Seasoning: 1/2 teaspoon (3g) salt 2 tablespoons (30g) cornstarch 4 tablespoons (60ml) of water
Directions:
1) Pour water into a pot, pour the corn kernels into the pot, and put it on high heat. Heat. Once the water boils, continue to cook for 2 minutes.
2) Then reduce the heat to low, pour in the coconut milk, mix well with the water and add salt to taste.
3) Mix the cornstarch and water well to make a bowl of water starch.
4) At this point, reduce the heat to medium and slowly pour in the water starch, using chopsticks or a spoon, stirring in the same direction (clockwise or counterclockwise), this process is also called thickening.
5) About a few seconds time, the soup becomes viscous, and then slowly pour in the beaten egg can be.
Super long-winded:
** Corn soup is a favorite soup for many children. Mothers try to add some coconut milk or coconut juice to it, the taste will be better, fragrant and sticky feeling.
**Coconut milk and coconut juice are available at the supermarket. Coconut milk is in the canned goods aisle section. Coconut milk is in the beverage aisle section.
**Whether you put coconut milk or coconut water, it has a sweet flavor, so moms leave out the sugar.
**I suggest you make this corn chowder with the canned corn sold in the supermarket for better flavor and softer texture. Or you can use frozen corn kernels from the supermarket freezer. It's best not to use fresh corn unless it's fruit corn. If you use fruit corn kernels, in the text step (1), you have to extend the cooking time, 5 minutes is more appropriate.
**Thickening must be along the same direction, clockwise or counterclockwise, do not stir back and forth, in that case, the soup thank you off ah, will not be easy to become viscous.
**The first thickening and then dripping into the egg mixture, the egg flower will be thrown more beautiful oh.