Taro mashed corn

1, ingredients:

50 grams of taro and 50 grams of fresh corn kernels.

2. Practice:

(1) Peel and wash taro, cut into blocks and cook with water.

(2) The corn kernels are washed and cooked, and then put into a stirrer to be stirred into corn slurry.

(3) Press the cooked taro into mud with the back of a spoon, pour in the corn syrup and stir evenly.

Baby eating taro is full of nutrition and delicacy 1

The benefits of recommending your baby to eat taro recipe recommendation

2

Taro oatmeal

1, ingredients:

Taro, oatmeal, sugar.

2. Practice:

(1) Peel the taro and cut it into pieces.

(2) Put the oatmeal into the pot, add the taro pieces, and then pour the water to cook together. Boil it with high fire first, and then cook it with low heat.

(3) Cook porridge with high fire, and then continue to cook with low fire after the water boils, and season with white sugar after cooking porridge.

Baby eating taro practices daquan nutrition delicious out of 2.

three

Taro with chives

1, ingredients:

Taro, salt, shallots, water, sugar, vegetable oil.

2. Practice:

(1) Wash the taro skin, put it in the pot and cover it with water. After boiling, turn to low heat and cook for about 15 minutes, subject to the fact that chopsticks can be easily inserted.

(2) Soak the cooked taro in cold water and cool it, then peel off the skin, and cut the bigger taro into large pieces for later use. Chop shallots and set aside.

(3) Heat the wok, add two spoonfuls of vegetable oil, and add the scallion to saute.

(4) Add the taro and stir fry.

(5) Add water, salt and sugar to boil.

(6) Cover and simmer for about 5-6 minutes with low fire. Pay attention to stir-fry in the middle to prevent the pan from sticking.

(7) Finally, when the soup is slightly mushy, sprinkle the green part and stir-fry twice to get out of the pot.

Baby eating taro practices daquan nutrition delicious out of 3.

four

Taro with turned sand

1, ingredients:

Taro 1/3, 4 tablespoons of white sugar, about 5 tablespoons of water, and proper amount of edible oil.

2. Practice:

(1) Peel taro and cut it into strips slightly thinner than the little finger.

(2) Pour an appropriate amount of cooking oil into the pot. When the oil is 60% hot, fry the taro strips on low fire for about 3 minutes, then take them out. After a little cooling, fry them on medium fire for another minute to color.

(3) Take another wok, fire, pour in water and white sugar, stir-fry, turn it into slurry, stir-fry in fried taro, and turn off the fire after the syrup is evenly wrapped on taro strips.