Soups and soups in "Cantonese cuisine" are indispensable, but there are many varieties that cannot be listed one by one. Today, I chose a simple soup to make, called "Chicken and Corn Soup", which I believe is familiar to everyone, haha!
In the past, when making this "chicken minced corn soup", most Hong Kong chefs chose imported "canned corn" to make it. "Canned corn" is not sold everywhere and it is difficult to buy in some cities, but bags of quick-frozen "sweet corn kernels" are placed in freezers in various supermarkets in the United States. Therefore, I used it to make this simple "chicken corn soup", the specific method is as follows;
Corn soup with chicken minced corn
By DorcasWill
Recipe Recommendations
- egg white in 1
- salt 2 grams
- white sugar 10 grams
- chicken powder 2 grams
- white pepper a little
- qingshui 500ml
- water starch appropriate amount
- scallion appropriate amount
- salty and sweet
- cook
- ten minutes
- simple
Steps for Corn soup with chicken minced corn
1
Set aside 50 grams of sweet corn kernels first and pour the other 100 grams of sweet corn kernels into the cooking machine.
2
Add 500ml of water to the cooking machine.
3
Beat at high speed to form slurry.
4
The ingredients include: slurried sweet corn, corn kernels, water starch and egg white.
5
Start making; first pour the corn syrup into the pan.
6
Add corn kernels and bring to a boil.
7
After boiling, add 2 grams of salt.
8
Add 10 grams of white sugar.
9
Add 2 grams of chicken powder to freshen up.
10
Sprinkle with appropriate pepper.
11
Thrust with water starch.
12
After the sauce is gelatinized, reduce the heat to low, and then evenly sprinkle with egg white.
13
Drizzle with tail oil (scallion oil) before taking out of the pan.
14
Drizzle with tail oil and put the soup into a soup cup and serve on the table. Operation complete.Corn soup with chicken minced corn Make Tips
Characteristics of corn soup: golden color, fragrant corn fragrance, smooth glutinous soup, moderate sweetness, original flavor and rich nutrition. Warm tips: 1. It is better to choose a slightly tender and larger corn kernels. Do not use waxy corn, but use American sweet corn. 2. When seasoning, the sweetness should not be too large, but should be moderately sweet and salty;3. When making this soup, you can also put some mushroom slices, or even cooked chicken minced, so it can be called "corn mushroom soup" or "chicken corn soup". The taste is very good. This Cantonese soup with a large fried spoon is prepared with a golden bowl of "chicken and corn soup". It tastes salty, fresh and slightly sweet, tastes delicious, and is very simple to make for friends 'reference!