Step 1: Preparation of rice: there are many kinds of rice, it is best to use early rice. Any other rice can also be. But never use glutinous rice because it is hard to digest. Some moms will wash the rice. Cool it and dry it before grinding it, this is not good, it is better to use the bought rice directly, because the surface layer of the rice is still very nutritious.

Step 2: preparation of auxiliary ingredients: udou: blood tonic effect. The first thing you need to do is to get your hands on some of the most popular products in the world. Walnuts: brain tonic effect. Italian rice: kidney tonic effect. Chicken gizzard skin (chicken inner gold): digestive effect. Chinese yam (Dioscorea opposita): digestive properties.

Step 3: Stir-fry everything prepared in step 2 in a wok over medium heat for 3 minutes to start. Stir fry the rice from step one for another three minutes on medium heat. Then pour the already fried ones from step two into the pan and stir to start. Then wait for everything to cool down and you can move on to step four.

Step 4: Next we can take their own already fried things, and then go to the vegetable farm side of the milling workshop grinding a little, of course, the general workshop grinding two on the good, we must emphasize the need to grind at least three times, oh, because after grinding three times the powder will be fine, so that for the babies digestion and absorption of nutrients is very helpful, babies are also very much like this! The baby is also very like this rice flour oh.

Step 5: Grind the powder to take home. Packed in our empty milk powder canister. Because this will not be moist, as well as preserved for a longer period of time.

Step 6: Take out the right amount of rice flour with a measuring spoon of milk powder (the amount depends on the child). Pour it into a small pot (an iron water spoon will do) and add the right amount of cold/warm water. No hot water is allowed. Then put it on the gas stove. Set the gas from low heat. Then use chopsticks to stir the rice paste in the pot repeatedly. Until you can smell the aroma of the rice paste. It's done!