on assorted salads.

Four, yam corn pot burdock

Ingredients: corn, wild yam, burdock, crab mushroom and red dates.

Exercise:

1, peeled wild yam and cut into hob blocks for later use.

2. Wash the burdock, scrape the skin off the burdock surface with a knife, and then cut the blade into an oblique angle for later use.

3. Wash the corn and cut it into pieces.

4. Remove the roots of the crab mushroom and wash the red dates for later use.

5. Wash the ginger and pat the whole ginger with a kitchen knife.

6. Pour a little olive oil into the pot and stir-fry the wild yam a little. Then pour into a crock, add burdock slices and ginger knots, add enough water, boil over high fire and stew over low fire for 3 hours.

7. After cooking for 3 hours, add corn pieces, crab mushrooms and red dates to continue cooking 1 hour.

8. Finally, season with salt, mushroom essence and a little pepper.

Five, tomato juice, bamboo shoots and corn

Ingredients: tomato peeled and cut into pieces, bagged bamboo shoots blanched and drained, minced garlic and onion, sweet corn kernels, salt, sugar, vegetarian oyster sauce and dried basil.

Exercise:

1, put oil in the pot, add minced garlic and shallots and stir-fry until fragrant;

2. Add diced tomatoes and stir-fry until thick;

3. Add a small amount of chopped basil and mix well;

4. Pour the diced bamboo shoots and corn, and turn them frequently to avoid sticking to the pot. Add a tablespoon of oyster sauce, salt and sugar to taste;

5. When the diced bamboo shoots and corn are cooked, add water starch to thicken and serve.

Six, corn and winter melon vermicelli soup

Raw materials: corn and wax gourd, auxiliary materials: sweet potato vermicelli, seasoning: sesame oil and salt.

Practice: After the corn is cooked, cut it into sections, add wax gourd and sweet potato vermicelli to the soup where the corn is cooked, add salt until the sweet potato vermicelli is cooked thoroughly, and the wax gourd becomes transparent and filled out. Finally, order two drops of sesame oil

Seven, steamed tortillas

Ingredients: corn flour 100g, ordinary flour 100g, fine sugar 40g, baking powder 2g, yeast powder 4g, proper amount of water (a little more than ordinary steamed bread), raisins, medlar and red dates.

Exercise:

1. First mix corn flour, common flour, baking powder and sugar.

2. Dig a hole in the middle and put the dry yeast in the middle;

3. Pour an appropriate amount of water, let the yeast dissolve first, then continue to add water, while stirring with chopsticks, so that the flour can fully absorb water;

4, the noodles should be slightly thinner and become a slightly liquid batter;

5. Brush a layer of oil in the high-temperature resistant cooking container to facilitate demoulding;

6. Pour the stirred batter into it, sprinkle a proper amount of raisins, medlar and red dates (raisins and medlar should be soaked in soft water in advance, and red dates should be cut into small pieces), cover with plastic wrap and put in a warm place for fermentation to double the size;

7. Remove the plastic wrap, steam in cold water and steam on high fire for 30 minutes;

8. Cool slightly after taking out the pot, demould and cut into pieces.

Eight, oyster sauce corn pea skin

Ingredients: leftover mung bean skin, red bean skin, sweet corn kernels, mung bean kernels and vegetarian oyster sauce.

Exercise:

1. Squeeze the residual moisture of mung bean skin and red bean skin, put a proper amount of oil in the pot, heat it, pour in the double bean skin, stir fry over high fire, and then stir fry some moisture;

2. Add sweet corn and green beans and stir fry a few times;

3. Pour in the appropriate amount of oyster sauce, continue to stir fry over high heat, stir well, and take out the pot.

Nine, cashew corn

Ingredients: 50 grams of cashew nuts, 80 grams of celery and 80 grams of corn. ? Seasoning: salt, monosodium glutamate 1/2 tablespoons.

Exercise:

1, clean celery and cut into small pieces.

2. Blanch the corn kernels and celery segments in boiling water respectively, and cool the celery immediately after blanching.

3. Pour the right amount of oil into the wok, first add cashews, stir-fry slowly on low heat, then add corn kernels and celery, add salt and monosodium glutamate, and stir-fry quickly for a few times.

X. Colored Vegetable Corn

Ingredients: tender corn 100g, green beans 20g, celery 20g, green and red peppers each 1 piece, a little crab mushroom, garlic 1 ~ 2 petals.

Seasoning: 2 tbsp peanut oil, salt.

Practice: A Complete Book of Food World Recipes

1, put the corn and mung bean rice in a boiling water pot, blanch for nine minutes, and take them out for later use.

2. Put the crab-flavored mushrooms in boiling water for about 1 min.

3, garlic cut rice, green pepper diced

4. Cut celery into small pieces.

5. Add oil to the pot, saute garlic rice, add corn, green beans and crab mushrooms and stir fry for about 1 minute.

6. Add the remaining ingredients, stir fry for a while and turn off the heat.

Eleven, sticky corn

Ingredients: corn, Jiang Mo, red pepper powder, coriander powder and white sesame.

Seasoning: salt, mushroom powder, pepper, soy sauce, sugar.

Exercise:

1. First cut the corn into pieces, add a little starch and mix well. When the oil temperature rises to 60%, put it in corn and fry it to 60% heat. Then fry in corn until golden brown, and take out the dry oil for later use. (Note: Be careful when frying corn. )

2. Add a little oil to another pot, add Jiang Mo and minced red pepper, stir fry and add a little water, add salt, mushroom powder, pepper and soy sauce to taste, then add fried corn, stir fry evenly, sprinkle with minced coriander and white sesame seeds, and serve.

Twelve, winter melon fried corn

Raw materials: wax gourd, corn. Accessories: carrots? Seasoning: vegetable oil, soy sauce, salt.

Taste: Corn is sweet, wax gourd is crisp and smooth, refreshing and delicious.

Exercise:

1. Peel and dice the wax gourd for later use, dice the carrot for later use, and boil the corn in water for later use;

2. Put vegetable oil in the rice cooker, stir-fry carrots a few times, pour in a little soy sauce and continue to stir-fry, then pour in melon and corn and continue to stir-fry, add salt, and turn off the electricity when the melon becomes transparent, and serve.