Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chinese-style corn and egg soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chinese-style Corn and Egg Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chinese-style Corn and Egg Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. In China sweet corn egg drop soup is called "粟米羹" which is believed to be benefit to stomach and bowels.
To begin with this recipe, we must first prepare a few ingredients. You can cook chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chinese-style Corn and Egg Soup:
- Prepare 1/2 Chicken breast
- Prepare 1 tbsp Sake
- Prepare 2 Eggs
- Take 50 grams Cellophane noodles
- Get 1/2 can Canned creamed corn
- Take 1/3 Green onions (with the green parts)
- Get 600 ml Water
- Prepare 1/2 tbsp Chinese soup stock
- Get 1/2 tsp Salt
- Take 1 tbsp ● Katakuriko
- Prepare 2 tbsp ● Water
- Prepare 2 tsp Sesame oil
- Get 1 Salt and pepper
Corn is rich in starch, protein, minerals, vitamins and fiber. It whets one's appetite, protects against cancer and strengthens the brain. With the addition of the egg, it is really nutritious. Pour the beaten eggs in a thin stream over the entire surface of the soup.
Instructions to make Chinese-style Corn and Egg Soup:
- Butterfly the chicken breast and season with salt and a little sake (not listed). Cover with plastic wrap and microwave for 2 minutes. Chop the green onion roughly.
- Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
- In a pot, bring the 600 ml of water, Chinese soup stock, salt, and creamed corn to the boil. Add the chicken from Step 2, then add the ● katakuriko dissolved in water to thicken the soup.
- Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
- Dish it up, scatter some green onions and serve with ra-yu if you'd like.
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Taste your "crab" and corn egg drop soup one last time, and add more salt and pepper if needed, before serving. How to make Chinese style Tomato Soup with Eggs. This chinese style tomato soup is very simple to make with least ingredients and tastes great. Adding the eggs to the soup makes it even more tastier and healthier. If you are a vegetarian, you can very well avoid using the eggs and the soup still tastes great.
So that is going to wrap it up with this special food chinese-style corn and egg soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
