Chinese Food
Baby's complementary food micro class
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Reference age of carrot pattern snack - 12 months + the taste of this snack is crispy and very thin. You can try to add it when your baby is 12 months old and has good chewing skills.
Cooking ingredients
Cooking Steps
Step1:First, we prepare the ingredients we need.
Step2:Peel the carrots. Slice them with a peeler. PS - peeling is thinner than cutting. Baking time is shorter. It's easier to chew.
Step3:Start the pot and boil the water. Put in the carrot slices after boiling. Blanch for 1-2 minutes.
Step4:After blanching, take out with a strainer. Put aside and drain. It will take about 30 minutes. PS - drain this step is particularly important. If the moisture content is too much, the baking time will be very long. Baoma, who is in a hurry, can also be dried with kitchen paper.
Step5:Put the silicone paper on the baking tray. Put on the carrot slices. Brush with a little cooking oil.
Step6:Set the oven at 90 ℃. Preheat for 10 minutes, then put in the carrot slices. Bake for 30 minutes, then take them out and turn them over. Then put them in the oven and bake for about 30 minutes. Ps-baking time has a lot to do with the thickness of radish slices and oven difference. Baomam should adjust the time according to the actual situation. Observe more about 10 minutes from the end. Bake to the taste you like. If you want to be crisp, bake for a while.
Step7:Bake and let cool completely.
Step8:Put it into a sealed tank for storage. Take it as you eat. Seal it as soon as you take it.
Cooking tips:TPIS - supplementary food tips 1 add little essentials ● the taste of this snack is crisp and very thin. You can try to add it when your baby is 12 months old and has good chewing skills. It's easy to keep and carry after drying. It's suitable for baby's snacks. Store in a storage tank or sealed pocket for 3 days. Huang Ma said... β - carotene and vitamin A are fat soluble substances. It's better to add a little oil when cooking. It's more conducive to the conversion of β - carotene into vitamin A. so as to improve the absorption and utilization rate of nutrition. The thickness of each carrot should be as uniform as possible, so that the degree of heat will be the same. The taste of roasted carrot is the same. 2. The baking time is not completely fixed. Baomamas should decide according to the actual thickness of carrot slices and the soft and hard taste they want. Same baking time. Thin the carrot slices. Bake them out
