Wolfberry Corn Custard
1.
Prepare the ingredients.
2.
Knock the eggs in a bowl and beat them apart; soak the wolfberry in water for a while; add a proper amount of cold water to lotus root flour to make a juice for later use.
3.
Wash the chopped corn in a pot, add cold water, boil on high heat, and cook for 5 minutes on medium heat.
4.
Pour in the egg mixture and stir quickly with chopsticks.
5.
Pour the medlar and stir well.
6.
Add lotus root powder juice, stir evenly quickly, so as not to muddy the pot.
7.
Add sugar osmanthus and mix well.
8.
The cooked wolfberry and corn custard can be eaten in a bowl.