Vegetable Congee with Egg Yolk

Name: Vegetable Congee with Egg Yolk
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10g Millet; 10g brown rice; 10g Sorghum; 30g Rice; 2 pcs egg; 40g pumpkin; 30g lettuce

by Five meals a day

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Most of the nutrients of eggs are concentrated in the yolk, which is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements, which is beneficial to protect the eyes. But many children don't like to eat egg yolks, including someone as big as me. Boiled eggs always feel dry, hard, and chokeful to eat! What can I do to make it delicious? A study found that there are really many ways to make egg yolks very delicious. I really shouldn't dislike it before.

The lecithin in the egg yolk is an emulsifier. In the classic mayonnaise dressing, the lecithin in the egg yolk plays a role in emulsification, combining a large amount of fat and lemon juice (vinegar) perfectly.

Inspired by this, adding cooked and chopped egg yolks to porridge and soup can make a "milk soup" effect. Lecithin emulsification makes a small amount of oil in the soup emulsify into microspheres, and produces a milky white milk soup state under the action of optical scattering, and the soup is milky white. This also makes the leaves soft and tender, very chewy, delicious, and the porridge tastes more fragrant.

YOMA's small reminder that various vegetables and egg yolks are not put in at the beginning.

Reference Moon Age: 11M+"

Ingredients

10g Millet
10g Brown Rice
10g Sorghum
30g Rice
2 pcs Egg
40g Pumpkin
30g Lettuce

Vegetable Congee with Egg Yolk

1. Ingredients: 10 grams of millet, 10 grams of brown rice, 10 grams of sorghum, 30 grams of rice, 2 eggs, 40 grams of pumpkin, 30 grams of lettuce

2. Soak the rice in cold water for 30 minutes. >>The ratio of miscellaneous grains to rice is 1:1. If the child has not eaten miscellaneous grains, you can add it up first. The ratio should be 1:5. Before 1 year old, it usually does not exceed 1:4. Grapefruit and us eat half of the staple food of cereals every day, and cook rice/porridge in a pressure cooker. It adapts very well.

3. Bring water to a boil in the pot, put the rice into the pot, stir for a few times, and boil on low heat. >>An easier way is to put it in an electric rice cooker (pressure cooker).

4. Steam the eggs together for 10 minutes, take them out and leave them yellow. Crush the egg yolk. >>Be lazy and save energy. Put the eggs directly on top of the porridge and steam them.

5. Everyone likes to eat egg whites, it is not a problem at all, crush the egg yolk.

6. Peel the pumpkin and cut into small cubes, and slice the mushrooms. After the porridge is boiled for 20 minutes, add it together. >>Diced pumpkin and mushrooms can be cooked in seven or eight minutes.

7. After simmering for another 5 minutes, add the egg yolk and stir. Chop the lettuce, add it and cook for 3 minutes to get out of the pan. >>Add the chopped egg yolk before starting the pot, stir it for a few times, the egg yolk will dissolve into the soup, this way of eating is suitable for infants and young children, and also suitable for the elderly with bad teeth. Cook the leafy vegetables for two to three minutes.

8. It can be seen that the porridge soup is relatively white, and other vegetables are also melted in, and it looks a little muddy. It doesn't matter, the taste of the vegetables becomes more delicious, and they become especially soft and chewy, and they won the hearts of babies who don't like vegetables and don't like egg yolks in one fell swoop.