Smooth Egg Corn Beef Soup
This hearty and tasty Chinese recipe features a fantastic combination of the smooth egg corn cream and the tasty beef. It is simple to master and quick to make, perfect for any party as well.
Prep time: 10 minutes
Cook time: 20 minutes
Utensils:
Wok, saucepan, food processor / hand blender, serving bowl.
Serves 3
Ingredients:
1 cup ground beef or pork
1 can soaked corns, about 4 oz./ 100g
1 beaten egg, whisked lightly
1 tbsp. light soy sauce
1 tbsp. rice wine, or dry sherry
2 tbsps. vegetable oil for stir frying
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl
Directions:
1. Place the corns in the bowl of a food processor, blend until smooth.
2. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat until hot, stir fry ground meat, 1 tbsp. rice wine, and 1 tbsp. light soy sauce until the meat turn to white and nearly cooked through.
3. Remove the meat to a large saucepan, put corn paste back into the wok with 2 cups water, salt as you would, bring to a boil over high heat, then dial down to simmer, and add into the cornstarch and water mixture, turn heat back to high, bring to a boil again.
4. Swirl the whisked egg into the boiling soup evenly, stirring to mix everything together.
5. Ladle into warmed bowls, let cool 5 minutes before serving.
Nutritional information:
Servings per recipe: 3
Amount per serving:
| Protein: 17.14 g |
| Total fat: 20.23 g |
| Carbohydrate: 37.05 g |
| Calories: 399.2 kcal |
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