He Zhiyun can't eat, although Yang Huairen is not a doctor, but if you think about it, it should be because of the hot weather, the pregnant woman has a big belly, and she is a little sick.

As for Lian'er, it's just the opposite, she doesn't taboo anything, she looks very thin, and there is no big problem when she eats.

The only problem is that Lian'er only likes to eat fruits and vegetables, but she doesn't like to eat, fish, meat, eggs and milk.

Pregnant women eat more fruits, which can supplement various trace elements needed by their body and the fetus in the womb, and multivitamins will not be deficient.

It's just that if you only eat fruits and vegetables and don't supplement protein, such a diet is also unhealthy, nutritionally unbalanced, and not good for adults and children.

Two big-bellied women, with different physiques, and the current situation is not the same, Yang Huairen stood in the kitchen, staring at all kinds of ingredients with his waist crossed, thinking about how to supplement their nutrition.

Lian'er is easy to deal with, she just eats too many fruits and vegetables, lacks protein intake, and a bowl of egg custard can solve the fundamental problem.

Egg custard, which sounds like the most common and ordinary dish, is easy to make, as if there is no difficulty.

In fact, everyone in the kitchen knows that the simpler the dish, the more difficult it is to make well, and it is easy to make an egg custard, but it is very difficult to make it perfectly.

For example, the egg custard should be tender and smooth, as fine as clotted fat, and there should be no clotted egg custard, no sticking to the bowl wall, no honeycomb and bubbles, and it should also be flavorful, and it should not lose too much nutrients in the steaming process, it is actually difficult to do all this.

Prepare a porcelain bowl with a large opening, pour in warm water, let the warm water preheat the porcelain bowl, and cool it to warm water.

Choose three to four fresh eggs and beat them directly into the warm water in the porcelain bowl, the approximate ratio of eggs to warm water is about 1:15.

Another important point is the size of the porcelain bowl, to ensure that after the eggs are beaten into the warm water, the entire horizontal surface can not exceed two-thirds of the capacity of the entire porcelain bowl, with a little more than half is the best.

Beat the eggs with chopsticks and beat them well in warm water until all the egg yolks and egg whites are mixed very evenly with the warm water, and there is no stickiness and condensation of the egg whites.

At this time, there must be a lot of bubbles on the surface of the mixed egg liquid, so use a strainer or a clean bamboo grate to filter the egg liquid from top to bottom, and use this method to break the bubble walls of all bubbles.

By the time you can't see the bubbles at all, the egg wash should be like a bowl of yellow water, and you can turn on the fire and prepare for steaming.

Instead of waiting for the water in the pot to boil before steaming the porcelain bowl with egg wash, you should put the porcelain bowl in it when the water is half boiling.

At this time, the lid should not be directly closed, but the surface of the bowl should be covered with a layer of plastic wrap. At this time, there was no plastic wrap available, so Yang Huairen used a thin layer of fine rice paper, moistened it in clean water, and then wrapped the bowl tightly.

Use a needle or toothpick to tie a few small holes in the rice paper to ensure that the air pressure inside and outside the porcelain bowl can be balanced during the steaming process of the egg custard.

It's not going to add a lid. The key to the tenderness of the egg custard is to master the heat during the steaming process, and it must not be turned on a high fire to let the egg custard ripen quickly, which is easy to make the egg liquid close to the bowl wall mature and coagulate quickly, resulting in the middle part of the egg liquid can not mature, resulting in a lot of poor taste.

Try to keep the heat between low and medium heat, so that the steam in the pot evenly heats the egg mixture, and try to make the egg mixture in the porcelain bowl mature almost at the same time.

In this way, depending on personal taste, it takes about ten to fifteen minutes of steaming before it comes out of the pot, but at this time, a bowl of egg custard is not yet finished.

For more high-protein nutrition, tear off the rice paper covering the flat surface of the bowl and use a knife to make a cross or well on the egg custard.

Next, the shrimp or shrimp paste cooked in water, or scallop meat or stir-fried chicken fir minced, are placed on the surface of the egg custard to make the dish more layered in taste and add more nutrients.

After that, you can pour a warm chicken broth on top, which has a slightly salty flavor and makes the light egg custard even more delicious.

Or order some clear soy sauce, also to achieve the effect of flavor. Finally, according to personal taste and preference, add some sesame oil and a perfect egg custard is complete.

In appearance, the surface of the egg custard is milky yellow and tender, but it is somewhat similar to tofu brain.

If Lian'er can eat all this bowl of egg custard, the purpose of supplementing protein will definitely be achieved. Yun'er's side is difficult to swallow anything, in addition to egg custard, she has to prepare an appetizing dessert to open her appetite.

Rock sugar pear, this dessert is originally very easy to eat, but if it is too sweet and greasy, it will not be appetizing.

Therefore, Yang Huairen prepared to use a porridge dish made by fusing the sweet soup of rock sugar pear and the thin porridge of rice, which not only gave her an appetite, but also supplemented various nutrients.

Choose crisp pears with a little sour freshly fruit, peel and cut into pieces, put them in a porcelain bowl filled with water, and add a little icing to boil.

At the same time, another pot is boiled with the most ordinary rice porridge. The difference is that rock sugar pears are boiled over high heat to dissolve all kinds of fruit acids in the pears into clear water, while rice porridge should be boiled slowly over medium heat, and more water can be put in it.

Once both sides are ready, the pears are mixed with rock sugar and about the same amount of porridge syrup, while the rest of the porridge is added to the chicken in the boiled chicken broth and simmered for a while.

In this way, a serving of rock sugar pear chicken porridge is ready. What was originally two dishes has now been fused into one dish, and it is one dish and two meals.

The thin soup mixed with rock sugar and pear porridge can be slightly calmed with ice cubes, and it can be cooled a little when it feels a little cool.

Such a bowl of dessert will immediately bring a sweet and sour freshness to the mouth, and it will no longer seem so difficult to swallow.

And the next chicken porridge is light and delicious, and under the foreshadowing of rock sugar pears in front, Yun'er can also eat it smoothly.

Yang Huairen made these dishes finely, and he also put in great effort. Yun'er and Lian'er saw that in order to let them eat well on a hot day, they sweated profusely, not to mention how comfortable they were.

Yang Huairen wiped the sweat on his head, and when he saw that the two wives were eating sweetly and deliciously, he felt that not to mention making him sweat, the bleeding was worth it.

At this time, he was looking at the sky outside, but it was actually unchanged, clear and bright. And in the city, no matter how the sky changes, let him go.