Applicable months
Babies aged 11 months and above.
Before adding mixed ingredients, please make sure that each ingredient has been added separately to the baby and is not allergic.
Preparation of ingredients
5 g of raw flour, 1 egg, 3-5 small broccoli, 3-5 dried mushroom, a handful of black sesame (about 20-30g), 8-10 shrimps and a piece of salmon meat (about 80-100g)
Manufacturing method
STEP 1 Handle Ingredients
Thaw shrimps and salmon meat in advance and chop them into fish and shrimp paste with a knife. Soak mushrooms and chop them up for later use. Wash broccoli, blanch them and chop them up for later use. If there is a food cooking machine at home, you can also use the cooking machine to break the ingredients.
Step 2 Make batter and stuffing
Batter: Mix eggs and flour, stir well, and sift through a sieve to remove the lump of flour particles. If you are too lazy to sieve, you can do it, but you need more effort when stirring. Add mushrooms, broccoli and black sesame to the stirred batter. Stir well.
Stuffing: Chopped fish and shrimp paste.
Step 3 Make volumes
Pour a small amount of oil into the pan, Pour the batter into a non-stick pan, Spread out into thin slices with a scraper or spatula. When the batter is semi-solidified, Lay the fish and shrimp mud flat on it, Then take it out and roll it up. Due to the stickiness of fish and shrimp fillings, It is easy to roll successfully, parents don’t have to worry about making failure. The oven is preheated at 180 ℃, the roll is put into the middle layer of the oven, and the upper and lower fire is baked for 20 minutes, while turning over once. Without the oven, you can also use a steamer, after the water is boiled, put into the medium fire to steam for 5 minutes. Such as salmon and shrimp egg rolls out of the oven, cool for a while. Cut into small pieces with a knife, and you can give the baby food.
Recipe tips
Remember to wait until the baby has tasted all the ingredients to ensure that he is not allergic before giving the baby salmon and shrimp egg rolls. Considering that there are many ingredients in this supplementary food, it takes a long time to try and adapt to different materials. It is recommended that the baby start trying again after 11 months.
Of course, salmon and shrimp egg rolls can also be adjusted according to the baby’s age characteristics, suitable for babies of different ages. Just started to try this complementary food for the baby, can chop the ingredients more finely, with steaming, the prepared egg rolls are cut into small pieces, and the baby is more likely to bite.
If the family is a big baby, it is not difficult to chew. The ingredients can not be cut too into pieces. The prepared egg roll can be cut into large pieces by baking. The skin thus made is a little crisp and tastes more fragrant.
The finished salmon and shrimp egg rolls can also be eaten by parents together. In this way, the child will naturally blend into the adult’s dining table, providing the baby with the opportunity to imitate the adult’s eating, and enabling the baby to learn to eat by himself faster.