Egg and Corn Soup
A thick sweet-savory corn soup made by grating fresh corn kernels, simmering them with constant stirring, and finishing with beef powder, salt, and a streamed egg.
Instructions
- 1
Thaw the frozen fresh corn, wash it, and use a grater to grate the corn kernels.
- 2
This is what crushed corn kernels look like.
- 3
Boil water in a pot, then pour in crushed corn
- 4
Turn to medium-low heat and keep stirring constantly
- 5
After boiling, simmer over low heat for 5 minutes, continuing to stir to prevent sticking to the bottom.
- 6
Add an appropriate amount of beef powder and a little salt for seasoning
- 7
Pour in the beaten eggs
- 8
Bring to a boil again, then turn off the heat.
- 9
Transfer it from the pot into a bowl, and it is ready to be served and enjoyed.
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Ingredients
Main Ingredients
- Frozen fresh corn2 piece
- Egg1 piece
- Beef noodles10 g
Seasonings
- Salt1 g