Corn egg soup(yu mi ji dan geng )

Corn egg soup

Introduction:

"This egg soup looks no different from the ordinary egg soup on the surface, but when you spoon it down, you will be surprised to find that there are many dense hemp holes in the internal tissue like honeycomb, which are the masterpieces of corn dregs. Scoop a spoonful into your mouth, fine corn dregs fragrance sweet taste, coupled with the smooth and tender eggs, a taste of endless aftertaste. Corn is rich in carbohydrates, protein, fat, carotene and so on. It has the functions of regulating the stomach, benefiting the lung and calming the heart, clearing dampness and heat, benefiting the liver and gallbladder, delaying aging and so on. Corn also contains riboflavin, vitamins and other nutrients, these substances have great benefits to prevent heart disease, cancer and other diseases

Production steps:

Step 1: prepare the eggs and corn.

Step 2: rub the corn into flour with a silk eraser.

Step 3: beat the eggs into a bowl to form a uniform egg liquid.

Step 4: add corn juice and stir well.

Step 5: add proper amount of water into the pot and bring to a boil, then add the corn egg liquid.

Step 6: cover the bowl with a porous lid, cover the pan and steam for 10 minutes.

Step 7: steam and drizzle with sesame oil and soy sauce.

Step 8: Sprinkle with scallions.

Materials required:

Sweet corn: one

Eggs: two

Chives: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Note: 1, if there is no bowl cover with holes, you can use plastic wrap. 2. When you add corn to the egg mixture, feel it with chopsticks. If it feels tight, you can add some cold boiled water.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Yu Mi Ji Dan Geng