Egg corn soup(ji dan yu mi geng )

Egg corn soup

Introduction:

"Corn is also called Baogu, Baomi and Bangzi. It is an annual gramineous herb. It is an important food crop and an important feed source. It is also the highest yield food crop in the world. Corn is a kind of staple food material, which has the highest nutritional value. The vitamin content is 5-10 times that of rice and wheat. It also contains a variety of trace elements, which can not be compared with other kinds of rice. Dietary fiber corn is rich in cellulose, which can not only stimulate intestinal peristalsis and prevent constipation, but also promote the metabolism of cholesterol and accelerate the excretion of intestinal endotoxin. Corn soup is Cantonese cuisine, which belongs to the soup category. It is made of corn, eggs, salt or sugar, raw meal and other ingredients. It can also be added into other ingredients to make corn soup of different tastes. "

Production steps:

Step 1: raw materials

Step 2: break up the eggs

Step 3: break off the corn kernels and cut them into granules with a knife. (if more, use a juicer to make them into granules)

Step 4: put water and medlar in the pot and bring to a boil

Step 5: add corn and rock sugar

Step 6: pour in the egg liquid, turn it around the pot and stir it up quickly

Step 7: stir the starch evenly

Step 8: out of the pot, like to add the right amount of condensed milk

Materials required:

Fresh tender corn: one

Medlar: 8 capsules

Starch: appropriate amount

Water: 800g

Condensed milk: moderate

Rock sugar powder: 20g

Note: 1: corn cut a little bit smaller is more delicious. 2: add a small amount of water in the egg liquid, the egg is more tender

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ji Dan Yu Mi Geng