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Tomato, egg and cheese rice cakes teach you how to make simple food - tomato, egg and cheese rice cakes

1. Ingredients: 1 tomato, 1 egg, 1 slice of cheese, 100 grams of rice, 25 grams of flour.

2. Cut the tomatoes into cross sections and blanch them in hot water for 3 minutes.

3. Tear off the tomato skin and chop into small pieces.

4. Put the tomatoes into the pot over low heat and stir-fry. Press while stir-frying to release the juice from the tomatoes. Stir-fry until there is no more juice and it becomes tomato puree.

Tips: Saute the tomatoes here and then add them to the rice. The flavor will be more fragrant and the sourness of the tomatoes will be greatly reduced.

5. Beat the eggs and add to the rice, mix evenly.

Tips: For babies with egg allergies, adding 40 grams of water is the same.

6. Add the fried tomato puree to the rice and mix.

7. Cut the cheese into small cubes and add it to the rice. Finally, add the flour together and stir evenly. The rice paste is ready.

8. Tips: You can put cheese in anything. The most important thing is to supplement calcium. Secondly, babies will like the milky flavor. Cheese/cheese contains a little salty taste, which can help the baby adjust the seasoning.

9. Flip after frying for 2 minutes. Both sides will turn golden brown and the fragrant rice cakes are ready to be taken out of the pan.