Corn Soup
A Cantonese soup made with corn, beef, and eggs, with a rich, savory flavor.
Ingredients
Corn
1 can
Egg (shelled and beaten into egg paste)
2
Beef (washed and diced into small pieces)
120 g
Salt (for seasoning)
a pinch
Instructions
1
Step 1
Shell the eggs, beat into an egg paste, and set aside. Wash the beef, cut into small pieces, and set aside.
2
Step 2
Add an appropriate amount of clear water to the pot. First, bring the water to a rolling boil over high heat, then add the corn. Continue heating until the water boils again, then add the beef pieces and the egg paste, stirring continuously so the egg forms an egg-drop pattern. Add a pinch of salt for seasoning, and it is ready to serve.
