The practice of corn soup

The method of corn soup is as follows:

1. After the corn is cleaned, cut a knife on each row of corn to help scrape the corn meat later.

2. Find a thinner spoon, but it must be strong enough, and then scrape off the corn meat.

3. After scraping, corn husks remain on the corn stalks.

4. After the water is boiled, add corn stalks and cook for 5 minutes.

5. Add corn syrup in turn, add lean meat powder after boiling, add eggs after boiling, add salt to taste after boiling again, and finally add starch water. You can enjoy it after boiling. If you want to make the soup thicker, add more starch water. If you don't want it to be so thick, add a little less, depending on your taste.

Method 2 of corn soup

1. Wash the sweet corn, cut off the corn kernels with a knife, put the corn kernels into the pot and add a bowl of water.

2. Put the rock sugar on the fire and simmer for 10 minutes. Pour in water starch and boil. Beat the eggs in a bowl and mix well.

3, pour in the egg liquid, stir while pouring, turn off the fire when cooked, sweet and delicious.

The practice of corn soup 3

1, prepare the required materials, clean the fresh corn, cut it into corn grains, cut the ham into pieces, boil it in a pot, and add the cut Jiang Mo.

2. Then pour in the corn kernels, bring to a boil, skim off the foam on the surface with a small spoon, cook for 10 minute, add the diced ham, and cook for 5 minutes.

3. Add a proper amount of salt, pepper and chicken essence, break up the eggs, pour them into the corn soup, and stir while pouring the egg liquid to make the eggs form egg blossoms.