"Let's go ahead and make a few regional dishes. Zhong Tianzheng thought to himself.

He prepared 400 grams of corn kernels, 100 grams of shelled pine nuts, 1 red pepper, 1 green pepper, and 2 chives. 15 grams of seasoning cooking oil, 1 tsp refined salt, 3 tsp sugar, 1 tsp monosodium glutamate. Dice the chili peppers and mince the chives. Put the corn kernels in boiling water and cook for 4 minutes until they are eight ripe, remove and drain. Heat a wok over medium heat until warm, add pine nuts and stir-fry until slightly golden brown and fragrant. Shake the pan frequently or stir-fry with a spatula to avoid uneven color. Remove the fried pine nuts and lay them on a large plate to cool. Pour oil into the wok, heat it over medium heat, first stir-fry the chives to bring out the fragrance, then put in the corn kernels and diced chili peppers in turn and stir-fry for 2 minutes, add refined salt and sugar, stir-fry evenly, add monosodium glutamate, pine nuts and stir-fry evenly and put them on a plate. Sweet corn kernels can be used for corn, which has a more tender and sweet taste. Green peppers must not be spicy, otherwise it will affect the fragrant and sweet taste. Pine nuts must be added when they are in the pan to maintain their crispy texture.

Zhong Tianzheng thought to himself: "Prepare the main ingredients: pine nuts 50g, corn kernels 300g, ingredients Cantonese sausage 50g, other seasonings: salt 3g, chicken essence 5g, chopped green onion 5g, starch 2g."

Wash the pine nuts with water and fry them in an oil pan until the color becomes slightly darker. Mix the salt, chicken essence, chopped green onion and starch with an appropriate amount of water to make a sauce, and cut the Cantonese sausage into large pieces. When the oil is hot to 6 percent, add the corn kernels in the pan and stir-fry to add the pine nuts and patchouli sausage. Stir-fry the corn kernels until soft, and stir-fry the sauce until the sauce is solidified. Corn on the cob can choose sweet corn on the cob, waxy corn on the cob, or regular corn on the cob, each with a different flavor. You can also use quick-frozen sweet corn kernels instead of corn on the cob, but you need to thaw naturally at room temperature and boil in boiling water for 8 minutes to eight ripe before making, other steps remain the same. The flavor is slightly affected, but it will be quicker.

Fried pine nuts should be slightly fried with a simmer to change color, otherwise it will be easy to paste. ”

He prepares corn kernels, pine nuts, carrots, chives, vegetable oil, salt, sugar, mushroom essence, and water to make the carrots, wash them, cut them into the same size as corn kernels, cut the chives into green onions, separate the green onions, and set aside. Heat the pot over high heat, sprinkle in the pine nuts, turn down the heat and dry bake, and stir-fry constantly to make the pine nuts evenly heated by the pine nuts and corn; When the pine nuts are golden brown, they are spread out on a large plate to cool. Zhong Tianzheng thought to himself

I saw Zhong Tianzheng heating the wok on high heat, adding an appropriate amount of vegetable oil, and when the oil was hot, first put the green onion white into the stir-fry for a while, and then put in the carrots and corn kernels to stir-fry together. Turn to medium heat, add a small amount of water along the edge of the pot to avoid too dry, add an appropriate amount of salt and sugar, stir-fry evenly and cover the pot for 1-2 minutes. Add chopped green onions and an appropriate amount of mushroom essence to the lid and stir-fry, then add the roasted pine nuts, stir-fry quickly over high heat, and put them evenly on a plate.

Zhong Tianzheng prepared sweet corn (240 grams), pine nuts (60 grams), carrots (100 grams), seasonings including cooking oil (60 grams), salt (3 grams), sugar (2 grams), chopped green onions (10 grams), chicken essence (3 grams), starch 3 grams. Heat the pot over high heat, sprinkle in the pine nuts, turn down the heat and stir-fry constantly, so that the pine nuts are heated evenly, when the pine nuts are golden brown, put them out and let them cool in a large plate. Heat the wok over high heat, add an appropriate amount of vegetable oil, and when the oil is 60% hot, first put the green onion white into the stir-fry for a while, and then put in the carrots and corn kernels to stir-fry together. Turn to medium heat, add a small amount of water along the edge of the pot to avoid too dry, add an appropriate amount of salt and sugar, stir-fry evenly and cover the pot for 1-2 minutes. Turn on the lid and add chopped green onions and stir-fry, then add the pine nuts that have been baked and cooled, pour water starch (chicken essence and starch are diluted with water), quickly stir-fry over high heat, and put it on a plate.

The main ingredient is rice grains (yellow, dry). Auxiliary materials include pine nuts (fried), green peppers, red peppers, and millet peppers. The seasoning includes salt, white sugar, milk (Mengniu brand), the corn is cooked and peeled, and the green and red peppers are minced. Don't pour the oil, put the pine nuts in a pot and slowly roast them over low heat until fragrant. When the pine nuts turn yellowish and the surface is shiny, let them cool naturally. When the oil is poured into the pan and heated over high heat until it is 7 hot, the corn kernels are poured in, the green and red peppers are poured in, and the stir-fry is one minute. Add the right amount of salt according to your personal taste and the right amount of sugar according to your personal taste. Pour in 3 tablespoons of milk and stir well. When the milk is almost dry, add the pine nuts.

Zhong Tianzheng said and did: "The main ingredients are a piece of corn, 60 grams of fried pine nuts, and a small section of carrots. The seasoning includes 10 ml of vegetable oil, a small section of green onion, 1 gram of salt, 2 grams of sugar, and a little sesame oil. Peel the corn and beat it in the microwave for 2 minutes, then peel off the corn kernels, peel and wash the carrots and cut them into small pieces, chop the green onions, heat the oil in the wok, add the chopped green onions and stir-fry until fragrant, put the carrots and corn in the pot first, put a little water (about 2 tablespoons) and stir-fry over medium heat, and finally pour in the pine nuts, add salt, sugar, and drizzle with sesame oil. The fiber content in corn is very high, which has the characteristics of stimulating gastrointestinal peristalsis and accelerating fecal excretion, which can prevent and treat constipation, enteritis, intestinal cancer, etc. Vitamin E contained in corn has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, and alleviating arteriosclerosis and brain decline. In addition, eating more corn can also inhibit the side effects of anti-cancer drugs on the human body, stimulate brain cells, and enhance people's brain power and memory. Corn is rich in magnesium and selenium, which inhibit the growth of tumors. In particular, corn also contains more glutamate, glutamic acid has a brain-strengthening effect, it can help and promote brain cells to respire, in the process of physiological activities, can remove waste in the body, help the elimination of ammonia in brain tissue, so regular food can strengthen the brain. Pine nuts are rich in unsaturated fatty acids, such as linoleic acid and linolenic acid, which can reduce blood lipids and prevent cardiovascular diseases. Pine nuts contain a large number of minerals such as calcium, iron, potassium, etc., which can provide rich nutrients to the body's tissues. Strengthening muscles and bones, eliminating fatigue, and having great benefits for the health care of the elderly. The vitamin E in pine nuts is as high as 30%, which has a good effect on softening blood vessels and delaying aging. It is an ideal health food for middle-aged and elderly people, and it is also an ideal food for ladies to moisturize and beautify. Pine nuts are rich in fatty oil, which can moisten the intestines and laxative, slow down diarrhea without hurting righteousness, and have a certain therapeutic effect on the constipation of the elderly and the constipation of children. The fat components in pine nuts are unsaturated fatty acids such as oleic acid and linoleic acid, which have a good effect of softening blood vessels and are an ideal health food for middle-aged and elderly people. The content of phosphorus and manganese in pine nuts is abundant, which has a tonic effect on the brain and nerves, and is a good brain health product for students and mental workers, and also has a good preventive effect on Alzheimer's disease. Corn should not be eaten with snails because it is easy to be poisoned when eaten together, and eating it with oysters hinders the absorption of zinc. ”

"It's done, um~ the local dishes are also delicious. ”