2. Cut carrots and celery into thin strips, and cut salmon into dices. If celery is coarse, it needs to be cut in half.

3. Put a few slices of lemon on the salmon to deodorize. If there is no lemon, you can also use ginger or ignore this step.

4. Take a container and mix rice, salmon, celery, carrots, 5g starch and an egg.

5. Stir well. If you want to add salt, you can add it at this step. PS: All ingredients should be watery after mixing and stirring, and the spoon will drip when scooped up. Remember, don't add too many ingredients except eggs.

6. Take another container and brush a thin layer of cooking oil on the inner wall. If there is no square container, you can also use a deep mouth plate.

7. Pour into a container to make the surface smooth.

8. Put cold water on the pot and steam it over high fire, about 15 minutes after the water boils. PS: When steaming, you need to cover a plate on the rice container to avoid the backflow of water vapor and affect the molding.

9. After steaming, cool it slightly, cut it gently on the wall with a knife, and finally demould it in turn.

10. Just cut it to the size that the baby can grasp with one hand.