How to make corn soup

Method 1

Carrot (cut into small cubes) 1/2 cup 2-3 cups water

Celery (diced) 1/2 cup corn kernels 1 cup

Onion (diced) half a grain of salt less than 1/2 teaspoon

Potatoes (diced) 2 Corn kernels

American cilantro or French cilantro (minced) optional

※Corn sauce (corn kernels mixed with half a cup of water with a juicer)

※Cashew milk (cashew nuts 1/2 cup 1 cup cold boiled water with a juice machine)

Instructions:

1. Pour water into the pot, add onions, celery, carrots and 1 potato. Insert and cook.

2. Add another diced potato and half a cup of water to a puree and add it to the pot, then add the corn paste and bring to a boil and turn off the heat.

3. After it cools down slightly, add cashew milk, stir and add salt to taste.

4. Add coriander before finally putting it in the pot.

Method 2

French corn soup

[Raw materials/seasonings]

50 grams of cream

Low 50 grams of gluten flour

1 liter of stock

200 grams of corn paste

Adequate amount of salt

Adequate amount of pepper

Appropriate amount of milk

(1) Heat the pot over low heat first, then put the butter into the pot and heat it until it melts, then add the flour and stir-fry.

(2) The thickness of corn soup is the result of frying with flour and butter.

(3) When the flour has been stir-fried and a fragrant smell comes out, prepare to add the hot stock.

(4) At this time, use a whisk to stir quickly and evenly.

(5) Cook over medium heat until it is thick enough.

(6) Filter the cream soup through a strainer to remove the precipitated particles, so that the taste will be smoother.

(7) Add corn paste and appropriate salt and pepper to the filtered cream soup.

(Add milk and mix thoroughly before starting the pot, and you will have a pot of fragrant corn soup.

Method 3

Thick corn soup: Preparation materials: Stock: Contents... chicken, pig or beef soup base, preferably a single soup base, do not mix (for example, the mixed soup base of chicken and pig will have a turbid taste) ham (cut into fine cubes) chicken (or pig or Beef depends on the soup base. Cut into fine dices.) Clams (for freshness, optional. With shells). Fresh shrimp meat (for freshness, optional, or use crab meat instead. Cut into fine dices as usual. , you can also cut it into small pieces, which has a more chewy feel) Mushrooms (the mushrooms are used to enhance the freshness.

Cut into fine dices) Onions (cut into fine dices, but you can also cut them into about 0.5cm squares!) Carrots (vegetables, (cut into fine dices)) Corn paste (you can also prepare some corn kernels) Cream (for sauteing) ) Milk (to increase the richness of the soup) Salad oil (for frying flour) Flour (medium and high gluten are fine) Salt (a little) MSG (I don’t actually use it) Sugar (I don’t actually use it) Black pepper (other peppers can also be used, no You can also add more) Method 1. Heat the pan first until fragrant, pour in a little butter, and add diced ham (it needs to be on low heat because it is diced) (because ham has a special aroma, so put it in the pan before the onions and stir-fry the ham) (if the aroma comes out), then add diced onions, mushrooms, and diced carrots (the sweetness of carrots needs to be fried), then add chicken, shrimp...etc., and then add corn kernels. Stir-fry for a while, then pour into a bowl and set aside. 2. Cook the stock. You can buy ready-made stock, leftover stock from cooking meat, or cook a special pot. Put the stock in a pot, bring to a boil, and turn to low. Fire... 3. After the frying pan with flour is hot, pour about half a bowl of salad oil (adjust according to the amount). After the oil is hot, add dry flour and stir-fry. You will get a roux (actually this is the key to the richness of the soup). 4. Pour the roux evenly into the soup pot. (If you are not sure, you can scoop out a large bowl of soup first, add the roux, and pour it into the soup after mixing well.) This is easier. When the soup has become thick (doesn’t need to be too thick), put the corn paste first. Then add the ingredients you just fried into the thick soup (remember, you also need to put the clams in.) Keep pretending ( Don't burn it!) Prepare the milk and slowly pour it into the soup (how much is up to you). At this time, the rich flavor of the soup is gradually coming out... If you like it more strongly, you can add a little cream. ...In addition, celery is used for final decoration and sprinkled on the soup.

Method 4

How to make simple corn soup

Ingredients--corn kernels. Canned food

Frozen vegetable packets

Vegetarian ham cut into cubes

Taiwan powder

1. Boil a pot of water over high heat

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2. When the water boils, reduce the heat to low and put the frozen vegetable buns and vegetarian ham in to cook. At this time, the water will boil again

3. When it is almost boiling, pour in the canned corn (Because the corn itself is ripe, you can pour it in last)

4. Finally, just thicken the gravy (taiwan powder and water)!

PS The amount of ingredients depends on the situation. (Such as the number of people eating or preferences...)

You can test the taste of salt and other seasonings before adding them

Method 5

It’s easy, just buy it The quick-frozen corn kernels or Hulk canned corn in the supermarket are particularly tender

There is no need to defrost the corn and boil it with water. When the water boils, pour down the two beaten eggs and scoop them out twice

Add as much custard powder as a 15ML measuring spoon with some water and mix thoroughly

When it boils again, pour it down to thicken the custard powder. The yellow color added by the custard powder is particularly beautiful

Sprinkle some Just taste the salt and sugar and it will be fine. Don’t cook the corn for too long, just make it tender

It tastes just like the outside and is delicious~~