Fresh Mushroom Corn Soup

Name: Fresh Mushroom Corn Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 gross weight 500g corn; 100g Fresh Mushroom; 1 piece egg; Some Green peas; Some carrot; 5g Refined salt; 10g Sugar; 0.3g pepper; 2g MSG; Some Shallot oil; Some Shimizu; Some Water starch

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today I used the COUSS chef machine to make a "fresh mushroom corn soup". The use effect of the juice crusher part of the COUSS chef machine is the same as that of a general single equipment of the same kind. The raw materials for whipping can be thick or thin, and the reamer is relatively sharp. It only takes three to five seconds to make corn soup and whipping corn kernels. The clock is enough, and the speed is very fast.
You don't need to beat the corn kernels too finely to make corn soup. It will be better if there are some coarse kernels inside. Choose tender fresh corn for corn. Sweet corn is best. The effect and taste of waxy corn are not good and it is not suitable for making corn. If you can’t buy whole sweet corn, you can use sweet corn kernels packed in freezer bags instead. The preparation method is as follows;"

Fresh Mushroom Corn Soup

1. Rub corn kernels with a spoon and hand, slice fresh mushrooms and cut carrots into cubes for later use.

2. Put the corn kernels into the food processor and beat them into crumbles with clean water.

3. After whipping, pour it into a pot and boil.

4. After the corn juice is boiled for 5 minutes, pour in fresh mushroom slices and carrots.

5. Cook until carrots and fresh mushrooms are broken and season with salt, sugar, pepper and monosodium glutamate.

6. After the taste is adjusted, use an appropriate amount of water to thicken the starch.

7. After the gorgon juice is gelatinized, sprinkle in the egg liquid to turn off the heat.

8. Finally, sprinkle an appropriate amount of scallion oil in the pan.

9. Scoop the prepared corn soup into a small bowl and eat.

Tips:
Soup characteristics: The soup has beautiful color, moderate sweet and salty taste, suitable for all ages, and balanced nutrition.

Tips;

1. It can also be made with ordinary corn, as long as it is not waxy corn. I used one sweet corn and two regular corns, which tasted good. The corn must be tender.

2. The taste of corn soup should be slightly salty and sweet.

3. Egg whites can also be used in egg liquid. Whole eggs are mainly used to save trouble and economy. Egg whites are generally used in hotels. Egg yolks can be used for other purposes, but it is not necessary at home.

4. According to this method, you can also make minced chicken and corn, just add 30% minced chicken to the egg white and whipped evenly into the corn soup. You can also make other flavors, such as scallop corn soup, crab meat corn soup, crab yellow corn soup, and other seafood flavors.

The "fresh mushroom corn soup" made by using the COUSS chef machine to beat the big frying spoon is ready for your reference!