Ingredients: chicken liver 100g, ginger 5g, green onion 5g, cooking wine 5g

1, buy fresh chicken liver 500g, buy the color is fresher, feel delicate and elastic. Remove the chicken liver fascia grease more parts, select the liver on both sides of the relatively more tender part;

2, running water rinse clean, put into the water soaked 30 minutes, the middle needs to change the water several times;

3, remove the blood water chicken liver piece fishing, cold water into the pot, add the scallion section and ginger slices;

4, pour into the cooking wine, pig liver cooking process, the cooking wine will be volatilized, so babies can eat without fear;

5, cooked, drained and fished out, fished out, you can once again use warm water to wash the chicken liver, deodorization effect will be better;

6, the chicken liver poured into the food processor, beaten into a puree. Puree, can shorten a moment in the non-stick pan, stir-fry drying time. Because the texture of the chicken liver is relatively soft, you can also put into a plastic bag, hand pinched into small pieces;

7, poured into the pan and stir-fried, stir-fried until dry and no moisture, sheng out and placed to cool;

8, the pan is hot, put the chicken liver puree, low heat spatula stir-fried constantly. Until shaking the pan to rub out the rustling sound, completely dry without moisture. This process takes some time and requires a little more patience;

9, fried chicken liver powder into the cooker, beat into fine crumbs. Months younger baby consumption, you can grind again or sieve once, chicken liver powder will become more delicate. (The good chicken liver powder, must be ventilated to cool, and then put into an airtight container storage, the best within two weeks to eat.)

Ingredients: chicken liver moderate, lemon slices moderate, ginger moderate

1, rinse the chicken liver, first with a knife to remove the tendons, is that those white things. Must be carefully removed, otherwise the back affects the powder;

2, cleaned chicken liver cut into thin long strips repeatedly rinsed to remove blood, repeatedly repeatedly repeatedly until the water is no longer cloudy;

3, drain the water, with some lemon marinade for 15 minutes. Because I'm afraid that the baby does not accept, so we have to find ways to go fishy;

4, marinated after the start of cold water in the pot to cook, you can add a few slices of ginger to go fishy;

5, cook for about 2 minutes, you can fish out and cut to see that there is no red in the middle is cooked;

6, boiled after the chicken liver fish out of the chopping;

7, frying with a skillet to fry out of the chicken liver in the water (no need to oil) to keep turning, frying to chicken liver crumbled color can be out of the pan;

8, fried chicken liver cooled into the blender to beat the ingredients, if you think it is not dry enough, you can put it back into the hot pan to fry a little bit of the next, do not take too long, it is very easy to paste. The last of the chicken liver powder sifted, the particles of large sun do not want.

Ingredients: chicken liver 100g, three slices of lemon, salt in moderation

1, with cool white water and salt rinse with saline water, buy back the fresh chicken liver, rinse repeatedly to remove the blood, and then soak in saline water for 30 minutes;

2, soaked chicken liver and then rinse again, and then remove the chicken liver part of the tendon. This step is essential, oh, because the texture of the fascia is very tough, chewing, and fried not powder, so must be cut off beforehand;

3, chicken liver drained, cut into thin slices and then marinated in lemon juice for 10 minutes, this step is to go to the fishy;

4, marinated chicken liver into cold water, open fire to cook, high heat to boil, turn the heat to medium to cook for 2 minutes on the can. Chicken liver as long as blanched on the line, can not be cooked for too long, because the chicken liver cooked old words will affect the taste;

5, will be boiled chicken liver out, control the water, chopped into mince;

6, the chicken liver minced into a pan and stir fry, the whole low heat. Stir-fry until the chicken liver into dark color, stir-fry dry sound issued by the rustle, dry without water when you can. If you can not determine whether it is dry, you can use your fingers to twist, feel;

7, a part of the chicken liver crushed in the stir-frying will become powder, we can use a strainer sieve, sieve out of the fine powder is chicken liver powder, stay in the sieve is the large particles of chicken liver crushed;

8, will be large particles of chicken liver crushed to the dry grinding cup polished into a powder of chicken liver powder to supplement the iron is made good, the usual in the baby's rice porridge, the baby's rice porridge, the baby's rice porridge, the chicken liver powder is made good, the baby's rice porridge is made good, the baby's rice porridge, the baby's rice porridge is made good. Usually in the baby's rice paste, porridge, noodles, put a spoon, you do not have to worry about the baby iron deficiency.

Ingredients: chicken liver, ginger

1, a chicken liver, wash clean, soak in water for 30Min, soak clean blood;

2, chicken liver sliced ginger slices spare, the chicken liver edge of the blood vessels and so on to remove;

3, put the chicken liver with ginger into the complementary food machine steamed 20Min (milk pot inside the boiler can also be);

4, Steamed chicken livers into the auxiliary food machine into a puree;

5, into the bottom of a non-stick pan and stir fry, until the color of Figure 5, feel the water are dry on it;

6, the fried chicken liver powder into the auxiliary food machine and then broken;

7, the broken chicken liver into the pan again and stir fry, and then put into the auxiliary food machine to break can be. Put it in a sealed box and put it in the freezer. Add a spoonful to the supplement when you want to eat it.