1. Carrot children’s meal.

Ingredients:

1 egg, appropriate amount of rice, 80 grams of glutinous rice flour, 30 grams of glutinous rice flour, 1 cucumber, 60 grams of carrot juice, appropriate amount of sugar, 30 grams of diced pineapple , 1 portion of home-cooked stir-fry, 1 mushroom, 1 portion of pumpkin paste, 2 Orleans grilled chicken wings, 8 grams of vegetable juice.

Method:

(1) Steam the mushrooms, carrots, etc. until they are almost cooked, then add a few green cabbage leaves to steam together, steam until cooked and let cool. Blend the carrots and green vegetables into juice in a food processor, leaving a leaf for the bunny's clothes.

(2) Cut the pineapple into small cubes, add a little sugar and marinate for a while.

(3) Mix Chengfen and glutinous rice flour, add carrot juice to 80% of the mixed powder, and add vegetable juice to 20% of the mixed powder.

(4) Boil water, scald the mixed powder with boiling water, and mix into carrot dough and green dough.

(5) Take an appropriate amount of carrot dough, flatten it, and wrap it with diced pineapple.

(6) After wrapping it and kneading it into a carrot shape, use the green vegetable dough to shape the leaves. Use chopsticks to insert a small hole into the thick end of the carrot and add the leaves. The carrot is ready. Pay attention. Sprinkle some cornstarch under the good carrots.

(7) Put warm water in the steamer, put the carrots and steam for about 8 minutes. If the bag is large, the time will be longer.

(8) Stir-fry the seafood mushrooms, broad beans, carrot slices, etc. that need to be put on the plate, mixed with bacon and seasonings until cooked and keep warm until set aside.

(9) Wrap the hot rice in plastic wrap and shape it into rabbit head, body, ears, feet, etc.

(10) Wrap the body part with green vegetable leaves and wrap the legs with seaweed.

(11) Put the bunny combination together, then put the carrots on it, use seaweed to cut out the bunny’s expression and paste it on it, squeeze out the juice from the blanched red amaranth, and dip it in a little bit , rub the rabbit's cheeks and ears.

(12) Thinly slice the cucumber and lay it out on the ground. After arranging it, stuff the broad beans under the cucumber and put only a few on top. Finally, place the seafood mushrooms, carrots, etc. one by one, and fry them with a frying pan. The egg yolks and pineapple slices are made into a sun and placed on top of the plate.

(13) Pair it with the prepared pumpkin paste, grilled chicken wings, listen to the story, and enjoy the fun meal.

2. Stuffed meat with mushrooms.

Ingredients:

250g mushrooms, 250g meat filling, one egg, 30g each of onion, ginger and garlic, 30g starch, 60g soy sauce, 1g pepper powder, 20g shrimp, tomato 30g sauce, 20g sugar, 0.5g pepper.

Method:

(1) Take 15g each of onion and ginger, chop into fine pieces, and chop the shrimp into small pieces.

(2) Add minced ginger, minced green onions, 0.5g each of Sichuan peppercorns and pepper noodles, chopped dried shrimps, two tablespoons of soy sauce, and 2g of salt into the meat filling, stir, and stir in one direction.

(3) Add an egg and continue mixing. If you feel the meat filling is dry, you can add an appropriate amount of 20g of water.

(4) Remove the shiitake mushroom roots, wash them, and make 3 cuts on the back to facilitate the flavoring.

(5) Gently add the mixed meat filling to the mushrooms, press it slightly, place it on a plate with a layer of oil on the bottom, and steam it for 15 minutes.

(6) Prepare ginger slices, onions, garlic, and garlic leaves.

(7) Put a little oil in the pot, add pepper noodles, minced green onions, ginger slices, garlic slices, two spoons of soy sauce, one spoon of sugar, two spoons of tomato sauce, stir-fry until fragrant, pour in and steam. The shiitake mushroom meat should be connected with the soup, so it is more fragrant. Push it gently and pour the boiled soup on top. When the soup becomes thick, add minced green garlic leaves and bring to a boil. It will be ready in two minutes.

3. Cream pumpkin soup.

Ingredients:

300g pumpkin, 200ml milk, 50g cream, 5g sugar.

Method:

(1) Prepare all the ingredients. You can add some cream to the postpartum meal. For children's complementary food, if mothers are not worried about the quality of cream milk, they can reduce the amount as appropriate and keep it alive. . Peel and slice the pumpkin and steam for 10 minutes, then mix into puree. You can use a mixer or chopsticks.

(2) Put the milk pumpkin puree in a pot and cook over low heat until the aroma slowly spreads.

(3) After boiling, add the cream and sugar and stir slowly.

(4) Turn off the heat when it is completely blended and serve it out.