Egg corn soup(dan hua yu mi geng )

Egg corn soup

Introduction:

Production steps:

Step 1: break up the eggs, add a little water and stir until there is no egg white. Wash the corn kernels with water.

Step 2: put the butter and corn kernels into the pot and stir over low heat to melt the butter and mix with the corn kernels.

Step 3: add two bowls of water to the pot and boil over medium heat.

Step 4: bring to a boil and cook for 10 minutes. Add 1 tablespoon sugar.

Step 5: stir the sugar to dissolve in the soup, keep it slightly boiling in the pot, slowly pour in the egg liquid, and stir while pouring.

Step 6: add the starch to make the soup smoother.

Step 7: add two drops of sesame oil.

Materials required:

Sweet corn kernels: right amount

Butter: a small piece

Egg: one

Soft white sugar: 1 tablespoon

Starch: appropriate amount

Sesame oil: a few drops

Note: you can buy canned sweet corn, which tastes good and sweet enough. I have corn kernels for cooking in the refrigerator at home. When the egg is stirred in the bowl, add a small spoon of water, not too much, too much can not become egg flower, it will be very broken and not beautiful. When pouring egg flowers into the pot, the pot should be kept in a slightly boiling state. If it doesn't boil, it can't become egg flowers. The eggs will gather together. It's too boiling. The egg flowers are too old to taste good.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Dan Hua Yu Mi Geng