1 Prepare rice
50-60g of rice is washed and soaked for 1-2 hours. When rice grains are easily cut off by nails, pour out the excess water and leave some to start grinding rice. Clockwise or counterclockwise, whatever you want!
2 grinding rice pulp
Grind rice into fine rice slurry until it is sticky when dripping from the porcelain pestle.
3 heating rice slurry
Take out half of the rice slurry, add three times of water, put it in a pot and heat it in water. Remember to keep stirring with a long-handled spoon to prevent the rice slurry from sinking. This way, your hands will not be burned by hot air, and you can also use chopsticks!
4 add egg yolk
When the rice paste is about to be cooked and becomes like rice paste, add an egg yolk and continue stirring. After stirring well, cover the pot and stew for a while until the rice flour and egg yolk are completely cooked.
5 supplementary nutrition
Besides egg yolk, you can also add squeezed green vegetable juice or carrot juice to the rice paste to provide more nutrition for your baby!
6. Save rice slurry
One polished rice slurry is enough for the baby to enjoy two meals. The remaining rice slurry can be stored in the refrigerator for one day with water. The ratio of rice paste to water determines the consistency of rice paste, and mothers will know it as soon as they try!