SWEET CORN SOUP CHINESE RECIPE RECIPES
EASY CHINESE CORN SOUP RECIPE | ALLRECIPES
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 (1 cup) servings
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, CarbohydrateContent 24.1 g, CholesterolContent 48.2 mg, FatContent 1.9 g, FiberContent 1.5 g, ProteinContent 5 g, SaturatedFatContent 0.6 g, SodiumContent 409 mg, SugarContent 4.3 g
SAUSAGE AND CORN SOUP RECIPE - SIMPLE CHINESE FOOD
Seeing a Western-style corn soup, it feels good, but I don't like the method of fried flour with butter. Simply remove the butter and flour to make your own soup.
The ham sausage was gone, so I had to top it with the surviving Cantonese sausage. The corn cobs with the corn kernels removed, put them in a pot and boil for a while, so that the aroma of the corn in the cobs melts into the water. Take only 2/3 of the corn kernels for beating and keep 1/3 of the kernels, which can make the soup taste richer. The whipped cream becomes pure milk, although it does not have such a strong flavor, but it reduces the heat of the thick soup. The corn kernels and sausages are cooked first, and then mixed with corn steep liquor and cooked together just to make it easier to identify whether the kernels are mature or not. It doesn't need much, and a little bit of salt can bring out the saltiness and sweetness of the corn soup.
This taste does not have the strong and unrestrained western style, but it reveals a vagueness and calmness. . . .
Provided by Food·Color
Total Time 30 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Ingredients: 1 sweet corn, 35g wide-flavored sausage, 500ml water, 50ml milk, a little salt, a little bit of black pepper, a little chopped green onion
- Cut off the corn kernels,
- Add water to the corn cobs and cook for 10 minutes.
- Pour 2/3 corn kernels and half of the boiling corn water into the food processor cup.
- Beat into a thick paste.
- Wash the sausage and cut into corn kernel-sized dices.
- Pour the remaining corn kernels and corn water into the pot.
- Add diced sausages and cook over fire.
- Add the corn steep liquor while stirring.
- Heat over medium heat and stir constantly.
- When the corn soup is cooked and reaches the desired consistency, pour in the milk and boil for 1-2 minutes.
- Turn off the heat, add salt, half of the black pepper, and stir well.
- Pour into a large bowl and sprinkle the remaining black pepper and chopped green onion on the surface.
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One tomato is actually not the whole whole tomato, but the tomato pulp left over after the tomato cake is made, with a little unsqueezed juice.
Qihe supreme treasure, thick soup function. Although the thick soup in the recipe book is mostly made with cooked ingredients, since the grain function can use raw materials, the thick soup may also be used. Moreover, tomatoes could have been eaten raw, and the slight scent of corn seems okay. The stirring time of the thick soup seemed to be the same as that of the grains. After a rumbling sound, a cylinder of pink slurry appeared in the mixing cup. Taste it, it was sweet and sour, with a slight corn flavor diffused in it. Maybe adding some salt will taste good, just like tomato soup, but just drink it like this.
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