Jell-O

By VicentaLakin

Jell-O
It's hot, it's hot, it's cold, it's hot, it's hot. But these two days are also the most enjoyable. Each morning, a family can sit together for breakfast and every evening can go to the park without worrying about the time. It's a day's breakfast with tea and milk and eggs, and a smoothie pack in the fridge. Compared to the usual milk stewed eggs, only an extra beige sauce and some extra dried fruit, the change in this point has greatly improved the taste of the stewed eggs, the color of the gold and yellow is attractive and the smell of the nose is fresh. According to Chinese doctors, the cold skin of the grapefruit is not only aerobic, pulmonary and spleen-rehabilitating but also ablution of the brain, cancer resistance and diet. It treats diseases such as low diets, low appetites and indigestion, and it helps digestion, drying up thirst and decomposition。

Recipe Recommendations

  • eggs of 2
  • milk 300 grams
  • honey grapefruit paste appropriate amount
  • dried fruit appropriate amount

Steps for Jell-O

  • Make Jell-O step 0
    1
    Get eggs and milk. (Two eggs go to the shell about 100 grams and milk 300 grams at 1:3)
  • Make Jell-O step 1
    2
    Eggs in the bowl。
  • Make Jell-O step 2
    3
    A little mixing
  • Make Jell-O step 3
    4
    Add the milk evenly, a little bit quiet。
  • Make Jell-O step 4
    5
    Filter it with a leak。
  • Make Jell-O step 5
    6
    It's then distributed equally into the steam bowl。
  • Make Jell-O step 6
    7
    Covers the upper membrane and puts it on the steam shelf. (Panting in cold water)
  • Make Jell-O step 7
    8
    The fire is burning for about six to eight minutes。
  • Make Jell-O step 8
    9
    Uncovering the filaments, and making the good egg pellets is delicate。
  • Make Jell-O step 9
    10
    A little honey grapefruit sauce on the roasted eggmeal, plus some of the dried fruit you like。

    • Jell-O Make Tips

    For water-based steamed eggs, the general egg-to-water ratio is 1:2, which results in a very delicate custard. If you are a beginner in the kitchen and want to ensure a 100% success rate, use an egg-to-water ratio of 1:1.5. For milk-based steamed eggs, the ratio of eggs to milk should be 1:3 or 1:3.5. This will yield a very silky custard, similar to pudding. If you prefer a firmer texture, change the ratio to 1:2 or 1:2.5. If you are aiming for a perfect custard, you can strain the mixture twice. After straining, if there are any bubbles in the bowl, you can skim them off with a spoon. When whisking the eggs, do not over-whisk to avoid creating too many bubbles.

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