The practice of corn soup: sweet corn kernels with water in a pot to cook, wait for the water to boil and then add sugar, and constantly test the taste, feel sweet enough, put a beaten egg down, mix well, start the pot, add fresh cream in a bowl, how much depends on personal taste, and then put in the refrigerator. Sweet corn already has a sweet milk flavor, with the chicken single and cream, aggravate its flavor, make after dinner dessert or cold drinks are good.

Raw materials:

1000g of young corn, 4 egg whites.

Seasoning:

10 grams of yellow wine, 750 grams of broth, 1.5 grams of refined salt, 1 gram of monosodium glutamate, 2.5 grams of sugar, 15 grams of chicken fat, 75 grams of diamond dust.

Method:

(1) corn shell, wash, add sugar to cook for about 20 minutes to remove, slightly cooled, bracketed with a stainless steel spoon corn. Beat the egg white.

(2) put the iron pot on the stove, put the broth, yellow wine, salt, monosodium glutamate, corn, boil, with the diamond powder into a thin thickening, floating into the egg white, dripping into the chicken oil to push uniformly, from the pot to fill the bowl on the table.

Features:

White, rice yellow color, glutinous fresh.