Boiled Egg Corn Salad

Name: Boiled Egg Corn Salad
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 2green leaves lettuce; 2 pcs Cherry tomatoes; 1/2 root corn

by Five meals a day

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The weather is getting hot. In terms of cooking alone, I feel that I don’t like cooking, oil fume, and some cooking methods without oil fume. From the perspective of nutrition, steaming and cold cooking are all healthy cooking methods, which preserve more nutrients. In terms of baby's appetite in summer, the appetite in hot weather will definitely be affected. Too greasy also increases the burden on the intestines and stomach. I often make some salads. It is very convenient for babies to grab and eat with a fork.

Reference Moon Age: 12M+"

Ingredients

1 piece Egg
2green leaves Lettuce
2 pcs Cherry Tomatoes
1/2 root Corn

Boiled Egg Corn Salad

1. Ingredients: 1 egg, 2 green leaves of lettuce, 2 cherry tomatoes, half corn root.

2. Eggs in a pot under cold water, turn to low heat and cook for 3 minutes when the water is boiled, and simmer for 8 minutes.

3. Shell and cut into pieces.

4. Wash and dice cherry tomatoes, put in a bowl.

5. The corn is broken apart and boiled for 7 minutes.

6. Blanch the lettuce leaves for a few seconds and slice them.

7. Put together.

8. Stir evenly, stir all the boiled egg yolks and wrap them with corn, tomatoes, and greens. Even if you don't put any sauces, they will have a better taste. If you want to add some seasoning, you can add some salad dressing or apple cider vinegar. It feels too refreshing, so adding some walnut oil or linseed oil is also particularly good.