Don't eat walnuts all the time to replenish your brain, often give your children this dish, your body will grow taller and your mind will be smarter

Today, I would like to share with you a dish that I usually cook for my daughter, pine nut corn. This dish is not only brightly coloured and sweet, but also nutritious, and children will love it.  

Pine nut corn

Ingredients: corn kernels, pine nuts, carrots, cucumbers

Start Making:

1. Boil water in a pot, blanch the corn kernels after the water boils. Corn kernels can be frozen or canned, and they are sold in supermarkets.

2. Cut the carrots and cucumbers into small cubes in advance, boil the water again and add the carrots and cucumbers, blanch and remove them, and drain the water.

3. Pour oil into the pot, fry the pine nuts over low heat, remove and set aside.

4. Pour the blanched corn kernels, diced carrots and diced cucumbers into the pot where the pine nuts were fried, add 2 tablespoons of sugar, a little salt and stir-fry evenly.

5. Add the fried pine nuts and continue to stir-fry evenly, add a little water starch to thicken.

Tips:

1. Stir-fry pine nuts must be stir-fried over low heat and keep turning, otherwise the pine nuts are easy to paste.

2. If the quick-frozen corn kernels need to be thawed before use, canned corn kernels can be used directly.

3. Pine nuts must be put into corn at the end to maintain a crispy texture.

4. Pine nut corn is a sugar beet, some chefs do not add salt and only put sugar, but Huanxi's mother thinks that adding a little salt makes the taste richer.