1. Cut the corn, rub the corn kernels along one side
2. Corn kernels
3. Pour the corn kernels into the food processor, add water that is level with the corn kernels and break it
4. Strain directly into a small saucepan, press with a spoon while adding water to strain the juice. (At this time, the amount of flushing water should not exceed a small bowl)
5. Add 2 bowls of half water and rock sugar to a boiling pot and bring to a boil, simmer for 3~5 minutes, stirring in the meantime
6. Add two drops of white vinegar and a little water to the eggs and beat them up
7. Pour water into the boiling pot to make the starch slightly thicker, then pour in the egg liquid when the bubbling is slightly open, turn off the heat immediately when it is turned on
8. The finished picture of corn egg flower sweet soup!
9. Finished picture! ! !
Tips:1 Dropping white vinegar into the egg liquid can remove the fishy smell of the egg
2 Water starch can be added or not, according to personal preference
