1. 80g of any green leafy vegetable;

2. Wash the vegetables, remove the roots, blanch them in boiling water, pick them up and filter off the water;

3. Use the baby's grinding tool to grind into puree;

4. Put a small amount of salad oil in the wok, and add the vegetable puree and stir-fry slightly.

Orange lemon yogurt

1. 20ML lemon juice, 200ML yogurt and one fresh orange;

2. Wash, peel and divide oranges into small petals;

3. Stir lemon juice and yogurt evenly, and add orange pieces.

Green vegetable liver powder

1. 50g of fresh pork liver and 40g of cabbage leaves;

2. Wash the pig liver, soak it in clean water, remove the blood, and cut it into small pieces;

3. Wash the vegetables, blanch them in boiling water and chop them;

4. Pour a proper amount of water into the soup pot, add pork liver and minced vegetables after the fire is boiled, and cook.

Sam sun bean curd

1 .3 shrimps, chicken breast 1 0g, 2 fresh mushrooms, 50g bean curd, egg white1piece, and proper amount of raw flour, minced vegetables and broth;

2. Wash the shrimps, remove the sand line, chop them into mud, mix in a little egg white and raw flour and mix well;

3. Wash the chicken, chop it into mud, add egg white and raw flour and mix well;

4. Wash the mushrooms and cut them into pieces;

5. Bring the broth to a boil, add shrimp paste, chicken paste, minced mushrooms, and minced vegetables. After the fire boils, turn to low heat, slowly add bean curd, and simmer for a while.

Mushroom tofu pudding

1 .30g of mushroom, 50g of bean curd, broth 100ML, a little salad oil, salt and Jiang Mo;

2. Wash the mushrooms, blanch them in boiling water and cut them into cubes;

3. Pour a small amount of oil into the wok, heat it, stir-fry it in Jiang Mo, then add the diced mushrooms, stir-fry it slightly, add the broth and add some salt to taste;

4. After the soup is boiling, add the bean curd and cook for about 3 minutes.

Lily tremella soup

1. lily and tremella each10g, and rice 40g;

2. Soak lily and tremella in warm water and wash them;

3. The rice is washed clean and soaked in clear water for 1-2 hours;

4. Cut the developed auricularia into small pieces, put them into the pot together with lily and rice, add appropriate amount of water, turn to low heat after boiling over high fire, and boil them into thick porridge;

5. Put a small amount of sugar to taste when cooking.

Tricolor tofu and shrimp paste

1. carrot 1 root, 50 grams of tofu, 30 grams of shrimp, 2 green vegetables, a little salad oil and salt;

2. Wash carrots, peel and chop them;

3. Shrimp is shelled, dried, washed and chopped into mud;

4. Wash the vegetables, blanch them in boiling water, and chop them into powder;

5. Wash the tofu and mash it into mud;

6. Pour a small amount of oil into the pot, stir-fry carrots, then add shrimp paste, tofu paste and vegetable powder, add appropriate amount of water and salt, and bring to a boil.

Corn sparerib porridge

1. Corn kernels10g, pork ribs 20g, rice 40g, and proper amount of salt;

2. Wash the rice and add a small amount of water to make rotten porridge;

3. Wash and chop the corn, wash and chop the ribs into small pieces;

4. Add water to the pot, bring it to a boil, add ribs, remove the floating powder when it boils, add salt and corn and cook for 20 minutes. When the water is almost half dry, add the rice congee cooked in advance, stir well and cook for a few minutes.

Ham and diced porridge

1. 50g of lotus root, 50g of ham, 50g of rice and 50ML of broth;

2. Wash the rice and soak it in clear water for 1-2 hours;

2. Wash and chop the ham, wash and peel the lotus root and cut it into dices;

3. Add appropriate amount of water and broth to rice, ham and diced lotus root, turn to low heat after high fire boiling, and cook into porridge.

Shrimp porridge with yam

1. fresh yam 30g, shrimp10g, rice 50g;

2. Wash the rice and soak it in clear water for 1-2 hours;

3. Peel the yam, wash it, cut it into dices, and chop the shrimps into mud;

4. Add water to the soup pot, pour in rice and yam, turn to low heat and cook into thick porridge, and finally add shrimp paste and cook for a few minutes.

Fish paste porridge

1 .50g of clean fish, 40g of rice, 100ML of milk and fish soup, and proper amount of raw flour, salt and egg white;

2. Wash the rice and soak it in clear water for 1-2 hours;

3. Chop the fish into mud, add a little salt, cornmeal and egg white and mix well;

4. Pour the broth and appropriate amount of water into the soup pot, add the soaked rice, cook until it is 80% mature, then pour the milk and cook until it is thick;

5. Add the fish paste, stir well and cook until it boils.

Milk and red jujube porridge

1. rice100g, 250ML milk, 20g red dates;

2. Wash the rice and soak it in clear water for 1-2 hours;

3. The red dates are pitted and washed for later use;

4. Add water to the soup pot, pour in the rice, boil over high fire, then turn to low fire and simmer for 20 minutes;

5. Add red dates and milk to make rotten porridge.

Vegetable chicken soup

1 .200g of chicken breast, pumpkin, potato and onion, whipped cream 10ML, salad oil and broth, a little salt, cornstarch and egg white;

2. Wash the chicken breast, cut it into small dices, add a little salt, raw flour and egg white and mix well;

3. Pumpkins, potatoes and onions, washed, peeled and diced;

4. Pour the broth into the soup pot, add potatoes and pumpkins and cook over medium heat until cooked;

5. Pour the right amount of oil into the wok, heat it, add the minced chicken and cook it, then put the chicken in and stir-fry the onion, then pour the chicken and onion into the soup pot and add cream to boil.

Stewed egg soup with minced meat

1. Eggs 1 piece, 20g lean minced pork, a little salt, raw flour and chopped green onion;

2. Add a little salt, cornmeal and water to the minced pork and mix well;

3. Break up the eggs, add a small amount of salt, and rush into warm water to mix well;

4. Squeeze the minced pork into small balls and put them in the egg liquid;

5. Cover with plastic wrap, steam in the steamer and steam in the steamer for 15 minutes;

6. Sprinkle with chopped green onion when you start the pot.

Purple rice red bean porridge

1 .purple rice100g, 50g of red beans;

2. Wash red beans and soak them in clear water for 1-2 hours;

3. Wash the purple rice and filter dry for later use;

4. Pour a proper amount of water into the pressure cooker, add red beans and purple rice, turn to low heat after high fire, press for 20 minutes, open the lid and let off steam, add a proper amount of sugar and mix well.

Minced Beef Congee

1. 40g lean beef, 30g rice, and appropriate amount of bone soup;

2. Wash the rice, soak it in clear water for 1-2 hours, and add water to cook it into thick rice congee;

3. Wash the beef, chop it into powder, add a little salt, cornmeal and water and mix well;

4. Add bone soup to rice congee and cook until it boils. Add minced beef and stir well until it boils again. Turn off the heat.

Porphyra, whitebait and taro porridge

1. dried laver10g, fresh whitebait 20g, taro10g, a little minced vegetables, and a bowl of rice congee;

2. Tear the dried laver into small pieces, soak it in clear water, rinse it, and filter it out for later use;

3. Wash fresh whitebait, blanch in boiling water, remove and chop;

4. Peel taro, wash it, cut it into pieces, steam it in a steamer or wrap it in a fresh-keeping bag and put it in a microwave oven for 4 minutes, then take it out and mash it into mud;

5. Pour rice congee into the pot, add laver, whitebait, taro paste and minced vegetables, and cook over medium heat until boiling.

Potato, carrot and minced meat soup

1. 20g of potatoes, 30g of carrots and 30g of lean minced pork;

2. Wash carrots and cut them into pieces, add a little water, and put them into a blender to beat them into pulp;

3. Peel and cut potatoes, steam them in a steamer and mash them into mud;

4. Add a small amount of salt, cornmeal and water to the minced pork and mix well;

5. Pour carrot juice into the soup pot, and when it boils, add minced pork and mashed potatoes, stir well, and turn off the heat when it boils again.