material

A can of corn paste, two eggs and four slices of ham.

condiment

(a) half a cup of hot water, a spoonful of refined salt and a spoonful of monosodium glutamate; (b) Three tablespoons of starch with a little water; (c) A little chopped green onion and a little sesame oil.

working methods

① Put the corn paste and seasoning (a) into a container, stir well, and cook with strong fire for 7 minutes.

② Take it out, then pour in the mixed seasoning (b), broken egg liquid and broken ham, cover and cook for another 2 minutes.

③ Take out and add seasoning (c).

Corn chowder 2

Preparation: one carrot and one celery; Half an onion; An egg; A bag of milk; 20 grams of butter; Appropriate amount of cooked corn and starch.

Seasoning: salt; Pepper; chicken essence

Production method: eggs are scattered, carrots, celery and onions are diced for use; Open a big fire, add butter and stir in the pot until it melts; Add chopped carrots, celery and onions; Add a proper amount of chicken essence and stir-fry until you smell the fragrance; Then add a proper amount of water, corn and milk and change to medium heat; While the pot is boiling, mix a proper amount of starch with water evenly; After boiling, add starch, salt and pepper; Finally, evenly sprinkle the eggs into the pot, and when the egg blossoms appear in the pot, turn off the fire and take out the pot.

Light a candle, create a romantic atmosphere in the western restaurant, and savor the sweet and delicious corn soup!

Corn chowder 3

Preparation materials:

Soup:

Content … The soup base of chicken, pig and cow, preferably a single soup base, should not be mixed (for example, the soup base mixed with chicken and pig will be turbid).

Ham (diced)

Chicken (or pig or cow, depending on the soup base. The dice are the same)

Clams (fresh, dispensable. Shell)

Shrimp meat (fresh, optional, or crab meat instead. Cut it into small pieces and cubes.

Mushrooms (fresh mushrooms. Dice)

Onion (finely cut, but it can also be cut into squares of about 0.5cm! )

Carrots (vegetables, (diced)

Corn paste (you can also prepare some corn kernels)

Cream (for frying)

Milk (to enrich the soup)

Salad oil (for frying flour)

Flour (medium to high gluten is ok)

Salt (a little)

Monosodium glutamate (actually, I don't use it)

Sugar (actually, I don't use it at all)

Black pepper (other peppers are ok, without adding)

working methods

1. Baoxiang

Heat the pan first, pour in a little cream and diced ham (the heat is lower because of diced ham).

Because ham has a special flavor, it should be put in the pot before the onion, so that ham has a flavor. ) Then add chopped onion and mushrooms.

Then diced carrots (the sweetness of carrots needs to be fried), then chicken, shrimp and so on. Then stir-fry the corn kernels a little.

Stir-fry and pour into a bowl for later use.

Cooking stock

You can buy ready-made stock, or the stock left over from cook the meat, or cook a pot specially. Put the stock in a pot and bring it to a boil. Turn down the heating. ...

Stir flour

When the pan is hot, pour about half a bowl of salad oil (according to the amount). When the oil is hot, add dry flour to stir fry, and the batter will be fried (in fact, this is the key to the rich soup).

4. Tang Lu

Pour the batter evenly into the stock pot (if you are not sure, you can scoop a big bowl of stock first, add the batter, mix well and pour it into the stock). It's easier this way, and the soup becomes thicker (not too thick).

Put the corn sauce first .. then put the freshly fried ingredients in the thick soup (remember, clams should also be put in. Keep pretending (don't burn it! )

Prepare the milk and slowly pour it into the soup (how much you can control yourself). At this time, the thick soup fragrance has gradually floated out. ...

If you like the taste, you can add some cream ... Besides, celery, as the last decoration, is sprinkled on the soup.