Method of yam and egg soup:

Ingredients: 5 grams of yam, 4 grams of spinach and 1 egg.

auxiliary materials: 6 grams of corn starch and 15 grams of water.

1. Peel and cut the yam.

2. Add a little water to the corn starch and mix well first, then beat in the eggs and mix well for later use.

3. Wash and blanch spinach, remove and chop it.

4. After the yam is steamed, take it out and mash it while it is hot.

5. Brush a small bowl with a layer of oil, add yam mud and flatten it with a spoon.

6. pour in the stirred egg liquid.

7. Sprinkle chopped spinach, cover with plastic wrap, make holes, and steam in cold water for 2 minutes.

8. Finished product drawing of yam and egg custard.