Sausage and Corn Soup
Overview
I saw a Western-style corn soup and I thought it was good, but I didn’t like the method of frying flour in butter. Simply ditch the butter and flour and make your own soup. The ham was gone, so I had to top it with the remaining Cantonese sausage. Peel off the corn kernels from the corn cobs and boil them in a pot to let the corn aroma in the cobs blend into the water. Only 2/3 of the corn kernels are taken and beaten, leaving 1/3 of the kernels to make the soup richer in texture. Whipped cream turns into real milk, which doesn't have as rich a flavor but reduces the calories of the soup. The corn kernels and sausage are cooked first, and then mixed with corn syrup and cooked together just to make it easier to identify whether the kernels are mature or not. You don't need too much, just a little bit of salt can bring out the saltiness and sweetness of corn soup. This taste is not as strong and unrestrained as Western style, but it is vague and tranquil. . . .
Tags
Ingredients
Steps
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Ingredients: 1 sweet corn, 35 grams of Cantonese sausage, 500 ml of water, 50 ml of milk, a little salt, an appropriate amount of crushed black pepper, a little chopped green onion
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Peel off the corn kernels,
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Add water to the corn cobs and cook for about 10 minutes.
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Pour 2/3 of the corn kernels and half of the corn cooking water into the food processor cup.
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Beat until thick.
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Wash the sausage and cut into cubes the size of corn kernels.
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Pour the remaining corn kernels and corn water into the pot.
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Add diced sausage and cook over fire.
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Add the corn syrup while stirring.
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Heat over medium heat, stirring constantly.
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When the corn soup is cooked and reaches the desired consistency, pour in the milk and boil for 1-2 minutes.
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Turn off the heat, add salt, half of the black pepper, and stir evenly.
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Pour into a large bowl and garnish with remaining black pepper and chopped green onion.
