6 sweet corn

Eight eggs.

Appropriate amount of starch

Proper amount of salt

cutability

Appropriate amount of corn oil

How to make Cantonese corn soup?

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① There are 6 fresh sweet millet, and the taste of sweet millet is stronger than that of gold and silver millet. Peel corn, cut lean meat into pieces, and marinate with oil, salt and pepper.

2 Add half a pot of water to the soup pot, and put the corn peeling stick into the pot to cook for half an hour. Corn cob will make corn soup sweeter.

(3) Add a little water to the corn kernels and mash them with a blender. The degree of rotten depends on the taste that everyone likes.

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(4) Pick up the cooked corn cob and throw it away, pour the cooked corn paste into the bottom soup, and stir it evenly to prevent the bottom from pasting. It is best not to cover it at this time, otherwise it will overflow and make hygiene miserable.

⑤ After the fire boils, cook for 10 minute, add the braised pork, and then add salt to taste.

⑥ Add 50 grams of corn starch and cold water to make starch water, put it into the pot, slowly pour it in, and stir while pouring it to prevent the bottom of the paste from caking.

⑦ Break 8 eggs into egg liquid, put them into the pot, stir while pouring, and turn off the heat immediately after adding them.

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Ps: This is the most basic corn soup. I like to add carrots, fungus, mushrooms and the like. You can pick up the corn cob and add it, then add the corn paste. Carrots can be cooked for a long time, so it is recommended to cook them in another pot and then cut them into grains.