Corn and Mushroom Soup

Compared with traditional Chinese soup, thick soup has a stronger sense of filling. Today, the fusion of food cultures allows us to easily taste exotic delicacies, such as corn and mushroom soup. In fact, we can make it ourselves at home. So, how do you make corn and mushroom soup? This requires some skills. Let’s first take a look at the ingredients needed for corn mushroom soup!

Ingredients

Corn, mushrooms, pork, carrots, eggs, salt, oil, sugar

Steps

1. Corn, carrots, pork, mushrooms, eggs.

2. Dice the pork and add starch, sugar, salt and oil to marinate. Dice the carrots, thinly peel the mushrooms and wash the corn.

3. Put the corn and carrots into the pot and bring to a boil, then cook for 10 minutes.

4. Add mushrooms and cook for 2 minutes.

5. Add pork.

6. Add starch water to make the soup a little thick.

7. Finally, add the beaten eggs and some salt to season.

1.Soup is a kind of food that is made by putting solid food ingredients into liquid form. The difference between thick soup and Chinese porridge is that Chinese porridge is only eaten, while thick soup can be cooked into juice in addition to being eaten.

The ingredients of thick soup are very wide, and can include various vegetables and meats. In addition to gravy from meat or vegetable juice, it may also contain milk, cream, wine, beer, etc., as well as flavoring herbs or condiments during cooking.

2. It can also be considered a very thick soup.

Ingredients: Sweet corn kernels

Accessories: butter, flour, carrots, milk, celery

1.Ingredients collection. Cut the sweet corn kernels along the cob with a knife. Bring water to a boil in a pot, add carrot slices and broccoli florets into the pot and blanch them, drain and cut carrots into small pieces.

2. Put the removed sweet corn kernels and milk into a food blender. In a food processor, puree corn kernels and milk.

3. Put butter in a clean pot, melt it over low heat, then add flour and stir-fry until the oil and flour are blended.

4. After the flour and butter are completely blended, add 100ml of boiling water and mix evenly.

5. Pour the beaten milk corn puree into a frying pan.

6. Simmer for 2 minutes, add chopped carrots, salt and chicken essence to season, turn off the heat and serve. Garnish the noodles with the blanched broccoli.