What can corn be fried?

Question 1: What dishes can corn fry? Corn and green peppers. Young corn is threshed and green peppers are chopped. Add oil to the pot and stir-fry the peppers. Stir-fried corn with salt. Stir well.

Question 2: What can corn be fried with green pepper? It's delicious. You can also add corn and eggs. It's not difficult to ask relatives one by one.

Question 3: How many minutes does it take to fry corn? Number of people eating: 1-2 people. Ingredients: 1 corn, half a pepper, appropriate amount of oil, appropriate amount of rock sugar, appropriate amount of onion. Manufacturing steps: 1.

Bought boiled corn and peeled corn kernels.

2. Put a little carrot, pepper and chopped green onion into 3 pots of hot oil, and add two or three crystal sugar to melt. 4. Add chopped green onion and pepper and saute until fragrant. 5. Stir-fry carrots and corn for 6 minutes, and then serve. Tip: Cooked corn will become a little hard in the refrigerator, and it will be delicious when fried. Peel the corn and break it into small pieces. You can't add rock sugar when frying in series, so you don't need extra sugar. If you like sweets, you can have some.

Question 4: Can corn be fried as a dish? How to fry? Ingredients: salted egg yolk and corn kernels. Ingredients: starch and salad oil. Practice: After the salted egg yolk is steamed, knead it. After being stained with starch, roll it up with corn kernels and stir-fry it in the oil pan. This dish doesn't need any seasoning, because the salted egg yolk itself has a taste. Expert's comment: Egg yolk contains a lot of lecithin, accounting for about 1% of the total body weight, but it accounts for 30% of the brain weight in the brain, so lecithin is an important component of nerve tissue, and together with linoleic acid in corn germ, it is a very important educational nutrient. Therefore, this delicious food is recommended for pregnant women and children. Another way, almost oh _ raw materials: a bowl of corn kernels. Seasoning: dried raw flour, salt and salted egg yolk. Practice: 1. Drain the corn, add a little dry cornflour, and try to make each corn evenly covered with cornflour. Pour out the excess raw flour. 2. Put the oil in the pot. After the oil is 50% hot, add the corn kernels, fry them until golden brown, and take them out. Control oil. 3. Leave the bottom oil in the pot, add salted egg yolk and salt to the fried corn kernels and stir fry. Note: the oil temperature should not be too high, otherwise the corn kernels will fry the old yolk corn. An ingredient: 300 grams of corn kernels. Ingredients: 3 cooked salted duck yolks, corn starch 100g, salad oil100g (the actual dosage is about 80g), and a little refined salt. Practice: 1. Wash the corn kernels for later use. 2. Put the corn starch into the pot, then add the corn kernels, and stir and mix evenly for later use. Note that no water is added. Boiled salted duck egg yolk is ground into pieces with a spoon for later use. 3. When the wok is on fire, add salad oil. When the oil is 70% hot, add corn kernels and stir fry. After about two minutes, take out the corn kernels, control the oil and serve. Then clean the wok, add 30 grams of salad oil, add salted egg yolk and corn kernels, and stir well. After one minute, I feel that the corn kernels are gradually dried, add a proper amount of refined salt, stir fry again, and serve from the pot. Note: Don't overheat the oil at this time, because the corn has been fried once, in case it is too dry and the corn gets old. Ingredients: sweet corn, 3 salted egg yolks. Practice: 1. Take 3 salted egg yolks, add a little cooking wine, steam in the pan for 10- 15 minutes, and crush the egg yolks for later use. 2. Put a small amount of oil in the wok, pour in sweet corn and stir fry, pour in salted egg yolk and add some salt to taste. Ingredients: 1 can of sweet corn kernels, 2 salted duck egg yolks. Practice: 1, blanch sweet corn kernels in boiling water. Take it out and drain it (be sure to drain it fully! ) 2. Roll glutinous rice flour evenly on the corn kernels. 3. Put the oil in the pot, heat it (about 80% heat), add the corn and fry it, then remove it and drain it. 4, put a little base oil in the pot, put two salted egg yolks in, stir fry, and then put the corn in. Stir well. The pot is out.

Question 5: What are delicious fried corn kernels made of? Corn kernels can be fried with peas, diced carrots and diced ham. It can also be used for fried rice.

Question 6: Corn and what kind of stir-fried diced corn?

material

Corn 100g, Pleurotus eryngii 100g, 50g green pepper, a little onion, a little Jiang Mo, a little pepper, a little oil consumption, 2g sugar, a little salt, half a teaspoon of soy sauce, a little chicken essence and a little vegetable oil.

working methods

1, corn is broken, green pepper and Pleurotus eryngii are diced for use. 2. When the pot is hot, pour in the vegetable oil and turn the heat down. Saute onion, Jiang Mo and pepper until fragrant. 3. Pour in the corn and fry until slightly yellow. 4. Add Pleurotus eryngii and corn, stir-fry until cut, and season with oil. 5. Pour in green pepper, add soy sauce, sugar and salt to taste, stir-fry until cooked, add chicken essence and stir well.

Question 7: What's delicious about fried corn? The practice of frying corn kernels introduces the cuisine and its function in detail: Sichuan home-cooked dish menu private cuisine

Technology: stir-fry corn kernels Material: main ingredient: corn kernels.

Seasoning: chopped green onion, cooking wine, winter bamboo shoots, mushrooms, soup stock, salt, pepper, chicken essence and cucumber granules teach you how to fry corn kernels. How to make fried corn kernels delicious? The production process is 1. Light the wok and put a little base oil. Stir-fry corn kernels with chopped green onion, cook wine and put winter bamboo shoots. 2. Sprinkle cucumber seeds before taking out the pan, stir fry evenly, and then light the oil and take out the pan. The practice of honeycomb corn introduces the cuisine and its function in detail: home-cooked recipes.

Making materials of honeycomb corn: main ingredients: corn 1 50g, eggs1,and flour 25g.

Seasoning: 5g raw flour, a little refined salt, 50g sugar, refined oil. The characteristics of honeycomb corn: the finished dishes are crisp and refreshing, sweet but not greasy, and are deeply loved by diners. You can sprinkle sugar to make it sweet, salt and pepper to make it salty, pepper noodles and pepper noodles to make it spicy. Honeycomb corn teaches you how to make honeycomb corn and how to make honeycomb corn delicious.

1, the corn is first bleached with clear water; Knock the eggs into a large bowl, mix them, add flour, corn flour and refined salt, knead them into dough, then add water (about 350g) to make a thin batter, and finally add corn kernels to the batter. 2. Put a wok with a diameter of 35cm on the fire, put it in a bowl, heat the refined oil to 60%, and put the flour paste in the left hand end. Take out the corn kernels in the batter with your right hand, first slowly sprinkle them into the oil pan to form a circle (dip and fry), and then pour a small amount of batter by hand while frying until the crispy layer accumulated in the pan forms a "honeycomb". 3. Control the oil temperature in the pot to 60% heat, dip the batter in the bowl with your right hand, then spread your fingers on the "honeycomb" in the pot, and repeat this for many times until the batter is spilled. 4. When the "honeycomb" in the pot is fried to crisp, remove and drain the oil. Later, move the "honeycomb" into the plate and sprinkle with sugar. Ingredients: corn flour

Accessories: corn kernels, eggs, red and green silk. Production method: 1. Break 1 egg, add corn flour and beat into paste;

2. Put salad oil on the pot, pour corn paste when the oil temperature is 80%, and add corn kernels after molding.

Put the red and green silk in the pot.

How to make it: Pay attention to the oil temperature when frying. If the oil temperature is too high, it will explode; if it is too low, there will be no honeycomb. The characteristics of this dish are crisp, fragrant and crisp. The practice of tricolor corn introduces the cuisines and their functions in detail: diuretic formula, heat-clearing and detoxicating formula, spleen-strengthening and appetizing formula, malnutrition formula and anti-cancer formula.

Taste: Salty flavor technology: fried tricolor corn. Ingredients: canned corn shoots 200g, asparagus 150g, carrots 100g.

Seasoning: 35 grams of butter and 3 grams of salt to teach you to make three-color corn. How to make three-color corn delicious 1. Wash carrots and cut into wide strips; 2. Cut asparagus into sections, put it in a pot and cook it, take it out and drain it; 3. Add butter to the wok and fry the corn shoots into golden brown; 4. Then add asparagus and carrots and stir fry together. Season with salt and serve. Pie-food phase grams:

Asparagus: "Edible Materia Medica" records: "Asparagus, avoid croton".

Question 8: What materials do you need to stir-fry corn? 10. Do you like to eat golden corncakes? That's great. Can teach you

Question 9: What coarse grains are best for fried corn? Corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, buckwheat/wheat bran, etc. Miscellaneous beans: soybeans, mung beans, red beans, black beans, mung beans, kidney beans, broad beans, peas, etc. Tubers: sweet potato, yam, potato, etc. [Edit this paragraph] Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of the digestive system. Together with soluble fiber, it reduces the concentration of low-density cholesterol and triglyceride in blood; Increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases. Medical research also shows that cellulose helps to resist many diseases such as gastric cancer, intestinal cancer, breast cancer and ulcerative enteritis. But for coarse grains, we should not eat too much, because excessive consumption of coarse grains also has disadvantages. [Edit this paragraph] Take people aged 25 to 35 as an example. If "coarse grains" are eaten too much, it will affect the absorption of protein, inorganic salts and some trace elements by human body functions, and even affect the reproductive capacity of human body. 1. Eating too much coarse grains will affect digestion. Excessive cellulose can lead to acute symptoms such as intestinal obstruction and dehydration. 2. Eating coarse grains for a long time will also affect absorption, so that the human body lacks many basic nutrients. The so-called "delicious face" is a typical manifestation of malnutrition caused by eating too much cellulose. 3. For those "special" people who need a lot of nutrition, the harm caused by excessive consumption of coarse grains is the most obvious, including pregnant women, lactating women and growing teenagers. 4. Cellulose can also interfere with drug absorption. It can reduce the efficacy of some hypolipidemic drugs and antipsychotic drugs. [Edit this paragraph] 1. Eat coarse grains and drink plenty of water in time. The cellulose in coarse grains needs sufficient water as the backing to ensure the normal operation of the intestine. Generally, if you eat 1 times cellulose, you should drink 1 times more water. 2. Eat coarse grains step by step, and suddenly increase or decrease the consumption of coarse grains, which will cause intestinal reaction. For people who usually focus on meat, in order to help the intestines adapt and increase the intake of coarse grains, it is necessary to step by step and not rush. 3. Eat coarse grains with meat dishes. When we make food every day, we should not only consider our own tastes and hobbies, but also consider the combination of meat and vegetables and a balanced diet. The daily intake of coarse grains should be 30 ~ 60 grams, but it should also be adjusted according to personal conditions. There is no doubt that coarse grains usually taste worse than flour and rice, which is one of the main reasons why people avoid roughness and strive for perfection. In addition, coarse grains with poor taste remind many people of that time of poverty and even hunger, and the unpleasant experiences in those years. So it is not surprising that few people really like to eat coarse grains. Nutrition and health care are the main driving forces for people to choose and pay attention to coarse grains. How to pay attention to cooking methods, improve the taste of coarse grains and make delicious coarse grains, which are nutritious, healthy and not bad for appetite? There are three basic principles: first, eat with flour and rice; Second, intensive cultivation of coarse grains; The third is to buy or make local flavor food to eat. [Edit this paragraph] Mix flour and rice with 12 rice porridge, and put millet and rice together to cook porridge. 2 Xiaomi mung bean porridge, put millet and mung bean together to cook porridge, and you can put a small amount of peanuts. ③ Laba porridge, the ingredients of Laba porridge are slightly different due to different regions and tastes. In modern times, pearl rice, Coix seed, Coix seed and black rice are added, and some of them also put ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then candied food is added. The making method of Laba porridge is relatively simple. 4 millet brown sugar porridge. ⑤ Millet flour steamed bread. Fine and coarse grains: 1. Millet pancakes: 2. Xiaomi steamed buns Millet flour and soybean flour can be made into delicious steamed bread with a small amount of eggs or milk powder. (3) Millet yam porridge, which is made by mixing millet powder and yam powder, boiling and adding sugar. Local flavor food ① Lujia paste porridge, one of Yuncheng's famous specialties, is also called confusion. (2) Zibo tea soup: Soak the millet, take it out, dry it slightly, grind it, add sugar and brew it in boiling water. 3 Jinzhong pearl porridge, pearl porridge is an ordinary millet mung bean porridge in Shouyang. ④ Tongchuan snowflake candy. ⑤ Qufu jujube cake. 6. In Long Hudou of Manchu, there are rice, millet, adzuki bean and Jiong's rice. [Edit this paragraph] Use flour and rice ① tortillas, flour and corn flour can be steamed into cakes. (2) Corn tortillas, mixed with appropriate amount of soybean flour, form corn bread. 3 corn steamed bread, mixed with flour to make steamed bread. Coarse grains Seiko ① Corn grits porridge, which is difficult to cook, can be cooked into paste with corn grits. ② corn residue >>

Question 10: How to fry tender corn is delicious?

Eight ounces of tender corn, 1 earth eggs, a little salt, 1 ribs, 4 tablespoons of corn flour.

working methods

1. Wash the tender corn, chop the ribs and break the eggs.

2. Wrap the ribs in egg liquid, dip them in a layer of raw flour, fry them in oil pan until golden brown, and then take them out.

After the oil is poured out, there is a little oil left in the pot. After heating, stir-fry the tender corn for a while, then stir-fry the ribs, add a little water mixed with raw flour to boil, and season with salt.