Materials:

1 banana, 3 eggs, 8 grams of corn starch, and a proper amount of cooked black sesame seeds.

Exercise:

(1) Prepare all the ingredients.

(2) fully and evenly stir the two components and put them away for later use.

(3) Peel the banana and cut it into 4-5 pieces.

(4) Take out the frying pan or non-stick pan at home, brush the surface with oil and spread banana slices.

(5) Pour the stirred egg liquid on the surface, heat it to the bottom with low fire, and then sprinkle a proper amount of cooked black sesame seeds on the surface.

(6) Starting from one end of the omelet, roll it up with a small shovel to make it look like an omelet.

(7) Then cut into small pieces suitable for the baby to chew.

2, corn yam cake.

Materials:

Ordinary flour 100g, yam 100g, milk 75g, corn kernels 40g, carrots 20g, onions 15g, eggs 1, baby sausages 1, and proper amount of oil.

Exercise:

(1) Prepare all the ingredients.

(2) Peel and cut the yam, and steam for about 15 minutes. Be sure to wear gloves when peeling yam to prevent the mucus on your hands from itching. It is best to make it with iron stick yam, which has less water and high nutrition.

(3) All carrots, sausages and shallots are cut into sections for later use.

(4) Take out the steamed yam and mash it into fine mud.

(5) Add eggs, milk and flour into the yam paste and stir well.

(6) Add carrots, instant corn kernels, baby sausages and chopped green onion into the yam paste, and stir evenly again.

(7) Put the stirred paste into a paper bag, and cut a small hole at the bottom of the paper bag.

(8) Brush the oil in the pot and squeeze the prepared paste into the pot.

(9) Open a small fire, fry until the bottom is fixed, and turn over.

(10) fry until both sides are slightly yellow, and take out after cooking thoroughly.

3. Breakfast omelet.

Materials:

2 eggs, potato 100g, carrot 35g, common flour 25g, oil, fresh mushroom powder, salt, chopped green onion and black sesame.

Exercise:

(1) Prepare all the ingredients.

(2) Peel carrots and potatoes and knead them into filaments.

(3) Add a little salt to the shredded potatoes and carrots, stir well and marinate for about 2 minutes. In addition to improving the taste, adding salt is more important to soften shredded vegetables and suck out some water, which will be more convenient for shaping.

(4) Then, fresh mushroom powder and common flour are added into the shredded vegetables and stirred evenly.

(5) Brush the oil in a non-stick pan and add the stirred shredded potatoes and carrots. At first, you can make it thinner and more familiar.

(6) Arrange the shredded vegetables into doughnuts.

(7) Then beat 1 egg in the middle hollow part.

(8) Sprinkle chopped green onion and black sesame seeds on the surface to taste.

(9) Turn on a small fire, fry until the bottom of the omelet is solidified, turn over when it turns yellow, cover it and continue to stew.

(10) Bake until both sides are slightly yellow, and then take them out when cooked.