Learn to cook

Chapter 3 Fried Corn with Five Colors

raw material:
1 corn, appropriate amount of peas, mushrooms, red peppers, bamboo shoots, onions, garlic, cooking wine, salt, monosodium glutamate, and fresh cream.

Production process:

1. Soak the shiitake mushrooms in warm water until softened; wash the red peppers and bamboo shoots, and cut the corn into small cubes.

2. Blanch the corn kernels, peas, shiitake mushrooms, and red peppers together, remove and drain the water for later use.

3. Heat up the frying pan, add a little base oil, cook with onion and minced ginger, cook cooking wine, add soup, add salt, monosodium glutamate, fresh cream, then add the above-mentioned five-color ingredients, stir fry evenly until tasty, thicken, pour over Light oil, take out of the pan and put on a plate.

Nutritional effect:

Corn is flat in nature and sweet in taste.Corn contains calcium, magnesium, zinc, copper, manganese, cobalt, selenium and other minerals, some of which are trace elements that are extremely needed by the human body; it also contains B vitamins, niacin, etc., and the linoleic acid and vitamin E contained in it are more than rice 10 times higher.This shows that corn is rich in nutrients.It has the effects of regulating the appetite, laxative, dampness and diuresis.

Tips

Cooked corn is better. Although cooking makes corn lose part of its vitamin C, it gains more nutritious antioxidant activity.The moldy corn cannot be eaten because the Aspergillus flavus it produces is a carcinogen.

(End of this chapter)