Corn soup

Overview

I accidentally searched for corn soup on the Internet, and it was said to be a northern specialty. However, in my mind, this soup was once very popular in Hong Kong-style tea restaurants, so where did it come from? The cat is not sure, but the taste of this corn soup is very impressive. The golden corn kernels, the fragrant corn soup, with egg drop, green onion and coriander flowers floating on the surface, are full of fragrance. After a sip, it has a smooth and moist texture. This is due to the gelatinization effect of the corn kernels being pulped and then boiled. Today I will share with you the taste of the cat's home.

Tags

• soup
• home cooking
• old man
• breakfast
• spring recipes
• autumn recipes
• whole grains
• farm food
• chives
• coriander
• corn kernels
• egg
• kudzu root powder
• lean meat
• sugar
• yao zhu
• milk
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Take two-thirds of the corn kernels and add water to make a slurry, and set aside a small portion of the corn kernels for later use. Cut the lean meat into mince, add salt, sugar, pepper, and cornstarch to marinate, beat the eggs, and chop the chives and coriander.

   

3. 3 Put the corn syrup and corn kernels into the pot, add water, pour the soaked scallops into the pot together with the water, and cook over high heat.

   

4. 4 When the pot is obviously thick, season (salt, sugar)

   

5. 5 Pour in the minced lean meat and mix well.

   

6. 6 Add milk.

   

7. 7 After soaking the kudzu powder in water, slowly pour it into the pot little by little.

   

8. 8 Pour in the egg liquid and stir into egg drops.

   

9. 9 Finally sprinkle with chopped chives and coriander and serve.