Corn Soup

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417x507_CornSoup03
417x507_CornSoup02
417x507_CornSoup01
417x507_CornSoup
417x507_CornSoup05
417x507_CornSoup04
417x507_CornSoup03
417x507_CornSoup02
417x507_CornSoup01
417x507_CornSoup
417x507_CornSoup05

Ingredients

  • 300g of corn
    200ml of milk
    20g of onion
    A little bit of salt

Instructions

  1. 1. Boil raw corns until corn kernels are easily crushed by hand, and separate each from the bunch.

    2. Close the juice cap and the lever, and fill the chamber with milk.

    3. Extract corns and onions alternately.

    4. When putting the last ingredients in, place the lever in half-opened position to release the compressed pulp.

    5. Pour juiced corn milk into the pot and boil it over the medium heat by stirring not to be burned.

Notes

If you want to use canned corn, it is better to use after drying on a sieve. You can reduce sweet and salty taste after rinsing in mineral water.
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