Sea Bass Omelet Baby Food Supplement Recipe
1.
· Reference Moon Age·
Babies who are over 12 months old and are not allergic to ingredients· Food preparation·
140 grams of sea bass meat / 25 grams of egg whites, 9 grams of starch / 1 sheet of seaweed / 1 egg. Accessories: salt / ginger flakes / fresh mushroom powder. The above ingredients only represent the amount of production and do not represent the baby's meal consumption
2.
First scrape the fish paste along the fish skin, be sure to scrape carefully to avoid getting the fish bones.
*If you can't clean up the whole sea bass, remember to remove the scales, internal organs, and gills first, then use a knife to cut the fish along the bones, and then scrape the fish paste along the skin.
*Not only sea bass, but also salmon, cod and other fish with less nutritious spines. It is also good to replace it with pork paste.
3.
Put ginger slices on the fish paste and marinate for 10 minutes to remove fishy.
4.
After marinating, remove the ginger slices and put the fish paste in the food processor.
5.
Add egg white, 6 grams of starch, salt, and fresh mushroom powder in the cooking machine to beat all the ingredients finely.
*Adding egg white and starch can make the meat softer and tender, and can also enhance the adhesion of the fish.
6.
Pour the mashed fish into a large bowl and set aside.
7.
Take 3 grams of starch, add 10 grams of water and stir well.
8.
Beat 1 egg in the water starch and stir again.
9.
Brush a layer of oil in a non-stick pan, fry the egg mixture that has just been stirred until it is set and take it out.
*The egg skins spread after adding water starch will be more tough and not easy to break. If you don’t want to use egg wrappers, you can also replace them with tofu wrappers.
10.
Then cut off the four sides and shape the egg skin into a square.
11.
Then cut off the four sides and shape the egg skin into a square.
12.
Put another piece of seaweed on top of the fish mud.
*Seaweed tablets can replenish iodine and increase freshness.
13.
Then roll it up from the bottom and roll it into a cylindrical shape with the egg skin interface pressed down.
14.
Then roll it up from the bottom and roll it into a cylindrical shape with the egg skin interface pressed down.
15.
Put the fish rolls in the steamer, cover the lid and boil the water on high heat. After the water boils, count for 10 minutes.
16.
Take it out after it's fully cooked, remove the tin foil, and cut into small pieces.
17.
This kind of bass omelet is easy to grasp and chew when eaten alone, and it can improve nutrition when eaten with staple food. It is really omnipotent!
