Egg yolk 1 piece

2 tablespoons rice noodle

Twice as much mineral water egg yolk, about 60ML.

What is the practice of baby complementary food series egg yolk rice noodle soup?

Separation of egg white and yolk

Egg yolk with 2 ~ 2.5 times of mineral water (because it's all egg yolk, followed by rice flour, slightly more than steamed egg soup)

Stir in one direction and pick out the fascia in the egg white (sieving is better, the egg liquid is more delicate and bubble-free, I am too lazy to brush more)

Steam 15 minutes (steam the baby's food for a few more minutes to ensure that it is completely cooked).

The surface of the steamed custard is smooth as a mirror or slightly floating with water.

Add 1 ~ 2 spoonfuls of baby rice flour directly and mix well.

Done:)

skill

1, egg yolk soup is not recommended for babies who have just added egg yolk, because the egg white can't be removed 100%, which may easily cause macromolecular protein allergy.

2. However, the screened egg liquid can stand for a few minutes, and then steamed in the pot after defoaming, and the taste is better.

3, steaming mirror egg custard has many tricks, the simplest is to leave a gap on the lid, which is suitable for lazy mothers.

4, the baby doesn't like the taste of egg yolk, you can add 1 ~ 2 spoonfuls of milk powder before steaming and mix well. (familiar taste, tender taste is more acceptable to the baby. )

5, the taste is single and boring. After steaming, you can order two drops of walnut oil or sesame oil.

6, the rest of the egg white can use lady finger, dissolved beans or double skin milk (I love double skin milk, la la la ~)