Chinese Food
Shrimp skin powder
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The starting time of complementary food addition should be 46 months. It should start at the earliest 4 months (i.e. the 5th month). Even if breast milk is very abundant, add complementary food after 6 months. Early addition of complementary food is easy to cause allergy, abnormal defecation and other problems. Parents are expected to believe that their breast milk is nutritious enough for their children to enjoy for at least 46 months. Note - 46 months is the adaptation stage of complementary food. The implication. Don't force your child to eat too much. Encourage children to be interested in food. Never force children to avoid psychological burden. It should be noted that children under 1 year old cannot eat salt and sugar. Protein may cause allergies. It should be added carefully. Generally, children under 1 year old do not add protein as a supplementary food. The content of iron, calcium and phosphorus in shrimp skin is very rich. The content of calcium and phosphorus in every 100 grams of shrimp skin is 991 mg and 582 mg. The content of calcium and phosphorus in every 100 grams of shrimp skin is 991 mg and 582 mg thirty-nine point three Gram egg
Cooking ingredients
Cooking Steps
Step1:Choose the shrimp skin without salt, because babies under 1 year old can't eat salt. Early intake of salt will change the taste buds and affect the addition of other complementary foods.
Step2:Soak the shrimp skin in water for 5 minutes. Then wash it twice to remove impurities.
Step3:Spread the shrimp skin on the baking tray. Don't pile it up.
Step4:Put it in the oven. The upper and lower tubes are 110 degrees. Bake for 20 minutes.
Step5:The roasted shrimp skin will crumble if you rub it with your hands.
Step6:That's all.
Step7:Ready to bake shrimp skin. And cooked white sesame.
Step8:All in the blender.
Step9:It's fine to play twice.
Step10:Finished drawings.
Step11:Sesame is very fragrant.
Step12:Finished drawings.
Step13:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
