【cantonese Cuisine】——golden Bowl of "minced Chicken and Corn Soup"

Name: 【cantonese Cuisine】——golden Bowl of "minced Chicken and Corn Soup"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Sweet corn kernels; 1 Egg white; 2g salt; 10g Sugar; 2g Chicken noodles; a little White pepper; 500ml Plain Water; Some Water starch; Some Shallot oil

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The soup in "Cantonese cuisine" is indispensable, but there are so many varieties that it is impossible to list them all. Today, I chose a simple soup to make, called "Mixed Chicken and Corn Soup". I think everyone is familiar with it, haha !
In the past, Hong Kong masters chose imported "canned corn" to make this "Mixed Chicken and Corn Soup". "Canned corn" is not sold everywhere, it is difficult to buy in some cities, but bags of quick-frozen American "sweet corn kernels" are placed in the freezer of every supermarket, so I use it to make this Simple "Mushroom and Corn Soup", the specific method is as follows;"

Ingredients

【cantonese Cuisine】——golden Bowl of "minced Chicken and Corn Soup"

1. Set aside 50 grams of sweet corn kernels first, and pour the other 100 grams of sweet corn kernels into the food processor.

2. Add 500ml of water to the food processor.

3. Beat at high speed to form a slurry.

4. The materials are: sweet corn, corn kernels, water starch and egg whites.

5. Start making; first pour the corn steep liquor into the pot.

6. Add corn kernels and boil.

7. After boiling, add 2 grams of salt.

8. Then add 10 grams of sugar.

9. Add 2 grams of chicken powder to make fresh.

10. Sprinkle an appropriate amount of pepper.

11. Thicken starch with water.

12. After the gorgon juice is gelatinized, change the heat to low, and then sprinkle the egg white evenly.

13. Pour the tail oil (scallion oil) before serving.

14. After pouring the tail oil, put the soup in the soup cup and serve it on the table. The operation is complete.

Tips:
Features of corn soup: golden color, sweet corn flavor, smooth soup, moderate sweetness, original flavor and rich nutrition.

Tips;

1. The corn kernels should be slightly tenderer and larger. Don't use waxy corn, but use American sweet corn.

2. When seasoning, the sweetness should not be too high, it should be moderately sweet and salty;

3. To make this soup soup, you can also put some mushroom slices in it, cooked chicken minced can be, it can be called "corn mushroom soup" or "chicken corn soup", the taste is very good.

This kind of Cantonese soup with a large stir-fry spoon is made with a golden bowl of "minced chicken and corn soup". The taste is salty, fresh and slightly sweet, it tastes delicious, and the preparation is very simple, for your friends' reference!