【Weaning Food】離乳食後期 鶏むね肉とカボチャの小松菜のおかゆ 簡単レシピ
Hello. My name is Shishimai’s Kitchen. From my experience in the restaurant business, this channel introduces menus that can be easily made at home. This time, I would like to introduce chicken breast, pumpkin and Japanese mustard spinach porridge. Basically, it is made by making the best use of the ingredients themselves and without using seasonings such as salt and sugar. I will make it using a processor and a pressure cooker with as little effort as possible, so I hope it will be helpful. Prepare the chicken breast. Remove the chicken skin and use it for other dishes. Cut to a suitable size perpendicular to the fiber. Place the cut chicken breast in a pressure cooker. Add a little liquor. Add water until the chicken is soaked. Put it on the fire. Add flavored vegetables to eliminate the odor. I usually freeze onion cores and use them as flavored vegetables to eliminate such odors. You can also use the roots of green onions. Apply 2 atmospheres of pressure and cook for 15 to 20 minutes. After heating for 15 minutes, the pressure has been released, so open it. This soup can be used, so you can use it in other dishes or mix it with chicken. I think you can boil it down a little again. The chicken is tender enough to be easily loosened. You can cut the chicken with a kitchen knife, but this time I will make it finer with a processor. It has become quite thin. Since there is little water, strain the soup and add it. This is about to complete. Prepare the pumpkin. First remove the seeds. I also washed the skin thoroughly. I also use the skin, so remove the hard part. Cut it to a suitable size and arrange it on a plate. After arranging them evenly, wrap them. Heat in the microwave. Adjust the heating time while watching the condition of the fire. I heated it in the microwave for a while. Insert the toothpick from the top of the wrap and check the condition of the fire. This time we will also use the skin, so make sure that the skin also passes through the toothpick. It’s still a little hard, so heat it a little more. I heated it in the microwave for a while. Let’s check the condition of the fire with a toothpick. Now that it’s much softer, the microwave is ready to heat. Transfer the pumpkin to the ball. I also want to use the skin, so I strain it with a metal colander like this. The skin was also crushed into small pieces. This is completed. Prepare the Japanese mustard spinach. I washed it thoroughly with water. Komatsuna has a lot of fiber and is hard, so use a pressure cooker to shorten the time and soften it. If you put it in a pressure cooker, the leaves will fall apart, so cut the core in advance. Boil the Japanese mustard spinach. Boil in hot water without adding salt. Cook at 2 atm for about 10 minutes. I put it on the fire for about 10 minutes, so turn off the heat and wait for the pressure to release. The pressure has been released so I can open it. Take out the Japanese mustard spinach. After a while, when the heat is removed, cut it into small pieces with a kitchen knife. It’s completed like this. The prepared ingredients are thinly spread in a freezer pack and stored frozen. Divide the required amount, take it out, heat it in the microwave and use it. Warm in the microwave. Serve. It is completed like this. This time, we introduced chicken breast, pumpkin and Japanese mustard spinach porridge. I think it’s quite difficult to prepare homemade baby food, but I ‘m glad I did my best when the child who ate the hard-made baby food smiled . Thank you for watching until the end. If you like, please give us a high rating and subscribe to the channel.
ご視聴頂きましてありがとうございます。
今回は鶏むね肉とカボチャの小松菜のおかゆをご紹介致します。
基本的に食材そのものを生かして、塩砂糖などの調味料は使わずに作りたいと思っています。
プロセッサーや圧力鍋を使って、なるべく手間をかけずに作るようにしていますので、何か参考になることがあれば幸いです。
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