Category: Food/Cooking

Problem description:

When I was attending a party, I ate the egg and corn porridge made by a restaurant and thought it was delicious and very delicious. There are only eggs and rice grains in the delicious ones, but no corn? Why does it taste like corn? How is it made?

Analysis:

Egg and Corn Soup

Cuisine -> Beijing Cuisine Recipe

Ingredients Category -> Vegetarian Cuisine

Suitable for the season -> Autumn dishes

Basic ingredients: 160g canned corn, 2 eggs, 40g canned mushrooms, 5g starch, 100g milk , 25 grams each of clean mushrooms and cooking wine, 20 grams of fresh peas, 4 grams of refined salt, 1 gram each of onion and ginger.

Recipe method 1. Soak the fresh peas in hot alkaline water, then fish them out and soak them in cold water; 2. Heat the wok, add oil and stir-fry with green onion, ginger and cooking wine; 3. Pour in the peas , mushrooms, winter bamboo shoots, simmer for a while, add water, pour in corn, eggs, milk and salt, add starch to thicken the pot after boiling

How to make corn soup:

Add sweet corn Add water to the grains and cook in a pot. After the water boils, add sugar. Keep testing the taste. When you think it is sweet enough, add a beaten egg and stir evenly. Remove from the pot and add fresh cream to the bowl. The amount depends on your personal taste. Then put it in the refrigerator. Sweet corn originally has a sweet milky flavor, and when combined with chicken nuggets and cream, its taste is enhanced. It is a good after-dinner dessert or cold drink.

Ingredients:

1000 grams of tender corn, 4 egg whites.

Seasonings:

10g rice wine, 750g clear soup, 1.5g refined salt, 1g MSG, 2.5g white sugar, 15g chicken fat, 75g water chestnut powder.

Preparation method:

(1) Shell the corn, wash it, add sugar and cook for about 20 minutes, take it out, cool it slightly, and scoop the corn with a stainless steel spoon. Beat the egg whites.

(2) Place the iron pot on the stove, add clear soup, rice wine, salt, monosodium glutamate, and corn. After boiling, use water chestnut powder to thicken it into a thin gravy, add egg white, and pour in chicken. Spread the oil evenly, remove from the pot and serve in bowls.

Features:

White and beige in color, waxy and fresh.

Egg and corn soup

Dishes description: Ingredients: 160 grams of canned corn, 2 eggs, 5 grams of starch. Method: 1. Add water to a wok and heat it up 2. Pour in the corn, Eggs, sugar, add starch to thicken the soup after boiling.

Corn soup

Ingredients:

One can of corn, 2 eggs, 120 grams of beef, salt A little;

Method:

① Peel the eggs, beat the salted egg paste and set aside. Wash the beef,

cut it into small pieces, and set aside;

② Add an appropriate amount of water to the pot, boil it over high heat until the water boils, and then

put it in Add corn and continue to boil until the water boils, then add beef cubes

and egg slurry, and stir constantly to make the eggs look like salted egg blossoms. Add

a little salt Season to taste and serve.

Fragrant and sweet corn soup

Put the canned corn and juice into the pot together, and add an appropriate amount of water. After boiling, add an appropriate amount of sugar and add the starch juice. After boiling, add the beaten egg liquid

evenly in a thin layer, then add sesame oil after boiling. Fragrant and sweet. If you like a salty taste, you can add some salt to the egg liquid

.

recipe 2

Corn soup is really suitable for those who don’t have much time and like to eat well. I often make corn soup like this:

Ingredients: 1 can of canned corn, 2 tablespoons of diced ham or sausage, peas (canned/frozen bagged/fresh)

Yes), 2 tablespoons of carrot cubes, one egg

Method:

1. Heat a little oil in the pot, heat it for 50%, add the meat cubes and carrot cubes, and stir-fry slightly Fry until the meat is slightly golden; smash the eggs into a large bowl of soup

stir evenly and set aside;

2. Add a large bowl of water (equivalent to corn) to the pot 1.5 times the capacity of the can), if you are more demanding, you can replace it with a large bowl of clear chicken soup

and boil until it boils;

3. Add canned corn and green peas, wait until After boiling, simmer over low heat for 5 minutes, add salt to taste, turn off the heat, then pour the soup into the soup bowl

, while slowly pouring, stir the egg juice in the bowl, so that you are ready The bowl of corn soup is tender with tender eggs, fresh and sweet soup, delicious color, clear

and full of fragrance! ^_^

Thoughts:

The main thing is which brand of corn to choose. Among the brands of canned corn I have tried, I think DEL MONT and GREEN GIANT are the best

OK.

Other brands, haha...don’t mention it!

Dry white chicken and corn soup

Preparation time: 2 minutes; production time: 5 minutes.

Ingredients

1 bag of Knorr Chicken Minced Corn Soup

80g peas

2 teaspoons dry white wine (10ml)

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1 egg

600ml water (about 3 rice bowls)

Method

1. Crack the eggs into a bowl and beat into egg liquid .

2. Pour cold water into the pot, add soup stock, peas and stir evenly. After boiling over high heat, pour in the egg liquid and push to stir out the egg flakes.

3. Pour in the dry white wine before serving and stir evenly.

Tips from Knorr chefs

1. The difficulty of making soup lies in how to combine water and raw materials into soup. Now there is a unique recipe from Knorr chefs to help you. All you need to do is boil the water, and in just a few minutes, a fragrant pot of minced chicken and corn soup will be ready!

2. The last addition of dry white is not only for health care, but also to keep the color of the soup beautiful. If you don’t have dry white wine, you can use ordinary white wine instead or add some light beer.

3. It is best to blanch the peas in boiling water first, or buy quick-frozen green beans in the supermarket instead.

Chicken and corn soup

Ingredients:

Chicken (chopped into minced meat or shredded), canned corn (cream kind), eggs

Cornstarch, salt, oil

Method:

Boil water (put a little oil in the water), you don’t need too much water, 3-4 Bowl, then pour the corn, when it is almost boiling, add the chicken, then beat the eggs (1-2), put cornstarch in the eggs, beat the eggs evenly, and then pour the eggs. Add salt and that's it. If there are a lot of people, you will need more water and a can of corn.

1. Corn soup with wolfberry chicken juice

Ingredients: 50-100 grams of tender corn kernels, 15 grams of wolfberry, one egg, and chicken soup depending on the number of people.

Method: steam and crush the tender corn kernels [canned corn soup is available in supermarkets], add it to the chicken soup and cook it thoroughly. Add wolfberry and cook for 5 minutes. Add appropriate amount of sugar to coat the starch, add egg drop, season to taste and serve.

2. Three fresh corn soup

Ingredients: 50-100 grams of tender corn kernels, 25 grams of diced fresh scallops, 25 grams of diced ham, 25 grams of diced cooked chicken, Use an appropriate amount of sugar, or make it salty, add an appropriate amount of salt, monosodium glutamate, chicken essence, and starch. The chicken soup depends on the number of people.

Method: Steam the tender corn till it becomes mashed, then put it into the chicken soup with fresh beetroot, ham and chicken and cook for 5 minutes to absorb the starch, season and serve.

3. Rock sugar colorful corn soup

Ingredients: 50-100 grams of young corn kernels, peas, wolfberry, diced pineapple, appropriate amount of rock sugar, starch, and one egg.

Method: Steam the tender corn, or wrap it in clean gauze, crush it with a small rolling pin, and put it in boiling water until cooked. [Canned corn soup is available in supermarkets], add diced pineapple, peas, wolfberry, and rock sugar, cook for 5 minutes, and add an appropriate amount of starch water to thicken the juice. Crack the eggs, use egg flakes, and boil them before eating.

Corn is sweet and mild in taste, and has the effects of regulating neutrality, diuresis and stone elimination, lipid-lowering, blood pressure-lowering, and hypoglycemic effects. Corn kernels contain starch, vitamins (vitamins B1, B2, B6), niacin, carotene and a certain amount of oleic acid and linoleic acid. Whole corn kernels are also rich in dietary fiber. Long-term consumption is very beneficial to health.

How to make chicken corn soup

Ingredients: chicken leg meat (one drumstick), a bowl of corn kernels, an egg

Seasonings: salt, chicken essence , light soy sauce, cooking wine, starch, chopped green onion

Take a small chicken leg, cut the meat into cubes, half a centimeter cube, add salt, light soy sauce, chicken essence, cooking wine, starch, let it cover for a while, Then take one bowl of British corn (two bowls of Chinese bowl) and chop it (if you have a mixer, you can use a mixer to crush it). Two slices of ginger, each slice is about two millimeters thick

Two table spoons of oil, put the ginger Boil the pot, put the cracked corn in, add four bowls of boiling water, and simmer for about ten minutes. Remember to stir in the middle to avoid clumping. Then pour the chicken cubes in and stir to see if the chicken is cooked. Take a table spoon of starch, boil it with cold water, and pour it into the soup. Remember to stir while pouring it until it boils. Beat the egg, pour it over, add some chopped green onion, and delicious corn soup will come out.