Shrimp rolls with hibiscus and seaweed-You Are Foodie

By Claire
39

Shrimp rolls with hibiscus and seaweed

Eggs have an unshakable position in the hearts of grandma and mom, and can almost be called the "gold medalist" in complementary foods. Even if the family with different parenting ideas is big, it can always stand on the same front in the matter of eating eggs.A nutritious thing, 365 days, the same thing every day, the baby will have a psychological shadow on it! This soft and tender egg roll brought to the treasure mothers today must attract the baby's attention. At the moment of staring at it, chubby little hands waved to get it.Shrimp is rich in nutrition, soft in meat, easy to digest, and can increase immunity. It is recognized as a good food for intelligence. No matter what kind of shrimp, it is rich in protein, with high nutritional value, no bone spur, no fishy smell, and rich in minerals (such as calcium, phosphorus, iron, etc.). With the delicious seaweed and sweet pumpkin, baby can't stop eating!

Main Ingredients

Auxiliary Ingredients

Teak mother said:If the non stick effect of the pot is not very good, add a little oil pancakes.For babies with shrimp allergy, choose other fillings.I am a national child nutritionist, familiar with the healthy dietary needs of infants and young children, and proficient in cooking,Baby is picky, anorexic, and doesn't like eating?How to supplement calcium, iron, zinc and selenium? I'll help you out.Wechat official account: five supplementary meals a day.Accompany you through the path of nutrition and complementary food.

Step 1 . Cooked pumpkin 30g flour 25g egg 1 brewed milk 50g shrimp 100g seaweed 1 cooking method: branding, steaming reference month age: 11m+ operation time: 15 minutes.

Step 2 . Beat 30g cooked pumpkin and 50g milk into pumpkin puree, add 25g flour and mix well. Tips: I don't want to add pumpkin mud, but I want to make it easier to bake the original crust: 30g flour +1 egg +35g milk (formula milk).

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

Step 4 . 100g shrimp meat and 1 egg white are beaten together to form shrimp paste, which is very smooth and delicate. Tips: egg white allergy plus 20 grams of water together with mud.

Step 5 . Pour the batter on the cold pan and don't fire yet.

Step 6 . After evenly rotating, fire, bake the cake with medium heat, turn the edge upside down, and then bake for another 30 seconds on the chopping board. Tips: the skin is not easy to break. Don't be afraid to turn it boldly.

Step 7 . Put the seaweed on while it's hot, and smear it with shrimp paste. Tips: This seaweed is seaweed for sushi. If you don't put 2 pieces of instant seaweed, don't put it.

Step 8 . Roll it up.

Step 9 . Roll it up and put it in a bowl, ready to put it on the pot and steam the shrimp paste.

Step 10 . Steam in the pot and bring out the pot 7 minutes after the water boils.

Step 11 . Cut into sections.

Step 12 . There is no need for any seasoning. Seaweed and fresh shrimp have their own flavor. The cake with pumpkin is yellow and orange, which will lure the baby to death. A mouthful of delicious, tender shrimp paste, I love it.

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