Cantonese cuisine: golden bowl of "chicken and corn soup"(yue cai huang jin man bo ji rong su mi geng )

Cantonese cuisine: golden bowl of "chicken and corn soup"

Introduction:

"The soup in Cantonese cuisine is indispensable, but there are many varieties, so it is impossible to list them one by one. Today, choose a simple soup to make, called "chicken and corn soup", you must be familiar with it, ha ha! In the past, Hong Kong Masters mostly chose imported "canned corn" to make this kind of "minced chicken and corn soup". "Canned corn" is not sold everywhere, and it is difficult to buy in some cities. However, the frozen "sweet corn" in bags are placed in the freezers of supermarkets in the United States. Therefore, I use it to make this simple "chicken mashed corn soup". The specific method is as follows. "

Production steps:

Step 1: set aside 50g sweet corn kernels and pour another 100g into the cooking machine.

Step 2: add 500ml water into the cooking machine.

Step 3: beat the pulp with high speed.

Step 4: Materials: sweet corn, corn kernels, starch and egg white.

Step 5: start making; first pour the cornstarch into the pot.

Step 6: add corn kernels and bring to a boil.

Step 7: bring to a boil and add 2 grams of salt.

Step 8: add another 10 grams of sugar.

Step 9: add 2 grams of chicken powder to make it fresh.

Step 10: Sprinkle with pepper.

Step 11: thicken with starch.

Step 12: turn down the heat after the sauce is gelatinized, then sprinkle with egg white evenly.

Step 13: drizzle the remaining oil (scallion oil) before leaving the pot.

Step 14: drizzle the tail oil well, then put the soup into the soup cup and serve it on the table. The operation is complete.

Materials required:

Sweet corn: 150g

Egg white: 1

Salt: 2G

Sugar: 10g

Chicken powder: 2G

White pepper: a little

Water: 500ml

Starch: appropriate amount

Onion oil: right amount

Note: the characteristics of corn soup: golden color, corn fragrance, smooth glutinous soup, fresh and sweet, original juice and rich nutrition. Warm tips: 1, corn should choose slightly tender and larger, do not use waxy corn, use American sweet corn. 2. When seasoning, the sweetness should not be too big, but the sweetness and saltiness should be moderate; 3. To make this soup, you can put some mushroom slices in it, and cooked chicken can be broken, which can be called "corn mushroom soup" or "chicken corn soup", and the taste is very good. This kind of Cantonese food soup with big fry spoon, golden bowl "chicken and corn soup" is ready. It tastes salty and slightly sweet. It tastes delicious and easy to make. For your reference!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Yue Cai Huang Jin Man Bo Ji Rong Su Mi Geng