[Baby Food] Perilla seed potato sujebi recipe Making soft sujebi
*Based on rice spoon and tea spoon/Make different dough for babies. When making sujebi dough, if you mash boiled potatoes and mix them in a 1:1 ratio with flour, the dough is chewy, much softer, and the potato's savory taste makes the baby eat better. I added a spoon of perilla powder to finish, and the soup is savory.
1 serving
Within 60 minutes
아가맘
Ingredients
  • Potato
    1ea
  • Young squash
    20g
  • Carrot
    10g
  • leek
    1/3ea
  • crushed garlic
    1t
  • anchovy broth
    600ml
  • Korean style soy sauce
    0.5T
  • perilla powder
    1T
Cooking Steps
STEP 1/9
Add 1T of water to the potatoes and microwave for 3 minutes.
STEP 2/9
Mash the cooked potatoes with a fork.
STEP 3/9
Make dough by adding potato and 1:1 flour.
STEP 4/9
Refrigerate the finished dough for 30 minutes.
STEP 5/9
Boil anchovy stock pack in boiling water for 10 minutes.
STEP 6/9
Cut the vegetables into appropriate sizes.
STEP 7/9
Boil minced garlic, zucchini, and carrots in the broth. Please season it with soy sauce.
STEP 8/9
Scoop chilled dough thinly and small and cook in boiling broth for about 10 minutes.
STEP 9/9
Add perilla powder and green onion and boil more.
Adjust the amount of soy sauce depending on the baby's liver! If there is too little flour in the dough, the dough will be crushed when boiled.
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