Milk and egg mash, as the name implies, is made by boiling milk, eggs and mash together. It is very popular in Jincheng and Lanzhou. Rich in nutrition, easy to digest and absorb, and has the functions of promoting digestion, stimulating appetite, refreshing, quenching thirst, relieving summer heat, promoting blood circulation, relaxing muscles and tendons, and strengthening body. It is also a good product for middle-aged and elderly people, pregnant women and the infirm. Beauty beauty is rich in protein and minerals. The first person to eat milk and egg paste was Linxia, Gansu, and was later introduced to Lanzhou.

The practice of milk, eggs and mashed potatoes soup;

1. Beat the eggs into a small bowl and mash them with a small iron spoon.

2. Pour the milk into the milk boiler to boil.

3. Use a spoon to take out a proper amount of dried juice paste and add it to the boiled milk.

4. When the milk boils again, immediately pour the eggs prepared before into the boiled milk, and turn off the fire quickly when it boils again.

5. Add sugar to the bowl and eat it.