How to stew tender egg custard for your baby, how to make egg custard for your child

1.Beat the eggs in a bowl with chopsticks, be sure to break them first, and beat them as evenly as possible. Add a little salt, don't put too much food for the baby, it's not good for the kidneys.

2.When mixed with boiled water, it must be boiled water, not tap water directly from the faucet. Mix well.

When my mother made it, she added double the water of the eggs, which was added in the same bowl as the beaten eggs, so that it was easy to measure. This steaming a few times to grasp your own feelings, how much boiled water to put is appropriate.

3.Heat the water in the steamer first, put it on the steamer drawer, and buckle a plate on it. Cover the pot. I was afraid that the steam would burn, and my mother would boil it when she got it.

4.**Steaming, after hearing that the water is boiling, twist it into a small fire, move the lid slightly away from a small crack, and steam it for about 12 15 minutes, my pot is about this time, if it has been steaming unevenly, there are hard and soft inside, and there are bubbles.

5.After the pad is done, take out the cloth, sprinkle a few drops of sesame oil, a little light soy sauce, and give him baby soy sauce if there is baby soy sauce. If your baby is too young, don't put chopped green onions on him to prevent him from getting stuck in his throat. Bigger and some chopped shallots, it's beautiful.

It is very simple, first separate the egg whites, then add 2:1 warm boiling water to the egg yolk and stir in the same direction, and then put it in a steamer to steam for two or three minutes.

The chicken hides the egg custard stove and the scum is a few dregs.

Nutrition is enlightened and amenated, digested, and burned.

Fan pat loose eggplant Jian He pure egg custard stopped.

Egg custard is almost a must-make dish at home, the elderly with weak teeth and bad mouth, the family members of Xiang Dafeng who are recovering from illness, and young children who have just been weaned can eat this to supplement their nutrition.

Steps. 1. Take a fresh egg (eggs for the baby, you need to go to the regular supermarket to buy pollution-free green eggs are more assured), break the eggs into the bowl, beat them with chopsticks, beat them evenly, the better, and then add a very small amount of salt, and use one or two rice grains to buy an appropriate amount of salt.

2. Add cold boiled water, the ratio of water to egg liquid should be 2:1, and then mix well with chopsticks. Note that the temperature of the boiled water should not be too high, and the Qingliang should not be too low.

Boiling water is poured into the egg mixture, and too cold water will cause honeycomb-like bubbles to appear in the steamed egg custard.

3. At this time, you can add a small amount of lard or vegetable oil to the egg repentance liquid to increase the nutrition of the egg custard. If your baby is willing to eat vegetables, you can chop vegetables such as carrots and bok choy with a knife and mix them well in the egg mixture.

4. First boil the water in the steamer, then put the steaming partition, put the bowl with egg liquid on the steaming partition, and buckle a plate or cover with plastic wrap on the bowl. When heating, leave a small slit in the lid, so that the steamed egg custard will not get old.

5. Steam for 10 to 15 minutes, and the egg custard will basically be steamed. At this time, according to the baby's preference, add a little chopped green onion and drop a little sesame oil, and the child can enjoy it.

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You can add milk, ham or fruit to your egg custard for a richer taste and more complete nutrition.

It's very simple, find a large bowl, and then beat 2-3 eggs according to your needs, stir and open with chopsticks, add water (see what you need), and then put some salt, chicken essence, (shallots) into the pot to steam, after 5-10 minutes, open the lid, scoop a spoon to see if the egg custard is full of skillful bracelets, not dilute it is almost not called to be able to get out of the pot, in the put some (sesame oil).It's done, my mom taught me, it's simple. For optional adding.

The practice of changing the egg custard with chicken Qingqing:

Depending on the number of people eating, it is decided how many eggs to beat; Generally, 2 to 3 eggs are enough for four people.

Stir the eggs and boil the water; Then put salt, chicken essence, chopped green onion, sesame oil, shrimp skin, and then put it in a steamer.

Five or six minutes is enough.

P.S. Be sure to put sesame oil and shrimp skin, so that the steamed egg custard is fragrant and fresh.

Ingredients: 2 eggs, water, salt, soy sauce, sesame oil.

Preparation: Step 1; Beat two eggs in a bowl, add a pinch of salt, and mix thoroughly.

Second hall wide step: After beating, add twice the amount of water to the bowl. Note that the water must be cool, boiled. Raw water is not good. After the raw water is steamed, the chicken will have a lot of honeycomb eyes. Then stir the water and eggs and mix well tomorrow morning.

Step 3: Boil a pot of water and put it in the steaming drawer. Note that after the water must be boiled, put the egg mixture on the steaming drawer, and then turn on low heat, and the lid must be seamed, not tightly covered. In this way, the steamed egg custard will not have honeycomb eyes.

Finally, if you pay more attention to the color, aroma and taste, it is recommended to add two drops of Izujia soy sauce after the egg custard comes out of the pot, which will taste more delicious and the color will be beautiful.

Material. Ingredients: eggs, salt, water, oil, chopped green onion.

Method. 1. One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.

2. Now add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, so it will become an egg flower if you rush into it.

3. Add a small amount of oyster sauce to the water, mix well, mix into the egg liquid, and mix the residue thoroughly. Add a small amount of lard.

4. Boil a pot of water and put on the steaming compartment. After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

About 10 to 15 minutes, the custard should be about the same. Sprinkle some chopped green onions (according to personal preferences, Qi Gai can also add meat and dust, etc.), drip a few drops of steamed fish soy sauce and enjoy!

First use the egg yolk separator to separate the egg yolk, because the baby of six months is best to eat only the egg yolk, beat the egg yolk into egg liquid, then add some warm water, only pinch a little salt, and then cover the bowl with plastic wrap to prevent the eggs from entering the air and steam out of the eyes.

How to make egg custard delicious? Beat three eggs into a bowl, break them up, then add salt and water, open the water into the pot, steam for six minutes, and simmer for ten minutes.

Wither egg pie cake did not celebrate the poor hu.

Beat the eggs, add a little five or a few orange colander of the dough of the water to strainer, add diced carrots and broccoli, steam in the pot, and you're done!

Beat a few eggs into the bowl, stir the hole, add warm water, salt, and steam for 12 minutes, drizzle with black bean sauce and sesame oil.

The egg liquid is filled with finger finches and added to the water starch of the pepper powder, the grass is stupid, the early fruit powder, and the water starch is particularly tender.

The different chickens judge the empty custard to be noisy, and the treasure digs and scatters the treasure and still wants to eat it.

It's too simple, remember the filial piety, judge the skill, change the shudder, and skim off the foam.

Egg custard clan Yu slip to do this, slippery Zhaola! Tender! Fresh ruined macro!

Chicken fighting pin egg custard to do this to answer, base travel is not easy to honeycomb!

Egg Zen pure soup grip attack mountain section in the practice.

Chickens and cherry eggs should be added to clear the drain.

Children laugh and congratulate the egg beard soup and make a pie.

It's so simple, remember to skim off the foam.

Beat the eggs and add 1.5 times the water to a strainer, add diced carrots and broccoli, steam in the pot, and you're done!

Beat a few eggs into a bowl, stir up, add warm water and salt, steam for 12 minutes, and drizzle with tempeh oil and sesame oil.

How do you make egg custard delicious? First of all, stir the light soy ham, green onion and peanut oil well, then beat in a few eggs, and steam for five minutes.

Egg custard is almost a must-make dish at home, and the elderly with weak teeth and mouth, family members recovering from illness, and young children who have just been weaned can eat this to supplement nutrition.

Egg custard does this, slippery! Tender! Fresh!

Baby custard does this so that you still want to eat it.

Add a small amount of water to the raw eggs in a bowl and stir well. Heat the water in the pot, and when the water boils, put the bowl on the grate and steam for a few minutes. Tip, don't cover the pot tightly, the steamed egg custard is particularly tender.

How to eat, add an appropriate amount of sesame oil, soy sauce and sugar to the egg custard.

I don't know if you give it to your baby or eat it yourself, if your baby eats, don't eat protein before the age of one.

Beat the eggs first, put some salt, put warm water, so that the eggs will not have a hornet's nest when steamed, put some oil, put some shallots. If it is fragrant, put the bowl in a pot with water, boil until the water boils, simmer on low heat for 3-4 minutes, use a spoon in the middle of the egg to see if it is still cloudy, if it is not cloudy, you can turn off the heat, cool and you can start.

If you give it to your baby, take the egg whites and steam them with egg yolks, in the same way as above.

Method: Make custard with one egg yolk. The production method is to first carve a small hole at one end of the egg with the tip of a knife, slowly pour out the egg white, then break the egg, take out the egg yolk, beat it well with chopsticks, add almost the same amount of cold boiled water (the egg custard steamed with cool boiled water is smooth and tender, and there are no pores after steaming), and beat it well.

Steam the prepared eggs in a pot for 5-7 minutes, and when you see that the eggs have solidified, they are basically cooked. At this stage, the baby's sense of taste is not very developed, and there is no need to add salt or sesame oil when making egg custard.

Don't eat egg custard when your baby has a fever!

Don't: (1) Avoid adding raw water and hot boiled water.

Do not stir the egg wash violently.

Do not add condiments before steaming. After steaming, use a knife to cut the egg custard a few times, add a little cooked soy sauce or salt water, chopped green onions, sesame oil, etc.

The steaming time should not be too long, and the steam should not be too large.

Be sure to cover with a lid or plastic wrap to steam, 6)

Do not cover the pot tightly with steamed egg custard.