Practice: Mix 60 grams of corn flour with milk to make a paste. Add a proper amount of water to the pot and boil it, then pour the milk corn paste into the pot and keep stirring. After simmering for 5 minutes, pour the broken eggs into the porridge pot and stir while pouring. You can turn off the fire when it is cooked. Add sugar or honey when it's hot ~

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 the egg white, pour in chicken oil and push it evenly, then take it out of the pot and put it in a bowl.