Taro Rice Noodles

Name: Taro Rice Noodles
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 15g taro; 15g Iron Bar Yam; 7g Plain flour; 5g Baby rice noodles; 20g Shimizu

by Five meals a day

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Very soft rice noodles, suitable for babies who transition from mash to solid food. Starting from 9 months, babies can’t eat mash every day (some babies have tried foods other than mash for more than 8 months), and slowly transition to Solid foods, just start to provide some soft and chewy solid foods, such as the egg yolk rice noodles made the day before yesterday. If you provide your baby's finger food every day since 7 months, most of them will not resist the introduction of solid food at this time. He is already tired of eating and has been looking forward to it.

Recipe highlights:
It used to be a combination of rice cereal + vegetable puree, and meat and egg puree. You can exercise your lower teeth by changing the pattern. Vegetables and rice noodles are made into lumps, and they are super soft and tender.

YOMA little reminder:
If the ingredients added are the ingredients that the baby has eaten.

Reference Moon Age: 8-11 months

Ingredients

Taro Rice Noodles

1. Ingredients: 15 grams of taro, 15 grams of iron stick yam, 7 grams of plain flour, 5 grams of baby rice noodles, 20 grams of water

2. Slice the yam and steam with the yam for 15 minutes.
>>The fragrant taro used here, Lipu taro is very fragrant, the finished lump has a fragrant taro flavor, and if there is none, you can replace it with pumpkin or green vegetables. If you want to complete it in 5 minutes, don't choose these ingredients to be steamed, and choose leafy vegetables, boil them, and chop them up to save time.

3. Use a spoon to press into a puree. The taro and iron stick yam are quite dry. Add 20 grams of water to make it easier to press.

4. Add 7 grams of flour and 5 grams of baby rice noodles at a time and stir to form a thick paste.

5. Boil water in a pot, turn on the lowest heat when the water is boiled, and spoon the batter to make gnocchi one by one. If the fire is big, the pimple will be washed away before it solidifies, so a small fire is required.
>>The glass pot I use is good for heat preservation. After boiling water and boiling soup and turning off the heat, the water still boils for 3 minutes. Although there was a small fire here, the water temperature was still relatively high, it was dispersed a little, and halfway through the digging, I turned off the fire directly, and the lumps in the pot could be kept intact.

6. All drip and cook for another minute.

7. When digging into the pot, try to make it as small as possible. It is inevitable that there will be larger bumps. When eating, help him to divide it with a spoon.

Tips:
This recipe has a supporting video. You can view it on the WeChat public account "Five Meals A Day". I am a national child nutritionist, familiar with the needs of healthy diets for infants and young children, and proficient in cooking.
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