Carrot egg soup practice

Carrot egg soup: liver, spleen, sputum cough;

    Carrots, egg soup material tools

Main ingredients: eggs (2) carrots (half root) auxiliary salt (0.5 g) aroma oil (several drops) warm water (moderate amount)
Kitchenware: Cooking pot category home-cooked dishes Breakfast hot dishes salty sweet steamed for a minute ordinary difficulty

Carrot egg soup practice:

    

1. Break the eggs into the steaming bowl and add the salt.

    

2. Stir the egg liquid with chopsticks or a manual whistling device, add 1.5 times the amount of warm boiling water and stir well, using a spoon to get rid of the bubbles (in order to prevent the steamed finished product cellular state)

    

3. The carrots are peeled and cut into pieces, about 0.3 cm thick, and the carrot flowers are carved with mold.

    

4. Put the chopped carrot flowers in boiling water and cook them

    

5. Fish out for use

    

6. Put the whipped egg liquid in another boiling water pan, cover the bowl with a lid or cling film, then cover the pan and steam over a medium heat for 10 minutes.

    

7. After the surface of the egg solidifies, place the previously smouling carrot flowers on top of the egg, cover the lid and continue steaming for another three minutes or so

    8. After the pot according to their own taste to add incense oil or raw steamed fish drum oil and so on to season, while hot to eat it! Egg soup tender and slippery, especially with cute carrot flower shape, children like it very much!

Tips:

1. Steamed egg soup when the egg and water ratio should be 1:1.5 or 1:2, 2. Can be added according to their own taste oil or raw steamed fish drum oil and so on to season 3. The tender egg soup baby can eat it! However, infants as old as one year of age should not add any seasoning, including salt