Chinese Food
Baby's supplementary food recipe
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The reference age is more than 12 months, and the nutrition of it has increased 10 times. The children next door all cried greedily. This time, they came to a simpler egg skin meat floss roll. Following the practice of the meat dragon, they rolled out the good flour, put on the egg skin, sprinkled with the fragrant sea moss meat floss, and then rolled it up, steamed and cut into pieces. Dear, I'm Junjun. A nutritionist and a baby sitter mother. Like to share the knowledge of baby's complementary food production and feeding. I made videos for my baby's food. They were included in my official account, baby food supplement master. It includes staple food, soup, baking, diet therapy. Pay attention to me. No longer worry about what your baby eats.
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 12 months. Food preparation for infants who are not allergic to food materials - 80g flour, 1g yeast, 20g kelp and meat floss, egg 2 operation times - 45min difficulty analysis - Primar
Step2:Add yeast to the flour. Flour can be made with ordinary household medium gluten flour, or the dumpling powder and rich flour that are commonly used at home. Be sure to pay attention to the shelf life of the fermentation powder. If the shelf life is over, the fermentation bacteria will lose their activity, resulting in dough failure.
Step3:Add 40 grams of water. At the same time, use chopsticks to make the flour and the liquid mix evenly. Stir the flour into floccules.
Step4:Use your hands to knead all the cotton like dough together to make a smooth dough. Because the water absorption of different flour is different. The proportion of flour and water needs to be considered as appropriate. When kneading, feel dry and add water. When feeling sticky, add some flour.
Step5:Then cover with plastic wrap. Put it in a warm place and wake up to twice the size of the original dough. When fermenting, you can also put 5060 degree hot water in a large steamer. Put the basin into the pot (the basin cannot contact with the hot water). Cover the lid of the steamer to ferment. Of course. If the oven and microwave oven have the function of constant temperature fermentation, it would be better
Step6:Take advantage of the gap between the fermented dough and start to prepare the egg skin. Beat the eggs into a bowl. Add a little salt. Beat well.
Step7:Brush the oil in a non stick pan. Pour in the egg liquid. Fry until the egg liquid solidifies. Take it out for use.
Step8:Remove the preservative film. Tear the dough. The internal structure is even. When the dough is torn open, there will be honeycomb like gluten tissue. The holes are relatively small, uniform and dense, indicating that the fermentation is good. The first step has been successful. If you press it lightly, the dough will collapse. Or it will have a lot of sour taste. It means that the dough is over fermented.
Step9:Next, put the dough on the chopping board. Then sprinkle a little flour on it. Continue to knead the dough and exhaust the air. Then roll the dough into a rectangular thin sheet with a rolling pin.
Step10:Lay on the trimmed egg skin. (the egg skin should be slightly smaller. It's more convenient to roll up). Sprinkle with moss and meat floss.
Step11:Roll it up from one end. Don't roll it too tightly, or the stuffing will come out easily.
Step12:The interface is facing down. Put in the steamer. Put cold water in the pot. Cover the pot. Wake up for 15 minute
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Cooking tips:A little hint from the emperor - there is no moss and meat pine. In addition, you can also use meat filling instead of making baby meat dragon complementary food. If you need it, you can talk about my skills in making dishes in complementary food group.
