How does baby eat salmon
Salmon paste
Applicable crowd: babies over 5 months old
Ingredients: 100g net salmon, 1g salt and 1g sugar.
How to cook:
1. Put clean salmon in boiling water, boil and peel off the skin. After removing the bones of salmon, grind the meat. Then wrap it in a clean cloth and squeeze out the water.
2. Put the salmon meat into the pot, add sugar and salt, mix well, then add 200 grams of boiling water, until the salmon meat is boiled soft.
Making key: Using fresh salmon as raw material, we must remove thorns and boil salmon meat.
Tomato salmon
Applicable crowd: babies over 6 months old
Ingredients: 100g net salmon meat and 70g tomatoes. 2 grams of salt and 200 grams of soup.
How to cook:
1. After boiling the salmon in boiling water, remove the bone spurs and skin, blanch the tomatoes in boiling water, peel them off and cut them into pieces.
2. Pour the soup into the pot, add salmon meat, cook it slightly, add chopped tomatoes and refined salt, and cook it over low heat until pasty.
Making key: Fresh salmon should be selected as raw material. Be sure to remove bones and boil salmon. When boiling, the fire should not be too high.
Salmon porridge
Applicable crowd: age 7-8 months baby
Material: One or two rice, half salmon meat, half spinach, a little salt, some water.
Make:
1. Wash the rice and put it in the pot. Pour the water into the pot and boil it over a high heat. Boil it over a low heat until it is sticky (note that porridge should be boiled down and sticky).
2. Rinse spinach, blanch it with boiling water, cut it into pieces, put it into porridge, add salmon meat floss and salt, adjust the taste, and cook it in a light fire for a few minutes.
Salmon dumplings
Applicable crowd: babies over 9 months old
Ingredients: 500g flour, 500g fresh salmon, 150g leek and 75g fat pork. 30 grams of sesame oil, 40 grams of soy sauce, 15 grams of essential salt, 5 grams of monosodium glutamate, 25 grams of cooked peanut oil and 5 grams of cooking wine.
How to cook:
1. Cut the salmon meat and fat meat together, chop it into chops, add 250 grams of chicken soup to stir it into paste, then add salt, soy sauce and monosodium glutamate, and continue to stir it into thick paste. When stirring, add leek (wash and chop), spice oil, spice wine and mix it into filling.
2. Flour and peanut oil 25 grams, warm water 230 grams and evenly, knead into dough, roll into 10 flours per 50 grams (dry noodles), roll into small round skins, add stuffing wrapped into small dumplings for use.
3. Pour the water into the pot, boil the dumplings and then put them into the pot. Push the dumplings around slowly with a spoon at the bottom of the pot. When the dumplings float up, the fillings and skins bulge up, and the dumplings are ready to be taken out.
Fresh steamed salmon
Applicable crowd: babies over 1 year old
Ingredients: Half a kilo of salmon meat, several green onions (1 cup after cutting), 1/4 cup of ginger (minced), 4 pieces of garlic (minced), 1/3 cup of fresh soy sauce, 4 spoons of cooking wine, 2 spoons of vegetable oil and 1 spoon of sugar (can not be put).
How to cook:
1. Peel and wash salmon. Cut into pieces (1 inch wide and 2 3 inches long) and put them in a steamer dish. Add 4 spoons of cooking wine.
2. After boiling the water in the steaming pot, place the steaming dish of the fish and cover it for 20 minutes.
3. Stir-fry sauce: add 2 spoonfuls of vegetable oil in a hot frying pan, stir-fry onions, ginger and garlic; add soy sauce and sugar to stir-fry.
4. Remove the steamed fish dish and pour the steamed fish sauce into the fried onion, ginger and garlic sauce. Mix well and sprinkle on the steamed salmon and serve.
Salmon mashed eggs soup
Applicable crowd: babies over 2 years old
Ingredients: 4 eggs, salmon, fresh shrimp, mushroom, cabbage, fish roe, salt, mashed grains, pepper, soup, coriander.
How to cook:
1. Cut diced salmon, peel fresh shrimp and leave tail. Add a little salt, pepper, mash and mix well.
2. Cut Lentinus edodes into shredded cabbage slices and wash them. Set aside. Beat eggs, mix well with water, add a little salt, mix well and filter with a fine mesh spoon.
3. In a small bowl of brush oil, add salmon meat, add filtered egg juice to 8 minutes full, put mushroom, shrimp and shrimp in the side of the bowl.
4. Pour 2 cups of warm water (about 40 degrees) into the baking pan, put in a small bowl, bake in the oven (preheated 180 degrees) for about 10 minutes, or steamed in a steamer covered with a fresh-keeping film.
5. Sprinkle fresh fish and coriander after roasting. (You can also sprinkle a little fragrant oil)