Ingredients:
50 g Pine nuts
250 g Sweet corn
50 g Carrots
50 g Cucumbers
10 g Corn starch
20 ml Water
Vegetable oil
2 g Salt
2 g Chicken powder
5 g Jiafan rice wine
10 g Chopped spring onion

Directions:
Heat oil to 110C/275F and put in the pine nuts to deep-fry until they are golden yellow.
Take out and drain off the oil.
Clean the carrots and cucumbers and cut into small cubes.
Mix all the ingredients for the seasoning and set aside.
Put 2 tablespoons of oil back in the wok, heat it and put in the carrot and cucumber cubes to stir-fry.
Add the sweet corn and seasoning.
Bring these ingredients to boil and then put in the pine nuts.
Use mixture of cornstarch and water to thicken the soup and dish up and serve.