本地有機粟米

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Local Organic Corn

Salted Egg Yolk Corn Balls with Fresh Milk Corn Soup

Local organic corn is naturally sweet, juicy, and creamy—pesticide-free, nutrient-rich, versatile for sweet or savory dishes. Two preparations today: crispy-savory Salted Egg Yolk Corn Balls (loved by all ages) and silky-sweet Fresh Milk Corn Soup. One ingredient, two dishes—beginner-friendly!

Ingredients (Serves 4)
Base:
Local organic corn: 3 cobs
Salt: to taste
White sugar: 1 teaspoon

For Salted Egg Yolk Corn Balls:
Salted egg yolks: 4 (select oily yolks)
Cornstarch: 50g
Glutinous rice flour: 30g (ratio 3:2)
Cooking oil: for deep-frying
Chopped spring onion: for garnish
White pepper: pinch (optional)

For Fresh Milk Corn Soup:
Fresh milk: 250ml (whole milk preferred)
Heavy cream: 50ml (or substitute 100ml milk)
Cornstarch: 20g + water: 30ml (for slurry)
Butter: 10g
Goji berries: few, rinsed (optional)

Method
Step 1: Preparing Corn
1. Shuck corn, rinse, cut kernels off cob (keep some texture).
2. Blend 400g kernels with 20ml water into fine purée (not too thin).
3. Reserve 200g whole kernels for both dishes.

Step 2: Salted Egg Yolk Corn Balls
1. Prep Yolks: Microwave yolks with 1 tsp water 30 seconds; mash with 5ml oil to make "golden sand" sauce.
2. Make Dough: Mix corn purée with cornstarch, glutinous rice flour, salt, sugar; knead into non-sticky dough.
3. Form Balls: Roll into 3cm balls; coat with reserved whole kernels; press gently.
4. Fry: Deep-fry at medium heat 3-4 minutes until golden and elastic; drain.
5. Coat: Stir-fry golden sand sauce until thickened; toss with fried balls; garnish with pepper and spring onion.

Step 3: Fresh Milk Corn Soup
1. Cook Kernels: Simmer reserved kernels in 100ml water with pinch of salt, 5 minutes until soft.
2. Add Dairy: Stir in milk and cream; heat gently to just simmer (do not boil).
3. Thicken: Slowly add cornstarch slurry while stirring; cook 1-2 minutes to desired thickness.
4. Finish: Stir in butter until melted; season with salt; add goji berries; rest 2 minutes before serving.

Chef's Tips
1. Selection: Choose corn with bright green husks, fresh silk, no softening.
2. Prep: Peel outer layers first for easier cleaning; cut kernels gently; blend purée with minimal water.
3. Corn Balls: Maintain 3:2 starch ratio; fry at medium heat for crispy exterior/soft interior; don't overcook golden sauce.
4. Corn Soup: Never boil milk vigorously; add slurry slowly while stirring; butter enhances richness (optional).