1. Tomato, beef and egg bibimbap

Reverse sliced beef+ginger slices+1 tbsp soy sauce+1 tbsp starch, then add 1 tbsp oil, marinate for 15 minutes, and mix 2 eggs +2 tbsp milk evenly. Seasoning juice: 2 tablespoons tomato sauce, 1 tablespoon oyster sauce, 1 tablespoon starch.

2. Vegetable cake

Shredding two carrots, boiling hot water over high fire, blanching the carrots for 20 seconds, taking out and cooling for later use, adding a spoonful of water starch to the eggs, then uniformly stirring with chopsticks, adding carrots, chopped green onion and salt, sealing with plastic wrap, steaming for 10 minute, stewing for 5 minutes, and adding soy sauce to the peppers and white sesame seeds.

3. Fresh shrimp cakes with seasonal vegetables

Fresh shrimp, rice starch 10g, corn and carrots, peas and vegetables are cooked, and then taken out, and the shrimp is put into a supplementary food machine to be mashed.

Add carrots, corn peas and corn starch. For babies over one year old, add a little salt, stir clockwise, oil by hand, arrange some shrimp paste into cakes, brush oil in a hot pot, turn on a small fire, and add seasonal vegetables and fresh shrimp cakes until golden seedlings are on both sides.

4. Steamed dumplings with seasonal vegetables

Pumpkin, carrot, wonton skin, eggs and mushrooms are made by washing pumpkin and carrot with clear water to remove salt, boiling oil in a hot pot, adding egg liquid and frying, pouring all vegetables and eggs into a bowl, adding one and a half spoonfuls of soy sauce, half spoonfuls of oyster sauce, a little corn oil and a little black pepper, then stirring evenly, thinning the wonton skin or gently pulling the stuffing in the middle by hand, and then folding the wonton skin to serve.