Pine NutsCornThis is a traditional and well-known dish in our Han Chinese cuisine, known for its vibrant color, delicious taste, and rich nutritional value. It's a great dish to accompany meals.Pine Nut and CornThe preparation is also very simple. Why not try making your own delicious and nutritious pine nut and corn dish?Let's take a look at the pine nut and corn recipe together. I believe everyone can learn it easily.

Pine Nut and Corn: Savory Flavor

IngredientsPreparation

CornGreen BeansCarrotWalnuts，Pine Nuts, SaltChicken PowderScallions, Vegetable Oil.Method

1. Wash and dice the carrots, peel and cook the green beans in boiling water for 8 minutes, and cook the corn kernels for 3 minutes before draining.

2. Heat vegetable oil in a pan and sauté the scallions before adding the carrots. Stir until evenly mixed, then add thepeasand corn kernels, and pine nuts. Continue to stir-fry for 2 minutes.

3. Before serving, season with salt and chicken powder, and stir until well combined.Pine Nut and Corn: Savory FlavorIngredients

Corn, Pine Nuts, Peas, Carrots, Salad Oil, Salt.

Method

1. Peel and cook the corn, remove the shells from the pine nuts, and dice the carrots.

2. Add water to a pot with a pinch of salt, and blanch the carrots and peas.

3. Heat vegetable oil in a pan and stir-fry the corn kernels, then add the pine nuts, peas, and carrots.

4. Add a little water, season with salt, and cook over high heat until the sauce thickens.

Pine Nut and Corn: Creamy Flavor

Ingredients

Sweet Corn, Pine Nuts, Carrots, Peas,

Peanuts

Oil, Salt,

MilkPeanutsMethod1. Peel and cook the corn, dice the carrots, remove the shells from the pine nuts, and wash the peas.2. Add water to a pot with a pinch of salt and oil, and cook the peas and carrots until 70% cooked, then drain.

3. Heat vegetable oil in a pan and stir-fry the corn kernels, then add the peas, carrots, and pine nuts.

4. Add a little milk, and cook over low heat until the sauce thickens. Serve.

Pine Nut and Corn: Sweet Flavor

Ingredients

Corn, Pine Nuts,

Cucumber

Carrot,

Dried Hawthorn BerriesSalad Oil, Salt, Starch,SugarWhite melonMethod1. Remove the shells and skins from the dried hawthorn berries, peel and cook the corn, dice the cucumber and carrots, and remove the shells from the pine nuts.2. Add water to a pot with a pinch of salt and oil, and cook the dried hawthorn berries for 3 minutes, then drain and remove the outer skin.

3. In another pot, add water and cook the sweet corn for 1 minute, then drain.

4. Heat vegetable oil in a pan, then stir-fry the cucumber and carrots, and add the corn kernels. Season with a little salt and sugar, and add the pine nuts and dried hawthorn berries. Add water starch and stir until thick, then serve.

2. Add water to a pot, along with a little salt and oil. Add the white melon and cook for 3 minutes. Remove and peel, setting aside.

3. Bring water to a boil in another pot. Add the sweet corn and blanch for 1 minute. Remove and set aside.

4. Heat oil in a pan. Add the cucumber and carrots and stir-fry. Then add the corn kernels, along with a pinch of salt and sugar. Add the peanuts and white melon, and stir-fry with a little cornstarch until thickened. Serve.