1.
· Reference Moon Age·
Babies who are over 12 months old and are not allergic to ingredients· Food preparation·
200 g rice / 150 g chestnut / 20 g carrots 80 g homemade luncheon meat / 40 g corn kernels. Accessories: oil / soy sauce / vegetarian oyster sauce / fresh mushroom powder
2.
Wash the chestnuts and dry them, cut a cross about 0.5 cm deep, and put them in the pot.
*The skin of raw chestnut is relatively slippery, so you must pay attention to safety when handling it, and don't scratch your hands.
3. Add appropriate amount of water to the pot and start to cook the chestnuts. After the water boils, continue to cook for 5 minutes. You can use either steamed or boiled methods.
4. Fished out the cold water again
5. Peel the chestnuts.
6.
Cut the meat and carrots into small cubes.
*I am using homemade luncheon meat here. You can also use home baby intestines, or cut pork or chicken into small cubes to enhance the flavor and supplement the nutrition.
7. The rice is cleaned and set aside for later use.
8. Brush oil in the pan, add the diced meat and carrots, and stir fry evenly.
9. Then add corn kernels, chestnut kernels, and rice, and stir-fry evenly.
10. Finally add soy sauce, vegetarian oyster sauce, fresh mushroom powder
11. Season the rice and stir-fry evenly.
12. Pour all the mixed ingredients into the rice cooker.
13. Fill the rice cooker with water that has not been cooked, close the lid, and select the cooking function to start braising the rice.
14. After cooking, continue to simmer for about 5 minutes, open the lid, and serve the rice.
15. The savory, nutritious, autumn-flavored braised rice is ready. With meat and vegetables, a bowl is a perfect meal!
