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Before you jump to Chinese Egg-drop Soup with Corn recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.
Enjoying healthy foods tends to make all the difference in the way we feel. If we eat more healthy foods and a smaller amount of the unhealthy ones we generally feel much better. A salad helps us feel better than a piece of pizza (physically anyway). Choosing healthier food choices can be challenging when it’s snack time. Shopping for goodies can be a challenge because you have countless options. Here are a few healthy snacks which you can use when you need a quick pick me up.
Yogurt can be a snack many people ignore. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. You cannot beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich supply of wholesome vitamins and minerals. Yogurt is frequently eaten to help preserve the digestive system considering that it is so easily digestible by the majority of people. Try putting in some healthy nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar consumption without reducing the taste of your snack.
You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to chinese egg-drop soup with corn recipe. To cook chinese egg-drop soup with corn you need 12 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Chinese Egg-drop Soup with Corn:
- Provide Corn on the cob
- Prepare Eggs
- Prepare Chinese soup stock
- You need Water
- Prepare Sake
- Get Japanese leek
- Get Green onion
- Prepare Grated ginger
- You need Salt
- Get Pepper
- Prepare Katakuriko
- Prepare Water (for the katakuriko)
Steps to make Chinese Egg-drop Soup with Corn:
- Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
- Scrape off the cooked corn kernels with a knife.
- Put the water, soup stock granules and sake in a pot and bring to a boil. Add the corn kernels. Skim off surface scum. Season with salt and pepper.
- Stir in the katakuriko dissolved in water. When the soup starts to bubble, add the beaten eggs through a slotted spoon.
- Add the chopped leek and grated ginger, and turn off the heat. Ladle into bowls, scatter chopped green onions and it's done!
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