Ingredient and Portion
Creamy Corn and Mixed Vegetable Soup 粟米雜菜羹
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Tired of canned corn soup and you wish to cook one by yourself, this creamy corn soup will be a good option to begin. Don’t miss this opportunity to practice, either you are married or single.
Novice
15 mins
1 Can of Kernel Corn
8 Chinese Mushrooms
1/2 Cup White Mushrooms
1 Tomato
1/3 Cup Green Peas
6 Water Chestnuts
3 Cups Chinese Mushroom Soup
8 Chinese Mushrooms
1/2 Cup White Mushrooms
1 Tomato
1/3 Cup Green Peas
6 Water Chestnuts
3 Cups Chinese Mushroom Soup
Seasoning
2 Tablespoons Soy Sauce
4 Tablespoons Chinese Mushroom Water
Mixture of 2 Tablespoons of Corn Flour and 3 Tablespoons of Water
1 Tablespoons Oil
1 Tablespoons Chinese Liquor
1/2 Teaspoon Sesame Oil
Bit of Grinded Peppers
4 Tablespoons Chinese Mushroom Water
Mixture of 2 Tablespoons of Corn Flour and 3 Tablespoons of Water
1 Tablespoons Oil
1 Tablespoons Chinese Liquor
1/2 Teaspoon Sesame Oil
Bit of Grinded Peppers
Method
1.Grind and mince the corn and set aside.
2.Soak the Chinese mushroom in water and cut it into dices. Dice the white mushroom, tomato and unskinned water chestnuts.
3.Heat the wok, add oil and Chinese liquor. Pour corn puree in and 3 cups of Chinese mushroom water. Add Chinese mushrooms, white mushrooms, tomato, boil for 2 minutes. Mix in other seasoning and sesame oil and pepper. Ready to serve.
2.Soak the Chinese mushroom in water and cut it into dices. Dice the white mushroom, tomato and unskinned water chestnuts.
3.Heat the wok, add oil and Chinese liquor. Pour corn puree in and 3 cups of Chinese mushroom water. Add Chinese mushrooms, white mushrooms, tomato, boil for 2 minutes. Mix in other seasoning and sesame oil and pepper. Ready to serve.
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