Chickpea Multigrain Rice Paste
1.
Wash the chickpeas, soak them in water for 12 hours in advance, and soak them in the refrigerator.
2.
Prepare ingredients: 20g chickpeas, 15g rice, 15g red rice.
3.
After washing the rice, it is best to soak for half an hour to 1 hour if you have time.
4.
Soaked chickpeas, cook for about 40 minutes, until they are soft and rotten.
5.
Tips: Put it in a pressure cooker for 30 minutes.
6.
After the water is boiled, add the rice and red rice to a low heat and simmer.
7.
When boiling, use a spoon to stir a few more times, about 30 minutes, and cook until the rice porridge is soft and rotten.
8.
After the chickpeas are cooked, it is recommended to peel off the skin for children under 1 year old, which is more conducive to the baby's digestion.
9.
After the rice porridge is cooked, pour it into the mixing cup, and then pour the cooked chickpeas. Here you need to add water to adjust it according to the thinness of the rice paste.
10.
Stir the rice porridge and chickpeas well and pour them into a bowl. The bean aroma of chickpeas is very strong, and I am drooling as I pour it!
11.
The fine and viscous chickpea multigrain paste is ready, with a hint of chestnut flavor. It is strongly recommended that those who have not added chickpeas to their babies try it out!
12.
The rice paste attached to the wall of the mixing cup was drunk after I added boiled water and stirred.
Tips:
This recipe has a supporting video, which can be viewed in the WeChat public account "five meals a day". If you don’t understand my recipe, please come to the public account to ask questions. There are 500 baby food supplements made by the nutritionist mother. All your eating problems.
