Chinese Food
Children's supplementary food micro class
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The smooth and tender steamed egg soup with color vegetables and shrimps is the favorite supplementary food for babies. But the common recipe is single in nutrition. We need to make some small changes. Today, I add broccoli, carrot and shrimp to my steamed egg. The taste is still smooth and tender. The nutrition density is much higher in a moment. Usually, it's a little more matching. It's not easy for the baby to get tired of it. It's great if there's wood.
Cooking ingredients
Cooking Steps
Step1:First of all, we prepare the necessary ingredients.
Step2:Cut the carrots. Cut the broccoli after blanching. Cut the cooked shrimps.
Step3:Beat an egg into a bowl. Leave half the eggshell. It's very useful later.
Step4:Beat the egg well first.
Step5:Pour in 3 and a half Eggshells of warm water. Continue to beat evenly. PS - the secret of steaming out the tender custard - be sure to use warm water. The proportion of water added is compared with the eggshell. Pour the warm water of the eggshell for three and a half times.
Step6:Beat it for 100 times and sieve it with a sieve. This kind of steamed egg will be more delicate.
Step7:Put the carrot, broccoli and shrimp into the egg mixture. Stir gently.
Step8:Cover a plate. Put it in the steamer.
Step9:First boil the water over high heat, then steam over medium low heat for 15 minutes.
Step10:Scoop up shrimps, carrots, broccoli. All the eggs are inside ~ ~ ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.
Cooking tips:Tips - tips for complementary food add の tips ● shrimp is an allergic food. Try a small amount before adding it. Make sure the baby will not be allergic before feeding. ● steamed egg is an auxiliary food that helps to improve the baby's pickiness. We can put some vegetables that we don't like to eat at ordinary times according to the baby's eating habits. Avoid the baby's pickiness. Huang Ma said... Huang Ma has recommended several kinds of custard before. Although the formula is different, they can use the same trick to make the same smooth and tender taste of pudding every time. Baoma, who has mastered this trick, can give herself a clap. Didn't learn the treasure mothers carefully look at the production steps. Read today's article. Make sure you can also become a little egg steamer. Pay attention to these points when making a custard - beat the eggs with warm water. Pour in warm water for three and a half times. Beat the eggs 100 times after adding water. After sieving, make sure the surface is smooth. After boiling, put on the eggs
