Preparation of spinach pie Children, preparation of spinach pie

Two-year-old baby meal - Popeye's spinach cake recipe:

1. Blanch 110g of spinach for 20 seconds, control the moisture, and put it in a food processor.

2. Cut 40g of carrots into small pieces and put them in a food processor. Place 70g sliced chicken and ginger in a food processor.

3. Start the blender to make mud, and the thickness depends on your mood.

4. Pour the beaten mud into a clean small basin, add 1 egg, g of salt, 50g of all-purpose flour to the basin, and stir well.

5. Brush the pan with oil, simmer the pancakes until golden brown on both sides, and then you can enjoy the food out of the pan.

There are many ways to make spinach pie, and the size of the child is the condition that determines your different practices. If the child is very young, it is best to take only the leaves of this spinach, and not this petiole. It's better to break the leaf and put it in flour or add a little egg, and if the child is older, you can put it in with the leaf petioles.

Even if you just cut it with a knife, you can just don't break it. You can use flour or go in, or you can use rice flour or go in. All kinds of methods are different, depending on which one the child likes to eat.

After putting spinach or flour into flour or rice flour. It's too dry, add a little water, knead it and then put it in the pot and fry it in oil, and fry it on both sides, which is generally the case. When women's football.

Preparation of spinach pie:Ingredients: an appropriate amount of spinach residue, an egg, a tablespoon of flour, a little salt, a teaspoon of five-spice powder, and an appropriate amount of water.

Steps: 1. Spinach residue, with coarse fiber, chop it again with a knife.

2. Add flour, eggs, five-spice powder and salt.

3. Add water and mix into a paste, not too thick and not too thin.

4. Brush the pan with oil, over medium-low heat, pour the batter into the pan and spread it flat, and fry until both sides are cooked through.

5. Cut into pieces and put on a plate.

6. The finished product is as follows.

<> "Spinach Pie. Ingredients: spinach, flour.

Method:1Add water to the spinach and filter it into juice with a wall breaker.

2.Add flour, eggs, and sugar and stir into a paste.

3.Add some sesame seeds to the eggs and mix well.

4.Fry in a pan with little oil until one side is set.

5.Brush with a layer of egg wash and fry until the other side is fixed.

<> "Spinach Pie.

Ingredients: 1 handful of spinach, a little minced meat, 1 egg, half a spoon of salt, 1 spoon of light soy sauce, appropriate amount of flour.

Method: 1. Prepare fresh spinach and wash it, blanch the spinach in a pot of boiling water, remove part of the oxalic acid and boil it in boiling water to soften, and then soak it in cold water for a while.

2. After cooling, remove and squeeze out the water and chop it, add the minced meat to the spinach, add salt, light soy sauce and mix well with chopsticks.

3. Take an appropriate amount of mixed spinach, form a ball-shaped ball with your hand, and make it all ready.

4. Prepare 1 egg, knock it into a bowl, prepare an appropriate amount of flour, put the balls in the flour and stick the flour, put it in the palm of your hand and pat it flat, continue to stick the flour pat until the flour sticks evenly, and then put it in the egg wash and dip it in a layer of egg wash.

5. Preheat the electric baking pan, pour in an appropriate amount of cooking oil, dip the finished cake in turn with egg wash, and fry it until golden brown on both sides.

Wash the spinach, blanch the fungus, and soak the sea rice.

Add flour and water to make a dough, cover with plastic wrap and wake up. Beat the eggs into the pan with hot oil, fry them and break them with a spatula and set aside.

Chop the spinach and put it in a pot, chop the fungus, eggs, salt and pepper, sea rice, chicken essence, put it in a pot and mix well.

Divide the dough into 100 grams of small dough.

Take a dough and roll it out into a pancake.

Spread a layer of vegetables.

Roll out another loaf, cover it, press the sides tightly, and use a bowl to press off the excess sides of the bread and remove the dough edges.

Heat a frying pan and cook the cake on both sides.

It's been a long time since I've made small soft cakes, so let's have a shot today! Small soft cake is a lot of parents like to make the baby of the type of complementary food, a small one, fragrant and soft, very suitable for the baby to grasp and bite, not only exercise the baby's finger grasping ability, but also exercise the baby's chewing power, kill two birds with one stone.

Ingredients: A few spinachs.

Shopee skin 10g

Egg yolk 2 pcs.

Flour to taste.

Vegetable oil to taste.

Spinach cake 8m+ (baby food) preparation.

Preparation of ingredients. <>

First, blanch the spinach to remove oxalic acid

Chop <>

Next, put the spinach, egg yolk and shrimp skin into the food supplement

Whip <>

Then add the flour

Continue to beat evenly

Brush the pan with a small amount of oil

Scoop a spoonful of batter into a pan over low heat and flatten the <> in a pan

Turn over after shaping

Fry on both sides and remove from the pan.

The delicious biscuits are ready! It's simple, and it doesn't taste bad, <>

Tips: 1.Carotene contained in spinach.

Converted into vitamins in the human body.

Maintains normal vision and epithelial cell health.

Increase the ability to prevent infectious diseases.

Promote your baby's growth and development.

2.Shopee skin is rich in calcium and iodine.

Eating more shrimp skin will make children's bones grow quickly.

And it can promote physical development.

Ingredients: 500 grams of flour, 200 grams of spinach, 2 eggs, 2 carrots, 50 grams of fungus, 50 grams of krill, 1 spoon of oil, 2 spoons of sesame oil, 2 spoons of salt, appropriate amount of monosodium glutamate.

Steps: 1. Blanch half of the flour with boiling water, stir all the flour into a flocculent shape with chopsticks, and dry until it is not hot, add an appropriate amount of water, live into a dough, and wake up for 20 minutes.

2. Prepare the raw materials, blanch the spinach, put it in cold water to cool, then drain the water, soak the fungus, peel the carrots, eggs, and krill for later use.

3. Pour an appropriate amount of bottom oil into the pot and heat it, pour in the egg liquid, and fry the eggs until they are medium-cooked and shoveled into small pieces.

4. Put spinach, carrots, fungus grains, krill and eggs in containers.

5. Add seasoning salt, monosodium glutamate, oil, sesame oil and mix well to taste.

6. Wrap it according to the method of wrapping buns, and then gently flatten it with both hands.

7. Apply a thin layer of oil to the electric baking pan, put the pie in the pan in turn, heat it up and down for 5 minutes, and fry it until it is golden brown on both sides.

Ingredients for spinach pancakes.

Spinach, eggs, flour.

Steps to make spinach pancakes.

Step 1<>

Wash the spinach and cook.

Step 2<>

Beat the cooked spinach with a little warm water in a food processor.

Step 3<>

Add the spinach juice to an egg and mix with an appropriate amount of flour to make a rice cereal.

Step 4<>

Turn on low heat, pour the rice cereal into a saucepan and sear slowly. Sear both sides, sear and serve.

Wash the spinach and cook.

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Beat the cooked spinach with a little warm water in a food processor.

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Add the spinach juice to an egg and mix with an appropriate amount of flour to make a rice cereal.

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Turn on low heat, pour the rice cereal into a saucepan and sear slowly. Sear both sides, sear and serve.

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Preparation of spinach pancakes

Ingredients: 200 grams of high-gluten flour, 3 grams of yeast, 20 grams of sugar.

Excipients: 1 gram of edible baking powder, 80 grams of spinach puree.

Prepare the ingredients, wash the spinach, put it in a pot and blanch for a while, pick it up and rinse it with cold water, squeeze out the water, chop it, and put it in a blender to puree the vegetables into a delicate puree;

Put the flour in a large pot, add sugar, yeast, baking powder, and then pour in the spinach puree and mix well;

Knead into a smooth dough, cover with plastic wrap and let rise in a warm place for 20 minutes;

The fermented dough feels light and elastic, and can quickly return to its original state when pressed, take out the fermented dough and knead it into long strips on the cutting board;

Divide into several uniform-sized dough pieces and roll them out into round cakes;

Smear a layer of cooking oil in the frying pan, stack the spinach cake neatly in the pan, brush the surface with another layer of oil to lock the moisture of the dough, fry it over medium heat, and turn it over diligently during the period;

Fry until brown on both sides, sprinkle some water, adjust to medium heat, cover the pot and fry for about five minutes, and use water vapor to simmer the pancakes;

Until the water is dry, turn off the power, scoop up the pancakes and serve.

Steps:

1.Wash the spinach and blanch it with boiling water.

2.Use a food processor to squeeze the spinach into spinach juice.

3.Spinach juice microwave oven on low heat for 10 seconds to dissolve the baking powder, add flour and knead into a smooth dough, cover with plastic wrap or a damp cloth and place it in warm fermentation for about a few hours, when the dough rises to twice the size of the previous volume.

4.Place the leavened dough on a thinly powdered cutting board, knead the air inside, and roll it out into round slices.

5.The green body of the hut is pressed into a mold and left for another 20 minutes for a second fermentation.

6.Place in a frying pan and sear until golden brown on both sides.

Nutritional effect: Spinach is known as a "model student of nutrition", it is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients.

Freeze-dried spinach from some provinces and cities in China has been exported to earn foreign exchange, which has brought new economic growth points. For example, spinach has become the fist product of Shandong's export of frozen vegetables, mainly exported to the United States, Japan and other countries.

Spinach (Spinacia oleracea L.)Also known as Persian vegetables, red root vegetables, parrot vegetables, etc., it belongs to the genus Spinach in the Chenopinaceae family, an annual herbaceous plant. The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes.

There are many types of spinach, which can be divided into two varieties, thorny and thornless, according to the seed form. Spinach is native to Iran and is commonly cultivated in China as one of the most common vegetables.

The spinach juice was used to make frog squeezed bread, so the remaining spinach residue was used to make spinach cakeby zhangting510304

Ingredients: Spinach residue to taste.

One egg.

1 tablespoon of flour.

Salt a pinch of salt. One teaspoon of five-spice powder.

Water to taste. Steps.

1. Spinach residue, with coarse fiber, chop it again with a knife.

2. Add flour, eggs, five-spice powder and salt.

3. Add water and mix into a paste, not too thick and not too thin.

4. Brush the pan with oil, heat it over medium-low heat, pour the batter into the pan and flatten it, fry until both sides are cooked thoroughly5, cut into pieces, and put on a plate.

6. The finished product, with fermented bean curd, is super delicious, haha.

The tips juice and dregs are fully utilized, and there is no waste at all!

The easiest way to make spinach cake, put this thing is a hundred times more delicious than putting flour, and it will leave a fragrant taste!

1.Wash the spinach and blanch it with boiling water.

2.Chop it several times with cold water.

3.Beat the eggs and add a little starch and spinach.

4.Pour in the electric baking pan and wait until the two sides of the stall change color and remove from the pan.

Spinach puree pancake color and nutrition double harvest spinach mille-feuille cake is made with a large pan, you can fry a large cake, spinach should be blanched in advance when making, so that the pancake will not have a bitter taste, and there is no oxalic acid. Don't use high heat when baking cakes, just use the temperature of the flame to weaken, so that it is not easy to paste the pan. My new 32 large pan.

It is best to make such dough cakes bigger, thicker, softer and more delicious!

Preparation of spinach lasagna:

1. Remove the roots of spinach, wash it, and control the moisture.

2. Boil water in a pot, add the spinach and blanch.

3. Remove the blanched spinach and throw it into cold water, then put the blanched spinach into a wall-breaking blender, stir and puree the spinach.

4. Orient the yeast powder into the spinach puree.

5. Stir well until the yeast powder melts.

6. 600 grams of spinach puree, 50 grams of water, 6 grams of yeast powder, add 1000 grams of flour (if you think the amount is large, you can dress it, or use a quarter).

7. Knead into a smooth dough.

8. Let stand in a warm place and ferment until it is twice as large.

9. 150 grams of corn oil, 150 grams of flour, 5 grams of salt, 2 grams of Sichuan pepper powder, mix evenly and set aside.

10. Take out the fermented dough, knead it well, and divide it into 2 parts. (I make larger, thicker pies, if your pan is not big enough, you can divide it into 3 portions).

11. Take one of them, knead well, and sprinkle dry powder on top and bottom.

12. Roll out into pancakes. (The size of the cake is arbitrary, the thinner the more).

13. Brush the puff pastry on the surface of the cake. (Because there is a lot of flour in it, the puff pastry is thicker, the brush is more occupied, and the layers are more distinct).

14. Start from the bottom, roll up, and stretch while curling.

15. Stretch the rolled up surface and start rolling it up from one end.

16. Collect the tail at the bottom.

17. Sprinkle white sesame seeds on the board and roll out the core thinly. (Roll it out to about the size of your pot).

18. Heat a frying pan, brush the oil with a brush, and put the cake in. (Don't have too much oil, just make the bottom of the pan even.) )

19. Cover the lid and bake the cake over low heat until golden brown. (Do you look at the back at the bottom of the pot?) Raise the bottom of the pot to keep the bottom away from the flame and reduce the water force).

20. Evenly sear on both sides until golden brown. (The spinach cake is darker in color, and it looks darker with a golden garza).