Seasoning: salt 1/2 teaspoons (3g).
2 tablespoons corn starch (30g) and 4 tablespoons water (60ml).
Practice:
1) Pour water into the pot, pour the corn kernels into the pot, and heat over high fire. After the water boils, continue to cook for 2 minutes.
2) Then turn it into a small fire, pour in coconut milk, mix it evenly with water, and add salt to taste.
3) Fully mix corn starch with clear water to make a bowl of water starch.
4) At this time, turn it to medium heat, slowly pour in water starch, and use chopsticks or spoons to stir in the same direction (clockwise or counterclockwise). This process is also called thickening.
5) In a few seconds, the soup will become sticky, and then slowly pour in the beaten egg liquid.
Super wordy:
* * Corn soup is a soup that many children like to drink. Mothers try to add some coconut milk or coconut juice, it will taste better, and it will feel fragrant and waxy.
* * Coconut milk and coconut milk can be bought in supermarkets. Coconut milk is in the can shelf area. Coconut juice is in the beverage shelf area.
* * Both coconut milk and coconut juice are sweet, so mothers should stop putting sugar.
* * I suggest you make this corn soup, and use canned corn sold in the supermarket. It tastes better and tastes softer. Or you can use frozen corn kernels in the supermarket freezer. It is best not to use fresh corn unless it is fruit corn. If you use fruit corn kernels, in the text step (1), it is necessary to extend the cooking time, and 5 minutes is more appropriate.
* * When thickening, be sure to follow the same direction, clockwise or counterclockwise, and don't stir it back and forth. In that case, the soup will be drained and it won't become sticky easily.
* * thicken first and then pour in the egg liquid, and the plumeria will be more beautiful.