Chicken Seasonal Vegetable Rice Baby Food Recipe
1.
Reference age: 12 months or more, food preparation for babies who are not allergic to ingredients: 100 grams of chicken thigh meat, 15 grams of corn kernels, 10 grams of mushrooms, 10 grams of peas, 10 grams of carrots. Accessories: corn starch, no added soy sauce, fresh mushrooms Powder operation time: 15 minutes Delicious index: ★★★★★
2.
First add cornstarch and no added soy sauce to the diced chicken, stir well, and marinate for 10 minutes.
3.
Cut carrots into small cubes, then add corn kernels and peas to blanch in a pot.
*If there is a baby in the family, remember to peel the blanched corn kernels and peas to prevent the baby from being choked.
4.
Boil the shiitake mushrooms in a pot of boiling water, then remove and cut into cubes.
5.
Add 5 grams of starch, 20 grams of water and a small amount of no added soy sauce to the bowl, stir evenly with chopsticks, and set aside as a sauce.
6.
Heat the pan with oil, pour in the marinated chicken and stir fry until the color changes.
7.
Then pour in the blended sauce and stir-fry evenly.
8.
Finally, add the blanched corn kernels, peas, carrot tops, and diced mushrooms, and stir-fry evenly.
9.
It's ready to be served after it's ripe. Add it to the rice and mix it with rice, one spoonful of meat and one spoonful of rice, don't mention how fragrant it is!
