First of all, corn soup with bean paste
Production method:
1. Cook waxy corn and peel it. Remember to remove the white things below, and only keep the waxy parts above for later use.
2. The red bean paste bought in the supermarket is diluted with appropriate amount of hot water (like the consistency of a milkshake) for later use;
3, a little water starch;
4. Boil the water, put the corn kernels in the water, and when it boils, pour in the bean paste. When it boils, the water starch will thicken until the juice is slightly sticky.
In addition, you can add some raisins before cooking, not too early, otherwise the sour taste of grapes will not taste good in the soup.
Also, you can add sugar to see the taste. The bean paste in the supermarket is usually sugary and quite sweet, so I usually don't put it.
Second, crystal sugar colorful corn soup
Raw materials: tender corn kernels 50- 100g, peas, medlar, diced pineapple, crystal sugar and starch, one egg, wine and water seeds of grain.
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, wine, water seeds, peas, medlar and crystal 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.