Technology: boiling
Materials for making corn soup:
Material: 250g corn (fresh).
Accessories: 50 grams of dried bean curd, 50 grams of magnolia slices and 50 grams of edamame.
Seasoning: 5g scallion, 4g salt, 2g monosodium glutamate, and vegetable oil 10g.
The practice of corn soup:
1. Wash dried bamboo shoots (magnolia slices), dried bean curd and shallots and cut them into pieces;
2. Wash and cook edamame, and remove pod skin;
3. Dice dried bamboo shoots and cook for later use;
4. Put oil in the pot, stir-fry diced chives, add corn kernels and appropriate amount of water, and add dried bean curd and dried bean curd after boiling.
Bamboo shoots and soy beans are seasoned with refined salt and monosodium glutamate, and can be eaten after being boiled again.
Grams of food stage
Corn (fresh): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating oysters, otherwise.
It will hinder the absorption of zinc.