EGG DROP SOUP CORN RECIPES

Steps:

• 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.

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.