How to make corn flour soup and how to make corn soup delicious

Cornmeal is more fragrant when eaten like this, and your hands don't touch the noodles!

Corn contains a lot of dietary fiber, which promotes the effect of human gastrointestinal digestion, and the natural vitamin E in corn protects, promotes blood circulation, and can also prevent lesions and delay aging.

Nowadays, people take fine grains as the staple food, and there are very few times to eat coarse food, today we will share the practice of a phoenix corn soup, this sweet soup, not only adults like to drink, children can also fall in love with a bite.

First of all, let's prepare the ingredients:

A few jujubes, 2 grams of wolfberries in a basin, add water to soak.

Take out a bottle of corn soup in a small basin and add 20 grams of sugar to increase the sweetness.

In order to look good, some custard powder is usually added to the corn soup in the restaurant to enhance the flavor.

Custard powder is added to the corn soup, and the addition of custard powder has a milky and fruity flavor, which can also add color and flavor to make the soup appear yellow.

It is best not to put custard when making corn soup at home. You can have more corn custard and beat an extra egg to make it healthy and delicious.

Add water and grasp it well with your hands, and grab it into a paste to pull up the silk.

Take a small basin, beat in two eggs and stir them together with chopsticks.

Boil water in the pot, after the water boils, pour in the corn soup and stir well, add jujube and wolfberry, continue to stir with a spoon, and fully dissolve the corn soup and water.

After the water is boiled, simmer for 5 minutes, pour in a little water starch to increase the viscosity, cook for another 2 minutes, after the soup is thickened, pour the stirred egg liquid into the spoon and slowly pour it into the pot. Wait until the egg liquid has solidified, then remove from the pan and serve on a plate.

Well, this very tasty anchovian 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.

Please click Enter a description.

Please click Enter a description.

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.

Please click Enter a description.

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.

Please click Enter a description.

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.

Please click Enter a description.

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.

Please click Enter a description.

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.

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. I'll take you through it below, 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 *** soak the cornmeal *** and repeat the stirring about 3 times with a blender 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.

The general practice of corn custard.

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, put them in a food processor, and gently whip them a few times.

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 starch, stir, and cook a little!

6. The final product!

Corn soup recipe three.

1. Wash the carrots and peel off the skin and cut into 1cm square cubes.

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

3. Peel off the outer skin of fresh corn, remove the sail and whiskers, and then shave 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.

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

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.

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.

The key to the corn soup method is to cook the corn first, then put it into the wall breaker and add water, and beat it into a paste, the specific method is as follows:

Ingredients: 100 grams of corn.

Excipients: a little water.

1. One cooked corn.

2. Cut off the corn kernels with a knife.

3. Put it directly into the wall breaker.

4. Add an appropriate amount of water.

5. Beat into fine corn juice.

6. Pour it out and drink.

7. Done. Notes:The food whipped by the wall breaker cannot be cooked, it must be cooked thoroughly, and it must be drunk directly.

Don't boil the corn anymore, add 2 eggs to make "corn soup", which is sweet and smooth, with a high appearance and delicious taste.

The home-cooked recipe of corn custard is sweet, delicious, nutritious and delicious.