1 bowl of rice, 20g corn, 50g lunch meat, 2 tablespoons white juice, 650ml soup, 60mm fresh milk? L, flower milk 1 spoon, salt? Teaspoon, pepper? teaspoon

working methods

1. Cut the lunch meat into medium sizes.

2. In a pot, mix the chicken soup with the flour and stir until the flour and chicken soup are completely mixed. Then pour in milk and flower milk and stir constantly to avoid sticking to the bottom. Cook 15-20 minutes on medium-low heat until the sauce thickens. Add salt and pepper.

3. In a wok, fry the luncheon meat until golden brown, then add the corn and cook for 1 min. Then, pour in the white juice and mixed lunch meat, stir well and boil.

4. That's it!