Curry Vegetable Noodle
1.
The ingredients are ready. Dice green peppers, slice carrots and lotus roots. The size of the vegetables is determined according to the baby's chewing ability. If the chewing ability is not enough, the vegetables can be blanched in advance.
2.
Boil the pasta in a hot pot under cold water for 8 minutes. There is a requirement on the packaging for how long to cook, and the cooking time for different pasta is different, usually 7 or 8 minutes. Cook it and remove it. Drain the water and set aside.
TIPS:
Babies under one and a half years old can take another 1,2 minutes. The pasta is slightly harder and more delicious, and it can be controlled by babies over one and a half years old. There is no need to cook it too softly.
3.
Pour a little oil and knock the eggs directly into the pot.
4.
Disperse quickly and spread out.
5.
Pour a little oil in the pot, add green peppers and carrots and stir fry.
6.
Stir fry for 30 seconds, add curry cubes and lotus root slices, and continue to stir fry.
7.
Add 100 grams of milk or half a bowl of water to a boil to dissolve the curry cubes.
8.
The curry cubes were all cut apart, and it was quite viscous. Add pasta and broken eggs.
9.
After a little stir-frying, you can get it out of the pan. The original curry I use is delicious without any seasoning.
Tips:
The operation is simple and it is a dish that is easy to win the baby's appetite. This curry noodle with a bowl of soup is an unforgettable nutritious and delicious meal.
Grapefruit mom focuses on nutritional meals for 0-6 years old babies, and one baby supplementary nutritional meal every day!