玉米蛋花湯 Egg Flower Corn Soup

材料 Ingredients

玉米粒罐頭 Canned kernel corn 1 罐 can (15.25oz) 玉米槳罐頭 Canned cream corn 1 罐 can (14.75oz) 蛋(打散) Egg (beaten) 2 個 each 鹽 Salt 1/2 小匙 tsp 黑胡椒 Black pepper 1/8 小匙 tsp 水 Water 1-1/4 罐 can (15.25oz)

做法

1.	將玉米粒(罐頭裡的水不要)和玉米漿放進鍋裡，加1.25罐的水煮滾。
2.	加鹽和黑胡椒調味調味。
3.	讓湯大滾。快速攪動湯讓其成旋渦裝後倒入蛋汁﹐馬上熄火用餘溫讓蛋凝固。若喜歡的話可以加些蔥花。

PROCEDURE

1.	Place canned kernel corn (discard the water in the can) and creamed corn in a pot. Add 1.25 can of water and bring the mixture to a boil.
2.	Add salt and black pepper.
3.	Make the soup boil again. Quickly stir the soup to form a whirl. Add the beaten eggs and turn off the heat. Wait until the eggs are cooked. Serve hot. You can also add some diced scallion.

最後更新 (Last Update): 10/21/2020
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