As the baby grows older, several teeth have also sprouted. There are more foods available to eat. Since babies are in an important period of growing up, we can prepare some delicious and nutritious Dim sum to supplement energy while ensuring their normal diet. Next, the encyclopedia will introduce a complete set of baby lunch recipes and their preparation methods.
1. Egg wrapped shrimp
Food ingredients: eggs, shrimp, ham, refined salt, monosodium glutamate, scallions, white sugar, appropriate amount of starch.
Method of making: Crack the egg into a container, add salt and MSG, and stir well. Put shrimp and minced ham in a container, add chopped scallions, white sugar, and salt, stir with egg white and starch to make the filling. Add a proper amount of cooked lard to the tablespoon, and when it is seven ripe, pour the egg liquid into the pan and spread it into an Egg cakes. Put the mixed filling on the egg cake, gently fold the surrounding egg skins to the center with chopsticks, wrap the filling heart in the middle, turn it over, fry it thoroughly with low heat, drain the remaining oil, and then take out the spoon.
Attention: When making this dish, the filling should be tightly wrapped to avoid leakage. The fire should not be too strong to prevent it from burning the bottom.
2. Egg and Bread Box
Food ingredients: bread, jam, eggs, vegetable oil, white sugar.
Method of making: Remove the crust from the bread, cut it into five thick slices, and spread jam in the middle. Crack the egg into a container, add milk, and stir well to make "egg milk juice". Heat up a large spoon with vegetable oil, dip both sides of the bread slices in "egg milk sauce", fry in a large spoon until both sides turn golden brown, remove from the spoon and put on a plate, sprinkle with white sugar.
Attention: The jam should be spread inside the bread clip and not exposed, otherwise it will easily burn when exposed to heat. Bread slices should not be dipped in "eggnog" too early to avoid being soft, fragile, and difficult to fry. When frying, the heat should not be too high to prevent burning.
3. Carrot pit head
Food ingredients: appropriate amounts of corn flour (also known as cornmeal) and soybean flour (with a ratio of 4:1 or 5:1 between corn flour and soybean flour), carrots can be abundant or scarce, and a moderate amount of white sugar.
Method of making: Wash and shred the carrots, boil them in water until soft, and squeeze out the water. Put cornmeal and soybean flour into a bowl and knead with warm water, then add shredded carrots and white sugar. Mix thoroughly and knead well. After kneading the dough, make a small nest. Take a piece of dough weighing about 30 grams and place it in your right hand. Insert your left thumb into the center of the dough and pinch the edges with the other four fingers. Pinch and turn at the same time. Create a small pit with an approximate conical shape, with a pointed top and a circular bottom, and a hollow center. Arrange the prepared small nest on the steamer and steam for 20 minutes.
