First prepare the ingredients we need.

Crack an egg into 2 bowls.

3. Don’t throw away the eggshells, they will be of great use later.

PS: When making custard, the ratio of water to egg liquid is particularly important, but eggs have different sizes, so giving only the weight of water may be a bit misleading, so I use eggshells filled with water to measure.

The amount of water should be 1.5 to 2 times that of egg liquid. 3 parts of half eggshell water is almost exactly 1.5 times that of egg liquid.

4 Beat the eggs evenly and skim off the foam; fill half of the eggshell with water and pour it into the egg liquid three times; finally, sieve the egg liquid to remove air bubbles.

PS: Sifting the egg liquid can make the custard more tender and smooth.

5. Cover a plate with egg mixture.

PS: Covering the plate can prevent water vapor from dripping on the egg liquid, which will prevent the surface of the custard from being smooth.

6. Pour cold water into the pot, steam over medium-low heat for 15 minutes, and finally simmer for about 5 minutes.

PS: In order to prevent the custard from being overcooked, it is recommended that mothers shorten the cooking time and use simmering to allow the residual heat to steam the custard.

This can also prevent the custard from shrinking suddenly after being steamed, which will affect the appearance of the custard.

7. Make a cross on the top of the tomatoes and soak them in boiling water for 10 minutes.

8. Boil water in a pot. When the water boils, add vegetables and blanch them.

9. Cut the stems of green vegetables diagonally, remove the stems, and chop the leaves into small pieces.

PS: Cutting vegetable stems diagonally with a knife can effectively remove crude fiber, making it easier for babies to chew and digest.

Peel 10 tomatoes and cut into small cubes.

11. Cut lean pork into small pieces.

12 Pour the pork into a food supplement machine, add a little green onion and ginger water to remove the fishy smell, and beat finely.

PS: For how to make green onion and ginger water, please refer to the "Ai Nao Dao" at the bottom of the article.

13. Pour the tomatoes into the pot, stir-fry until the juice is released, then add an appropriate amount of water. When the water is slightly boiled, add the minced meat and stir quickly to disperse. Add the vegetable stems after cooking for one minute.

PS: Moms, please add water to at least cover the ingredients.

14. Cook for another 2 minutes and then slice into the egg custard. Try to make the slices as thin as possible.

PS: Moms, try to make the custard slices as thin and small as possible, so that they won’t fall apart easily when cooked!

15. Turn the electric ceramic stove to low heat.

16Finally, we can sprinkle some homemade mushroom powder and cook for another 2 minutes.