I Can Cook Yans Velvet Corn Soup Recipes

I CAN COOK YAN'S VELVET CORN SOUP

Steps:

• Boil broth in a 3 quart pot.
• Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
• Add cornstarch solution and cook, stirring until soup boils and thickens.
• Remove from heat and slowly drizzle in egg whites, stirring constantly.
• Sprinkle with green onion.

VELVET CORN SOUP

Steps:

• Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
• Stir in green onion, sesame oil, pepper and salt, to taste.

VELVETY CHICKEN CORN SOUP

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

I CAN COOK YAN'S VELVET CORN SOUP

Steps:

• Boil broth in a 3 quart pot.
• Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
• Add cornstarch solution and cook, stirring until soup boils and thickens.
• Remove from heat and slowly drizzle in egg whites, stirring constantly.
• Sprinkle with green onion.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.