The practice of corn soup: add water to sweet corn kernels and cook them in a pot. After the water boils, add sugar and continue to taste. When it is sweet enough, put down a broken egg, stir well, take out the pot, add whipped cream to the bowl, depending on your taste, and then put it in the refrigerator. Sweet corn has a sweet milk flavor. It's good to make dessert or cold drink with chicken menu and cream.

Raw materials:

1000g tender corn and 4 proteins.

Seasoning:

Yellow rice wine 10g, clear soup 750g, refined salt 1.5g, monosodium glutamate 1g, sugar 2.5g, chicken oil 15g and water chestnut powder 75g.

Method:

(1) The corn is shelled, washed, boiled with sugar for about 20 minutes, and taken out. Cover the corn with a stainless steel spoon when it is a little cooler. The egg whites are scattered.

(2) Put the wok on the stove, add clear soup, yellow wine, salt, monosodium glutamate and corn, boil it, hook it with water chestnut powder into a thin paste, float it in egg white, pour in chicken oil, push it evenly, take it out of the pot and put it in a bowl, and serve.

Features:

White and beige, waxy and fresh.