50 grams (0.11 lb) shelle dpine nuts
350 grams (0.77 lb) sweet corn grains
50 grams (0.11 lb) carrots
150 grams (0.33 lb) cucumbers
1 gram (1/6 tsp) salt
1 gram (1/4 tsp) MSG
2 grams (1/2 tsp) sugar
10 grams (2 tsp) cooking wine
300 grams (3/5 cup) salad oil (only 1/5 to be consumed)
15 grams (1 tbsp) mixture of cornstarch and water
20 grams (1 1/2 tbsp) water
1. Heat oil to 110-135ºC (230-275ºF) and put in the pine nuts to deep-fry until they are golden yellow. Take out and drain off the oil.
2. Wash clean hte carrots and cucumbers and cut into cubes 0.3 cm (0.12 in) each side.
3. Put 50 g (3 1/2 tbsp) of salad oil back in the wok, heat it and put in the carrot and cucumber cubes to stir-fry. Add the sweet corn, water, salt, MSG and cooking wine.Bring these ingredients to boil and then put in the pine nuts. Use mixture of cornstarch and water to thicken the soup and quickly put on a plate to serve.
Features: Beautifully combined colors of yellow and green.
Taste: Salty, refreshing and fragrant.