Milk and egg mash A favorite dessert soup in winter

⚫︎ The milk is rich, the eggs are tender and the faint aroma of mash comes to the face With the aroma of sesame nuts and the sweet and sour of the preserved fruits, it is definitely the best choice in winter. ⚫︎ Some people don't succeed in doing it, always the milk separates the mash and the eggs are still lumpy, because it is missing - baking soda. Because after the milk and the mash meet, it will clump due to protein denaturation and some other factors, which will cause the milk to not dissolve, and the mash will also have some precipitation, so it is easy to clump

Ingredients

Wholemilk 240 ml

Egg 1

Bakingsoda 1 g

Milkpowder(optional) 5 g

Mash Threetablespoons

Blacksesameseeds,nuts,preservedfruits Appropriateamount

Cooking Instructions

2-3 tablespoons of mash is enough, depending on the proportion of milk. If there is a lot, it is easy to clump.
Beat the eggs
Mix the milk and milk powder over medium heat until the pot is hot or slightly boiling with small bubbles.
Add one gram of baking soda and stir quickly to combine
Pour in the mash and bring to a boil
Pour in the egg mixture in a circular motion, turn to high heat for 5-10 seconds, the egg splash floats up, stir quickly, stir a few times, and turn off the heat. (Don't take more than 10 seconds to master the time)
After the pot is sprinkled, sprinkle the accessories and it's OK~
It tastes better when it is served hot~