Chinese Cabbage Tofu Pot [baby Food Supplement]

Chinese Cabbage Tofu Pot [baby Food Supplement]

1. · Reference Moon Age·
Babies over 16 months old who are not allergic to food

· Ingredients preparation·
200 grams of tofu / 40 grams of fungus (soaked well) / 30 grams of carrots, 10 cooked quail eggs / half a baby cabbage. Accessories: corn oil / fresh mushroom powder / soy oyster sauce / chopped green onion

2. Blanch the fungus in water and remove it. The fungus can be soaked in cold water 3 to 4 hours in advance. If you use warm water, it will take 20 minutes.

3. Slice the tofu and the carrot into diamond-shaped slices. What I use here is old tofu with less moisture, which is well shaped and has higher nutritional value.

4. Brush oil in the pan, put the tofu slices into the pan first, and fry until the bottom is slightly yellow and can be turned over. Because I want to fry the tofu fragrant, I will put a little more oil.

5. Fry until slightly yellow on both sides, take out and set aside.

6. Take out a bowl, pour 1 spoon of soy sauce, 2 spoons of vegetarian oyster sauce, 1 spoon of fresh mushroom powder and 100 grams of water, and mix well. This formula is the best one I have tried. When the sisters are making it, they can adjust it according to the baby’s age.

7. Pour the oil in a separate pot, add the chopped green onion and stir fragrantly, then add the carrots and stir-fry evenly.

8. Then pour in the blanched fungus and continue to stir fry.

9. Add baby cabbage, tofu, quail eggs, and pour in the previously prepared sauce

10. Close the lid.

11. Cook for another five minutes, and when the ingredients are cooked through, open the lid and serve.

12. These easy-to-cook ingredients do not take a long time to simmer. They are quick and simple, but the soup has already been immersed in the ingredients. Are you afraid of not having dinner when you come home to cook such a dish?