Ingredients:
5 fresh shrimps, green vegetables 1 tree, baby noodles 1 bag.
Practice:
Wash and chop the vegetables. Remove the shrimp line, leave the shrimp and the shrimp head washed for later use.
Add the right amount of baby blending oil to the pot, and put the shrimp head out of the pot.
Stir-fry until the shrimp oil comes out, pour in the shrimp and stir-fry to change color, and take out the shrimp head.
Pour in the baby's usual amount of water, and then pour in the baby's noodles after the water boils.
After boiling, pour in green vegetables, add appropriate amount of salt and baby seasoning, cook for 1-2 minutes, then turn off the heat and stew for 1 minute.
2, mushroom corn minced meat porridge
Ingredients:
Corn 1 root, 6 mushrooms, onion 1 root, 300g pork, pearl rice 1 spoon, proper amount of semi-peanut oil, salt, chicken essence, soy sauce and raw flour.
Practice:
Wash the mushrooms and soak them in water for 30 minutes. Soaked mushrooms, cut into small pieces for later use.
Wash the corn and peel it.
Wash and chop pork. Chopped minced meat is mixed with onion, proper amount of peanut oil, chicken essence, soy sauce, raw flour and salt.
Wash and cut chopped green onion for later use.
Boil water in the pot, put it into pearl rice after boiling.
Pearl rice is cooked until it is half-flowered, then the prepared mushrooms and corn are poured in, and the mixture is boiled over high fire.
Pour in the minced meat, stir well and bring to a boil.
Sprinkle with appropriate amount of chopped green onion.
3, taro mushroom cooking rice
Ingredients:
0/00g of rice/kloc-0, 5-6 mushrooms, 0/60g of taro/kloc-0, 300g of water, a little salt and a little baby organic soy sauce.
Practice:
Soak rice and dried Lentinus edodes for 30 minutes-1 hour in advance, control the water content of the soaked rice, and dice the dried Lentinus edodes.
Peel taro, wash and dice.
Hot pot, a little oil, add mushrooms and taro and stir-fry until the surface is a little discolored. Stir-fry for about 3 minutes on medium heat.
Then pour in the dried rice, stir fry evenly, and stir fry for about 2-3 minutes on medium heat.
Add a little salt and baby soy sauce and stir well.
Put the fried rice mixture into an electric cooker, pour in 300g of water (rice: water =3), and stir well.
Press the rice cooker cooking mode and cook.
4, banana toast egg roll
Ingredients:
One banana, two eggs, two slices of toast and a little butter.
Practice:
Beat the eggs and remove the toast.
The banana is put into the toast and rolled up, and the mouth is just right.
Roll in the egg liquid, and pinch the closed part with your hands.
Low-cremation butter, with banana toast tucked down, hold it for a while until it feels firm.
Then roll the rest of the toast roll slowly back and forth in the pot until the egg liquid is cooked and golden in color.
Slice the chopping board with a toaster and put it on the plate.