1000g tender corn and 4 proteins.

Seasoning:

Yellow rice wine 10g, clear soup 750g, refined salt 1.5g, monosodium glutamate 1g, sugar 2.5g, chicken oil 15g and water chestnut powder 75g.

Method:

(1) The corn is shelled, washed, boiled with sugar for about 20 minutes, and taken out. Cover the corn with a stainless steel spoon when it is a little cooler. The egg whites are scattered.

(2) Put the wok on the stove, add clear soup, yellow wine, salt, monosodium glutamate and corn, boil it, hook it with water chestnut powder into a thin paste, float it in egg white, pour in chicken oil, push it evenly, take it out of the pot and put it in a bowl, and serve.

Features:

White and beige, waxy and fresh.

Corn soup

Raw materials:

A can of corn, 2 eggs, beef 120g, a little salt.

Exercise:

1. Shell the eggs and break the salted eggs into paste for later use. Wash the beef and cut it into small pieces for use.

2. Add a proper amount of water to the pot, first cook with high fire until the water boils, then add corn, continue to cook until the water boils, then add beef and egg paste, and keep stirring to make the egg rice look like egg flowers. Add a little salt to taste and serve.

Meat and corn soup

Raw materials:

Beef 1 00g, corn 1 tin, fresh milk 1 00g, refined salt 1 g, savory king1g, eggs1piece, cooked lard 20g and water starch 30g.

Production process:

1, beef is washed and chopped into fine powder; Beat the eggs into a small bowl and break them for later use.

2. Put the wok on a strong fire, heat the cooked lard, stir-fry the minced beef, add water (500g), salt, delicious king, fresh milk and corn, add starch after boiling, then slowly pour in the egg liquid, push it evenly with a spoon while pouring, and put it into a large bowl after pouring.

Key operation: Don't cook minced beef for a long time and keep it fresh and tender; Don't have too much fresh milk. Stir the water starch immediately after cooking to avoid caking.

Features: The soup paste is thin and even, thick but not sticky, the minced meat is fresh and tender, the frankincense is rich, slightly sweet and the taste is light.

Lycium barbarum chicken soup and corn soup

Raw materials:

50-100g of tender corn kernels, 0/5g of medlar/kloc-0, and one egg. Chicken soup depends on the number of people

Exercise:

1. Steam or crush the tender corn kernels and cook them in chicken soup.

2, put the medlar to cook for 5 minutes, hook the starch, use the egg flower, season and serve.

Sam sun corn soup

Raw materials:

50- 100g of tender corn kernels, 25g of fresh diced shellfish, 25g of diced ham, 25g of diced cooked chicken and proper amount of starch. Chicken soup depends on the number of people

Exercise:

Steam the tender corn, put it in chicken soup, cook it with fresh diced shellfish, diced ham and diced chicken for 5 minutes, coat it with starch, and serve after seasoning.

Rock sugar colorful jade rice soup

Raw materials:

50- 100g of tender corn kernels, appropriate amount of peas, appropriate amount of medlar, appropriate amount of diced pineapple, appropriate amount of rock sugar starch and one egg.

Exercise:

1. Steam the tender corn, or wrap it with clean gauze, crush it with a small rolling pin and cook it in boiling water.

2. Add diced pineapple, peas, medlar and rock sugar, cook for 5 minutes, and add appropriate amount of starch water to thicken into juice.

3, the eggs are scattered, with egg blossoms, boiled and eaten.

The practice of corn soup: add water to sweet corn kernels and cook them in a pot. After the water boils, add sugar and continue to taste. When it is sweet enough, put down a broken egg, stir well, take out the pot, add whipped cream to the bowl, depending on your taste, and then put it in the refrigerator. Sweet corn has a sweet milk flavor. It's good to make dessert or cold drink with chicken menu and cream.

Raw materials:

1000g tender corn and 4 proteins.

Seasoning:

Yellow rice wine 10g, clear soup 750g, refined salt 1.5g, monosodium glutamate 1g, sugar 2.5g, chicken oil 15g and water chestnut powder 75g.

Method:

(1) The corn is shelled, washed, boiled with sugar for about 20 minutes, and taken out. Cover the corn with a stainless steel spoon when it is a little cooler. The egg whites are scattered.

(2) Put the wok on the stove, add clear soup, yellow wine, salt, monosodium glutamate and corn, boil it, hook it with water chestnut powder into a thin paste, float it in the egg white, pour in chicken oil and push it evenly, then take it out of the pot and put it in a bowl.

Features:

White and beige, waxy and fresh.

Corn should be crushed, about 0. 1cm or smaller. After boiling, add an appropriate amount of processed corn according to the amount of water. First, cook 10- 15 minutes with high fire, and then simmer with low fire until it reaches its favorite thin consistency. Also, add more boiling water when cooking, and cut it into cubes or slices first. Continue to cook on high fire 10- 15 minutes, and cook on low fire. The amount is determined according to your preference. Processed corn is generally called corn stigma (Naan), which can be bought in grain and oil stores in supermarkets, as well as waxy corn soup, which is relatively simple to make.

Cook the corn and carrots, drain the water, mix some salad dressing, and add oil to the pan to make the soup more fresh and sweet. Don't believe it. Add some fresh milk after breaking the eggs. When you put the eggs, stir them slowly in the same direction, so that the eggs will be tender and smooth.

Don't bother. I know that there is a seasoning called chicken and corn soup, which is usually sold in supermarkets. If you go to the supermarket, it's probably from 5 yuan, 2 yuan to 3 yuan. There are ways to do it at home. Delicious, cheap and easy. What you need to pay attention to is 2: 1. There should be less water. 2. When it's cold, you must put seasoning in it, otherwise the starch won't open. Then I always add two or three eggs to it.

Buy some corn grits, boil them in water, add some starch, then write down the ears of eggs and add sugar.

But there is still a little essence in the hotel. I'm afraid the taste will be worse than that of the hotel, but it will be healthier.