Corn soup is a famous dish in Guangdong Province. It belongs to Cantonese cuisine and is a soup type. It is made from corn, eggs, beef, salt, cornstarch and other ingredients. It can also be made by adding other ingredients. Different flavors of corn soup. I will share it with you below.

: Farm corn soup

Ingredients

200 grams of corn grits, 2 eggs, a little seasoning, salt, appropriate amount of rock sugar

Method< /p>

1. Wash the corn grits, add water and soak for about 30 minutes. Peel the eggs and break them into a paste for later use.

2. Add an appropriate amount of water to the pot, first heat it over high heat until the water boils, then add corn grits, continue to boil until the water boils, then reduce the heat to low and cook, stirring constantly. When the polenta becomes thick, add salt, rock sugar, and finally the egg liquid, stir it into an egg drop shape, and you can drink it.

Tips

◇Urban people usually eat too much refined food, which is not conducive to the elimination of toxins in the body and will make them sick over time. Therefore, you should usually increase your intake of whole grains. Whole grains can soften blood vessels and promote metabolism in the body.

: Cheese corn soup

Ingredients

120ml water, 120ml milk, 80g Taleggio cheese*** cut into 4mm thick slices***, 100g Italian cornmeal, 1 tablespoon chopped mixed herbs***15g, chopped rosemary and oregano***, 100g bacon***chopped***, 1 teaspoon salt***5g*** < /p>

Method

Put the water and milk into a pot and bring to a boil over medium heat, then pour in the Italian cornmeal and cook over low heat for 10 minutes, stirring constantly with a wooden spoon. Blend quickly to make corn paste.

Dip the Taleggio cheese slices evenly with a layer of mixed herbs.

Put 1/3 of the corn paste into the bottom of the prepared mold, then spread a layer of cheese slices dipped in herbs, then spread a layer of bacon crumbs, and then add the remaining 1 Spread /3 portions of corn sauce, repeat the above steps in this way, and finally sprinkle with chopped bacon on top.

Baking:

Preheat the oven to 200 degrees, place the mold in the oven and bake for 25 minutes.

Tips

Talegggio Cheese***TalegggioCheese***: Produced in Italy, a kind of fresh cheese, usually square in shape, with a light orange skin. The inside is white, soft and elastic, with a special taste and aroma, mild and slightly sour.

Serve with wine, dessert or appetizer.

Talegggio cheese used in cheese corn soup***Talegggio Cheese*** If it is not easy to buy, you can also use this Swiss ricotta cheese instead.

The Italian corn flour ***Palenta*** used in cheese corn soup is different from ordinary bulk corn flour. This corn flour is made from corn grown in Piedmont, Italy. The particles are finer and the taste is sweeter. If it is not easy to buy, you can also use ordinary corn flour instead.

: Egg paste and corn soup

Ingredients

Ingredients: corn shoots***canned***100g, eggs 150g, condensed milk** *Sweet, canned*** 50g,

Seasoning: 10g white sugar, starch ***peas*** 5g

Method

1 .Heat the water in a pot, pour in the canned corn and condensed milk, add the sugar and stir well, simmer for about 2 minutes to thicken the gravy.

2. Beat the eggs into egg liquid, pour into the pot to form egg paste, stir evenly, and pour into the soup bowl. Serve.