Egg and corn soup ingredients: 160g corn, 2 eggs, 40g canned mushrooms, 5g starch, 100g milk, 25g clean mushrooms, 20g fresh peas, onions and ginger. Suitable manufacturing method: 1. Soak fresh peas in hot alkaline water, take them out in cold water and cool them; 2. Heat the wok, stir-fry the wok 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. Three fresh corn soup materials: tender corn kernels 50- 100g, fresh diced shellfish 25g, diced ham 25g, diced cooked chicken 25g, and appropriate amount of starch. The preparation method of chicken soup depends on the number of people: steam tender corn, put it in chicken soup, cook with diced fresh shellfish, diced ham and diced chicken for 5 minutes, hook the starch, and serve after seasoning. 2. Then press it into pancake shape several times, turn it over slowly with slow fire, and fry it until golden brown. This kind of pancake is more delicious than pure flour. It is crisp and has the sweetness of corn.