Fruit corn soup(shui guo yu mi geng )

Fruit corn soup

Introduction:

"In the cold winter, there is flying snow outside the houses in the north and cold light rain in the south. Whether it's in the morning, noon or evening, a cup of sweet and sour fruit corn soup will warm your heart and stomach. Even snow and light rain look lovely. "

Production steps:

Step 1: get all the materials ready.

Step 2: peel the corn skin and rinse it with water. Put it on the chafing board and rub the corn until it's inside.

Step 3: wipe the corn pulp and the remaining corn pulp. Don't throw away the corn pulp at this time.

Step 4: wash the apple and pear, peel them and cut them into 1 cm square cubes.

Step 5: add cold water to the pan, add diced fruit and bring to a boil.

Step 6: after boiling, put the corn pulp into the pot with food clip, gently "swing" it twice, put all the remaining corn pulp into the pot, and then take out the corn pulp.

Step 7: add the corn syrup and rock sugar in the pot, bring to a boil again, and cook over medium heat for two to three minutes.

The eighth step: finally, turn the fire, stir the water starch evenly, pour it into the pan along the side of the pot, stir quickly with soup spoon to make the soup thick.

Materials required:

Apple: 1

Pear: 1

Fruit corn: 1

Rock sugar: 5g

Starch: 35g

Note: 1. Start to planed the remaining corn pulp, which also remains a lot of corn pulp, can not waste drops. Put it in the soup pot. 2. Because it is soup, so water starch is necessary, and the amount can not be less. 3. Drink while it's hot. If you like sweeter taste, you can add more rock sugar.

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: sweet and sour

Chinese PinYin : Shui Guo Yu Mi Geng