Corn Soup (yu mi nong tang )

Corn soup method:

Raw materials for making corn soup:

Canned corn kernels, frozen vegetables, sliced plain ham, cornstarch.

The procedure of making corn thick soup is as follows

1. Boil a pot of water over high heat.

2. Turn down the heat when the water is boiling, and put the frozen vegetable bag and ham in to boil. At this time, the water will boil again.

3. Pour in the can of corn when you roll quickly.

4. Finally thicken (add water to Taibai powder) and it will do!

Attention should be paid to making corn soup

The amount of ingredients depends on the situation, and salt and other seasonings can be added after taste test.

Corn Soup

Corn soup is a dish, the main raw materials are corn sauce, eggs and so on. If you want to reduce the calorie intake as much as possible, you can use olive oil instead of butter for sauteed onion, but it will reduce the milk flavor of butter.

Corn soup 1

practice

① Put the corn paste and seasoning (a) into a vessel, stir well and cook for 7 minutes.

② Take out, pour in the seasoning (b), the egg and ham powder, cover, and cook for 2 minutes.

③ Take out and add the seasoning (c).

Corn soup 2

Manufacturing materials

Ingredients: carrot and celery, half onion, one egg, one bag of milk, 20g butter, corn and starch.

Seasoning: salt; pepper; chicken essence.

Production method

Break up the eggs, cut the carrots, celery and onion into small cubes and set aside; put the butter in the pot over high heat and keep stirring until it melts; put in the diced carrots, celery and onion; then add the appropriate amount of chicken essence and keep stirring until you smell the fragrance; then add the appropriate amount of water, corn and milk and change to medium heat; while waiting for the pot to boil, add the appropriate amount of starch Mix the flour with water; after boiling, pour in starch, salt and pepper; finally, sprinkle the eggs evenly into the pot. When the egg flowers appear in the pot, turn off the heat and get out of the pot.

Corn soup 3

Preparation of materials

High soup: chicken or pig or cattle soup bottom, preferably single soup bottom, do not mix (such as chicken and pig mixed soup bottom taste will be turbid)

Ham (diced)

Chicken (or pig or cow) depending on the base of the soup. Dice the same

Clam (for fresh use, optional). (with shell)

Fresh shrimp (fresh, optional, or crab meat instead. It can also be cut into small pieces. It's more biting.)

Mushroom (Pleurotus ostreatus) for fresh use. Chopped dice

Onion (dice, but you can also dice about 0.5cm square!)

Red Radish (a kind of vegetable, diced)

Corn sauce (you can also prepare some corn kernels)

Cream (for frying)

Milk (to increase the strength of the soup)

Salad oil (for frying flour)

Flour (medium high gluten is OK)

Salt (a little)

Monosodium glutamate (actually I don't use it)

Sugar (I don't even use it)

Black pepper

practice

1. Fragrant

Heat the pan first, pour in some cream and diced ham (because the ham has a special flavor, it needs to be cooked before the onion to make the ham smell.) then pour in diced onion, mushrooms, and then diced carrot (the sweet taste of carrot needs to be fried). Next, put in chicken, shrimp, etc., then put in corn kernels, stir fry until fragrant, and pour them into a bowl to set aside

2. To make soup, you can buy ready-made soup, or the soup left over from the meat, or cook a special pot. Put the soup in one pot, boil it, and turn the heat down

3. Stir fried flour

After the pan is hot, pour in about half a bowl of salad oil (adjust according to the amount). After the oil is hot, add dry flour and stir fry. The flour paste will come out (in fact, this is the key to the rich soup)

4. Stewed soup

Pour the flour paste evenly into the soup pot. (if you are not sure, you can scoop up a large bowl of soup first, add the flour paste, and then pour it into the soup). This is easier. At this time, the soup has become thick (not too thick)

Put the corn sauce first, and then put the just fried ingredients into the thick soup (remember to put the clams in, too.) Keep mixing (don't burn it!)

Prepare the milk and pour it into the soup slowly (more or less by yourself). At this time, the fragrance of the soup is gradually coming out

If you like heavy taste, you can add some cream... In addition, celery, for decoration, sprinkle on the soup

Tips

Potatoes are rich in starch. Using it to replace the traditional Western soup with butter fried flour can also make the soup fragrant, thick and smooth, so that the heat of the soup is lower.

Corn soup 4

Main ingredient: Sweet Corn

Accessories: butter, flour, carrot, milk, celery

1. Food material collection. Cut the sweet corn with a knife against the corncob. Bring the water to a boil. Blanch the carrot slices and broccoli. Drain. Cut the carrot into small pieces.

2. Put the sweet corn and milk into the food mixer. Turn on the food mixer and mash the corn and milk.

3. Put butter in a clean pan, melt over low heat, add flour and stir fry until the oil and flour are blended.

4. After the flour and butter are completely mixed, add 100ml boiling water and mix well.

5. Pour the beaten milk corn paste into the pan.

6. Simmer for 2 minutes, add chopped carrots, add salt and chicken essence to taste, turn off the heat, and decorate the noodles with blanched broccoli.

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Chinese PinYin : Yu Mi Nong Tang