Ingredients ?

Sweet corn 6

Eggs 8

Starch moderate

Salt moderate

Lean meat moderate

Corn oil moderate

How to make Cantonese Corn Pottage (Corn Pottage) ?

1

2

3

4

1) 6 stalks of fresh sweet corn, the corn flavor of sweet corn is richer than that of golden and silver corn. Peel the corn kernels, dice the lean meat and marinate it in oil, salt and pepper.

②Soup pot to add half a pot of water, will peel the corn grains of the stick thrown into the pot to cook for half an hour, corn sticks simmering soup will make the corn soup more sweet.

3 corn grains with a little water with a blender into a paste, the degree of rottenness depends on the taste that each person likes.

6

④ Cooked corn stick fish up and throw away, will be good corn paste into the soup, stirring evenly to prevent paste bottom, this time it is best not to cover, or overflow to get sanitation is very cold

5 boil on high heat and then cook for 10 minutes, add marinated meat, and then add salt to taste.

650 grams of cornstarch with cold water into starch water, add to the pot, pour slowly, while pouring and stirring to prevent the bottom of the paste lumps.

7 8 eggs beaten into an egg mixture, also add to the pot, stirring while pouring, add good immediately off the heat.

Tips

ps: This is the most basic corn soup, like to add carrots, fungus, mushrooms and so on, you can add in the fish after the corn stick, and then add corn paste. The carrots can be cooked for a little longer, and the fungus and mushrooms are recommended to be cooked in a separate pot and washed, and then cut into pieces.