Creamed Corn Egg Drop Soup. Its natural sweetness makes it a very popular soup choice at every Chinese household, loved by both young and old. Bring the corn juice to a boiling in a pot. During the process, use high fire and slowly stir the whisked egg liquid in.
Traditional Chinese Name: 玉米湯 (yù mǐ tāng) Introduction: This is one of the easiest soups to make and the ingredients are easy to find and pending your creativity, you can make it hearty and tasty for your kids. My dad used to make this all the time and I still love it! In a saucepan over medium heat, bring the stock to a boil. You can have Creamed Corn Egg Drop Soup using 3 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Creamed Corn Egg Drop Soup
- It’s 1 can of creamed corn (16 oz).
- Prepare 2 of Eggs.
- You need 1 Cup of water.
Add in the salt, white pepper, sugar, rice wine, and crabmeat. Besides being popular with home cooks, this soup is also popularly served in Cantonese restaurants. How to cook corn and egg drop soup. Place chicken breast, corn cobs, onions, and water/chicken stock in a soup pot.
Creamed Corn Egg Drop Soup instructions
- Pour canned corn and water into pot. Heat on medium..
- Once mixture begins to bubble, stir it for a couple minutes until egg protein denatures (egg whites solidify and turn white)..
Then use the fork to gently stir the soup in a circular motion (not too rigorously) while slowly pouring the beaten eggs into the soup to create egg drop "ribbons." Season to taste with salt and pepper. I love lots of pepper on this and add more when serving! Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Crumble the chicken bouillon cube into the corn and water mixture.