Egg and corn soup
Materials:
Canned corn 1 60g, 2 eggs, canned mushrooms 40g, starch 5g, milk100g, clean mushrooms and cooking wine 20g, fresh peas 20g, refined salt 4g, onion ginger1g.
Production method:
1. Soak fresh peas in hot alkaline water, take them out and cool them in cold water;
2, the wok is hot, add oil with onion, ginger and cooking wine;
3. Pour peas, mushrooms and winter bamboo shoots, simmer on low heat, add water, pour corn, eggs, milk and salt, and add starch after boiling.
Milk tortillas
Materials:
2 egg yolks, flour 100g, 2 fresh corns, 40g cream (softened at room temperature), and appropriate amount of water, salt or sugar (salty and sweet).
Production method:
Mix all the ingredients together and stir well to make a paste. It can be fried in a pot or baked in an oven. If it is in the oven, the plates should be covered with tin foil or buttered.
If there is not enough water in the corn, add some water to make it paste. Pour the batter into the baking tray and put some butter on it.