How to make shrimp and corn soup

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce shrimp and corn soup to you. If you study it carefully, you won’t have to envy others in the future.

1. Prepare the raw materials and cut the garlic sprouts into sections;

2. Chop the corn slightly;

3. Thaw the shrimp, remove the shells, cut into corn-sized pieces, and marinate with salt, pepper, and cooking wine;

4. Cut the mushrooms into slices and blanch them in water;

5. Add half a pot of water, or broth is better, add corn, bring the soup to a boil, then add about 1 tablespoon of water chestnut starch into half a bowl of water, stir evenly, slowly pour into the soup, and bring the soup to a boil;

6. Pour in mushrooms and shrimps, add appropriate amount of salt and chicken stock (optional), sprinkle some white pepper, and stir with a spoon;

7. Add garlic sprouts or leeks (leeks are ideal, garlic sprouts can be used without leeks), boil for a while, reduce the heat very low, slowly pour in the egg liquid and stir slightly with a large spoon. When eating, serve in a bowl and sprinkle with a few drops of sesame oil.

Maybe you have never been to the kitchen, but after reading the recipe of shrimp corn soup, you will definitely want to try it yourself, so take action now.