Chinese Food
Baby's supplementary food - Chrysanthemum egg cake
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Kuju is usually made into cold dishes. Some mothers say it tastes a little bitter. Children don't like it very much. Today, I'd like to have a super simple kuju egg cake. Add the cool and refreshing kuju vegetable to the egg batter. The bitter taste of kuju will disappear without trace ~ ~ from then on, children can also fall in love with this cool and delicious food. The content of vitamin C and carotene in kuju is 2.1 and 2.3 times of spinach respectively. There are all kinds of amino acids in the leaves of Chrysanthemum morifolium, and the proportion of amino acids is appropriate. Consumption of kuju is helpful to promote the synthesis of antibodies in human body, enhance the body's immunity and promote brain function. Kuju is rich in carotene, vitamin C, potassium salt, calcium salt and so on. It can maintain the normal physiological activity of human body, promote the growth and development, and have a good effect on the heat elimination and health care.
Cooking ingredients
Cooking Steps
Step1:Wash and cut chrysanthemum.
Step2:Beat in the eggs. Add a little salt and a little starch to break them up. (starch is added to make the eggshell tough and not easy to break
Step3:Put in the chrysanthemum.
Step4:Use a pan. Pour a little oil. Put in the egg kuju liquid. Shake it flat.
Step5:Medium and small heat. No egg liquid flow on the surface. Turn over and fry until both sides are golden, then the pan will be filled.
Step6:I can eat the crispy chrysanthemum at one bite.
Cooking tips:Compared with the egg cake made of other vegetables, the bitter chrysanthemum egg cake can finally eat crisp vegetables. The taste is very good. After all, other vegetables need to be blanched in advance to make egg cakes. They will certainly soften. Chrysanthemum doesn't need to. Teak mother focuses on the nutrition meal for 06 year old baby. Every day, she has a supplementary nutrition meal for baby. There are skills in making delicious dishes.
