Cách làm món Súp Bắp ngon với Chef Vũ Nhất Thông | Khám Phá Bếp Việt

Hello everyone, my name is Nhat Thong and I'm a chef at Nespray. Today I'm going to show you how to make an European style soup. Although it's an European style soup, all the ingredients are fresh and easy to eat. It's suitable for all Vietnamese people. It's a sweet corn soup with fried sweet potato balls and fried shrimp with coconut milk. To make this soup, you need 4 sweet corn kernels. When you remove the kernels, you need to keep the kernels to cook the shrimp. It's about 200g. When you remove the kernels, you need to keep the kernels to cook the shrimp. You need quail eggs, cabbage, fresh cream, vinegar, butter, vegetable oil, onions, cognac, flour, eggs, and some frying powder. In addition, you need basil leaves and fresh parsley. First, to make this soup, you need to cook the broth. For the broth, I use the corn kernels. There are 4 corn kernels. I've removed the kernels and use the corn kernels. Cut the corn kernels in half, put them in a pot of water and start cooking. Put the shrimp heads in the pot of water and cook them together to release the aroma. When you put the corn kernels and the shrimp heads in the pot, remember to cover the pot. Cook for 15 to 20 minutes to release the aroma of the shrimp heads and the corn kernels. While waiting for the broth to release the aroma, let's make the fried quail eggs. To make the fried quail eggs, you need to boil the water. Add a little salt to increase the pressure of the water and the water will boil very quickly. Usually, at home, I will put the eggs directly into the pot. The red heart of the quail egg will not be in the middle. So when you put the eggs in, you should stir them in a circle to have the degree of rotation. When you put the eggs in, the red heart of the quail egg will be in the middle and you will get a beautiful quail egg. Before you put the eggs in, I will prepare the ice water. When you boil the quail eggs, I will put them in the ice water like this to make it easy to peel. When the water boils, you add salt and a little white vinegar. You will stir like this and you will put the quail eggs in for 2 minutes and 15 seconds. You set the fire to low. There is one thing to note is that you should put your eggs outside at room temperature. You don't put your eggs in the fridge. Because if you put the eggs in the fridge, you put them in the boiling water. The boiling water is when the eggs meet a high temperature, it is heated, the eggs will be cracked and broken. It makes the quail eggs less beautiful. So after enough time, 2 minutes and 15 seconds, you will take the eggs out and soak them in ice water. After the eggs are boiled and you soak them in ice water to make it cold, I will gently peel it off. You have to be very careful with this step because it is very difficult to peel off the quail eggs. You will peel it off slowly. After you peel off all the quail eggs like this, you will gently take your eggs and roll them over the flour. You have to pay attention that you have to roll it evenly so that when you fry it, the flour sticks to the eggs evenly. It creates a crispy texture. Very good. For the whole egg, you gently beat it up. After rolling the egg over the flour, you will put it over the quail egg. You cover the quail egg evenly. And you have the quail flour, you will cover the quail flour. After I have covered all the quail flour around my quail eggs, now you will fry these quail eggs. You have to pay attention to the frying temperature of the oil. You have to fry a new oil and you have to use a spatula to put all the quail eggs in. The time to fry this is very fast. Because if you fry it for a long time, your quail eggs will be overcooked. It won't be pink in the middle anymore. When the oil is hot, you put it in and fry it. This process is very fast. Just a few seconds and you will take it out and put it on a paper to absorb the oil like this. After the quail eggs and the shrimp heads smell good, you will open the lid and bring it to boil. Let me put it aside. I will take this broth to cook the soup. After you have the broth from the quail eggs and the shrimp heads, you will start making your soup. First, to make my soup, you will put butter in the pan. You heat the butter on the pan. After the butter has melted, you will put the chopped onions in. You stir-fry until the onions are soft and fragrant. After the onions are fragrant and soft, you will put the chopped corn in. You stir-fry until it is soft. That's all. After you stir-fry the chopped corn until it is fragrant with the smell of the onions, you will take the broth from the corn and the shrimp heads and put it in to cook. You will cook until your corn is soft. For the shrimp, after you peel it off and take out the back, you will marinate it with a little salt. You mix it up. After the shrimp is marinated, you will put a little butter in the pan. You melt the butter. After the butter has melted, you will put the shrimp in. You stir it evenly, but not too much. After a minute, you will take the wine. Here I use Cognac. You can use Cognac, Brandy, or Red Label, Black Label. All strong wines are fine. You put it in to taste the smell of the shrimp and the smell of the seafood. You will burn it until the fire in the pan is out and you know the wine is gone. While waiting for the corn to be soft, you will take a pot of boiling water. You put the cabbage leaves in. You remember that I will put a little salt in. You will put the cabbage in for 15 seconds. After 15 seconds, you will take the cabbage leaves out and put them in the ice water. Note that if you want to make it beautiful, you choose the big cabbage leaves. After the cabbage leaves have cooled, you will spread the cabbage leaves evenly on a food wrap like this. And then you will take some of the shrimp that I burned with Cognac. You cut the small kernels. After cutting the small kernels of the shrimp, you will take some of this meat. You put it in your cabbage leaves and spread it on the food wrap. For this step, you can wash your hands and I use my bare hands. You will do this step easier. After you put the shrimp in the cabbage leaves like this, you will use your hands. And you roll it gently to make it round. You will see that it is a light ball like this and you will use a beautiful leaf to cover it on the surface. So after the corn is soft, you will turn off the heat and bring the mixture of corn and water to blend in the blender. After blending the corn soup, you will bring all this mixture and filter it through a sieve. Please note that I will use a spoon like this to filter it down and remove the coarse part. During the blending process, if this mixture is too thick, you can add a little more water or milk. After you have filtered the mixture and removed the coarse part, here I have a little basil leaf, you will put it in. I will put it in my soup. You put it in and you take a spoon and stir it up. After stirring it up, you will cover it and keep it hot to make it smell good in this basil leaf for 20 minutes. While waiting for the smell of basil leaves in the soup, you will boil a pot of water. After the water is boiling, you will add a little salt. And here I have a mixture of basil leaves and coriander leaves, you will put it in here for 1 minute. After 1 minute, you will take it out and soak it in ice water. After you have made the mixture of basil leaves and coriander leaves in ice water, you will take out a paper towel and soak it to dry all the water. After drying the mixture of basil leaves and coriander leaves, you will put it in the blender and grind it with oil. The ratio for you to grind this leaf is half a leaf, one leaf and two parts of oil, you will grind it. You will grind this mixture for at least 5 minutes until the oil turns green. After grinding the mixture of oil and coriander leaves, you will filter it through a cloth or a very smooth sieve to get the oil. After you have soaked the basil leaves in the soup to get rid of the aroma, you will open the lid and gently remove all the leaves. After the leaves have been removed, you will cook the soup mixture again and season it with a little salt. Please note that my corn soup has a natural sweet taste, so you don't have to add any more sweeteners. I will add a little salt here, and depending on each person, if you want to eat a fattier taste, you will add a little cream. Here, I use cooking cream. After all the ingredients are ready, I will start using all the ingredients to decorate. First, you will have the shrimp meat, I brought small boiled seeds and put them in a mold. You will arrange some shrimp on the outside. For the eggs, you will cut the top part slightly so that you can see the red intestine. After putting the shrimp and eggs on the plate, you will gently pick up the soup and put it on the plate. Finally, you will put the basil leaves wrapped in shrimp meat. You will use the oil to decorate the surface of the soup. After decorating the surface of the soup with a little oil from the basil leaves, you will put a little fresh cream on it. So, the sweet corn soup with shrimp, basil, basil and fried quail eggs is done. I believe that all of you will make this dish successful. This is a very nutritious and easy-to-make dish. See you in the next episodes.