Mixed egg soup (4-5 months)

Mixed egg soup (4-5 months) method:

Ingredients for mixed egg soup (4-5 months)

10 eggs, 25g Haimi, 125g ketchup (or fresh tomato), 125g spinach. 3 G sesame oil, 15 g Lake powder, 8 g refined salt.

Processing steps of mixed egg soup (4-5 months)

(1) Knock the eggs into the basin, add 4 grams of salt and 1 kilogram of warm water, and mix well.

(2) Add water to the pan and bring to a boil over a high heat. Put the egg basin in the drawer and steam for 15 minutes. Set aside.

(3) Add 1.5kg water into the frying pan, bring to a boil, add 4G minced sea rice, spinach, tomato paste or tomato, refined salt, thicken and pour in sesame oil.

Features: bright color, soft and tender quality, delicious and rich nutrition.

Production key: add cold boiled water or warm water to the egg liquid, not cold water. When steaming, use high heat to prevent excessive steaming and aging. Don't put soy sauce in mixed sauce. Don't thicken the sauce. Pour it on the egg soup. This dish is suitable for infants over 8 months old.

Longitude: 104.06573486

Latitude: 30.65946198