Ingredients: half a carrot

Practice:

1, wash the carrot, cut small pieces.

2, put the carrots into a pot of water and stew.

3, cooked carrot pieces will be mashed into puree can be.

Brussels sprouts puree

Ingredients: brussels sprouts leaves 100g

Practice:

1, wash the leaves and tear them with your hands.

2, boil water in the pot, pour the leaves into the boiling water and cook for 10 minutes.

3, pour the boiled leaves and water together into a stainless steel sieve, strain the water, and then use a stainless steel spoon to scrape and filter in the sieve.

4, remove the dregs of the vegetables, the puree filtered out under the sieve is the vegetable puree.

Spinach puree

Materials: spinach two

Practice:

1, spinach into the salted water soak for half an hour, and then put into a pot of water blanch, fish up.

2, the pot re-introduced into the appropriate amount of water, pour the spinach, the spinach cooked and fished out, remove the stems and leave the leaves.

3, the leaves cut into small pieces, and put them into a blender to puree, strain out the puree can be.

Potato puree

Materials: 1 potato, 1 pink apple

Steps:

1, peel and wash the potatoes, cut into small pieces and put them into a pot to steam, then mash them.

2. Scoop out two tablespoons of apples in the fleshy pink powder and mash them.

3, fully mix the mashed potatoes and mashed apples can be.