Seasoning: yellow rice wine 1 0g, clear soup 750g, refined salt1.5g, monosodium glutamate10g, sugar 2.5g, chicken oil15g and water chestnut powder 75g.

Production steps:

1. Shell the corn, wash it, add sugar and cook for about 20 minutes, then take it out. After cooling slightly, cover the corn with a stainless steel spoon. The egg whites are scattered.

2. Put the wok on the stove, add clear soup, yellow wine, salt, monosodium glutamate and corn, boil it, hook it into a thin paste with water chestnut powder, float it in egg white, pour in chicken oil and push it evenly, then take it out of the pot and put it into a bowl.

The advantages of eating corn porridge: the cellulose in corn can absorb some glucose, thus reducing the blood sugar concentration, thus having a certain therapeutic effect on diabetes. Vitamin K in corn can increase the role of prothrombin in blood and strengthen blood coagulation, so it has a positive therapeutic effect on hemorrhagic diseases. Corn contains a variety of lysine that can be easily absorbed by human body, so it has the function of invigorating spleen and appetizing.