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Last night, I scrolled through my phone until the early hours of the morning. My eyes were dry and sore, but my mind couldn’t stop. I searched through boxes and cupboards to find some “eye-protecting snacks”, but all I had left were two carrots and half a bag of frozen sweet corn. I wanted to make do with them, but I didn’t expect that when I fried them, the whole dish was gone in seconds, and I didn’t even have time to take a photo.
Carrot Sweet Corn
This dish is made with oyster sauce vermicelli. It is better to say that it is my daughter's lunch than a dish. She has no appetite when she is sick and doesn't want to eat anything.
Ingredients
- 150 g Corn Kernels
- 60 g Sweet Peas
- 40 g carrot
- half pieces garlic
- 5 g Oil
- 28 g White sugar
- 3 g Salt
- 1 tbsp Chicken Essence
- 100 g milk
Instructions
- 150g peeled corn kernels, 60g sweet peas, 40g carrots, half a garlic clove Seasoning: 5g oil, 28g sugar, half a spoonful of salt, a tablespoon of chicken essence, 100ml milk
- Wash and dice the carrots
- Peel the garlic, wash half of the corn and sweet peas, and set aside
- Heat the oil first and add the garlic and fry until fragrant
- Add the prepared corn, beans and cubes and stir-fry
- When the corn kernels change color, add 100 ml of milk and cook for 5 minutes
- Add 28 grams of sugar
- Add salt and chicken stock and cook for 2 minutes until the sauce is absorbed
Notes
1. Corn kernels and sweet beans are all peeled in the market. 2. Don’t buy old corn because it will affect the taste if it is fried. 3. I put a little more sugar this time, a little sweet to take care of the little one who has no appetite. 4. (The spoon I used is the spoon that comes with the seasoning box) You can add flavors according to your preferences.
