How to make salmon vegetable cakes, delicious and delicious, and babies love to eat them?

Baby baby food, never delayed, has always insisted on making their own, whether it is food choices or dietary matching. Mother's brand baby food makes the baby eat at ease, and the mother's love is wide! Salmon is one of the most suitable fish species to add to your baby as a complementary food.

Salmon contains a lot of unsaturated fats and a variety of nutrients that are beneficial to human health, comprehensive nutrition and easy to digest and absorb, and the meat has few spines, especially suitable for babies to eat. It is best to add it moderately after the baby is 7 months old. Although salmon is suitable for eating raw, this cooking method is not suitable for babies, so try to cook it before eating.

Salmon Seasonal Vegetable Yolk Cake Main Ingredients: 50 grams of salmon, 60 grams of ordinary flour, 2 raw eggs, 2 broccoli, a tomato, a small amount of lemonade, a small amount of green cabbage leaves, 5 pieces, used to make a support frame processing technology:

Prepare the food ahead of time as described in the picture above. Boil water in a milk pot, make a cross knife on the tomatoes, blanch the tomatoes and broccoli after the water boils, and then scoop them up and set aside. Clean the salmon, squeeze a small amount of lemonade, grasp and marinate for more than 10 minutes to remove the fishy smell.

Scoop up the tomatoes from boiling water and peel them.

Chop the tomatoes and broccoli together. Marinated salmon minced points for easy baby eating. The raw eggs are separated and the yolks are taken.

Note: It is recommended to eat only egg yolks within one year old, and you can slowly add protein over one year old to avoid lactose intolerance in your baby. )

Take a bowl and add all of the above foods to the bowl. Add a little cold water and mix well, the batter does not have to be too thick, it can basically be hung up and not easy to burst. Do not stick to the pan to drip a small amount of flax oil, low heat oil.

Flax oil, also known as flax oil, is more nutritious and very beneficial to the baby's brain! Aliases "Reader Oil" and "Brain **", the nutritional content is unusual).

Pour in the well-mixed batter and make circular motions along the rim of the pan until the bottom pan is filled. After frying on one side, turn over the other side and fry until golden brown, and fry the salmon as much as possible for the baby to eat, and the middle can be covered with a lid to simmerCut it into small pieces with a knife to cool, spread the green cabbage leaves at the bottom of the plate, put it in the cake and serve.

Tips: Salmon is not the size of the baby to eat, boil as much as possible and cook thoroughly, do not eat raw as adults The above is the processing technology of salmon seasonal vegetable yolk cake, warmly welcome to fill, if you like you, you will understand and leave a comment, your attention and evaluation is the driving force.

Cut the salmon into small pieces.

The baby has not eaten the egg white at 10 months, and the egg yolk is put in.

Put the carrots and broccoli in a pot and cook, chop, boil the small potatoes first, peel them and press the puree, put all kinds of ingredients in a bowl and stir well.

Add some water to the ingredients and stir well.

Add some baby oil to the pot, I used flaxseed oil, you can also walnut oil, pour the mixed ingredients into the pot, flatten, low heat throughout the whole process, and then turn over, fry until golden brown, out of the pot.

Chop the salmon, broccoli and carrots, mix these ingredients with flour, eggs, salt, thirteen spices, then add the appropriate amount of oil to the pan to arrange it into a small cake, sprinkle with black sesame seeds, and fry until golden brown on both sides.

Chop the vegetables and add eggs to make a vegetable omelet, add salmon, dip in the sauce and serve.

Ingredients: Salmon 80g

Potatoes 40g

Carrots 40g

Onion 30g

Rice 1 tablespoon.

Eggs a.

Preparation of salmon rice crackers (baby food).

Slice the salmon and puree it in a food machine.

The onions are finely chopped, the potatoes and carrots are sliced and steamed, and the grinder is ground to a puree.

Pour the salmon puree, mashed potatoes, carrot puree, onion foam and rice into a large bowl, add an egg white, you can add the whole egg if you have a large amount, I am afraid that it will be thin and not easy to form, so just put the egg white, a little salt, and mix well.

After mixing, you can get out of the pot, in order to be consistent in size, I used a mold to set the shape, pour a little olive oil into the non-stick pan, put in the set ingredients, fry slowly over low heat, fry until solidified and then turn over, be sure to low heat, otherwise the outside is scorched and the inside is still raw.

Fry lightly browned on both sides, and then remove from the pan.

1.Prepare the ingredients.

2.Dice the salmon and marinate in lemon for 20 minutes Peel and dice the pumpkin. Peel and cut the yam into small pieces The carotene contained in pumpkin can be absorbed by the body and converted into vitamin A, so that children can grow and develop in a healthy state.

It is also rich in vitamins and pectin, which can care for the baby's gastrointestinal development.

3.Place the pumpkin. Yam. Steam the salmon in a steamer for about 15 minutes Steamed salmon. Pumpkin. The yams are mashed separately into a puree.

4.Beat the eggs, chop the celery and add to the eggs.

5.Then add the rice, pumpkin puree, yam puree and salmon puree and stir well.

6.After all the ingredients are mixed together, you need to be careful not to be too thin, if it is too thin, the cake will not be well formed, here you can adjust it according to the rice.

7.Heat the pot, brush with an appropriate amount of oil, put a spoonful into the pot, flatten it, turn it over after shaping, and burn it until golden brown on both sides.

8.A plate of golden salmon cakes smashed into the steaming plate, and the little gluttonous cat who is still playing is not smelling the fragrance and coming over on a rocket, hehe, please be sure to give the baby to eat while it is hot, and the fishy smell will be heavier after it is cold.

9.Knock knock knock.

Steps. Step 11 of the preparation of salmon rice crackersIngredients: 70g salmon, 100g pumpkin, 1 egg, 1 piece of cheese, a pinch of sesame seeds, a pinch of rice.

Preparation of salmon rice crackers step 22Slice a slice of lemon and place on top of the salmon for 10 minutes to remove the fishy smell.

Step 33 of the preparation of salmon rice crackersCut the salmon into small cubes and set aside.

Preparation of salmon rice crackers in step 44Remove the skull, remove the skin and cut into small slices.

Preparation of salmon rice crackers in step 55Put the pumpkin in the steamer sooner or later.

Preparation of salmon rice crackers step 66Spread a slice of cheese on top of the pumpkin slices, then light the fire and steam for 15 minutes, until the pumpkin can be easily poked with chopsticks.

PS: Pumpkin can be heated more evenly when steaming, and it will be steamed in about 15 minutes.

Preparation of salmon rice crackers step 77Puree the steamed pumpkin cheese with a spoon and stir to combine.

PS: At this time, you may see some small pieces of cheese, but it doesn't matter, it will be completely integrated into the other ingredients when it is fried for a while.

Preparation of salmon rice crackers step 88Place all ingredients in a large bowl.

Preparation of salmon rice crackers step 99Crack in the eggs and stir all the ingredients well.

ps: For babies who can't eat egg whites, mothers can only use egg yolks, and the effect is the same.

The most difficult step in this recipe is that you are afraid that the fried rice crackers will fall apart, so you should pay attention when adding egg liquid, add half of it first, and then add a small amount of egg liquid in batches if it feels dry. Be careful not to make the mixture too thin, so that the cake will not be formed, if it is too thin, you can add rice to adjust it.

Preparation of salmon rice crackers step 1010Brush a pan with a little oil and bring to a low heat.

Salmon rice crackers are prepared in step 1111Use a spoon to spoon the mixture, put it in a pan, and press it into a small cake.

ps: Small fire, small fire, small fire throughout the whole process! Say the important thing three times.

Preparation of salmon rice crackers step 1212The surface of the cake began to appear like this, indicating that the bottom layer of the cake was about to be healed, and it would be ready to turn over after a while.

ps: You can use a small spatula or spoon to gently push the cake, if you can push it, you can turn it directly, if you can't move it yet, then wait a while.

Salmon rice crackers are prepared in step 1313Turn the cake over and fry the other side. The cake is ready!

The preparation of salmon rice crackers step 1414Salmon, pumpkin and cheese go together perfectly, and it's super delicious without any seasoning, and with sesame seeds, it's full of flavor when you bite into it.

The preparation of salmon rice crackers step 1515This cake can be eaten on its own, without the need to add it to other staple dishes.

Ingredients: eggs.

1 piece of flour. 50 g potatoes.

30 g carrots.

30g salmon.

30 g salt. 1g step.

1.Peel potatoes and carrots and cut into fine pieces.

2.Finely chop the salmon, top with lemon slices to remove the smell, and then remove the whole slice later.

3.Place the carrots, potatoes and salmon in a steamer over high heat and steam them over high heat.

4.Beat in an egg, add 50g of flour and a pinch of water and stir to combine.

5.Add the cooled potatoes, carrots and salmon and stir until slimy. The mixed paste should be slightly thicker, and if it is too thin, add a little more flour.

6.Heat a pan with oil and reduce the heat.

7.Pour in the batter and spread it as flat as possible to heat it more evenly.

8.Because the vegetables and salmon themselves are cooked, you don't need to fry them for too long, just fry them until golden brown on both sides.

9.After it comes out of the pot, cut it into small pieces and give it to the baby.

10.The salmon vegetable cake is delicious, and moms can also use shrimp and meat instead of salmon.

Ingredients: 30 grams of tartary buckwheat flour.

20 grams of flour.

Excipients eggs. 2 salmon.

125 grams.

Half a shallot.

1 carrot.

Peas (boiled) 50 g.

1 handful of parsley leaves.

1 slice of lemon. Seasoning salad oil.

Salt to salt, garlic to taste.

1 clove of milk. 100 ml.

Thyme to taste.

Pepper to taste.

Preparation of salmon cakes.

1.Onion and garlic finely chopped.

2.Cut the carrots into small cubes, and the peas need to be already boiled and powdered.

3.Season the salmon with salt and pepper in a pan until golden brown on both sides and sprinkle with thyme and parsley leaves. Don't sprinkle the spices too early, otherwise they will be fried black, and the color will not look good and be unhealthy.

4.Cut the fish into suitable-sized pieces with a spatula, add the onions, garlic, carrots and peas and sauté until fragrant, sautéing until the vegetables begin to soften. Season with a pinch of salt and pepper. Slightly cool, set aside.

5.Two eggs frothed.

6.Add milk, buckwheat flour and flour, also a little salt, and stir wellPour the fish and vegetables from step 4 into the egg batter and stir well8

Pour all the quiche ingredients into a non-stick pan with a diameter of about 20 cm, wait for the quiche to be completely cooked over medium-low heat, and serve with some lemon.

Step 1

Prepare 2 slices of salmon, 30g of broccoli, 30g of potatoes, 1 quail egg, a small slice of green onion, salt and other ingredients.

Step 2Potatoes are steamed and pureed, broccoli blanched and chopped, salmon minced, green onions finely chopped, quail eggs put in Step 3

Add salt and stir well.

Step 4 Pinch into a small cake with a diameter of 5 cm, a small amount of oil, and fry in a pan until golden brown on both sides.