2 pieces of purple cabbage

Corn kernels 100g

Cherry tomatoes 100g

Cheese 50g

Cooked egg yolk 1 piece

Warm water 20g

How to make a baby version of fruit and vegetable salad?

Put the corn kernels and purple cabbage together in a steamer and steam them for about 10 minute.

Although purple cabbage has a strong ability to resist pests and diseases, for the sake of safety, it is more reassuring to give it to your baby after steaming.

The cooked egg yolk is crushed with a small spoon.

The authentic salad dressing needs raw egg liquid, but it's too uneasy to make it for the baby, so I switched to cooked egg yolk, which is slightly inferior in taste, but better than health and safety.

Cut the cheese into small pieces.

Try to choose natural and original cheese.

Put the cooked egg yolk and cheese into a cooking machine, add 20g warm water, beat them finely, and put them into a piping bag for later use.

If there is no machine, you can also use a grinding bowl to fully grind it into a delicate paste.

Wash the cherry tomatoes and cut into small pieces.

Help yourself to fruits. It's nice to add some apples, pears and bananas.

Steamed purple cabbage with hard stems removed and cut into Suu.

You can also add some lettuce and cucumber, blanch them, chop them up and put them together.

Put all the prepared fruits and vegetables into a big bowl.

Cut a small hole in the paper bag, squeeze out the homemade salad dressing into a bowl and mix well.

If you can't use up the salad dressing at one time, you can store some in a sealed jar, put it in the refrigerator and eat it within 3 days. The salad dressing mixed with salad after refrigeration will become more delicious, and the hot days will become cool.