Egg corn soup(ji dan yu mi geng )

Method of egg corn soup:

Raw materials for making egg corn soup:

160 grams of canned corn, 2 eggs, 40 grams of canned mushrooms, 5 grams of starch, 100 grams of milk, 25 grams of dried mushrooms and cooking wine, 20 grams of fresh peas, 4 grams of refined salt, 1 gram of green onion and 1 gram of ginger.

Steps for making egg corn soup:

1. Soak the fresh peas in hot alkaline water, then put them into cool water to cool;

2. Heat the frying pan, add oil and stir fry the pan with onion, ginger and cooking wine;

3. Pour in peas, mushrooms and bamboo shoots. Add water. Pour in corn, eggs, milk and salt. Bring to a boil and thicken with starch

Egg corn soup

"Egg corn soup" is a soup dish, the main materials are eggs, corn.

[raw materials]

160 grams of canned corn, 2 eggs, 40 grams of canned mushrooms, 5 grams of starch, 100 grams of milk, 25 grams of dried mushrooms and cooking wine, 20 grams of fresh peas, 4 grams of refined salt, 1 gram of green onion and 1 gram of ginger.

[production process]

1. Soak the fresh peas in hot alkaline water, then put them into cool water to cool;

2. Heat the frying pan, add oil and stir fry the pan with onion, ginger and cooking wine;

3. Pour in peas, mushrooms and bamboo shoots. Add water. Pour in corn, eggs, milk and salt

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ji Dan Yu Mi Geng