Baby dishes are rich in nutrition. There are also some practices at home that can make doll dishes more delicious.

For example, dry pot baby dish, soup baby dish and steamed baby dish with garlic vermicelli are all good.

1. Dry pot doll dish: cut the washed doll dish vertically, cut it vertically into six parts or tear it by hand. Tear each leaf into a finger-wide strip, boil it in boiling water and take it out. Then change the knife. Add a little oil to the wok, stir-fry the pork belly slices until fragrant, then add onion, ginger, garlic, pepper and diced mushrooms in turn, stir-fry for a while, add baby cabbage, add seasoning and stir-fry quickly. Add shredded onion to the bottom of another casserole, heat it, pour in the fried baby cabbage, and sprinkle with onion.

2. Serve the baby cabbage: tear the baby cabbage into small pieces and wash it, soak the dried mushrooms and cut them into small pieces, soak the shrimps in warm water for ten minutes, cut the preserved eggs into small pieces, and chop the ginger. Put a spoonful of oil in the pot, heat to 30%, stir-fry garlic, mushrooms and shrimps until fragrant, add preserved eggs and stir-fry under the tree, then add broth, bring to a low heat for about two minutes, and add baby vegetables. Spread the baby cabbage flat in the pot, cover it with high fire and cook until the water boils and simmers for one to two minutes. After the baby cabbage softens, add salt to taste, and sprinkle chopped green onion on the dish and soup bowl.

Baby dishes can also be made into hot and sour flavors or vegetarian fried.