Materials

One can of corn sauce, two eggs, four slices of ham.

Seasoning

(A) half a cup of hot water, a spoonful of refined salt, a spoonful of monosodium glutamate (MSG); (B) three tablespoons of cornstarch, a little water; (C) a little chopped green onion, a little sesame oil.

Methods

①Put the corn sauce and seasoning (A) into a vessel, stir well, and cook on high for 7 minutes.

②Remove, pour in the seasoning (B), beaten egg and chopped ham, cover and cook for 2 minutes.

③Remove and add seasoning (C) to taste.

Corn Bouillon 2

Preparation: carrots, celery, one each; half an onion; an egg; a bag of milk; 20 grams of butter; cooked corn, cornstarch moderate.

Seasoning: salt; pepper; chicken essence.

Methods: beat the egg, carrots, celery, onions cut into small dices spare; open the fire into the butter in the pan and keep stirring until it melts; into the cut carrots, celery, onions and diced; then add the right amount of chicken essence, and keep stirring until you smell the aroma; and then add the right amount of water, corn and milk, change to medium heat; waiting for the pan to open, the right amount of cornstarch To the water mix well; in the open pot pour starch, salt and pepper; finally the eggs evenly sprinkled into the pot, wait until the pot appears egg flowers, you can turn off the fire out of the pot.

Light a candle, make a romantic atmosphere of the Western restaurant, savor the sweet and delicious corn soup!

Corn Soup 3

Preparation Materials:

Broth:

Content...Chicken or pork or beef broth, preferably a single broth, don't mix (such as chicken and pork mixed broth will be cloudy)

Ham (cut into small pieces)

Chicken (or pork or beef according to the soup base and determine. The same chopped finely)

Clams (for freshness, can be used with or without.

Shrimp meat (for freshness, with or without, or use crab meat instead. Dice as well, or cut into small pieces for more bite)

Mushrooms. Dice finely)

Onion (dice finely, but you can also cut about 0.5cm square!)

Carrots (diced)

Corn sauce (you can also prepare some corn kernels)

Cream (for spices)

Milk (to increase the soup's consistency)

Salad oil (for frying the flour)

Flour (medium-high gluten can be used)

Salt (a little)

MSG (for the soup, I don't even use it)

Monoji (for the soup, I don't use it)

Malicious seasoning (for the soup) etc., and then put the corn kernels slightly fried

Steamed, poured into a bowl and standby

2. Cooking stock

You can buy ready-made stock, or cooking meat leftover stock or special special pot to cook a pot of stock in a pot, bring to a boil, turn on low heat ...

3. Stir-fry the flour

When the pot is hot, pour in about half a bowl of salad oil (depending on the amount of regulation), when the oil is hot, add the dry flour to stir-fry, it will stir-fry the flour paste (in fact, this is the key to the richness of the gumbo)

4. Soup Marinade

Pour the flour paste into the pot of broth evenly (if you're not sure, you can ladle up a bowl of broth, add the flour paste, and then pour it into the stock). (If you're not sure, you can scoop up a large bowl of stock, add the flour paste, and then pour it into the stock). Then put the fried ingredients into the soup (remember to put in the clams as well). Keep playing with it (don't burn it!).

Prepare the milk and pour it slowly into the soup (how much?), and the flavor of the soup will gradually come out...

If you like the taste of heavy people, you can add a little cream... In addition, celery, the last decorative use, sprinkled on the soup