Healthy Recipes for Baby Covered with Seaweed

Name: Healthy Recipes for Baby Covered with Seaweed
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Cucumber; 20g carrot; 10g Pork floss; 1 Fish intestines; 1 egg; 1 sheet Porphyra; 100g Warm rice; Choose salt

by Baby food supplement master

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Hello dear, I am Xiaocai's mother. More than 400 complementary foods made for my baby are included in my public account "Baby Healthy Recipes", you can check them out if you follow them! Including staple foods, soups, dishes, baking, snacks, diet therapy, etc., you no longer have to worry about what your baby eats!

When making seaweed rice, I like to work with my baby, cut a small piece of seaweed for him, spread some rice, vegetables, and pork floss. He will be excited to roll the rolls with me, instantly become obedient and save my time. He enjoys it too, you can also try it like this!

Vegetables can be matched at will. Scheming Mommy puts some vegetables that the baby loves, and then some vegetables that the baby doesn't like to eat. He can't eat them, and they still feel delicious.

Because it is made for children, I used white rice today. Unlike the ones sold outside, the saltiness and lightness can be adjusted, which is closer to the children's usual taste.

Ingredients

30g Cucumber
20g Carrot
10g Pork Floss
1 Fish Intestines
1 Egg
1 sheet Porphyra
100g Warm Rice
Choose Salt

Healthy Recipes for Baby Covered with Seaweed

1. Reference age: over 18 months. Ingredients: 30g cucumber, 20g carrot, 10g homemade pork floss, 1 baby fish intestine, 1 egg, 1 square seaweed, 100g warm rice Cooking time: 15-20 minutes Difficulty analysis: elementary
Tips: Regarding the meat floss, it is strongly recommended that you make it by yourself, which is healthier and more nutritious than the outside. I have written the production steps before, click on the blue character homemade meat floss to view the steps!

Healthy Recipes for Baby Covered with Seaweed recipe

2. Cut baby fish intestines, carrots, and cucumbers into thin strips. Peel the carrots and cucumbers.

3. Blanch the carrot and cucumber strips in water, then drain the water for later use.

Tips: Carrots are not well-ripe, first blanch for 20 seconds and then add cucumber strips. The whole process is about 40 seconds.

Refer to this time, Ma Ma can try the taste, especially when the carrot is ripe, the carotene will be better absorbed by the baby, and the taste will be better.

4. Pour the beaten egg liquid into the preheated pan.

Tips: Add a little oil to the pot and turn it quickly to spread the egg mixture. You can add a little salt to the egg mixture in advance and mix well for seasoning.

Every time I make a recipe, there are girls who leave a message asking about the pan. The pan I used today is an enamel pan, which is more suitable for frying and baking. Recently, I have tried several non-stick pans that can be used for frying, searing and stir-frying. I will evaluate and share with you the most cost-effective one!

5. Let the egg skins cool and cut into thin strips for later use.

6. Spread the rice evenly on three quarters of the bottom of the seaweed (leave one quarter of a piece for oral use).

Tips: The rice for children is a little softer than that for adults, and the temperature is not hot. You can also add some homemade sesame seeds (my family consumes too much sesame seeds, it is out of stock).

The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will become soft due to the absorption of too much water and cannot be formed. The thickness is about 0.5cm (my experience is a bowl of rice wrapped in a sheet of seaweed), and leave the edge of the seaweed. A little space, otherwise it will squeeze out when you roll it up for a while.

7. Put carrot sticks, cucumber sticks, and fish intestine sticks first. Put the egg skin on, and finally put the homemade pork floss in the middle of the rice.

8. Spread a portion of cold water on the reserved quarter of the seaweed to facilitate bonding, and then roll it up along the direction of the shutter. When rolling, pull forward with one hand and press the food in the middle to avoid it. Loose type.

9. Roll the rolled rice roll again and again two to three times to make the sushi roll firmer, and leave it with the seal facing down for 5 minutes.

10. Dip a knife into cold boiling water, saw and cut it into 1~1.5cm thick rice rolls, and then put them on a beautiful plate. The delicious and delicious seaweed rice rolls are OK.