Exercise 1

60g corn flour is made into paste with milk. After adding a proper amount of water to the pot and boiling, pour the milk corn paste into the pot and keep stirring. Cook for 5 minutes with slow fire, pour the broken eggs into the porridge pot, stir while pouring, turn off the heat after cooking, and add sugar or honey when it is warm.

Exercise 2

Raw materials?

1000g tender corn and 4 proteins. ?

condiment

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

trait

White and beige, waxy and fresh.