Chinese Food
Sore mouth and tongue is not necessarily on fire. It may be the lack of this nutrient.
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Many mothers think that the reason for the sore is that the baby's mouth and tongue is on fire. In fact, from the perspective of Western medicine, most of them are caused by the lack of vitamin B2 in the body. Chestnut is also rich in vitamin B2. Today, steam a snack with chestnut. It's easy to make.
Cooking ingredients
Cooking Steps
Step1:The ripe chestnuts are crushed and sifted into chestnut mud. How to peel Chinese chestnut. Cut the chestnut tip in half with a knife. Remove the shell. Cover with boiling water for 5 minutes. It's easy to peel.
Step2:Pour the formula milk into Chestnut Puree and stir well. Add a little cooking oil. Sift in low gluten flour. » sift in the flour to reduce the grain feeling. The taste of the pastry is also more delicate.
Step3:The batter is stirred to a sticky and non slippery state.
Step4:Prepare a larger container. Pour half of the water at 50 ℃. Then take a bowl without oil and water. Knock in an egg. Use a double headed egg beater to beat until you lift the egg line for 5 seconds. This kind of egg is sent through warm water. It's more stable. This time I didn't add lemon juice specially, because lemon juice is alkaline, and riboflavin (vitamin B2) in chestnut will be destroyed in alkaline condition.
Step5:Pour the batter into the egg mixture and mix well. At the same time, turn the glass bowl. Make sure to use the method of mixing. First cut it off and then turn it from the outside to the inside. Mix the egg paste quickly to prevent defoaming. Only in this way can the chestnut cake be loose and soft.
Step6:Pour the batter into the container. Fill it to 8 points. It will be covered later.
Step7:Cover the container. Steam over medium heat for 20 minutes. Mothers must boil the water on the pot. If the cold water is steamed on the pot, it will defoaming. Cover the container to avoid water dripping during steaming, which will affect the molding.
Step8:Make sure to simmer for another 5 minutes after steaming. » simmer for 5 minutes at the end to avoid cold air condensation.
Step9:After stewing, turn it upside down to cool and demould. I use non mucous containers. If mom doesn't have this kind of container at home, you can brush a thin layer of edible oil on the inner wall of the container or pad a piece of silicone oil paper to facilitate demoulding.
Step10:It's done. It's better to pour yogurt and decorate it with fruit
Cooking tips:Finally, I'd like to summarize today's supplementary food. 1. Egg beating - the temperature has dropped a lot recently. So the whole egg should be beaten with warm water. It's more stable. When the egg beater is lifted, the egg line will not disappear for 5 seconds. 2. Mix evenly - make sure to use the method of mixing. Cut it off first and then turn it from the outside to the inside. Mix the egg paste quickly. At the same time, turn the glass bowl while mixing. This can prevent defoaming. The chestnut cake can be loose and soft. 3. Steaming skills - if moms are making pastries and cakes, and there are auxiliary foods to pass the mixing steps, they must boil the water on the pot when steaming to avoid defoaming caused by cold water on the pot. In addition, when steaming, a cover should be covered to avoid the influence of water vapor dripping on the molding. It will take another 5 minutes to make the cake shape. 4. Adding skill - chestnut has more starch content, which is difficult to digest when eating too much, and it also has the feeling of flatulence. So this supplementary food should not
