Sweet Corn Egg Drop Soup

Overview

This soup tastes sweet, with a strong corn flavor and a hint of egg fragrance, delicate and smooth...

Cut the corn in half and rub the corn kernels along one side
Rubbed corn kernels
Pour the corn kernels into a food processor, add water level with the corn kernels and crush them
Strain directly into a small saucepan, adding water to strain the juice while pressing with a spoon. (It is advisable to flush no more than a small bowl at this time)
Add 2 and a half bowls of water and rock sugar to the pot and bring to a boil. Simmer over low heat for 3 to 5 minutes, stirring
Add two drops of white vinegar and a little water to the eggs and beat them
Pour in water and starch into the pot to thicken it slightly. When it starts to bubble, pour in the egg liquid. Turn off the heat immediately
Picture of the finished product of corn egg drop sweet soup!
Finished product picture! ! !