When the baby begins to grow teeth, Ma Ma can begin to study some complementary foods that can exercise the baby's chewing ability. Crushed shrimps with calcium supplement are added into pumpkin puree. The biscuits made are not only excellent in taste and nutrition, but also soft and glutinous, especially suitable for baby's supplementary food from mushy to chewy.

This golden pumpkin pie, in order to look good in color, only uses egg yolk, and babies with egg white allergy can eat it! Can replace a part of the baby's staple food, and then with some vegetable soup as the baby's meal.

Pumpkin cake with shrimp skin powder

Ingredients: 50g pumpkin (peeled), one egg, 0/0g flour/kloc, 5g shrimp skin.

Seasoning: none

Cooking method: frying

Whether to match the staple food: it can be used as the baby's staple food.

Reference age: 14 months or more.

Difficulty: No difficulty.

Tip: Suitable for babies who are not allergic to the ingredients in the text.

* Graphic menu *

1. Prepare ingredients: 50g pumpkin (peeled), one egg, 10g flour, 5g shrimp skin.

PS: I have eaten broccoli before, but the color is not as good as cauliflower!

2. Peel the pumpkin, cut it into strips, steam it on the pot for 15 minutes, and steam the pumpkin.

3. Put the steamed pumpkin into a large bowl and grind it into mud with a spoon for later use.

4. Wash the shrimp with water.

Step 5 filter the shrimp.

6. Put the shrimp in the pot and fry the water dry.

PS: You can smell the delicious smell of shrimp skin when frying.

7. Put the fried shrimp into a mixing cup.

8. Use a blender to break the shrimp skin into pieces.

9. This is mashed shrimp skin.

PS: If there is no blender, you can chop the shrimp skin as much as possible with a knife.

10. Separate the egg yolk from the egg white.

PS: This time, only yellow egg yolk is used to make pumpkin cookies, and the color is better!

1 1. Add the egg yolk to the pumpkin puree.

12. Stir the egg yolk and pumpkin puree evenly with chopsticks.

13. Add the flour into the pumpkin puree bit by bit.

PS: Because the water content of pumpkin is different, the amount of this flour should be adjusted according to your actual situation. It's best to add less flour at a time and try to stir until the pumpkin turns into a slightly thick batter. I added about 10g flour for your reference.

If there is too little flour, the cake will not take shape. If there is too much flour, it will taste a little hard. Therefore, it is best to add the right amount according to the baby's chewing ability.

14. This is batter.

15. Brush a proper amount of base oil in the pot, spread the cake flat in the pot, turn it over when the surface of the cake slowly solidifies, and fry the cake until it is cooked.

PS: It's better to spread the cookies in a pan or a non-stick pan, so the cookies are more beautiful.

In addition, be sure to fry slowly with a small fire, so that the bottom of the cake will not become mushy quickly. Small bubbles will slowly appear on the surface of the cake, and the liquid level will slowly solidify, and then it can be turned over after molding.

Because there is a large proportion of pumpkin sauce, the spread biscuits are not as hard as other cakes made of flour, and they are soft, not immature!