[children's nutrition breakfast] tender and smooth shrimp egg soup

When spring comes, everything recovers, a touch of sunshine shines in, and the mood is especially good. The kitchen Symphony rings every morning, and a beautiful day beginsOne year's plan is spring, and one day's plan is in the morning. In the early morning of spring, I made a shrimp egg soup for my baby. This egg soup tastes smooth, delicious and nutritious. It is one of the breakfasts that my baby particularly likes. Shrimp is salted with black pepper powder and steamed fish and soy sauce. When it comes out of the pot, sprinkle scallions with sesame oil and cold soy sauce while it is hot. It tastes delicious without any fishy smell. It has a beautiful taste, a beautiful mood, and a beautiful day begins

Main Ingredients

• Cool and white 220g
• Shrimp Six
• egg 3

Auxiliary Ingredients

• Sesame oil few
• Cold soy sauce few
• salt A moderate amount of
• black pepper few
• Steamed fish with soy sauce few
• chopped green onion appropriate amount

1、 The egg liquid must be filtered, and the foam must be removed before steaming, so that the steamed egg soup is delicate;2、 The bowls containing egg liquid should be tightly buttoned with plates. Some people said that the heating of the plastic wrap would produce harmful substances, so they didn't use the plastic wrap to seal the surface. Instead, they buttoned a plate directly. I didn't do it too tightly today. There were a few bubbles on the surface of my steam, but it didn't affect the taste;3、 Finally, a little soy sauce should be poured with cold soy sauce instead of cooking soy sauce.