Ingredients: 1 or 2 eggs, 1 corn, fresh and tender, threshed and cooked in a pot.

Practice: Cook the corn in boiling water first, put a little salt, then put a little, otherwise it will dilute the sweetness of the corn. Beat the eggs into a bowl and mix well. Add a little cooking wine to remove the fishy smell of eggs. Stir well. When the corn floats, pour the eggs into the clear water corn, stir a few times and pour a little oil on it. Turn off the fire at once, corn and eggs will get old if cooked for a long time. It would be better if there is a little chopped green onion, and it is best to put some coriander to match the color.

Clam egg soup

Ingredients: 2 eggs, 250g clams, 25g water-sprouted bamboo shoots, and appropriate amounts of cooking wine, salt and monosodium glutamate.

Method:

1, put water in the pot to boil, add clams to boil, take out clams, gut them, wash them, clarify the water in the pot and pour them out for later use.

2, clam water into the pot, add bamboo shoots, salt, cooking wine, boil, add clam meat. Pour in the egg mixture and season with monosodium glutamate.

Radish and egg soup

Ingredients: egg100g, white radish 200g. Seasoning: sesame oil 10g, salt 3g, monosodium glutamate 1g, vegetable oil 15g, garlic 5g, onion 5g and starch 5g.

Exercise:

1, radish washed and shredded; Chop onions;

2. Chop garlic and cut into pieces;

3. Pour vegetable oil into the wok, stir-fry garlic with 70% heat, stir-fry shredded radish slightly, add water and boil for 5 minutes, then pour in egg liquid;

4. Season and thicken, drizzle with sesame oil and sprinkle with chopped green onion.