How to make the home practice of West Lake corn custard, how to make the home practice of corn custa

Corn soup recipe.

Corn custard made from fresh corn is sweet and delicious, much better than canned corn custard. As for the ingredients, pork or chicken is usually cooked in corn broth and then removed and torn up, which will make the meat richer and more delicious. Today's recipe is minced meat, and you can break it with a blender if you want to make it easier.

Ingredients. 4 corns.

Lean meat 250 grams.

Scallop (or scallop) to taste.

2 eggs.

Salt to taste. Cornstarch to taste.

Essence of chicken to taste.

Peanut oil. For marinated meats) to taste.

Pepper to taste.

Method steps.

One. Soak the scallops in hot water and tear them apart for later use.

2。Finely chop the lean meat, add salt, pepper, water starch.

and peanut oil pickled.

3.Cut three grains of corn with a knife and put the corn on the cob.

Cut in half. 4.Add an appropriate amount of water to 1 kernel of corn and mash.

5.In a pot of water, add the corn cob and corn kernels to a boil over high heat ,??Remember? When you see that the bubbles are starting to bubble, turn to a low fire immediately, don't run away at this time, so as not to overflow the foam! Cook for about 10 minutes and remove the corn on the cob.

6.Corn starch is mixed with water and set aside; Beat 2 eggs and set aside.

7.After the corn soup is slowly boiled to thicken, add a little water to the marinated meat foam and then put it in the pot (so that the cooked meat foam will not clump). After boiling, add an appropriate amount of salt and chicken essence to taste.

Then, while adding the water starch, stir constantly, and then slowly pour in the egg mixture after the consistency is appropriate, and turn off the heat! Clockwise.

Stir and you're done!

Ingredient breakdown. Ingredients.

Corn. 2 roots.

Accessories. Egg.

1 pc. Water starch. Amount. Salt.

2g chicken essence. 2g ground white pepper.

Amount. Sesame oil.

Amount. Water.

Amount. Sugar.

10g salty and sweet. Taste. Boil.

Craft. Half-hour.

Take. Simple.

Difficulty. Steps to make corn custard.

1. Scrape off the fresh corn kernels and set aside.

2Set aside 1 3 sweet corn kernels first, and pour the other 2 3 sweet corn kernels into the food processor.

3Add an appropriate amount of water to a food processor, stir into corn syrup, and set aside.

4. The materials used in total are; Pulped sweet corn, corn kernels, water starch and egg whites.

5. Start production; Start by pouring the corn syrup into the pan.

6Add the corn kernels and bring to a boil.

7. After boiling, add 2 grams of salt.

8. Put 10 grams of sugar.

9. Add 2 grams of chicken broth to make it fresh.

10. Sprinkle in pepper to taste.

11. Thicken with water starch.

12When the sauce is thickened, change the heat to low, and then sprinkle the egg white evenly.

13Drizzle a spoonful of sesame oil before removing from the pan.

14. After pouring sesame oil, you can put the soup into the soup cup and serve on the table.

A simple home-cooked recipe for corn soup is as follows:Step 1: Canned corn, add water to the pot after boiling, or use fresh corn to make a paste with a food processor, which is healthier.

Step 2: Bring to a boil in the pot, do not use an iron pot, an aluminum pot and a casserole can be.

Step 3, add half a spoon of starch to the boiling pot, add 1 spoon of sugar, don't add fat and beauty, corn has its own sweetness.

Step 4: Add a small amount of water to two eggs and beat for 180 seconds. It is yellow and white.

Step 5: Stir while pouring the egg mixture, remove from heat, and do not cook old.

Corn custard is delicious, nutritious and nourishing the stomach, and the methods of corn soup are also different, including corn flour and corn soup made of fresh corn. When the weather is cold in winter, a steaming bowl of corn soup is sure to warm up. In summer, let the corn soup cool and put it in the refrigerator for a period of time before eating, I don't know how refreshing it is.

Creamy corn soup (1).

Ingredients: corn flour, yam, pumpkin, milk, salt, chicken essence.

1. Peel and dice the yam Peel and cut the pumpkin into cubes for later use.

2. Pour the yam and pumpkin into the pot together and cook them with an appropriate amount of water. After cooking, remove and drain together, and set aside.

3. Pour 250ml of milk into the milk pot, followed by the boiled diced yam and pumpkin, and add a small amount of salt. Stir while cooking so that the bottom of the pan does not stick.

4. Pour a little warm water into a bowl with cornmeal and stir until a thin paste.

5. After the diced yam pumpkin boiled in the pot with milk, you can slowly pour it into the corn batter, and then continue to cook while stirring.

6. Turn off the heat immediately after boiling. Serve in a bowl.

This corn soup has both yam to nourish Zhongqi and pumpkin to nourish the stomach and intestines, which is most suitable for the elderly and children.

Fresh corn soup. Ingredients: fresh corn, 1 egg, 2 carrots, starch, rock sugar.

1. Wash the corn after removing the coat, and rub it into a puree with a silk grater for later use.

2. Dice the carrots and beat the eggs.

3. Add water to the pot and bring the corn puree and diced carrots to a boil.

4. After boiling, add the beaten egg liquid, and keep stirring until it boils again.

5. Add a little water to the starch to make water starch, pour in the boiled corn paste, and stir well.

6. Finally, add a little rock sugar to dissolve and serve.

The two corn custards introduced above are more homely practices, you can try them at home, or you can improve them on the basis of the method to make them more suitable for your taste. For example, friends with heavy tastes can add some mustard, pickles or put some chili oil and the like. If you like fruits and vegetables, you can add your favorite fruits and vegetables half a minute before cooking, etc., so that the feeling of eating is also very good, and the nutrition is more balanced and comprehensive.

Peel off the corn kernels, put half of them into a food processor to squeeze into juice, chop the other half into granules, add a little water to the corn starch and boil, pour water into the pot and boil, pour in the corn paste and corn grains after the water boils, cook for two minutes, add sugar and melted corn starch and stir until sticky.

Peel the corn kernels off the cob, put half of them in a food processor to make juice, add half of them to flour and water to make corn batter, boil a pot of boiling water, pour the corn batter and corn juice into it, cook for a few minutes and add sugar.

Stir the corn kernels, add water after shaving into a pulp, boil over medium heat, turn to low heat after boiling, remove a layer of foam from the soup noodles, add sugar, chicken essence, and cook over low heat for two minutes, and the corn soup is ready.

Cantonese corn soup (corn soup).

Ingredients: 6 sweet corns.

8 eggs.

Starch one tablespoon.

Salt Appropriate amount Lean meat 500g (can be increased or decreased according to preference).

Corn oil (cured meat) to taste.

A small handful of scallops (optional).

Water (boiled corn on the cob) 3 liters.

Water (beaten corn) 500ml

Water (starch water) A rice bowl.

The practice of Cantonese corn soup (corn soup).

Wash the conpoy, soak it in hot water for 1 hour in advance, and then pinch the soaked conpoy with your hands, knead it, and form it into strips (next time I will make up the process diagram).

The process of soaking also processes the corn.

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There are 6 fresh sweet millets, and the corn taste of sweet millet is richer than that of gold and silver millet. Peel the corn grains, cut the lean meat into cubes and marinate them with oil, salt and pepper.

Add half a pot of water to the soup pot, throw the peeled corn sticks into the pot and cook for half an hour, the corn sticks will make the corn soup sweeter.

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Add a little water to the corn grains and beat them with a blender, and the degree of rot depends on the taste that everyone likes.

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After cooking, pick up the corn sticks and throw them away, add the marinated meat and scallops (add the water for soaking the scallops, don't waste them), bring to a boil over high heat, turn off the heat and cook for 15-20 minutes.

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Pour the beaten corn paste into the base soup, stir well to prevent the bottom from sticking, at this time it is best not to cover, otherwise it will overflow and be desolate.

Turn on high heat and boil, the corn syrup is puffed up, immediately turn off the low heat and cook for 10 minutes, and then add salt to taste (chicken essence is added or not according to personal preference, the scallop itself has the fresh fragrance of seafood). Because starch water and egg wash are added later, you can add a little saltiness.

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50 grams of corn starch with cold water to make starch water, add it to the pot, pour it slowly, stirring while pouring to prevent the bottom from clumping.

Beat 8 eggs into an egg mixture, add them to the pot, stir while pouring, and turn off the heat immediately after adding them.

Finally, it's best to try again to see if it's salty enough and decide if you need to add more salt.

Tips:

The preparation of corn soup is as follows:

1. Prepare one corn, one egg, appropriate amount of water starch and chicken essence;

2. Wash the corn, rub it with a rubber, and put it in a plate for later use;

3. Put the minced corn into the pot, pour in an appropriate amount of water, and stir evenly;

4. After boiling, remove the foam, boil for 5 minutes repeatedly, and add an appropriate amount of chicken essence;

5. Add an appropriate amount of water starch to thicken, and then pour the egg liquid into the pot and boil to make corn soup.

Ingredients: Ingredients: 160 grams of canned corn, 2 eggs, 40 grams of canned mushrooms, 5 grams of starch, 100 grams of milk, 25 grams of mushrooms, 25 grams of cooking wine, 20 grams of fresh peas, 4 grams of refined salt, 1 gram of green onion and ginger.

Method: 1. Soak fresh peas in hot alkaline water, and soak them in cold water;

3. Pour in peas, mushrooms, and winter bamboo shoots, after a little stew, add water, pour in corn, eggs, milk and salt, and add starch to thicken after boiling.

The color is golden, the corn flavor is strong, and the taste is sweet.

Ingredients: Ingredients: 100 grams of corn shoots (canned), 150 grams of eggs, 50 grams of condensed milk (sweet, canned), seasoning: 10 grams of sugar, 5 grams of starch (peas).

Method:1Add water to the pot and heat it, pour in the canned corn and condensed milk, add sugar and stir well, boil for about 2 minutes, and thicken the thickener.

2.Beat the eggs into egg mixture, pour them into the pot to form egg puree, stir well, and pour them into a soup bowl.

Ingredients: 3 bowls of water, 1 egg.

1 pack of Knorr ham and corn soup stock.

Method: Pour 3 bowls of water into the soup pot, add the Knorr ham and corn soup stock, and stir well.

Bring to a boil, then reduce the heat to low and simmer for 3-4 minutes, stirring constantly.

Beat egg flakes into the Knorr ham and corn soup soup, put the accessories into the Knorr ham and corn soup soup, and bring to a boil until cooked.

Tip: Add some ham and sweet corn to make the soup even more delicious.

It's not terrible to encounter cooking problems, just ask more if you don't understand, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

There are often fewer sweet soups at dinners, including a phoenix corn soup. The soup is yellow in color and has many grains, and it turns out that its ingredients are mainly corn and eggs, so it tastes fragrant and sweet. There is not only the flavor of corn, but also the fresh fragrance of eggs.

Half a can of canned corn soup. (It's better to buy corn grits directly to cook them).

Add a handful of custard powder and stir to combine. The purpose of adding custard powder is to add color and flavor.

Crack an egg and stir the egg to frothy.

Once the water is boiling, carefully scoop off the foam. Hook in the water starch to make the soup rich and sticky.

Then, slowly pour in the eggs and beat them into spikes. The water is boiled again and it is ready to serve.

Okay, here this simple and delicious phoenix corn soup is ready, isn't it very simple?

Corn soup at home:Ingredients: half a corn, appropriate amount of egg, 3 grams of starch, 1 spoon of thick soup.

1. Wash the corn and pick it fresh. Choose half or small pieces.

2. Peel off the corn kernels and set aside.

3. Put the corn kernels into a food processor, add an appropriate amount of water, and beat into a pulp.

4. Pour into the pot.

5. If it is too thick, add an appropriate amount of water. I used a pressure cooker to cook it, and it boiled when the power was on.

6. While the corn juice is boiling, take another bowl, take a small amount of raw starch, add water, stir well, and mix it into water starch.

7. After the soup is boiling, add a spoonful of thick soup treasure and stir well.

8. Pour the water starch into the boiling corn juice. Allow to bring to a boil.

9. Take another bowl, beat in an egg, and stir the egg mixture.

10. When it is slightly opened, pour in the egg mixture, and stir it well if the egg liquid solidifies slightly.

11. If the electric pressure cooker is boiling, you can turn off the heat at this time, and finally add chopped green onions and season to taste.

Corn soup is a famous dish in Guangdong Province, belonging to the Cantonese cuisine, soup soup, which is cooked from corn, eggs, beef, salt, corn starch and other ingredients. Below I will take you to understand the steps of corn custard, I hope it will help you!

1. Remove the corn kernels, wash them and set aside, add an appropriate amount of water chestnut flour and stir evenly for later use.

2. Add water to the corn (soaked in cornmeal) and repeat it with a blender about 3 times to form corn paste.

3. After the stirred corn paste is boiled with water, add an appropriate amount of salt, chicken essence and a little oil to taste.

4. Pour in the eggs and stir together, then add water chestnut powder and boil again.

Corn soup recipe one.

Ingredients: corn, shiitake mushrooms, carrots, eggs.

1. Wash the mushrooms and carrots and cut them into small cubes of about 1 cm.

2. Peel off the fresh corn kernels and put them in a food processor and whip lightly.

3. Add the broth to the pot and bring to a boil, add diced shiitake mushrooms and diced carrots, cook over medium heat for 15 minutes, then add corn kernels and cook for another 10 minutes.

4. Sprinkle a little salt before removing from the pot, turn off the heat, pour in the egg whites and stir out the egg flowers.

Corn soup recipe two.

1. Wash a piece of fresh corn and set aside.

2. To chop corn, you can use a tool to cut silk, but pay attention to the safety of your hands!

3. Add water and boil directly.

4. Two eggs, three minutes after boiling, directly into the pot, stir quickly with chopsticks to form a frangipani.

5. Finally, add the wet starch, stir, and cook a little!

6. The final product!

Corn soup recipe three.

1. Wash and peel off the skin of the carrot and cut into small cubes 1cm square.

2. Wash the mushrooms and remove the roots, and cut into small cubes 1cm square.

3. Peel off the outer skin and whiskers of fresh corn, and then cut off the sweet corn kernels to make sweet corn chips.

4. Add chicken broth to the soup pot, bring to a boil over high heat, add the shiitake mushrooms and carrot cubes, and cook over medium heat for 10 minutes.

5. Put the shaved sweet corn crumble into the pot, mix well and cook over medium heat for about 5 minutes.

6. Finally, add salt to the soup pot, quickly pour in the egg whites after the pot is removed from the heat, and use a spoon to push and stir out the egg flowers.

Corn soup recipe four.

1. Cut the corn into pieces, cut the leeks into pieces, chop the lean meat into minced meat, beat the eggs into egg pulp, chop the coriander for later use, and add water to the tapioca flour to make water starch.

2. Marinate the minced meat with pepper and salt for a few minutes.

3. Add 500ml of water to boil the crushed corn, add the minced meat, and stir well, add the leek grains when boiling again, stir well, boil, add the water starch made of tapioca flour, and stir well while adding.

4. Add the egg pulp while stirring well, add chopped coriander after boiling, and then drip two or three drops of sesame oil before serving.

Corn soup is a famous dish in Guangdong Province, belonging to the Cantonese cuisine, soup soup, is cooked from corn, eggs, beef, salt, corn starch and other ingredients, can also be added to other ingredients, made into different flavors of corn soup.