Seasoning: yellow rice wine 10g, clear soup 750g, refined salt 1.5g, monosodium glutamate 1g, sugar 2.5g, chicken oil 15g and water chestnut powder 75g.

Production steps:

1. The corn is shelled, washed, boiled with sugar for about 20 minutes, and taken out. Cover the corn with a stainless steel spoon when it is a little cooler. The egg whites are scattered.

2. Put the wok on the stove, add clear soup, yellow wine, salt, monosodium glutamate and corn, boil it, hook it with water chestnut powder into a thin paste, float it in the egg white, pour in chicken oil and push it evenly, then take it out of the pot and put it in a bowl, and serve.

The advantages of eating corn porridge: the cellulose in corn can absorb some glucose, so that the blood sugar concentration is reduced, which has a certain therapeutic effect on diabetes. Vitamin K in corn can increase the role of prothrombin in blood and strengthen blood coagulation, so it has a positive therapeutic effect on hemorrhagic diseases. Corn contains a variety of lysine that is easily absorbed by human body, so it has the function of invigorating spleen and appetizing.