egg custard is a favorite home-cooked dish with a tender and smooth taste, and eggs are rich in protein, vitamins, minerals and other nutrients. It is also very good for babies. Today I will teach you a few tips to make the egg custard more delicious!
Tip 1: Do not dilute the egg liquid with tap water, because the tap water contains air, which will make the custard full of honeycomb holes and affect the taste. In addition, do not dilute the egg liquid with boiled water, because the boiling water will heat the egg liquid and agglomerate and cause the production to fail. It is recommended to use cold boiled water to avoid the above two situations.
Tip 2: Do not steam the custard for too long, as this will harden the custard and affect the taste. The best steaming time is 8 minutes if only steaming eggs, so that the custard will be soft and hard and taste better!
Tip 3: In order to avoid the occurrence of honeycomb holes in the custard due to the falling of steam, you can use a plate to hold the custard and put it in the pot to steam, so that there is no honeycomb.
Give your baby custard, don’t always just use egg custard, just add some vegetables to increase the nutrient density, add a little shrimp skin, the chicken cake will have a better umami, and you can also use the baby’s favorite ingredients to match it. Acceptability It will be higher~
Food supplement name: Calcium supplement egg custard
Reference month age: 12M+
Ingredients: 2 grams of shrimp skin, 10 grams of carrots, 1 egg, 1 piece of cabbage.
* The above amount of ingredients only represents the amount of production, not the amount of the baby's meal
1, chopped carrots.
2. Blanch the cabbage with boiling water, let cool and chop it. Tips: Do not blanch the vegetables too long, about 30 seconds.
3. Soak the shrimp skins for about 10 minutes to remove some of the salty taste of the shrimp skins, and then chop the shrimp skins. Tips: I use light dried shrimp skins without additional salt. It is much lighter than many shrimp skins on the market, but after all, shrimp skins are seafood, and there is still a little natural salty taste. Before the sisters give it to the baby , It is best to soak it first to dilute the saltiness on the shrimp skin.
4. Beat the eggs into a bowl, beat them into egg liquid, add 60 grams of warm water, and gently beat them evenly with a whisk. Tips: If you use a whisk, do not stir vigorously, or there will be a lot of large bubbles. Adding warm water can make the custard smooth, without a lot of foam. Generally, the ratio of egg liquid to warm water in custard is 1:1.5.
5. Add the chopped carrot and dried shrimp skin to the egg mixture, and chopped cabbage.
6. Stir gently with chopsticks.
7, directly put on the pot and steam for 12 minutes, and the custard can be out of the pot after it is cooked~
