INGREDIENTS:

1 fresh sweet corn or canned sweet corn 2 middle sized eggs, whisked 1 tablespoon cornstarch 1 teaspoon salt 3/4L clean water 1 spring onion Several drops of sesame oil

INGREDIENTS:

Prepare a fresh sweet corn or purchase niblet from supermarket. Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl. Add the left sweet corns and 3/4 L clean water in food processor to make the basic juicy sauce. Filter the liquid out. Bring the corn juice to a boiling in a pot. Add the left half of sweet corns and cook for around 4 minutes. Add salt at this time. During the process, use high fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction please. Mix cornstarch with around 1 tablespoon of water and then add the water starch to the soup. Bring to boiling again. Serve hot with spring onions garnished and sesame oil.