1. Reference age: over 11 months, for babies who are not allergic to ingredients. Food preparation: 40 grams of purple sweet potato, 25 grams of all-purpose flour, 5 grams of raisins, 5 grams of dried white fungus. Operation time: 35 minutes. Difficulty analysis: elementary
2. Soak the dried white fungus in water for 2 hours in advance.
3.
Peel the purple sweet potato, cut into small pieces, and steam for 15 minutes.
*If you are not sure whether it is ripe, just insert the chopsticks. If you can easily insert it, there will be no problem. Purple sweet potatoes can also be replaced with pumpkins and yams, both of which are delicious.
4.
After being cooked, take it out and mash it into a mashed purple potato with a sieve.
*This time the amount of purple sweet potato is small, I will mash it directly with a sieve. If there is no sieve at home, I can mash it in a small bowl as before.
5. Add flour and 40 grams of water to the purple potato mash, and stir the ingredients into a thick batter.
6.
Wash the raisins, and put the soaked white fungus in the pot.
*The raisins I used today are very small, so I didn’t chop them. If the raisins used by the sisters are relatively large, I suggest that they should be processed into small dices according to the chewing ability of the baby.
7. Add about 1000 ml of water to the pot where the white fungus is placed, and boil it over medium-high heat.
8. After the water boils, turn to medium-low heat and continue to cook until gums appear.
9. Add the raisins at this time.
10. Then add the stirred batter and drip it into the pot with a colander.
11. Cook until fully cooked and serve.
12. For such delicious and nutritious white fungus soup, I suggest making a pot, one bowl for the whole family, quenching thirst and nourishing, and improving immunity.
