Eggskin vegetable cups
By VicentaLakin
My share of vegetables today is based on a mind-blowing system, which is free to choose from one's own tastes, but only to provide a point of reference, because my baby doesn't like vegetables, I put them in the omelet, and I bake them with some cheese, and the baby likes the novelty, and the beautiful shapes that keep him alive, and the nutritional value of cheese is particularly helpful for the child's growth and development, and I'm always willing to give him something that is satisfactory, that every meal is suitable and that's really good for his lunch。
Recipe Recommendations
- egg tart skin of 6
- ham sausage 1 piece
- sweet corn kernels appropriate amount
- green beans appropriate amount
- salad dressing appropriate amount
- shredded mozzarella cheese appropriate amount
Steps for Eggskin vegetable cups
1
First, preparation for green beans and sweet corn grains, with ham entrails cut to the right size。
2
Prepare egg skins, pre-empt room temperature softening from the fridge and draw a single ketchup at the bottom。
3
The green beans, corn grains and ham intestines are evenly mixed, poured into the egg pelt and filled with a glass。
4
Masurira cheese shredds have to be softened early in the room, so that the lace effect becomes more visible, with a flat layer of cheese on the top。
5
Using hand-held equipment, preheating at 190 degrees above and below fire, mid-level, baked for 20 minutes。
6
It's so tempting to bake it and have a nice yellow cocoon on it。
7
Cute love。
8
Take a bite, it's full of vegetables, it's rich, it's satisfying。