Smooth Egg Corn Soup with Beef

This heary and tasty dish features a terrific combination of the smooth egg corn cream and the meaty beef. It is simple to master and perfect for any party.

Wok, saucepan, food processor ( hand blender), bowl.

1 can soaked corns, about 4 oz./ 100g

1 beaten egg

1 cup ground beef or pork

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tbsp.light soy sauce

2 tbsps.vegetable oil

1 tbsp.cornstarch, mixed with 4 tbsps.water

1. Place the corns in the bowl of a food processor (hand blender)(P1), blend about 1-2 minutes, or until smooth (P2).

P1

P2

2. Add 2 tbsps.vegetable oil in a wok, preheat on medium high flame, when the oil is hot, add ground meat, 1 tbsp.Shao-Hsing rice wine or dry sherry, and 1 tbsp.light soy saue (P3), stir fry until the meat changes color and is nearly cooked through (P4).

P3

P4

3. Remove the meat to a large saucepan, add corn paste back into it, pour into 2 cups water, salt as you would, bring them to a boil over high heat, then dail down so it simmers, add the cornstarch/water mixture into the soup, then turn heat back to high, bring to a boil again.

4. Lightly whisk the egg in a bowl, swirl it into the boiling soup evenly, cook, stirring to mix everything together.

5. Ladle into a warmed bowl, let cool 5 minutes before serving (P5).

P5