Corn soup with egg paste(dan rong yu mi geng )

Corn soup with egg paste

Introduction:

"The color is golden, the taste of corn is strong, and the taste is sweet."

Production steps:

Step 1: heat the pot with water, pour in corn and milk.

Step 2: add sugar and stir well.

Step 3: simmer for about 10 minutes and thicken.

Step 4: beat the eggs into egg liquid and pour them into egg paste.

Step 5: mix well.

Step 6: stir well and pour into a bowl.

Materials required:

Corn dregs: 100g

Eggs: 2

Milk: 50g

Raw powder: appropriate amount

Sugar: right amount

Note: first thicken, then pour in the egg.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Dan Rong Yu Mi Geng