How to make corn and egg custard? It tastes better than milk and smells better than soybean milk. How simple is it?

To put it bluntly, corn and egg custard should be made with corn and eggs. A few days ago, I went to the supermarket and saw that there were sweet corn sticks in it, so I bought a lot of them and prepared to take them home to cook delicious food for my children in advance. This kind of sweet corn can be eaten in winter, and it is also a novel ingredient. Children are happy when they see it.

and the price of sweet corn is not high, one yuan a catty, which is very cheap, only ten yuan for ten. Sweet corn can make many special foods. If some sweet corn is added to the rice when it is steamed, the taste will be very fragrant and especially refreshing. Sweet corn can also be used as breakfast cake, and it is also a very good special food, which children especially like to eat. However, what I have made most recently is this corn and egg soup. It is very delicious to mix it with eggs to make soup. It is not only nutritious, but also can resist the cold after drinking, and men, women and children are integrated.

making this kind of corn-egg-flower soup tastes sweet and fragrant, which is not only delicious as corn, but also delicious as eggs. It can be served in 1 minutes. Corn contains many nutrients, dietary fibres and minerals, which is very beneficial to the health if eaten frequently. It is very delicious. This corn soup is very suitable for breakfast, and it is warm when swallowed in one bowl. Corn and egg soup food: 1 fresh fruit corn, 2 eggs, proper old rock sugar and a small amount of white rice vinegar. Practice: Step 1 < P > Prepare 1 fresh corn and 2 earth eggs in advance. Wash the corn, cut it off in rows with a knife, and you can chop it up again. Beat two eggs on the plate and drop two drops of white rice vinegar to make egg liquid, which can eliminate the fishy smell of eggs. Step 2

3 Add a proper amount of cold water to the tapioca starch and mix well. Add a proper amount of cold water to the pot. When the water is boiled, put in the corn kernels and boil for a few minutes. Gradually pour in the egg liquid, mixing while dripping, and stirring evenly.

add the prepared starch to make the juice thick and sticky. Finally, add some old rock sugar or white sugar, stir well, and cook for 2 minutes to melt the rock sugar. The taste is fragrant and sweet, the taste is silky, and the nutrients are simple. It is really comfortable to drink a bowl for breakfast.