Ginger and corn soup(jiang cai tou dao cai jiang si yu mi geng )

Ginger and corn soup

Introduction:

"Revelation of earthquake: in March of summer, it is called Fanxiu. Heaven and earth are in harmony with each other. All things are rich and solid. They lie at night and get up early. They are not tired of the day. Shaking twice every morning, the sleepy child gets up. If the morning class time is no longer shaking, will there be some unaccustomed? "If you eat radish in winter and ginger in summer, you don't need a doctor to prescribe a prescription." "If you eat ginger often, you won't be afraid of wind and frost." Confucius "does not withdraw the ginger food", knows well the way of nourishing life. Ginger is the product of Yang. It's pungent and warm. It's mainly developed. Eating ginger in the morning is helpful to the development of Yang Qi. A bowl of shredded ginger and corn soup in the morning will warm the stomach and invigorate the spleen. "

Production steps:

Step 1: prepare materials

Step 2: shred ginger slices

Step 3: add proper amount of water into corn flour

Step 4: stir into a thin paste

Step 5: pour the water into the pan and bring to a boil

Step 6: stir and pour in the corn paste

Step 7: add half ginger

Step 8: pour in the juice and a little salt

Step 9: add half of the scallion and stir to make a thick paste

Step 10: start the pot, put it on a plate, and sprinkle the remaining shredded ginger and scallion on the surface

Materials required:

First course ginger slices: several slices

Fried white corn noodles: 50g

Water: 1 bowl

First course juice: appropriate amount

Scallion: right amount

Salt: a little

Note: in the process of boiling need to constantly stir, so as to avoid caking paste, pan with fried corn flour more fragrant. There is no first course. Ginger slices can be replaced by ordinary ginger.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Jiang Cai Tou Dao Cai Jiang Si Yu Mi Geng