Every time I go to the supermarket to choose food for my child, I carefully examine the nutritional ingredients and various additives, comparing them repeatedly, and I'm often indecisive. As my child grows older, it's impossible to avoid all snacks.HamThere have also been many substandard products in this category (even well-known brands are no exception). ThisChickenCornDumpling is specifically made for my daughter.

When feeding babies with chicken, chicken breast is the best choice. Chicken breast has a high protein content and is easily absorbed and utilized by the body. It also contains phospholipids, which are important for human growth and development, and is one of the main sources of phospholipids in the Chinese diet.It also has the effects of warming the body and nourishing Qi, replenishing Jing, strengthening the spleen and stomach, promoting blood circulation, strengthening muscles and bones.Corn is widely recognized as "golden crop" in the world, and corn has many benefits for the human body.Its fat is mostly polyunsaturated fatty acids, which have the effects of preventing constipation and aiding digestion.It also contains flavonoids, which have a certain effect on the macula of the retina, so eating corn often has the effect of improving vision.The sweet and delicious taste is especially loved by children.

IngredientsMain ingredients: 650g chicken, 100g fruit corn, 15g lamb intestine, 1 tablespoon of salt, 15g of white sugar, 10g of starch, appropriate amount of vegetable oil, appropriate amount of water.Pepper powderA little

　　Steps1. Wash the corn kernels clean, peel each kernel, which is a tedious process (watch TV or a movie while doing it).2. Cut the chicken breast into slices, shreds, diced, and mince.3. Add the peeled corn kernels, starch, sugar, salt, vegetable oil, pepper powder, and water.

4. Mix well and let it sit or refrigerate for about 30 minutes to absorb the flavor.

5. Remove the lamb intestine, wash off the salt on the surface with water, soak it in water or cold water for about 20 minutes, then rinse the inside of the lamb intestine with water.

6. Use a manual sausage maker to stuff the lamb intestine. After stuffing, tie it with a thread every 10cm (do not stuff it too full).

7. Hang it to dry for more than 12 hours, and the lamb skin should be slightly dry.

8. After drying

9. Put cold water in the pot

10. Medium

Fire

Cook until small bubbles appear in the pot, reduce the heat, and cook for about 20-30 minutes, then turn off the heat. Remove and drain, cut the thread, and discard the excess in the refrigerator for freezing, and you can fry or bake it.

11. Heat the pot and add oil, fry over low heat until evenly browned for about 7-8 minutes.

12. Finished product13. Finished productTips

1. It is best to choose fruit corn, which is sweet, crisp, and has a strong corn flavor, which is more palatable. To make it easier to digest, it is best to remove the hard skin of the corn kernels.

2. Just mix the meat filling, do not mash it.

Finished image

Tips

1. Choose sweet corn, as it is sweet, crisp, and has a strong corn flavor, which enhances the texture. For easier digestion, remove the hard outer layer of the corn kernels.

2. Simply mix the ground meat thoroughly; do not grind it into a paste.