If the baby is over six months old, eating some complementary foods appropriately at this time will help the baby's gastrointestinal conditioning and the baby's health. The baby eats more complementary foods, such as egg yolks, shrimp and egg custard, etc., shrimps

The nutritional value of egg custard is relatively high, and the food is relatively soft, which is very helpful for gastrointestinal digestion. It is rich in high protein, which is good for promoting the growth and development of babies.

Shrimp and egg custard for babies is made with fresh shrimps, chives, eggs, salt, warm water, chicken powder, and sesame oil.

Method: 1. Clean the shrimps and remove only the meat.

Crack the eggs into the bowl.

2. Beat the eggs and add a small amount of salt and chicken powder to taste. Be sure to add less salt. The eggs themselves contain a small amount of salt.

3. Then prepare a cup of warm water (about 30 degrees), or chicken soup, and add the warm water to the egg liquid. The ratio of water to eggs is about 2:1.

Then stir evenly in one direction and clean up the foam on top.

The water for pouring the egg liquid is preferably warm water, do not add tap water or hot boiling water.

Because there is air in tap water, after the water is boiled, the air will be discharged, and honeycombs will appear in the custard, which will affect the quality and taste of the custard, and the nutrients will also be damaged.

Don't use boiling water, otherwise it will turn into egg drop soup. If you steam it like this, the nutrition will be damaged, and you won't even be able to steam the egg custard.

It is best to steam the egg custard with warm or cold water, so as to ensure both the taste and appearance.

The amount of water is also very important. Too little will make the custard taste tighter and older. Too much custard will not be easy to shape and the taste will be watery.

When beating the egg liquid, do not stir the egg liquid violently. Stirring the egg liquid violently or for a long time before steaming will cause the egg liquid to foam. It is best to beat the egg liquid well, add water, and then lightly stir it.

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Method 2 Ingredients: Shrimp, eggs, rice soup, chopped green onions, salt, sesame oil Method: Edit 1.

Crack the eggs in one direction and chop the shrimp into small pieces2.

Pour the egg liquid into the shrimp and rice soup, add a little salt and lard 3.

Add plastic wrap 4.

Steam in a pot for 7 or 8 minutes. Cooking Tips 1. The water should be around 40-50 degrees, not cold water.

2. The egg liquid must be filtered so that it will be more tender and smooth when steamed.

3. Cover with plastic wrap to prevent water vapor from dripping down and damaging the appearance.