Mushroom and corn soup(xian mo su mi geng )

Mushroom and corn soup

Introduction:

"Today, we use couss chef machine to make a" fresh mushroom and corn soup ". The juicing and grinding machine of couss chef machine has the same effect as the common single equipment of the same kind. The raw materials for stirring can be coarse or fine, and the cutter is relatively sharp. It only takes three or five seconds to make corn soup and stir corn kernels, and the speed is very fast. You don't need to beat the corn kernels too fine to make corn soup. It's better to take some coarse kernels inside. Sweet corn is the best choice for fresh corn, but waxy corn is not suitable for making corn. If the whole sweet corn can not be purchased, it can be replaced by sweet corn kernels in frozen bags. The preparation method is as follows; "

Production steps:

Step 1: rub the corn with spoon handle and hand, slice the fresh mushroom and cut the carrot into pieces.

Step 2: put the corn kernels into the cooking machine and add water to beat them into pieces.

Step 3: stir and bring to a boil.

Step 4: Boil the corn juice for 5 minutes, then pour in fresh mushroom slices and carrot seeds.

Step 5: cook until the carrots and fresh mushrooms are cut off. Season with salt, sugar, pepper and monosodium glutamate.

Step 6: after the flavor is adjusted, thicken with appropriate amount of Lake powder.

Step 7: after the sauce is gelatinized, sprinkle in the egg to turn off the heat.

Step 8: sprinkle some scallion oil into the pot.

Step 9: spoon the prepared corn soup into a small bowl to eat.

Materials required:

Corn: three, gross weight 500g

Fresh mushroom: 100g

Egg: 1

Green peas: moderate

Carrot: right amount

Refined salt: 5g

Sugar: 10g

Pepper: 0.3 g

MSG: 2G

Onion oil: right amount

Water: moderate

Starch: appropriate amount

Note: soup characteristics; soup color beautiful, sweet and salty taste moderate, food for all ages, with balanced nutrition. Warm tips: 1. It can also be made with ordinary corn, as long as it is not waxy corn. I use a sweet corn and two ordinary corn, which tastes good. The corn must be tender. 2. The taste of corn soup should be slightly salty and sweet. 3. Egg white can also be used for egg liquid. The main purpose of using whole egg is to save trouble and economy. Generally, egg white is used in hotels, and egg yolk can be used for other purposes, but not at home. 4. According to this method, you can also make chicken mashed corn. Just add 30% chicken mash to the egg white, stir and sprinkle evenly into the corn soup. You can also make other flavors, such as scallop and corn soup, crab meat and corn soup, crab roe and corn soup. The "fresh mushroom and corn soup" made by using couss cooking machine is ready for your reference!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Xian Mo Su Mi Geng