corn egg soup
Corn soup is a must-have delicious soup in major Cantonese restaurants. This soup is sweet and smooth, and it is quite simple to make at home.
Recipe Recommendations
- corn kernels 180 grams
- egg yolk of 2
- water appropriate amount
- sugar 30 grams
- sweetening
- cook
- ten minutes
- simple
Steps for corn egg soup
1
Peel off the sweet waxy corn.
2
Add about three times as much water, add to the cooking machine, and beat until a paste.
3
Put the beaten corn paste into the pan, add white sugar and bring to a boil.
4
Beat the egg yolks evenly and add them little by little to the boiling corn paste.
5
Bring the egg blossoms to the boil and float, then turn off the heat.corn egg soup Make Tips
1. Because I use waxy corn, which is sticky, I don't have to add starch at the end. 2. After putting the egg yolk liquid into the pan, stir it often so that the eggs will come out beautifully.