How to make Phoenix corn soup How to make egg corn soup/siji/milei/696.html Corn soup is a Cantonese dish that belongs to the soup category. It is cooked with corn, eggs, beef, salt, cornstarch and other ingredients. It is made by adding other ingredients to make corn soup with different flavors. Among them, the minced meat and corn soup slurry is thin and even, thick but not sticky, the minced meat is fresh and tender, the frankincense is rich, slightly sweet, and the taste is light. 100 grams of beef, 1 can of corn, 100 grams of fresh milk, 1 gram of refined salt, 1 gram of umami king, 1 egg, 20 grams of cooked lard, 30 grams of water starch. Production process: Remove gluten, wash and chop into fine pieces. ;Crack the eggs in a small bowl and set aside. Put the frying pan over high heat. Heat up the cooked lard. Add the minced beef and stir-fry until loose. Add water (500 grams), salt, Umami King, fresh milk, and corn. When it boils, , add the water starch and push it evenly, then slowly pour in the egg liquid, push it with a spoon while pouring, and push it evenly into a large bowl. Key points of operation: minced beef should not be boiled for a long time to keep it fresh and tender; not too much fresh milk, water starch It should be stirred immediately after being put into the pot to avoid clumping. The soup slurry will be thin and even, thick but not sticky. The minced meat will be fresh and tender, with rich frankincense, slightly sweet taste and light taste. How to make Phoenix corn soup How to make egg corn soup /siji/milei/696.html