1. Prepare the raw materials and cut the garlic sprouts into sections;
2. Chop corn slightly;
3. The shrimp is thawed, shelled, cut into corn-sized pieces, and marinated with salt, pepper and cooking wine;
4. Cut the mushrooms into slices and blanch them for a while;
5. Put half a pot of water, better if there is stock, add corn, bring the soup to a boil, put about 1 tablespoon of water chestnut powder into a small bowl of water, stir well, slowly pour into the soup, and bring the soup to a boil;
6. Pour in mushrooms and shrimps, add appropriate amount of salt and chicken essence (you can save), sprinkle a few white pepper, and stir slightly with a spoon;
7. Put garlic sprouts or leeks (preferably with leeks, but without leeks and garlic sprouts on top), boil for a while, reduce the heat to a small amount, slowly pour in the egg liquid for a while, stir it with a large spoon, and use it when eating After the bowl is filled, sprinkle a few drops of sesame oil.
Tips:1. If you want to make the soup with proper consistency, it is best to use water chestnut flour or matti flour, so that the soup will be more transparent, there is really no two, you can use corn starch and corn starch;
2. It is best to put some chives in the soup. If there is no chives, garlic sprouts can be used instead;
3. Garlic seedlings can be cultivated by themselves.
