First, the practice of corn soup
material
1-2 slices of garlic, half a bowl of corn starch, a little elk meat, two eggs, 1 tablespoon of cornflour, a little chopped green onion and a few small green leaves.
1. Chop garlic into paste, and stir the meat elk with raw flour and garlic paste for later use;
2. Put the eggs in a bowl and mix well for later use;
3. Mix the raw flour with 3 tablespoons of cold water to make water slurry for later use;
4. Add a proper amount of water to the soup pot, add a little garlic paste, add corn flour after boiling, and stir while cooking; 5. After the water is boiled again, stir the meat into small meatballs with a spoon and cook; 6. Boil the water again until the meatballs are cooked, add the leaves, and when the leaves are cooked (green), add the salt; 7. Then slowly pour in the raw powder water, and finally sprinkle with chopped green onion, and you can eat it out of the pot.
Second, the practice of corn starch mango glutinous rice paste
condiments
75g of glutinous rice flour, 20g of corn starch, pure milk 130ml, 20g of sugar, butter 15g, egg 1, and a proper amount of coconut.
1. Cut butter and mix with milk and sugar.
2. Heat until the butter and sugar melt.
3. Sift in glutinous rice and corn starch.
4. Stir until no particles are formed and cover with plastic film.
5. Boil the water and steam for 25 minutes. Stir the steamed dumplings evenly. Let it cool.
6. Cut the mango into pieces and pour the coconut into the plate for later use.
7. Take a glutinous rice racket and flatten it.
8. Put in a mango.
9. Wrap it into balls and dip it in coconut. Put it in the refrigerator for two hours.
10. The delicious glutinous rice paste is ready. The longer it is kept in the refrigerator, the better the cut surface will look.