Crispy Corn Soup

Name: Crispy Corn Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/3 onion; 2 pieces bacon; 20g butter; 80g Cooked corn kernels; 4 tablespoons Creamy White Sauce; 2 small bowls water; Some Egg liquid; 2 sheets Original Flavored Flying Cake; 40g High-gluten flour; 130ml milk; 3g salt; 5g Chicken Essence

by Espresso light mood

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This meringue soup is very fragrant, and the meringue is also delicious. I think the two are a perfect match together. Both absorb the fragrance and are extremely delicious.

The creamy white sauce I made is relatively pure. The unused creamy white sauce can also be used for other flavors of Western-style soup, and it can also be used for white sauce pasta, which is very good. "

Crispy Corn Soup

1. Creamy white sauce method: Put 30 grams of butter in a pot and heat it over low heat until it melts.

2. Pour in 40 grams of high-gluten flour and stir evenly.

3. Slowly add 250 ml of water, adding a little at a time, then mix well and add again.

4. Stir until smooth without particles.

5. Pour in 130 ml of milk.

6. Soup method: chop onion and bacon.

7. Put the butter in the pot and heat it over a low heat until it melts.

8. Add the bacon and stir fry for a nice flavor

9. Add the chopped onion and fry until soft.

10. Add creamy white sauce and stir well.

11. Pour in clean water.

12. Add corn kernels and cook for 2 minutes on low heat.

13. Season with salt, sugar and chicken essence and turn off the heat.

14. Put the cooked soup in a baking bowl.

15. Brush the edge of the bowl with egg wash.

16. Take off the four sides of the flying cake and cut it into a square shape. You can use a round shape directly. It looks more square.

17. Cover the flying pie on the baking bowl.

18. Brush the surface of the cake with egg wash.

19. Put it into the preheated oven, use 210 degrees, bake for 8-10 minutes, it will be OK. When eating, you can peel off the meringue and eat the meringue with the soup. You can also use a spoon to poke a hole in the meringue, scoop the soup, and eat it with the meringue.