Corn Egg Blossom Soup

Main ingredients

Cooked corn kernels (one stick), 1 egg, 3 spoonfuls of corn starch (about 1g), sesame oil, 5g of salt, 5 g of pepper, and appropriate amount of leek (or chives or parsley)

Steps of corn egg Blossom Soup

1. (It can be done in advance) Wash the corn, cook it in an electric cooker for 15 ~ 2 minutes, and take it out to cool when it is cooked.

2.? A corn quantity! When the rest watch TV, peel the grains and freeze the refrigerator.

3.? It is best to add 1g salt and 2ml cooking wine to the eggs and break them up for later use.

4.? Add a little water to corn starch, as shown in the figure.

5.? A large bowl of boiled corn water (or water) is put into the pot.

6.? Pour in corn kernels, add salt and pepper and boil.

7.? Slowly pour the well-mixed water starch around, stir and boil.

8.? Turn down the heat, keep the surface from boiling, and pour the egg mixture in circles around the middle! Hold for about 1 seconds, fire, and push the surface of the soup twice along the edge like cooking jiaozi.

9.? Drop a few drops of sesame oil and sprinkle with diced vegetables!