Fruit Corn Soup
1.
Prepare all materials.
2.
Peel the corn husks and rinse them with clean water. Place the corn kernels on a grater and grind them until the corn is crumb.
3.
Do not throw away the rubbed corn syrup and the remaining corn pulp at this time.
4.
Wash the apples and pears, peel them, and cut them into small cubes of 1 cm square.
5.
Add cold water to the pot, add the diced fruit, and bring it to a boil.
6.
After boiling, put the corn stuffed into the pot with a food clip and gently "swing" twice, then "swing" all the remaining corn syrup into the pot, and then remove the corn stuffed from it.
7.
Add the corn syrup and rock sugar to the pot, bring it to a boil again, reduce the heat and cook for two to three minutes.
8.
Finally, turn to high heat, stir the water starch evenly, pour it into the pot along the side of the pot, stir quickly with a spoon to make the soup thick.
Tips:
1. There is still a lot of corn syrup remaining in the remaining corn pulp, so you can't waste any drops. Put it in the soup pot.
2. Because it is soup, water starch is necessary, and the amount must not be small.
3. Drink while it's hot, you can add more rock sugar if you like a sweeter taste.
