We made a dinner for 10, our appetizer was corn soup. When Polly saw the soup, she was very excited and said, 'This is one of my favourite soup!' Her version of corn soup is adding ham strips on top. What I'm trying to say is, every Chinese has her/ his version of corn soup. So if you don't have your own recipe yet or you wanna try out something new, you must try this at home.
Ingredients
300g corn (fresh or canned, I use canned)
80g peas
100g carrot
4 crab sticks
4 Chinese mushroom
1 slice ginger
2 egg
1 scallion
1 tbs salt
1.5 tbs chicken powder
3 tbs corn starch + 100 ml water
1.8 L water
Pepper
Method
1. Blend 2/3 corn with a blender and put the 1/3 corn in a bowl.
2. Cut the carrots and Chinese mushroom into thin strips.
3. Cut the crab sticks in halve and shred the crab sticks.
4. Boil 1.8L water in a soup pan over high heat.
5. Add the blended and whole corn, Chinese mushroom and ginger in the boiled water.
Cook it for 10 minutes over low heat.
6. Add peas and carrots in the soup and cook it for another 10 minutes.
7. Add the shredded crab sticks and season the soup with salt, pepper and chicken powder. Taste it*!
8. Mix the corn starch with water, give it a stir and pour it into the soup (stir the soup at the same time!).
9. Crack the eggs in the bowl and mix it.
10. Turn the heat high till the soup is boiling and then turn the heat off. Pour the eggs into the soup immediately and stir. Remove the ginger from the cooking pan.
11. Finish the soup with some fine chopped scallion on top.
Note
* Season extra salt, pepper and chicken powder if necessary.
* The technique in step 10 is something I learned from my mama. This is the trick to keep the eggs soft.
Geen opmerkingen:
Een reactie posten