Eggs are rich in nutrients, contain a lot of high-quality protein, the baby is also easy to digest and absorb, and the practice of the most varied, is the most indispensable ingredients in the baby supplemental food. If your baby is tired of scrambled eggs, has had enough of egg custard, and dislikes ordinary omelettes, then you must try a thick egg roast.
In my contact with these babies, there are not many babies are refused to thick egg burn, its rich texture level, tender and delicious, eat a little bit not boring, the key is the practice is also very simple and fast , basically there is a 10-minute breakfast, which can also hide a little bit of the child does not like to eat ingredients, such as the occasional child, but the child is also a little bit of the child's favorite ingredients. The first thing you need to do is to add some zucchini, broccoli, carrots and so on, and the baby will not find out if he eats it in his mouth.
Thick egg yaki, also known as tamago yaki, is a traditional Japanese home cooking, the production method is to spread a piece of egg cake rolled up, continue to pour the egg, continue to roll, and finally into a piece of omelette roll.
This is done out of the breakfast children will love, even if it is a little bit of baby can easily manage, done after the cut into small pieces, but also as a finger food, to help the baby to exercise the ability to eat on their own, and eat a little bit will not get dirty, is not to help mothers to save a lot of heart it.
dish name: meat pine thick egg burn
list of ingredients :
3 eggs, 15-20 grams of meat pine, a small amount of parsley, salt.
Cooking Steps:
1, first will be a moment we want to use the ingredients are ready, 3 eggs in a small pot, and then add the right amount of salt, start the electric mixer to beat the eggs.
2, and then add a small amount of chopped scallions, continue to mix well.
3, prepare a small pan or a thick egg burner, coat the bottom of the pan with a thin layer of cooking oil, start heating over medium heat, and when the pan is hot, turn it to low heat.
4, first of all, pour in one-third of the egg mixture, shake the pan, so that the egg mixture is spread on the bottom of the pan, and then sprinkle a layer of meat loaf, and wait until the surface of the egg mixture is not completely solidified when the top to the bottom of the stack (how to smooth how we stack, you can also stack from the bottom to the top).
5, the rolled up egg rolls pushed to the side, and then continue to the pan into the third of the egg mixture, sprinkle with meat floss, in the egg mixture is not completely solidified when pushing the egg rolls, rolled up. Repeat the above steps and roll the remaining third of the egg mixture.
6, we do this thick egg yakisoba must use chopsticks, spatula and other tools, use the residual heat to press the thick egg yakisoba around to shape. When done, take it out and cut it into small pieces and you can eat it. The result is a sweet, soft and creamy egg yaki that is as soft as ever, even after it has cooled. It's a delicious breakfast that kids won't refuse, and it's especially good in a bento box for on-the-go meals. Try it if you like.
Tips:
1, do this thick egg roast must be the whole small fire to control, once the fire is big, it is easy to paste, resulting in failure.
2, I do is three layers of egg skin, if the first time to do not skilled, can be fried into two layers of egg skin, the difficulty will be a little less.
3, do not wait for the egg liquid completely solidified and then start to roll, so that the egg skin can not stick together, will be scattered.
4. Suitable for babies over 12 months old who are not allergic to ingredients.
Article edited by Eye on the Sea Food Eating Diary