INGREDIENTS:
- 1 fresh sweet corn or canned sweet corn
- 2 middle sized eggs, whisked
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4L clean water
- 1 spring onion
- Several drops of sesame oil
INGREDIENTS:
- Prepare a fresh sweet corn or purchase niblet from supermarket.
- Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl.
- Add the left sweet corns and 3/4 L clean water in food processor to make the basic juicy sauce. Filter the liquid out. Bring the corn juice to a boiling in a pot.
- Add the left half of sweet corns and cook for around 4 minutes. Add salt at this time.
- During the process, use high fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction please.
- Mix cornstarch with around 1 tablespoon of water and then add the water starch to the soup. Bring to boiling again. Serve hot with spring onions garnished and sesame oil.
Source:Chinasichuan Food
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