Like corn glutinous rice, sweet and nutritious.
Onion cut flowers, corn planed into a stalk, eggs are good, lean meat cut into fine grains and added with chopped green onion, with a little sugar, a little salt, a little oil, a little raw powder marinated.
Heat the pan with hot oil, sauté the ginger slices and add about 5 bowls of water. Cover the fire and burn until the water is open.
After the water is opened, pour in the corn sauté, and cook until the water is opened. Put in lean meat. Stir the meat well while cooking. At this time, the water has been boiled again, poured into the egg liquid, and stirred in the same direction while pouring.
Add the appropriate amount of salt, adjust the taste, use corn flour to thicken, add to the pot, and stir while adding.
When the soup is boiled for a short while, the pan can be turned off. Sprinkle with chopped green onion.
If you like to eat glutinous yellow, you can add some yellow granules. The corn mash is very important for this corn mash. If you cut it with a knife, the corn juice will be lost. When using a blender, it is troublesome to remove and wash. After doing it a few times, I found a good way to use a planer. Take a big bowl below, the corn that has been cut out has become a squad, and the corn juice is not wasted, and it is received in the bowl. (However, every time I make corn glutinous rice, I add the water to the pot and use the plane to plan directly into the pot. After the corn is finished, the water is also opened. If the water has not been finished, the fire will be closed first. Planing. After shaving, scrape the corn cob with a knife and scrape the juice from the stick into the boiling water.) After the soup is cooked, add a clam and the soup is thicker.