Corn Soup

Name: Corn Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g corn; 20g Scallops; 50g Pork (lean); 1 piece egg; 1 tbsp Kudzu powder; 100g milk; 1 Chives; 20g Coriander Seeds; 1 teaspoon salt; 1.5 teaspoons Sugar

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I accidentally searched for corn soup on the Internet, saying that it is a characteristic of the north. However, in the impression of the cat, this soup was once popular in Hong Kong-style tea restaurants. So where does it come from? The cat is not clear, but the taste of this corn soup is very impressive. The golden corn kernels, the fragrant corn soup, floating egg flowers, green onion and coriander flowers on the surface, the fragrance is overflowing, and you have a sip. It is the kind of smooth and moist taste, thanks to the gelatinization effect of corn kernels that are beaten into pulp and then boiled. Today, I will share with you the taste that is often eaten at home for cats.

Corn Soup

1. Prepare ingredients.

2. Take two-thirds of the corn kernels and add water to make a syrup. The remaining small part of the corn kernels is set aside. Mince the lean meat, add salt, sugar, pepper, cornstarch to marinate, beat the eggs, chop the chives, and cilantro.

3. Put the corn syrup and corn kernels into the pot, add water, pour the soaked scallops and water into the pot and cook.

4. When there is obvious thickness in the pot, season it (salt, sugar)

5. Stir in the minced lean meat.

6. Add milk.

7. After the kudzu powder is soaked in water, slowly pour it into the pot little by little.

8. Pour in the egg mixture and stir into egg droplets.

9. Finally, sprinkle with chives and chopped cilantro before serving.

Tips:
1. If you want more ingredients, you can add some other ingredients such as ham, scallops, chicken shreds, etc. Anyway, everything depends on your own taste and preference.
2. Because the corn kernels contain a lot of starch, they will be released slowly during the cooking process, making the soup thicker, so the final kudzu powder is added according to your own taste.
3. This soup is also very good for breakfast.
4. The amount of scallops used is larger, because these are left in the house.