The practice of corn soup: sweet corn kernels with water in a pot to cook, wait for the water to boil and then add sugar, and constantly test the taste, feel sweet enough, put a beaten egg down, mix well, start the pot, add fresh cream in a bowl, how much depends on personal taste, and then put in the refrigerator. Sweet corn already has a sweet milk flavor, with the chicken single and cream, aggravate its flavor, make after dinner dessert or cold drinks are good.

Raw materials:

1000g of tender corn, 4 egg whites.

Seasoning:

10 grams of yellow wine, 750 grams of broth, 1.5 grams of refined salt, 1 gram of monosodium glutamate, 2.5 grams of sugar, 15 grams of chicken fat, 75 grams of diamond dust.

Method:

(1) corn shell, wash, add sugar to cook about 20 minutes to take out, slightly cooled, bracketed with a stainless steel spoon corn. Egg white beaten.

(2) put the iron pot on the stove, put the broth, yellow wine, salt, monosodium glutamate, corn, boil, with the diamond powder into a thin thickening, floating into the egg white, dripping into the chicken oil to push uniformly, from the pot to fill the bowl on the table.

Features:

White, rice yellow color, glutinous fresh.

References:

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