Among the babies I contacted, few refused to boil thick eggs. It is rich in flavor, tender and delicious, and not greasy at all. The point is that the method is simple. Aauto Quicker basically has a breakfast that can be cooked in 10 minutes. You can also hide some ingredients that children don't like, such as adding zucchini, broccoli and carrots occasionally, and the baby can eat them in his mouth.
Baked with thick eggs, also known as Yu Zi Baked, is a traditional Japanese family dish. The making method is to spread out an egg roll and roll it up, continue to pour the egg liquid, continue to roll it up, and finally make it into an egg roll.
Children will like this breakfast. Even younger babies can easily control it. After it is made, it can be cut into small pieces, and it can also be used as a hand to grasp food, helping the baby to exercise the ability to eat independently, and it will not stain the clothes at all. Does it save mothers a lot of heart?
Name of the dish: egg floss
List of ingredients:
3 eggs, minced meat 15 ~ 20g, a little leek, and a proper amount of salt.
Cooking steps:
1. First of all, all the materials we need for the time being are ready. Beat three eggs in a small bowl, then add some salt, and start the electric mixer to break the eggs.
2. Add a small amount of chopped green onion and continue to stir evenly.
3. Prepare a small pot or a thick egg pot, coat the bottom of the pot with a thin layer of cooking oil, and start heating on medium heat. The pot is hot, turn it down.
4. First pour one-third of the egg liquid, shake the pan, let the egg liquid lay flat on the bottom of the pan, then sprinkle a layer of meat floss, and stack it from top to bottom when the surface of the egg liquid is not completely solidified (we can stack it as easily as possible or from bottom to top).
5. Push the rolled egg roll aside, then continue to pour one-third of the egg liquid into the pot, sprinkle with meat floss, and push the egg roll up and roll it up when the egg liquid is not completely solidified. After repeating the above steps, roll the remaining one-third of the egg mixture away.
6. When we make this kind of thick egg tart, we must use chopsticks, shovels and other tools to press the periphery of the thick egg tart with residual temperature before it can be shaped. When cooked, take it out and cut it into small pieces to eat. The thick omelet made in this way is sweet, soft and tender, and tastes like milk. Even if it is cooled, it is as soft as ever. It is definitely a delicious breakfast that children will not refuse, and it is especially suitable for eating outside in a box lunch. Try it if you like.
Tips:
1, the baking of this thick omelet must be controlled with low fire. Once the fire is big, it will easily burn and lead to failure.
I made a three-layer egg skin. If I am not skilled at the first time, I can fry it into two layers of egg skin, which will be less difficult.
Don't wait until the egg liquid is completely solidified before rolling, so that the egg skins won't stick together and will separate.
4. Suitable for/kloc-babies who are not allergic to food for over 0/2 months.
Editor Mu Haishi's Diary of Eating Goods