Ingredients: 20g of shrimp, egg 1 piece, 25g of spinach, 50g of tofu, 5g of lean pork stuffing, garlic sprout, starch, ginger and onion.

1, blanch shrimps, cut them into pieces after drying, add lean pork stuffing, appropriate amount of garlic sprouts, minced onion and ginger, salt, etc., stir well and simmer well; Beat the eggs into proper amount of dry starch and add water to make a paste;

2. Add vegetable oil to the pan, pour a tablespoon of egg paste into the pot, and spread it into a small egg cake with slow fire; Add a small amount of vegetable oil to the simmered shrimp stuffing, wrap it in the spread egg cake respectively, and steam it in a steamer for 8 minutes before serving.

2-year-old baby breakfast recipe: colorful rolls

Raw materials: 25g of fish, 25g of eggs, 25g of potatoes, 50g of white radish, 5g of carrots, 5g of mung bean sprouts, 0g of chopped green onion10g, 5g of raw flour10g, and 5g of oil.

Practice:

1, potatoes are cooked, peeled and mashed; Chop the fish, add onion, cornmeal and salt and mix well; Shell the eggs, stir well, and fry them into egg skins. When frying, put less oil, don't fry it, and keep the egg color.

2, one side of the egg skin paste pot is flat upward; Spread minced meat, roll it up, steam it, then cut it into pieces and thicken it with sauce. Cut carrots, white radishes and mung bean sprouts into shreds, stir-fry them over high heat, then spread them on a plate and put the cut egg rolls on.

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