Corn Soup is a Cantonese dish, belongs to the soup category, is made from corn, eggs, beef, salt, cornstarch and other ingredients cooked, but also can add other ingredients, made of different flavors of corn soup. Among the meat paste corn soup batter thin and uniform, thick but not sticky, tender minced meat, creamy and rich, slightly sweet, light flavor characteristics. The following corn soup cooking method is relatively simple, and more delicious Ingredients: corn kernels (available in the market) 500 grams; 200 grams of pork cut grain. Eggs 1-2 beaten spare, half a rice bowl of cornstarch into a bowl of boiling water; salt appropriate amount, 50 grams of leek king chopped, standby Preparation: Corn kernels can be added to the water with a blender, the flavor is more flavorful, plus an appropriate amount of water, poured into the pot. Add the meat kernels. Bring to a boil over high heat and then turn to medium heat. About 15 minutes after adding cornstarch half a rice bowl of boiling water into a rice bowl poured into the pot, and keep stirring, rolling after adding the egg, rolling again and turn off the heat. Add the leek king - can Delicious Chinese Food Network Edit this section Food Categories Cantonese cuisine, soup, baby recipes Edit this section Production Methods a Ingredients: a can of corn, 2 eggs, 120 grams of beef, a little salt; cornstarch Preparation: ① eggs shell, beaten into an egg paste, standby. Beef washed, cut into small grains, spare ② pot add the right amount of water, first with fierce fire until the water rolled, then into the corn, continue to boil until the water rolled up, then into the beef grains and egg paste to add the water has been opened to the raw flour, and constantly stirring, so that the egg rice salted egg flower shape, add a little salt to taste, you can drink. Edit this section of the production method two farmhouse corn soup (19) Ingredients: 1000 grams of young corn, egg white 4.　Seasonings: 10 grams of yellow wine, 750 grams of broth, 1.5 grams of salt, 1 gram of monosodium glutamate, 2.5 grams of sugar, 15 grams of chicken oil, 75 grams of diamond dust.　Method: 1, corn shell, wash, add sugar boiled about 20 minutes to remove, slightly cooled, with a stainless steel spoon bracket under the corn. Egg white beaten.　2, put the iron pot on the stove, put the broth, wine, salt, monosodium glutamate, corn, boil, with the diamond powder into a thin thickening, floating into the egg white, dripping into the chicken oil to push evenly, from the pot to fill the bowl on the table.　Characteristics: white, rice yellow color, glutinous fresh. Edit this section of the production method three Ingredients: sweet and savory corn porridge fresh sweet corn 3 (I used two); egg white 1; carrots 100G (I used half) Shiitake mushrooms 2 Salt 1 teaspoon Chicken broth 1200ML Preparation Steps: 1, carrots washed and peeled off the skin, cut 1CM square small dice. 2, Shiitake mushrooms washed and peeled off the root, cut the skin and cut 1CM square small dice.　2, wash and remove the root of mushrooms, cut 1CM square small dice.　3, the fresh corn peeled off the skin and beard hair, and then the sweet corn kernels shaved, made of sweet corn crushed 4, in the soup pot kind of add chicken broth, high heat boil after the mushrooms and carrots into the small diced, with medium heat cooking month 10 minutes. 5, the sweet corn kernels shaved off the skin, cut 1CM square small diced.　5: Add the grated sweet corn to the pot, mix well and cook over medium heat for about 5 minutes.　6, finally in the soup pot salt, pot off the heat, quickly pour in egg whites, and use a spoon to stir out the egg can be. Edit this section of meat corn soup Raw materials: 100 grams of beef, corn 1 hear, 100 grams of fresh milk, refined salt 1 gram, 1 gram of fresh flavor king, 1 egg, 20 grams of cooked lard, 30 grams of water starch production process: 1, beef, clean, chopped into fine powder; egg knocked in a small bowl and beat it.　2, frying pan on a high flame, under the cooked lard hot, put the ground beef stir-fried loose, add water (500 grams), salt, fresh flavor king, fresh milk, corn, boiling, that is, under the water starch to push well, and then the egg liquid Xu Xu pouring into the side of the rain with a spoon to promote, pouring the push evenly grand bowl.　Operation key: minced beef should not be boiled for a long time to keep fresh and tender; fresh milk should not be too much, water starch should be stirred immediately after the pot, so as not to make the agglomeration.　Characteristics: soup batter thin and even, thick and not sticky, tender minced meat, frankincense, slightly sweet, taste light. Edit this section of the Chinese wolfberry chicken juice corn soup Raw materials: method a tender corn kernels 50-100 grams, 15 grams of Chinese wolfberry, an egg, chicken soup depending on the number of people.　Practice: 1, the tender corn kernels steamed rotten or pressed rotten, into the chicken broth cooked through.　2, put the wolfberry to cook for 5 minutes, hook starch, with egg, seasoning can be eaten. Edit this section of the three fresh corn soup Ingredients: 50-100 grams of young corn kernels, 25 grams of fresh scallops cut into small dices, 25 grams of diced ham, 25 grams of diced cooked chicken, the right amount of starch, chicken broth depending on the number of people.　Practice: the tender corn steamed and cooked, and then into the chicken broth with fresh shellfish, ham and chicken diced **** cooked for 5 minutes, hook starch, seasoning can be served. Edit this section icing sugar colorful corn soup Ingredients: 50-100 grams of young corn kernels, peas, goji berries, pineapple dices, icing sugar, starch appropriate amount, an egg.　Practice: 1, the young corn steamed, or wrapped in clean gauze, crushed with a small rolling pin, into the boiling water to cook rotten.　2, add and pineapple diced, peas, goji berries, rock sugar, cook for 5 minutes, add the right amount of starch water, make the juice thick.　3, break the egg, use the egg flower, after boiling can be eaten. Edit this section of the Phoenix Corn Soup Ingredients: 4 fresh corn cobs; 2 eggs, open and break with chopsticks into egg pulp, standby.　Practice: 1, peel off the corn cob coat will be washed, and then placed in the "turnip grater" on the grater (strength is not too big), corn on the cob corn kernels that is grated broken into a thick pulp with corn particles; 2, in the grated corn syrup to add the right amount of water, and then poured into the pot while stirring to cook (in order to prevent sticking to the pot), boil about one or two minutes off the heat, and then stirring while pouring into the pot, and then pour into the pot, and then stirring to boil about one or two minutes off the fire! Then pour in the egg pulp while stirring, that is, into the phoenix dancing egg flower, and then add the right amount of salt to taste, look good and good food. Edit this section of the bean paste corn soup production method: 1, will be cooked glutinous corn, peeling grain, remember to remove the white stuff below, only retain the top glutinous part, standby; 2, the supermarket to buy the right amount of red bean paste heated water diluted (like milkshake the kind of consistency), standby; 3, water starch, a little; 4, the first boiling water to water, will be corn kernels into the water, and so on, and then poured into the bean paste, etc., and so on, the thickening of the water starch! The juice is slightly thickened can be; In addition, you can add a little raisins before the pot, do not add early, otherwise, the sour taste of grapes into the soup is not good.　And, you can also add sugar, suitable for their own taste, supermarket bean paste generally contain sugar, and also quite sweet, so, I usually do not put it.　Dried Scallop and Corn Soup --------- ---------- ---------- ---------- ---- dried scallop corn soup preparation materials: main ingredients: corn (fresh) 230 grams dried scallop corn soup auxiliary ingredients: 20 grams of dried scallop, egg 150 grams Seasoning: 10 grams of vegetable oil, 10 grams of salt, 10 grams of monosodium glutamate (MSG), 10 grams of cooking wine, gravy 40 grams of dried scallop. Corn soup practice: 1. dried scallops in the water first soaked soft, steamed for 2 hours, removed from the hand crushed, standby; egg beaten. 2. pot of water, 5 cups of water, steamed, steamed, and then eaten.　2. pot put 5 cups of water, add dried scallops, corn, boil, add salt, monosodium glutamate, wine, eggs and 40 grams of cornstarch, 30 grams of water thickening, can be served in a bowl, and can be sprinkled with a little dried scallops as a garnish.　Dry shell corn soup preparation tips: dry shell is the sea mother-of-pearl meat column (i.e., closed-shell muscle) dried food, commonly known as "mother-of-pearl", used to make dishes, fresh and delicious. Edit this section of the egg corn soup egg corn soup [1] raw materials: canned corn 160 grams, 2 eggs, canned mushrooms 40 grams, 5 grams of starch, 100 grams of milk, net mushrooms, 25 grams of wine, fresh peas 20 grams of grain, 4 grams of refined salt, green onions, ginger, each 1 gram production: 1, fresh peas into the hot alkaline water to soak for a while, fished into the cool water soak in the cool; 2, frying pan is hot, refueling with onions, ginger, wine stirring pot; 3, pour in the peas, ginger and wine; 3. 3, pour peas, mushrooms, asparagus, slightly braised, add water, pour corn, eggs, milk and salt, open the pot and add starch thickening can Core Tips: meat paste corn soup details, meat paste corn soup method and belongs to the category of production process, the production of the main ingredients and auxiliary materials and a variety of raw materials, cooking methods, recipes nutritional introduction and meat paste corn soup, a variety of nutrients, etc.