Milk and egg soup(niu nai ji dan geng jian dan hao chi de ying er fu shi )

Milk and egg soup

Introduction:

"Little boy began to add complementary food. Although people are small, they have a keen sense of taste. Egg soup without taste is not good. Inspired by Da Niu's favorite egg tart, he steamed this milk egg soup for the little boy. The little guy likes it very much. He eats a small bowl in a moment. I tasted it, and it really tasted good. It was light sweet, with milk fragrance and tender and smooth taste. "

Production steps:

Step 1: beat up a local egg, pour in warm milk and stir well.

Step 2: put proper amount of water in the pot, put it into the steaming frame, put the egg mixture on the steaming frame, and cover the pot. (it is suggested to sift the milk like egg tart water. In fact, it doesn't need to. Don't make things too complicated every day, but the taste of the milk is fine and smooth.)

Step 3: bring the water to a boil over a high heat, turn the heat down and steam for 5 minutes, then turn off the heat and keep it stuffy for 5-10 minutes. Take it out and feed it to your baby! I steamed while cooking. I forgot the time. It seemed that I had steamed too much. In fact, the taste was still tender and smooth.

Materials required:

Native egg: 1

Formula: 70ml

Note: 1. Steamed egg soup with warm milk is more tender, but the milk temperature should not be overheated. 2. If you want to supplement green leafy vegetables, you can chop the leaves and steam them together. A little leaves will not affect the taste.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Niu Nai Ji Dan Geng Jian Dan Hao Chi De Ying Er Fu Shi