How to make corn soup: Add sweet corn kernels to water and boil in a pot. After the water boils, add sugar and keep testing the taste. When you feel it is sweet enough, add a beaten egg and stir evenly. pot, add fresh cream to the bowl, more or less depends on personal taste, and put in the refrigerator. Sweet corn originally has a sweet milky flavor, and when combined with chicken nuggets and cream, its taste is enhanced. It is a good after-dinner dessert or cold drink.

Ingredients:

1000 grams of tender corn, 4 egg whites.

Seasoning:

10g rice wine, 750g clear soup, 1.5g refined salt, 1g MSG, 2.5g white sugar, 15g chicken fat, 75g water chestnut powder.

Preparation method:

(1) Shell the corn, wash it, add sugar and cook for about 20 minutes, take it out, cool it slightly, use a stainless steel spoon to scoop the corn. Beat the egg whites.

(2) Place the iron pot on the stove, add clear soup, rice wine, salt, monosodium glutamate, and corn. After boiling, use water chestnut powder to thicken it into a thin gravy, add egg white, and pour in chicken. Spread the oil evenly, remove from the pot and serve in bowls.

Features:

White and beige, glutinous and fresh.