Process: Cooking Taste: Sweet
Main Ingredients: Corn (Fresh) (350g)
Accessories: Milk (350g) Eggs (135g) Celery (15g)
Seasonings: Starch (Corn) (15g) Sugar (30g) Chicken Bouillon (1g) Salt (2g)
Preparation
Technology
1.
1. Wash the celery and chop it;
2. Beat the eggs in a bowl;
3. Add water and chicken essence in a pot, put in the corn, and add the milk when it boils;
4. Pour the water starch along the rim of the pot to thicken the soup and stir the soup so that the soup cooks until it is thick;
5. Pour the beaten egg mixture into the pot, and finally Add sugar and salt to taste, sprinkle some chopped celery on it.
Ribs in corn soup
The weather is hot and appetite is not good, would like to change the mouth, but to eat nutritious, otherwise the summer, listless, so the weekend boiled ribs in corn soup, flavor is good, eat up to the mouth and mouth, aftertaste.
Materials: spare ribs 400g, fruit corn 1, onion, ginger
Seasoning: salt, monosodium glutamate (MSG), yellow wine
Operation:
1, blanched spare ribs, washed, corn, cut 1.5cm or so, ginger slices;
2, will be put into the casserole with the above materials, add enough water, add a little salt, large fire boil, turn the fire to pot! two hours, add salt, monosodium glutamate to taste, add green onion when serving.
If time is tight you can use the pressure cooker to deal with it first:
Put the ribs, corn, ginger into the pressure cooker, add enough water, add a little bit of salt, pressure for about 15 minutes, take out and then put into a casserole dish with a small fire for 30-60 minutes.