Corn soup or shark fin soup (Su Mi Tang)

Ingredients for Corn soup or shark fin soup (Su Mi Tang)

Instructions for Corn soup or shark fin soup (Su Mi Tang)

To prepare the Corn soup or shark fin soup (Su Mi Tang) recipe, please follow these instructions:

Scrape corn kernels of the flasks and place them in a bowl. Corn kernels are full of juice, so we must be careful not to crush the seeds when you scrape them of flasks, for then it disappears this class of juice.

Beat the egg whites until stiff and add caution the milk.

Corn flour flour is stirred into cold water and all ingredients are put within easy reach.

Bring hønsebouillonen to a boil, add the corn and possibly. salt but beware because the broth is often very salty. When the broth is boiling, add smooth no, which then must Cook for a few minutes until the soup is ready. Just when corn flour jævningen come in the soup works the white and opaque, but during a moment of boiling bubbles the themselves ready.

The pot is taken by the plate and as soon as the soup is gone of the boil gently stir the whipped egg whites When the egg whites are touched in. in the soup, it must not be brought to the boil again, then the egg whites would otherwise stiffen. Only when the soup is poured up into the bowl or plate, add the ham in each serving as a sort of sprinkle.

Tips:
Crab soup is made in exactly the same way as corn soup, just replaced the minced give with crab meat. Usually you have to calculate half as much crabmeat as give. To the same porrtion crab soup must be so used 150 g. crab meat, which is ground just as the ham.