Egg Flower Corn Soup
by Make soup for love
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Beat the eggs with a little water and stir until there is no egg white. Wash the corn kernels with water.
2. Put the butter and corn kernels into the pot, turn on a low heat and stir to melt the butter and the corn kernels.
3. Add two bowls of water to the pot and boil over medium heat.
4. After the pot is boiled, cook for ten minutes and add a tablespoon of sugar.
5. After stirring the sugar to dissolve in the soup, keep the pot boiling slightly, slowly pour in the egg liquid, and stir while pouring.
6. Add water starch to make the soup smoother.
7. Finally, add two drops of sesame oil.
Tips:You can buy canned sweet corn kernels, it tastes good and has enough sweetness. I use this for cooking corn kernels in the refrigerator at home.
Just add a small spoonful of water when mixing the eggs in the bowl, not too much, it will not make the egg flower, it will be very broken and unsightly.
When pouring the egg flower into the pot, the pot should be kept in a slightly boiling state. The egg flower cannot be made without boiling. The egg will gather together. If it is too boiling, the egg flower is too old and tastes not good.
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