Pine Nuts and Corn

Overview

The first time I ate pine nut corn was at Yellow Crane Tower in 2008. I fell in love with pine nut corn after eating it once. This dish was a must-try when I went to Yellow Crane Tower for dinner. However, when I went there again, this dish had disappeared from their menu, and I was lost for a long time. I made it at home several times, but I could never get the taste. Today I tried a new method, which is to add fresh milk. I didn’t expect it to taste better than Yellow Crane Tower, hahahaha.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• huaiyang cuisine
• summer recipes
• banquet dishes
• dinner
• fresh milk
• frozen corn
• green pepper
• pine nuts
• red pepper
• sugar
• salt

Ingredients

Steps

1. 1 Take the frozen corn kernels out of the refrigerator and let them thaw at room temperature. Rinse with clean water, drain and set aside. Wash the green and red peppers and chop them finely. Chop chives.

   

2. 2 Do not pour oil into the pot, put the pine nuts into the pot, and slowly roast the pine nuts over low heat until fragrant. When the pine nuts turn slightly yellow and the surface is shiny, take them out and let them cool naturally.

   

3. 3 Pour oil into the pot and heat over high heat until 70% hot, add chives and stir-fry until fragrant.

   

4. 4 Pour oil into the pot and heat over high heat until 70% hot, add chives and stir-fry until fragrant.

   

5. 5 Then add corn kernels and chopped green and red pepper.

   

6. 6 Add salt and sugar and stir-fry for about half a minute.

   

7. 7 Pour in the milk and mix well.

   

8. 8 When the milk is almost gone, add the pine nuts.