How to make "Jiaxia" egg custard, tender and smooth taste, nutritious food for babies

Overview

I am already on the road to being a foodie and can’t help myself! Fortunately, I have met many friends who like food through this platform, and it is wonderful to share my cooking experience with each other. A mother asked me why I didn’t have any baby recipes. I told her that I had just started playing Douguo and it hadn’t been updated much yet. Let’s make an egg custard today. It has a smooth texture and creamy yellow color, and is suitable for all ages;

Tags

• hot dishes
• soup
• home cooking
• pregnant women
• maternity
• breakfast
• chives
• egg
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare 1 chive, 1 egg, 1 small bowl, salt-flavored Delta sesame oil for later use, and 75g warm water;

   

2. 2 Crack the eggs and mix slowly with chopsticks;

   

3. 3 Add an appropriate amount of salt, pour in 75g of warm water and mix well (the ratio of eggs to warm water is 1:1.5, the more water, the more tender it is. It is recommended not to exceed 1:2. Generally, an egg is about 50g, and local eggs may be slightly smaller);

   

4. 4 Use a filter to filter the mixed egg liquid and remove the floc in the egg liquid. The filtered egg liquid will be fine and bubble-free (this step is the key to making the eggs silky and delicate);

   

5. 5 Seal with plastic wrap, but use a toothpick to poke five or six small holes in the plastic wrap. This is done to prevent the distilled water from dripping onto the egg mixture. After the water in the steamer is boiled, place it into the steamer;

   

6. 6 Steam over medium heat for 10 minutes, simmer for 2 minutes, tear off the plastic wrap and sprinkle with chives, top with Vedamax and sesame oil and you’re ready to eat~

   

7. 7 The taste is superb!