Fresh corn soup
Overview
The sticky corn from the north has come out this season. The sticky corn is sweet and glutinous. It is nutritious and delicious no matter how you make it. This fresh corn soup is more suitable for children and the elderly. It is very simple to make and can be steamed or boiled. Personally, I think the cooked corn is more fragrant. The sticky corn I bought this time is one white and one yellow. It would be beautiful if both were yellow.
Tags
Ingredients
Steps
-
Use a grater to remove all the rice grains from the fresh sticky corn, add 3 bowls of water and set aside.
-
The minced meat, ginger slices, green onions and eggs were ready. I cut another half of a carrot into dices.
-
Heat oil in the bottom of the pot, sauté ginger slices, minced meat, and carrots until fragrant.
-
Pour fresh corn juice into the pot, add appropriate amount of water, add green onions and salt.
-
Open the lid and cook over medium heat, stirring constantly, otherwise it will stick to the bottom of the pot. When the soup thickens, take out the green onions and ginger slices, beat in the eggs, and stir quickly with chopsticks.
-
Add half a spoonful of oyster sauce to the soup. Sprinkle with chopped green onion and serve.
