1. Reference month age: 12 months or more, food preparation for babies who are not allergic to ingredients: 45 grams of plain flour, 50 grams of formula milk, 30 grams of chicken thigh meat, 20 grams of okra, 6 grams of carrots, and 1 egg. Accessories: walnut oil, Ginger and lemon operation time: 45 minutes Difficulty analysis: elementary
2. Put chicken thighs and carrots in the pot, then add ginger slices and water, cook until cooked through and remove.
3. Blanch the okra and remove it.
4. Mince the okra, carrots, and chicken thighs separately.
5.
Pour ground okra, ground carrots, and ground chicken thighs into a bowl, pour in walnut oil, and mix well.
*Because the okra itself has mucilage, it can make the fillings stick together without being loose. Of course, if you don’t have okra at home, you can put other vegetables. Although there is no mucus, it will not affect the filling of the filling into the cake.
*Here you can choose walnut oil, linseed oil, or perilla seed oil.
6. Separate the yolk and white of the egg into two bowls.
7. Add formula milk or milk to the egg yolks, and use a whisk to disperse them.
8. Then add flour to the bowl, and stir the ingredients until they stick to the whisk and do not slip off easily.
9.
Squeeze an appropriate amount of lemon juice into the egg white, and beat until the egg beater is lifted up to form a small pointed hook.
*Because there is no sugar in the egg whites this time, the meringue will not be as delicate as usual, which is a normal phenomenon, and adding a few drops of lemon juice can better remove the fishy smell.
10.
Take 1/3 of the meringue and add it to the egg yolk paste, cut and mix evenly.
*Be sure not to stir in a circular motion to prevent the batter from becoming gluten, and you need to use up and down mixing or cutting and mixing.
11.
Then pour the egg yolk paste into the bowl of meringue, and continue to cut and mix evenly.
*This back and forth mixing is to make the egg yolk paste and the meringue fully fuse, if it is mixed directly at one time, it will cause too much food and it is difficult to mix evenly.
12.
Pour the ingredients into the piping bag and cut a small opening in the piping bag.
*Sisters who don't have a piping bag can use plastic wrap instead, just cut a small opening at the bottom.
13. Squeeze the paste into the pot, preferably into a circle. You don't need to brush oil in the pan, just spread the cakes.
14. Fry on low heat until both sides are solidified and slightly yellow.
15. Take it out after it's cooked, and use a knife to make a slice in the middle of the dough to make the dough pocket-shaped.
16. Put the right amount of filling in the middle.
17. This kind of Roujiamo is healthier and more in line with the baby's physique. Even if you don't add too many green peppers and seasonings, it is enough to satisfy the baby's small taste buds. This baby home-cooked version must be tried!
