Seasoning: sugar 10g starch (pea) 5g each.
The practice of egg and corn soup:
1. Heat the pot with water, pour in canned corn and condensed milk, add sugar and stir well, cook for about 2 minutes, thicken.
2. Beat the eggs into egg liquid, pour into the pot to form an egg paste, stir well, and pour into the soup bowl.
For more information about egg custard, please check Mint.com Food Bank /shiwu/danrongyumigeng.