Chinese Food
- vegetable and corn soup
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The Western way of making corn soup is slightly different from that in China. The characteristics of Western soup is to break the ingredients into the soup. The tomatoes, mushrooms, potatoes and corn that are desperate to put into the soup Finally, it can't be separated from the soup. So the western style thick soup is more fragrant and thick on the taste. This time vegetable corn soup can be said to be low-fat and low heat, but it also has rich nutrition. In order to reduce the intake of calories, butter is replaced by olive oil, cream is replaced by pure milk, and the nutritional rice paste function of soybean milk machine is used. It does not need to be filtered. The taste is also very delicate and smooth. It retains the nutrition of corn and can supplement the dietary fiber needed by our body. -
Cooking ingredients
Cooking Steps
Step1:Chop carrots and scallions.
Step2:Ripe corn peels.
Step3:Pure milk.
Step4:Put the ingredients in the soymilk machine. Then pour in the olive oil.
Step5:Select the nutrition rice paste key. (no need to filter the taste
Step6:The finished product shows the natural fragrance of corn.
Step7:Strong milk flavor ~ strong corn flavor. Completely low fat.
Cooking tips:There are skills in making delicious dishes.
