1.
Reference age: 12 months or more, for babies who are not allergic to ingredients. Food preparation: 120 grams of tofu, 40 grams of cucumber, 20 grams of carrots, 5 grams of fungus, 3 grams of starch. Accessories: oil, no added soy sauce. Operation time: 25 minutes delicious Index: ★★★★★
*The above amount of ingredients only represents the amount of production, not the amount of the baby's meal
2. Boil the fungus in a pot of boiling water, then remove and set aside.
3.
Cut tofu, cucumber, and carrot into small cubes.
*I use old tofu here, which has less moisture. If you use soft tofu, it does not affect the production.
4. Add 150 ml of water to the starch, mix thoroughly and set aside.
5. Heat the pan with oil, add the diced tofu first, and fry until the surface is golden brown.
6. Then add diced carrots and stir fry until the carrots change color.
7. Then add the fungus, no added soy sauce, and stir-fry evenly.
8.
Finally, add water starch and cucumber, stir fry until the soup thickens.
*Water starch is the thick juice made by mixing 3 grams of starch + 150 milliliters of water in our third step.
9. Serve it on the plate when it's ripe. I directly buckle a bowl of rice on the dish and eat it directly as a rice bowl, dipped in the soup and mixed with the rice.
