Hibiscus Seaweed Shrimp Roll

Name: Hibiscus Seaweed Shrimp Roll
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Cooked pumpkin; 25g Flour; 1 piece egg; 50g Brewed milk; 100g shrimp; 1 piece Seaweed

by Five meals a day

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Eggs have an unshakable position in the hearts of grandma and mother, and they can almost be regarded as "gold players" in complementary food. Even families with big differences in parenting concepts can always stand on the same front when it comes to eating eggs.
No matter how nutritious things are, 365 days, every day, the baby will have a psychological shadow on it! The soft egg roll I brought to the mothers today is sure to attract the baby's attention. The moment I stared at it, my two chubby little hands waved and wanted to come and take it.
Shrimp is rich in nutrients, soft and easy to digest, and can also increase immunity. It is recognized as a good food for intelligence. No matter what kind of shrimp, they are rich in protein, high nutritional value, no bone spurs, no fishy smell, and rich in minerals (such as calcium, phosphorus, iron, etc.). With the delicious seaweed and sweet pumpkin, the baby can't stop after a bite! "

Ingredients

30g Cooked Pumpkin
25g Flour
1 piece Egg
50g Brewed Milk
100g Shrimp
1 piece Seaweed

Hibiscus Seaweed Shrimp Roll

1. Cooked pumpkin, 30 grams, flour, 25 grams, eggs, 1 brewed milk, 50 grams, shrimp, 100 grams, seaweed, 1 sheet. Cooking method: searing, steaming. Reference age: 11M+ operating time: 15 minutes.

2. 30g cooked pumpkin and 50g milk are beaten into pumpkin puree, add 25g flour and mix well. Tips: I don't want to add pumpkin puree, but I want to burn the original crust more easily: 30g flour + 1 egg + 35g milk (formula milk).

3. Add egg yolk and stir well. Let it stand for a while. tips: The batter can flow.

4. 100g prawns and 1 egg white are beaten into prawn paste, which is very smooth and delicate. tips: Egg white allergy and 20 grams of water are added to mud.

5. Pour the batter on the cold pan, don't turn the fire first.

6. After turning evenly, turn on the fire, medium heat pancakes, turn the edges up, and place them on the cutting board for 30 seconds. Tips: The skin is not easy to break, don't be afraid to flip it boldly.

7. Put the seaweed on while it is hot, and smear the shrimp paste. Tips: This seaweed is the seaweed for making sushi. It does not matter if you don't put 2 pieces of instant seaweed, and don't put it if you don't have it.

8. Roll up.

9. After the roll is finished, put it in a bowl, and prepare to steam the shrimp paste.

10. Put it on the pot and steam it, and take it out of the pot 7 minutes after the water boils.

11. Cut into sections and eat.

12. There is no need for any seasoning. The seaweed and fresh shrimp have their own umami flavor. The yellow orange orange pie with pumpkin, lure the baby to death. Take a bite down, mouth full of delicious, tender and tender shrimp paste, I love it to death.

Tips:
Pomelo mom said:

If the non-stick effect of the pan is not good, add a little oil pancake.
For babies who are allergic to shrimp, choose other fillings.

I am a national child nutritionist. I am familiar with the healthy diet needs of infants and young children, and I am proficient in cooking.
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