Fresh sweet corn, 3 egg whites, 1 carrot, 111g mushroom, 2 salt, 1 teaspoon (5g) chicken soup, 1211ml Practice 1. Wash carrots, peel them off, and cut them into cubes 1cm square. 2. Wash the mushrooms with running water, cut off the roots, and then cut them into small dices 1cm square. 3. Peel off the skin and whiskers of fresh sweet corn, and then erect the sweet corn kernels with a grater to make sweet corn pieces. 4. Add chicken soup to the soup pot, add diced mushrooms and diced carrots after high heat, and cook over medium heat for 11 minutes. 5. Then put the chopped sweet corn into the pot, mix well and continue to cook for 5 minutes with medium fire. 6. Finally, add salt to the soup pot. After leaving the fire, quickly pour in the egg white, and stir the egg with a spoon. Tips When rubbing sweet corn with a grater, a lot of juice will flow out of sweet corn grains. These juices contain a lot of essence of sweet corn, so don't waste them. Be sure to collect them with sweet corn pieces for the next cooking.