Potato and Chicken Soup Pasta, Pumpkin Baked Egg Yolk

Potato and Chicken Soup Pasta

Ingredients Preparation: Chicken, potatoes, mushrooms, 100ml of formula milk, Butterfly noodles.

Chop the chicken and marinate it with a little protein and starch, steam the potatoes and mash them into a puree, blanch the mushrooms and chop them into pieces, and cook the butterfly noodles until soft and set aside. Pour the hot oil into the chicken and stir-fry until it changes colour. Pour in the formula milk, potatoes and mushrooms and stir. Cook until the soup thickens, then add the cooked noodles and stir.

Pumpkin Baked Egg Yolk

Ingredients preparation: pumpkin, eggs, corn starch.

Steam the pumpkin and eggs for 8 minutes. Coat the pumpkin evenly with starch and pound the egg yolk into puree. Brush oil in the pan, add pumpkin, and fry until golden brown on both sides. Pour the egg yolks into the hot oil, stir-fry until bubbling, pour in the pumpkin and coat evenly with the egg yolks.