Mushroom, Vegetable and Chicken Porridge

Material:

100g rice, 1 shiitake mushroom, 3 small pieces of Chinese yam, half a carrot, 1 rapeseed, 5g salt, 2g chicken stock (optional), 200g chicken breast

Production process:

1. If it is for babies, you don’t need to add chicken essence and salt.

2. Prepare the ingredients and cut the chicken breast, carrots, mushrooms and Chinese yam into cubes.

3. Chop the rapeseed into small pieces.

4. Put the rice in a pot and add appropriate amount of water.

5. Place the rice on the induction cooker and cook it slowly over low heat until the rice becomes soft, sticky and thick, then add the chopped ingredients.

6. Add chopped vegetables just before serving.

7. Add salt and chicken essence to season (this step can be omitted)

8. Nutritious and delicious mushroom, vegetable and chicken porridge, your baby can drink a big bowl!

Exclusive Osmanthus Yam Purple Sweet Potato Cake

Material:

150g yam, 250g purple sweet potato, some sugar osmanthus, 150g milk, 100g coconut milk, 35g sugar, 2 sheets of gelatin

Production process:

1. Prepare the ingredients.

2. Peel the yam and soak it in water.

3. Wash and peel the purple sweet potato, then cut into small pieces.

4. Steam the yam and purple sweet potato cubes for 20 minutes.

5. After the purple sweet potato and yam have cooled slightly, put them into food bags and roll them into paste with a rolling pin.

6. Add 20 grams of white sugar to the purple sweet potato puree and mix well.

7. Add 15 grams of sugar to the yam paste and mix well.

8. Place two gelatin sheets in cold water, dissolve them, and then heat over water until completely melted.

9. Pour the milk and melted gelatin into the purple sweet potato puree and stir well.

10. Pour the purple sweet potato puree into the mold and refrigerate for 30 minutes.

11. Add 100g of coconut milk to a saucepan and bring to a boil. Pour the completely melted gelatin into the yam puree and stir well. Pour the processed yam puree into the upper layer of the purple potato puree mold and refrigerate for 30 minutes.

12. Prepare seasonal fruits.

13. Once solidified, remove from the mold and place on a plate. Place seasonal fruit on top and drizzle with candied osmanthus.

14. Complete the production.

Purple Cabbage and Yam Grated

Material:

1 piece of purple cabbage, 1 lemon, 1 yam

Production process:

1. The weight of the ingredients only represents the amount used for cooking, not the amount for your baby. Prepare the following ingredients: 1 piece of red cabbage, 1 lemon, 1 yam. Note: It's best to choose a stick-shaped yam, not a crispy one.

2. Peel the yam and cut into thin slices.

3. Steam the yam in a steamer for 15-20 minutes until cooked through.

4. While the yams are steaming, blanch the purple cabbage in boiling water and remove from the heat. Note: Purple cabbage cooks easily, so adults can eat it raw. However, it's best to blanch it before feeding it to babies to remove the nitrites. However, be careful not to blanch it for too long, as it will turn a bluish-gray color.

5. Chop the purple cabbage.

6. Put the purple cabbage into a blender, add a little boiled water, and blend into a smooth purple cabbage juice.

7. Pour the purple juice into a bowl and squeeze in the lemon juice.

8. Stir it and you'll find that the purple juice has turned into a beautiful, dreamy pink. PS: If your baby doesn't like sour taste, you can omit the lemon and make the yam puree directly. Or, you can add a little sugar at this step to neutralize the sour taste of the lemon.

9. In fact, taking advantage of the characteristic of seaweed blue that it turns pink when it encounters acid, I just want to make a pink and tender little dessert. When actually doing it, you don’t have to care too much about the color. Otherwise, in order to pursue pink, if you add too much lemon juice, it will be a bit sour.

10. Take out the steamed yam and sieve it to make a paste. Note: It is best to sieve the pressed yam paste to make it more delicate.

11. Turn over the sieve and the yam paste will be attached to the bottom. Just scrape it off with a small spoon.

12. Stir the pink cabbage juice into the yam puree. Note: It's best to add a little at a time to prevent the yam puree from becoming too watery.

13. Mix the yam paste into your desired color. P.S. You can taste it. If it's too sour, add more yam paste and sugar. If the yam paste is too thin, don't worry. Place it in a pot over low heat to evaporate the water, then stir-fry until it reaches your desired consistency.

14. Put the prepared yam paste into a piping bag. PS: You can choose a larger piping nozzle like I did.

15. Just squeeze out some nice flower shapes on the plate.

Baby food supplement - use this method to nourish your baby's spleen and stomach for better nutrient absorption!

Material:

100g yam, 10g carrot, 10g flour, 10g white mushroom, 1 egg, 10g broccoli

Production process:

1. Prepare ingredients: 10 grams of broccoli, 1 egg, 10 grams of white mushrooms, 10 grams of flour, 10 grams of carrots, and 100 grams of yam.

2. Peel the yam and cut into small slices.

3. Steam the yams in a steamer for 15-20 minutes, until softened. Note: You can choose to peel the yams first and then steam them, or steam them first and then peel them. It doesn't matter much.

4. Use a sieve to press the yam through the sieve little by little.

5. Look! After being pressed through the sieve, the yam is stuck to the bottom of the sieve. Use a small spoon to gently scrape it off.

6. Bring a pot of water to boil, blanch the shiitake mushrooms to remove the odor, then let cool and chop.

7. Chop the carrots.

8. Bring another pot of water to a boil, blanch the broccoli for 30 seconds, remove from the water, let cool, and chop.

9. Brush a little vegetable oil in a non-stick pan, stir-fry the carrots first, then add the white mushrooms and broccoli and stir-fry until cooked.

10. Add the yam and mix the yam puree and vegetables thoroughly. PS: Different yams have different water contents. If the puree feels dry, add a little water and stir-fry until combined. How can you tell the difference between crispy and soft yams? Crisp yams, also known as "vegetable yams," are thicker and larger in appearance, but have lower nutritional value. I prefer soft yams, also known as "Huai yam" or "iron stick yam." These are rich in nutrients, have a softer, more chewy texture, and are more effective in strengthening the spleen and stomach.

11. Add 30g of water to 10g of flour and mix into a batter. Mix the batter well first so that it is not easy to form lumps.

12. Beat in another egg.

13. Stir evenly with chopsticks.

14. Brush a little vegetable oil in the pan, turn to low heat, pour the egg mixture into the pan, shake it slightly, and flatten the omelet into a round shape. Note: Keep the heat low throughout the omelet to avoid burning the bottom. The surface of the omelet will slowly begin to solidify. After a while, small bubbles like "bone gas" will appear on the surface of the omelet, indicating that the omelet is cooked through. You can use a spatula to slightly lift the edge of the pancake. If it can be lifted easily without sticking to the pan, it is done. If it still feels a little sticky, fry it a little longer.

15. Turn the omelet over and fry for a while before removing from the pan.

16. Let the omelet cool down and spread plenty of yam paste on it.

17. Roll it up and make it into an egg roll.

18. Cut into small pieces and you are done

Stir-fried meat with yam and black fungus

Material:

One yam, one or two taels of shredded pork, some black fungus, one green pepper, a drop of dark soy sauce, half a spoon of cooking wine, a little salt, a little chicken essence, and a little oyster sauce

Production process:

1. Marinate the shredded pork with cooking wine and dark soy sauce, slice the yam and green pepper, soak the fungus and cut it into pieces

2. Add oil to the pan, fry the meat first, then add the fungus

3. Stir-fry yam

4. Add green pepper and stir-fry for a few times, then add salt, chicken essence and oyster sauce to taste

5. Stir fry for a few times and it is ready to serve

Yam and Shrimp Crackers Baby Food Recipe

Material:

80g shrimp, 60g yam, 20g egg white, half a lemon

Production process:

1. Recommended age: 10 months and older, not allergic to food. Ingredients: 80g shrimp, 60g yam, 20g egg white, half a lemon /Time: 25 minutes, Difficulty: Beginner

2. Remove the heads and tails of the fresh shrimp, peel them, and devein them. Dice them and marinate with lemon slices for 15 minutes. Shrimp have two threads on their backs and abdomens; remove them before feeding them to babies. It's best to marinate them with lemon juice; it eliminates the fishy smell and imparts a fresh lemony aroma.

3. Wash and peel the yam, then cut into small pieces. If you are allergic to yam, please remember to wear disposable gloves or a plastic bag to prevent allergies.

4. Pour the marinated shrimp into the blender.

5. Continue to add yam and egg white.

6. Start the blender and blend into fine shrimp paste.

7. Put the piping bag on the cup and pour the whipped shrimp paste into the piping bag.

8. Use scissors to cut a small hole in the piping bag, about the thickness of your finger. You can adjust the thickness of the shrimp strips based on your baby's chewing ability. The smaller the hole, the thinner the shrimp strips, and vice versa.

9. Squeeze the shrimp onto a baking sheet lined with baking paper. Leave enough space between the shrimp strips to prevent them from sticking to each other during baking. It's best to keep them as uniform in size as possible. Junjun squeezed the shrimp strips about 4cm long and 0.5cm in diameter, so that they are heated more evenly during baking.

10. Turn on the oven and set the upper and lower heat to 165 degrees Celsius for 20 minutes. The baking time should be adjusted according to the performance and power of each oven, as well as the thickness of the shrimp strips. Bake until the surface is golden brown.

11. Put the prepared shrimp strips into the preheated oven.

12. Place the dough in the middle of a preheated oven. The small powder oven I use has an automatic preheating function. If it doesn't have this function, you can just preheat it for 10 minutes.

13. When feeding your baby yam and shrimp crackers, pair them with homemade ketchup for a sweet and sour taste. (Click here for homemade ketchup recipe.) The shrimp crackers are crispy on the outside and soft on the inside. They're very hot when they come out of the oven, so be careful not to burn your baby. After baking, remove from the baking sheet, let cool completely, and store in an airtight container. Consume within 2-3 days. Yam and shrimp crackers baby food recipe video:

1. Shrimp have two threads running down their backs and abdomens. These need to be removed before feeding to babies. It's best to marinate them in lemon juice; this helps eliminate the fishy smell and imparts a fresh lemony aroma. 2. The thickness of the shrimp strips can be adjusted based on your baby's chewing ability. Smaller cuts will result in thinner strips, while smaller cuts will result in thicker strips. 3. The baking time should be adjusted based on your oven's performance and power, as well as the desired thickness of the strips. Bake until golden brown.

Colorful Vegetable Chicken Strips

Material:

20g loofah, 20g carrot, 20g cooked chicken breast, 80g iron stick yam, 25g all-purpose flour, 1 egg yolk

Production process:

1. 20g loofah, 20g carrot, 20g cooked chicken breast, 80g Chinese yam, 25g all-purpose flour, 1 egg yolk (about 15g). /The ingredient amounts represent the preparation amount only, not the amount to be added for your baby.

2. Cut the yam into small pieces. Mothers should remember to wear gloves when handling yam to prevent itchy hands.

3. Put the yam segments into the steamer and steam over high heat for 20 minutes.

4. Bring water to a boil. Once boiling, add the carrots and blanch for 10 minutes. Then add the loofah and blanch for 5 minutes. Blanching the vegetables removes most of the oxalic acid and residual pesticides. Blanching times vary depending on the cooking resistance of the vegetables.

5. Take out and put it in cold water. Putting vegetables in cold water can reduce nutrient loss and prevent the loofah from oxidizing and turning black.

6. Remove the pulp of the loofah. There are many small white seeds in the pulp of the loofah, which are difficult for babies to digest. It is recommended to remove them if feeding it to babies.

7. Dice the loofah and carrots. Mothers can determine the size of the vegetable dices based on their baby's chewing ability.

8. Pour cooked iron stick yam, cooked chicken breast, egg yolk and 20 ml of water into the baby food machine in turn and beat into a paste.

9. After the yam and chicken paste is blended, pour in the all-purpose flour.

10. Add diced loofah and carrot.

11. Stir evenly until it becomes thick and does not slip easily.

12. Place the dough into a piping bag and cut a small hole. Mothers can determine the thickness based on their baby's chewing ability. The smaller the hole, the thinner the batter strips, and vice versa.

13. Bring water to a boil. Once boiling, reduce the heat to low. Squeeze out the batter 20 cm from the water surface and cut it into pieces with a toothpick. You can adjust the length based on your baby's chewing ability.

14. Cook over medium heat for 2 minutes. Use the same model of ceramic hob at setting 8. Moms, please note that the cooking time should not be too long, otherwise it will easily fall apart.

15. It’s out of the pot!

Red Bean Yam Cake

Material:

300g yam, 40g red beans, 8g granulated sugar, and water as needed

Production process:

1. Soak the red beans in water for at least 4 hours. I usually start soaking the beans the night before to ensure they are fully expanded.

2. Wash and cut the yam into small pieces. Steam for 15 minutes until cooked through. Yam is nutritious, nourishes the spleen and stomach, and aids digestion. Eating yam in spring can also help alleviate the discomfort caused by spring dryness.

3. While the yam is steaming, drain the soaked red beans.

4. Transfer the red beans to a soup pot or milk pan, add an appropriate amount of water, and bring to a boil over high heat. Then reduce to medium heat and continue cooking for 20 minutes. Some varieties of red beans are difficult to cook, so soak them for a longer period of time to allow them to fully expand. You can also cook the red beans in a pressure cooker or rice cooker.

5. After the yam has cooled slightly, peel it. Peeling raw yam directly can make your hands itch. Besides soaking it in vinegar, you can also steam it before peeling to avoid itching.

6. Mash the peeled yam into a paste.

7. Take a small pot, add 8g of granulated sugar and 100ml of water, turn on medium heat and stir constantly.

8. Once the syrup has thickened, add the cooked and drained red beans and continue to stir-fry until the beans are evenly coated with the syrup. The syrup not only enhances the sweetness but also makes them stickier. Add the red beans immediately after the syrup has thickened to prevent it from becoming bitter if left to cook for too long.

9. Pour the hot red beans into the yam puree and mix well.

10. Take a small portion of the red bean and yam paste and shape it using a mold. If you don't have a suitable mold at home, you can also use a square container to press it and then cut it into small pieces.

11. The soft and delicious snack with a hint of sweetness is ready.

Meiling Beauty Porridge

Material:

60g glutinous rice, 40g polished rice, half a Chinese yam, 1000g soy milk, a lily bulb, some wolfberries, and some rock sugar

Production process:

1. Prepare glutinous rice and japonica rice, soak half of the rice in cold water in advance

2. After soaking, add soy milk and a little water (the ratio of soy milk to water is similar to that used for cooking porridge)

3. Cut the yam into small pieces and put it into the rice cooker to cook porridge.

4. After cooking, open the lid of the pot, use a spoon to crush the larger yam into small pieces, add the washed lily, wolfberry, rock sugar, cover and simmer for a while before eating

5. If you have time, you can try it. It is very simple and is a good product for beauty.

Rose-scented yam paste

Material:

200g yam, 1 tablespoon rose jam

Production process:

1. Wash one yam and remove the dirt.

2. Put it into the steamer and steam it until it is soft and sticky, and can be easily pierced by chopsticks.

3. After steaming, take out and let it cool slightly, then peel off the skin

4. Put it into a container and mash it into a paste. It doesn’t need to be very fine, a little grainy texture is delicious.

5. Add rose jam

6. Mix well

It replenishes iron and zinc, and tastes better than sausage. Even picky babies rush to eat it!

Material:

5g celery, 90g pork tenderloin, 20g carrots, 5g all-purpose flour, 100g iron stick yam, 1 egg (about 55g)

Production process:

1. Prepare the ingredients: 5g celery, 80g pork tenderloin, 20g carrot, 5g all-purpose flour, 100g iron stick yam, 1 egg (about 55g)

2. Cut the yam into small pieces and steam in a food processor for 20 minutes. The mucus in yam can be allergenic, so mothers should wear gloves when handling it.

3. Cut the pork tenderloin into small pieces and soak in cooled ginger water for 10 minutes to remove the fishy smell. To make ginger water: Thinly slice the ginger slices, pour boiling water over the ginger slices, and let cool to room temperature before use.

4. After the water boils, add carrots and celery and blanch for 2 minutes.

5. After blanching, cut the carrots into small pieces and the celery into small sections.

6. Let the steamed yam cool down to room temperature. If the yam is too hot, the egg white will solidify immediately and affect the shape.

7. Add the pork tenderloin, yam, carrot, and celery to the food processor in that order. Then, take an egg, separate the egg white, and blend until smooth. Drain all ingredients before adding them to the food processor to prevent excess moisture from affecting their shape. If your baby is allergic to egg white, you can substitute 10 grams of flour with 20 grams of water for this step.

8. Blend until the mixture is smooth and the meat is not a paste.

9. Take a clean container and place silicone paper in the bottom. If you don't have a similar container, you can use an ordinary plate or bowl at home instead.

10. Pour in the meat paste and smooth the surface lightly.

11. Place the steamer, cover with a plate, and steam over high heat for 15 minutes. (Note: Use cold water and set the same ceramic hob to level 16.)

12. Pour 5g of all-purpose flour and 10ml of water into the egg yolks and stir until there are no lumps. If your baby is allergic to flour, you can directly beat the egg yolks and evenly brush them on the surface of the meat paste.

13. Pour the stirred egg yolk liquid into the steamed meat paste and continue to steam with the plate covered for 5 minutes.

14. After steaming, open the lid, take it out, cool it down, and turn it upside down to remove it from the mold.

15. After removing the silicone paper, cut the dough into pieces that can be held in one hand. You can also cut the dough into pieces that are the thickness of your baby's fingers to make it easier for your baby to hold.

16. The golden little meat box is ready~ Isn’t it super appetizing~~ It melts in your mouth as soon as you bite it. Even babies without teeth can chew it effortlessly~ It replenishes iron and zinc, and tastes better than sausages. Even picky babies rush to eat it!

【Blueberry Yam Puree】Ice cream suitable for winter enjoyment

Material:

400g yam, 100g blueberry jam, some boiled water, 2 tablespoons condensed milk, 80g milk

Production process:

1. Prepare the ingredients: 400 grams of yam, 100 grams of blueberry jam, 2 tablespoons of condensed milk, 80 grams of milk, and appropriate amount of boiled water.

2. Add appropriate amount of water to the steamer, wash the yam, cut into sections, place on a plate and put into the steamer.

3. Steam over high heat for about 30 minutes, until the yam is soft (you can poke it with chopsticks, turn off the heat if you can).

4. Take out the steamed yam, let it cool down and peel off the skin.

5. Put the peeled yam into a plastic bag and roll it into a fine paste with a rolling pin.

6. Place in a small pot and add 2 tablespoons of condensed milk.

7. Stir well with a spoon.

8. Add 80 grams of milk.

9. Stir thoroughly with a spoon.

10. Place 4 tablespoons of blueberry jam in a small bowl.

11. Add appropriate amount of boiled water and mix well.

12. Put the piping nozzle into the piping bag and fill it with the mixed yam paste.

13. Use a piping nozzle to squeeze out shapes (mine turned out so ugly).

14. Pour the prepared blueberry jam over the squeezed yam paste and you can start eating.

Red Bean Yam Cake

Material:

200g red beans, 1 yam, 15g corn oil, 50g white sugar, appropriate amount of roses for garnish, appropriate amount of dried fruit for garnish (see step 18 for details), appropriate amount of nuts for garnish (see step 18 for details)

Production process:

1. Double-layer professional packaging box, the carton is thick and strong, with strong pressure resistance.

2. Professional protective layer, so that the device is safely and securely placed in the inner box.

3. It comes with everything from instruction manuals, warranty guides, component material information, and a packing list. Even more thoughtful is a set of delicious blender recipes. The recipe book details dozens of recipes for milkshakes, soups, and ice cream. Each one is visually appealing and filling. It's hard not to become a healthy food expert if you follow the recipes.

4. The main accessories include: a 2L large-capacity Tritan cup body with a safety anti-spill lining on the lid to prevent the embarrassment of food splashing; a thickened and sturdy body with a very textured feel, and four noise-reducing and shock-absorbing silicone pads on the body make the blender still as stable as a rock even at high speeds; a food-grade acceleration stirring rod to assist in stirring.

5. Powerful functions with multiple speeds to choose from. The pulse function quickly crushes tough ingredients; the continuously variable speed allows you to adjust the blending speed according to your needs; the milkshake function makes milkshakes with fresh ingredients; the smoothie function makes smoothies with frozen fruits; and the soup function uses friction heat to transform cold ingredients into hot soup.

6. The six-edged stainless steel blade is durable. Each blade has its own specific function: the serrated blade breaks down tough fibers; the sharp blade chops fine-grained ingredients; and the heavy, blunt blade lifts ingredients and crushes and grinds those that settle to the bottom.

7. Take a closer look from this angle and you will see that the blade is curved. This ingenious and scientific design allows the ingredients to fully contact the blade assembly, rolling evenly up and down for doubly even mixing.

8. The cup body is made of Tritan. What is Tritan? I've researched the relevant information. Simply put, Tritan is FDA-certified and the designated material for infant and toddler products in Europe and the United States. It's BPA-free, making it safer to use and more reliable when preparing baby food. The biggest advantage of this material is its safety and reliability, as well as its lightness and strength, making it easy to lift even a full container of food.

9. If you only know blenders for juicing fruits and vegetables, you're underestimating them. They can also make strainer-free soy milk, multi-grain rice cereal, delicious fish soup, smoothies, and, of course, with some creativity, they're even more versatile. Today, I used this Bosch MMBPP3P4CN high-speed blender to make red bean and yam cake. Do you like it? Let's learn how to make it together.

10. Soak and steam the red beans. Soak 200 grams of red beans for at least 3 hours in advance. This can be done the night before. Place the soaked red beans in a rice cooker and add an appropriate amount of water (about 1 cm above the red beans). Start cooking.

11. Steam the Chinese Yam. Wash and cut one Chinese yam into sections before steaming it for 30 minutes. Wait until the yam is cooked before peeling it, so you don't have to worry about itchy hands.

12. After steaming the yam, remove it, let it cool, and peel it. Cut the peeled cooked yam into small pieces and blend it in a blender, the finer the better. I initially struggled to understand the term "powerful" in the product description, but once the Bosch MMBPP3P4CN high-speed blender started working, I immediately understood its precise and precise meaning. Its powerful power instantly transforms food into puree, achieving truly high-speed blending while retaining maximum nutrients.

13. Add the red beans to the blender in batches and blend until they become red bean paste. If the cooked red beans are low in moisture, add a little water during blending to keep the blender running. Don't add too much water, though, or the blending process will take a long time. I prefer a slightly grainy red bean paste, so I only blended it for about ten seconds. Please, leave some beans in the blender.

14. Stir-fry the red bean paste filling. Pour 15g corn oil, 50g sugar, and the red bean paste into a wok. Stir-fry over low heat until the red bean paste is dry and clumping.

15. Shape the yam cake. Apply a thin layer of corn oil to the inner wall of the mold. Take an appropriate amount of yam paste, place it into the mold, and press firmly.

16. Add another layer of red bean paste filling and flatten it firmly.

17. Top with another layer of yam paste, flattening and compacting each layer. Gently remove from the mold, avoiding excessive force to avoid damaging the shape.

18. Garnish the yam cake. After removing the cake from the mold, garnish the top with roses, goji berries, raisins, almonds, or other nuts or dried fruits of your choice. Since all the ingredients are cooked, it's ready to eat. If desired, sprinkle some osmanthus jam on top for a richer flavor.

19. The Bosch MMBPP3P4CN high-speed blender processes ingredients quickly and efficiently, making delicious meals a breeze. Its large capacity allows you to easily feed the whole family. It cleans easily with just a rinse.

Mango Sweet Shrimp and Diced Yam

Material:

200g yam, 20 Arctic sweet shrimp, 1 mango, 30g peas, sea salt to taste, 1 teaspoon black pepper, 5g lemon juice, 1 spoon of sugar

Production process:

1. Peel and clean the yam, then cut into small cubes

2. Peel and core the mango and cut into small pieces like yam

3. Peel the Arctic sweet shrimp and prepare the peas

4. Heat oil in a pan, add yam and fry until slightly burnt.

5. Add peas and stir-fry

6. Add mango and sweet shrimp and stir-fry evenly

7. Finally, add sugar, lemon juice and salt and stir-fry evenly. Sprinkle black pepper on the pan.

Quinoa and Yam Steamed Meat Patties Baby Food Recipe

Material:

70g pork, 15g quinoa, 120g yam, 1 egg, 6g scallions, 3g mushroom powder

Production process:

1. Reference age: 10 months and above, babies who are not allergic to food ingredients, Ingredients: 70g pork, 15g quinoa, 120g yam, 1 egg, 6g green onion, 3g mushroom powder, Operation time: 50 minutes, Difficulty analysis: Beginner

2. Pour quinoa into a bowl and soak it for 2 hours in advance.

3. Peel the yam and cut into small pieces. Yams contain a lot of mucus, so be sure to wear gloves when handling them. Otherwise, your hands will easily become allergic and itchy if they come into contact with the mucus.

4. Chop the pork into small pieces. For the meatloaf, choose tenderloin, which has a delicate and non-greasy texture. Avoid pork with white fascia or excessive fat, as this will significantly reduce the taste.

5. Chop the green onions.

6. Pour the yam into a blender, add the pork, chopped green onion, and beat in the egg. If your baby is allergic to eggs, you can use water instead, but the taste will be very different.

7. Start the blender and blend until smooth. The meat filling needs to be blended very finely so that it will have a flatbread texture when steamed. It is best to use a meat grinder or blender to blend it for a while. Chopping with a knife will not make it smooth enough.

8. Pour the mixture into a bowl and add the soaked quinoa. Add the mushroom powder and continue stirring. For babies over one year old, you can add an appropriate amount of salt. The meat filling with yam is very sticky and fluffy after stirring. After steaming, it is not dry and woody, and tastes very good.

9. Pour the batter into a serving dish. Look! The batter should be dripping-resistant, as shown in the GIF.

10. Use a spoon to spread the meat paste evenly. If the spoon is sticky, you can dip the spoon in water to make it less sticky. You can use an ordinary heat-resistant plate.

11. Place the meat in a steamer and cover. Steam over high heat for 20 minutes. Adjust the steaming time based on the thickness of the meat paste. When removing the meat from the steamer, gently touch the meat paste to see if it has formed on the surface. If it is still sticky, continue steaming for a while.

12. Once cooked, remove the dough and cut into pieces or use a mold to shape it into cute shapes. It will be best if you let it cool before unmolding. Then, take it out and cut it into small pieces that are easy for your baby to hold.

13. Meat can also be made soft and chewy. Here's a video showing how to make this recipe for quinoa and yam steamed meat patties:

1. The pork used to make meat patties should be tenderloin, which has a delicate and non-greasy taste. Do not choose pork with white fascia or too much fat, as the taste will be much worse. 2. The meat filling should be mixed very finely so that it will have the texture of a pancake when steamed. It is best to use a meat grinder or blender to mix it for a while. Chopping it with a knife will not make it delicate enough. 3. After the meat filling with yam is mixed, it is very sticky and fluffy. After steaming, it will not be dry and woody, and it tastes very good.

It tastes better than cake and is easier than steamed cake. It does not require beating or fermentation, so even a novice in the kitchen can make it right the first time.

Material:

10g red dates, 10g walnut kernels, 50g iron stick yam, 1 egg (about 55g)

Production process:

1. Prepare the ingredients: 10g red dates, 10g walnut kernels, 50g iron stick yam, 1 egg (about 55g)

2. Soak the walnut kernels in boiling water for 20 minutes. It will be easier to peel them after they are soaked thoroughly.

3. Peel the soaked walnut kernels.

4. Peel and remove the core of the red dates and take out the flesh.

5. Peel the yam and cut into small pieces. PS: Wear gloves when peeling the yam, otherwise your hands will itch easily.

6. Put yam, walnut kernels, red dates and an egg into the baby food machine in turn.

7. Beat on low speed until light and fluffy.

8. Place silicone oil paper on the bottom of the mold. If you don't have silicone oil paper, you can brush a thin layer of oil on the bottom and four sides of the inner wall.

9. Pour the beaten egg mixture into the mold.

10. Place in a steamer and steam over high heat for 20 minutes. Add cold water to the steamer and set the same model of ceramic hob to setting 16.

11. After turning off the heat, leave the pan and simmer for 3 minutes. This final 3 minutes will prevent the yam and red date cake from shrinking when exposed to cold air.

12. Turn the pan upside down and cool to room temperature before demoulding.

13. Cut into small sizes that are easy for your baby to grab, and the zero-failure cake is ready. It is delicious, nutritious, soft, tender and sweet. This is the afternoon snack for your baby today. Your baby will eat one piece at a time, and he will definitely love it!

Baby's favorite chicken meatballs

Material:

300g chicken breast, 100g iron stick yam, half a carrot, appropriate amount of green onion, appropriate amount of oyster sauce, appropriate amount of starch, a little salt, a little ginger

Production process:

1. Wash the chicken, carrots, yam and green onions

2. Peel the yam, cut into small pieces and steam until cooked.

3. Chop the chicken into minced meat and chop the carrots (the finer the better, otherwise the meatballs will not form)

4. Use a spoon to mash the steamed yam into a paste (you can also use a food processor)

5. Put the chopped chicken, carrots, green onions, ginger and yam together, add starch, oyster sauce and salt

6. Stir well and marinate for 20 minutes

7. Bring water to a boil. Once the water boils, add the meatballs on the lowest heat. Once all the meatballs are added, turn to high heat and bring to a boil. Once all the meatballs float up, cook for about 5 minutes.

Sweet and soft yam cake baby food recipe

Material:

100g yam, 10g corn starch, 1 egg, 25g breadcrumbs, 20g red bean paste

Production process:

1. Recommended age: 12 months and above, babies who are not allergic to food ingredients. Ingredients: 100g yam, 10g corn starch, 1 egg, 25g breadcrumbs, 20g red bean paste. Cooking time: 25 minutes. Difficulty: Beginner.

2. Peel and cut the yam into pieces. When handling yam, be sure to wear transparent gloves or put it in a plastic bag to avoid itchy hands caused by allergies.

3. Place in a steamer, cover, and steam for about 15 minutes until cooked through. Adjust the steaming time based on the thickness of the yam and the heat. Use a chopstick to poke the yam; if it pierces easily, it's done.

4. Pour the mixture into a bowl and mash it into a fine paste. Mash it as long as you can; the finer the paste, the better!

5. Add corn starch to the yam paste. Because the moisture content of different varieties of yam varies greatly, the amount of corn starch should be adjusted according to the actual situation.

6. Then use chopsticks to mix thoroughly

7. Knead into a dough. If the dough is sticky, add more cornstarch. If cracks appear around the edges, it's too dry. Add a little water or milk.

8. Arrange the yam balls into long strips.

9. Cut into even-sized pieces.

10. Take a small piece, put it in your hand, roll it into a round shape, flatten it, and shape it into a pancake.

11. Add appropriate amount of red bean paste and slowly close the top.

12. After wrapping, flatten it into round cakes and set aside all the round cakes.

13. Pour the eggs into a bowl and beat them evenly. Dip the surface of the yam cake into the egg liquid.

14. Dip the yam cake dipped in egg liquid evenly with breadcrumbs.

15. Heat a non-stick pan over low heat, brush with oil, and add the yam and red bean paste cakes.

16. Fry until both sides are golden brown. Use low heat, low heat, low heat!

17. They're beautiful, delicious, and incredibly nutritious! They're soft and fluffy, with a hint of sweetness, perfect for babies. Yams are high in starch, making them a great snack or staple. Preserving them isn't recommended; it's best enjoyed fresh. Here's a video showing how to make this sweet, crispy, and soft yam pancake for baby food:

1. When handling yams, be sure to wear clear gloves or a plastic bag to prevent itchy hands from allergies. 2. The steaming time will need to be adjusted according to the thickness of the yams and the heat. You can poke it with a chopstick; if it pierces easily, it's cooked through! 3. If the dough is sticky, add more cornstarch. If cracks appear around the edges, it's too dry; add a little water or milk.

Potato pancakes with yam, simple and nutritious!

Material:

120g potatoes, 100g yam, 100g glutinous rice flour, 3g milk, 5g sweet chili sauce, 1g salt, 1g white pepper, auxiliary ingredients: 60g breadcrumbs

Production process:

1. Peel and shred potatoes. Peel and dice yam. Place on a plate and set aside.

2. Pour water into the pot, put potatoes and yam into the pot, and steam over high heat for 15 minutes.

3. Mash the potatoes into a paste, add 100g glutinous rice flour, diced yam, 3g milk, 1g salt, and 1g white pepper powder, then shape into small balls with your hands.

4. Coat with breadcrumbs and flatten. Pour oil into a hot pan. When the oil temperature reaches 50% (150℃), put in the potato and yam cakes and fry over medium-low heat for 10 minutes, until both sides are golden brown.

5. Finally, pour 5g of sweet and spicy sauce on it.

Yam powder dumpling soup baby food recipe

Material:

80g potatoes, 30g yam powder, 10g bok choy, 3g dried shrimp, 1 egg yolk

Production process:

1. Reference age: 11 months and above, babies who are not allergic to food ingredients. Ingredients: 80g potatoes, 30g yam powder, 10g bok choy, 3g dried shrimp, 1 egg yolk. Operation time: 20 minutes. Difficulty: Beginner.

2. Put the bok choy into boiling water and blanch it.

3. Chop the blanched bok choy into small pieces. Cut the bok choy into pieces that your baby can handle. For babies aged 9-11 months, chop it finely. For babies over one year old who have developed good chewing skills, chop it a little thicker.

4. Peel the potatoes and dice them. Don't dice them too big; they'll be more adorable if they're smaller.

5. Pour in the prepared yam powder.

6. Shake the potatoes thoroughly to ensure that each potato cube is evenly coated with yam powder.

7. Pour the dried shrimps into a bowl and wash them clean.

8. Pour oil into the pan and brush it evenly, add the dried shrimps and stir-fry until fragrant.

9. Pour in appropriate amount of hot water.

10. Once the water is boiling, add the diced potatoes and stir gently. Be sure to do this as gently as possible.

11. Reduce heat to medium, cover the pot, and continue cooking until potatoes are cooked through.

12. Whisk the egg yolks and pour them into the pot. I made this dumpling soup with only dried shrimps and no salt, and it tasted delicious. For babies over one year old, you can also try adding a little salt to season the soup.

13. Stir well and add shredded bok choy.

14. It’s out of the pot!

Stir-fried Chinese Yam and Celery

Material:

250g yam, 1 celery, 15g cordyceps, 5g chopped green onion, salt to taste, 1 teaspoon chicken bouillon

Production process:

1. Peel the yam and cut into thin slices

2. Remove the celery leaves and cut into sections

3. Soak the cordyceps flowers in advance and chop the green onions.

4. Heat oil in a pan and add chopped green onions and stir-fry until fragrant

5. Add yam and a little water and stir-fry until cooked

6. Add celery and cordyceps flowers, stir-fry until all ingredients are cooked

7. Add a little salt and chicken stock to taste, stir well and turn off the heat.

The only golden period for brain development, don’t forget to add this to the complementary food, the more your baby eats, the smarter he will be!

Material:

10g gourd, 10g salmon, 70g iron stick yam, 10g cooked red rice, 1 egg

Production process:

1. Prepare ingredients: 10g gourd, 10g salmon, 70g iron stick yam, 10g cooked red rice, 1 egg (about 55g)

2. Bring water to a boil. When the water boils, pour in the gourd and blanch for 2 minutes.

3. After blanching, remove the pulp of the gourd. The pulp of the gourd has many small white seeds, which are difficult for babies to digest. It is recommended to remove them if feeding it to babies.

4. Cut the gourd into thin strips. To facilitate digestion and absorption, mothers should try to cut it as finely as possible.

5. Cut the salmon into small pieces, pour into a pot of cold water, add ginger slices, and cook until cooked through. Adding ginger slices can remove the fishy smell.

6. Chop the salmon and cut the yam into small pieces. Moms should wear gloves when handling the yam to prevent itchy hands.

7. Pour the iron stick yam into the baby food processor, then crack an egg into it and beat until fluffy.

8. Pour cooked red rice, gourd shreds and salmon chops into the yam egg paste in turn.

9. Stir until evenly mixed and very fluffy.

10. Place a piece of silicone paper on the bottom of the mold, pour in the yam paste and smooth the surface. If you don't have silicone paper, you can brush a thin layer of oil on the bottom and sides of the inner wall.

11. Put the ingredients into the steamer after the water boils.

12. Steam over high heat for 20 minutes.

13. After steaming, turn the pan upside down to cool.

14. Tear off the silicone paper and cut it into a size that is easy for your baby to grab!

Nutritious pork rib soup

Material:

About one pound of spare ribs, half a pound of carrots, two or three corns, one iron stick yam, two fresh mushrooms, and salt to taste

Production process:

1. Blanch the pork ribs in boiling water to remove any excess fat. Remove from heat and place in a pressure cooker. Add two-thirds of cold water to cover the pork ribs. Cover loosely and cook over high heat.

2. Cut the carrots, corn, and yam into appropriate sections. If the carrots are thick, cut them vertically in the middle first and then cut them horizontally. After washing the yam, hold it in one hand and peel it with a peeler in the other. You can peel and cut as you go so your hands don't get itchy. Cut the fresh shiitake mushrooms in half and then cut them twice to form sharp triangles.

3. Once the soup is boiling, add all the chopped ingredients. Add a small amount of salt, just to give the spareribs and mushrooms a flavorful texture. This soup should be light, not salty. Finally, cover the pot, close the steam trap, and cook over medium heat. Once the steam builds, simmer for another ten minutes before removing from heat. If the soup feels bland, add a small amount of salt. Avoid excessive salt, as it will be too salty by the second serving. This soup is meant to be light and sweet.

Yam and shrimp cakes over 11 months old

Material:

10g all-purpose flour, 15g yam, 10g carrot, 3 shrimps. Chopped green onions, salt, and oil as needed

Production process:

1. Prepare the ingredients: 10 grams of all-purpose flour, 10 grams of carrots, 15 grams of yam, 3 shrimps (35 grams after peeling), and a little chopped green onion.

2. Peel the carrots and cut into small dices.

3. Peel the yam and cut into small pieces of similar size.

4. Place carrots and yam into a steamer and steam for about 15-20 minutes, until the yam is cooked through.

5. Peel and devein the shrimp, cut into small pieces, and marinate the shrimp with lemon juice to remove the fishy smell.

6. Put the shrimp meat into a blender and blend it into fine shrimp paste.

7. Put the blended shrimp paste into a large bowl and set aside.

8. Add the steamed yam and carrots to the shrimp paste and a little chopped green onion. (If your baby doesn't like the taste of green onion, you can omit it.)

9. Add flour.

10. Add about 30 grams of water while stirring.

11. Use chopsticks to stir until the shrimp paste fully absorbs water and becomes sticky.

12. Brush a little vegetable oil in the pan and use a small spoon to spread the shrimp paste into small round cakes.

13. When the shrimp cakes are cooked through and the aroma of the shrimps gradually spreads out, you can flip them over and continue frying until both sides are golden brown and cooked through.

14. Done

Yam Health Porridge

Material:

Half a Chinese yam, half a carrot, 4 broccoli florets, 160g rice, water or broth as needed, a pinch of salt, a pinch of pepper, and a few drops of sesame oil

Production process:

1. Prepare the ingredients

2. Wash the rice, add appropriate amount of water or broth, and cook over medium heat.

3. Put the lid on it and place it in the kitchen. It will really make other kitchen utensils look much better than it. It looks great, haha...

4. Peel the yam and carrots, cut the yam into oblique slices, and cut the carrots into small cubes

5. After the rice is boiled, add the chopped yam and carrot cubes, bring to a boil, then simmer on low heat for about 15-20 minutes.

6. Rinse the broccoli with running water and break into small pieces for later use

7. Cook the porridge until it thickens. When the rice becomes popcorn, add the broccoli and cook for 3-4 minutes before turning off the heat.

8. Finally, add a little salt and pepper, add a few drops of sesame oil and mix well.

Blueberry Yams

Material:

1 iron stick yam, some blueberry jam, a little white vinegar, a pinch of salt

Production process:

1. Prepare the ingredients

2. Wear disposable gloves, wash off the dirt on the yam, and then use a peeler to peel off the yam skin.

3. Rinse the shaved yam again and cut into long strips with a knife

4. Add a little salt, white vinegar and water to the bowl and mix well. Soak the yam strips for a while.

5. Take out the yam strips and spread them on a plate. Steam them for about 10 to 20 minutes until they are cooked through when poked with chopsticks.

6. Take out the steamed yam strips and quickly put them into the prepared cold boiled water to cool and set

7. Then drain the water and arrange the yam strips on the plate according to your favorite shape

8. Pour some blueberry sauce on top

9. Serve on the table

Yam steamed buns

Material:

300g flour, 150g yam (peeled weight), 75g warm water, 3g dry yeast, 40g sugar

Production process:

1. Choose yam with a smooth texture, peel and wash it, then steam it.

2. Put it in a fresh-keeping bag and press it into yam paste with a rolling pin.

3. Pour sugar and flour into the mixing bowl and mix well.

4. Dissolve the yeast in 20g of warm water and let it sit for 2 minutes.

5. Let the yam puree cool and mix it with the flour. Add the yeast solution. Use chopsticks to stir until it becomes flocculent. Add warm water, depending on the wetness. Knead about 55 grams of the yam puree into a smooth dough. (Including the water for dissolving the yeast, the total is about 70-75 grams.) It will feel a bit difficult to knead at first, so be sure not to add water too frequently, as it will become soft after fermentation.

6. Cover the dough with plastic wrap and place it in a warm place to ferment until it doubles in size.

7. Take it out and press to release the air, sprinkle some flour and roll it into smooth thin strips.

8. Cut into desired sizes. Arrange into desired shapes. Place on the steamer.

9. Cover the pot and continue to ferment with warm water until it is slightly larger than the original size. About 15 minutes. Turn on the heat and steam for 6 minutes.

10. The time depends on the size of the buns. I made mini ones, which only take 6 minutes to make one bite at a time.

Sesame Milk Yam Paste

Material:

200g yam, appropriate amount of milk, 25g condensed milk, 1 tablespoon black sesame paste, 2g cooked white sesame seeds

Production process:

1. Wash one yam and remove the dirt.

2. Put it into the steamer and steam it until it is soft and sticky, and can be easily pierced by chopsticks.

3. After steaming, take out and let it cool slightly, then peel off the skin

4. Cut into small pieces and put into food processor

5. Add sesame paste, condensed milk and milk in batches.

6. Stir it first to see how thick the yam is, then add some milk

7. Finally, blend it into a fine and smooth yam paste.

8. Put it into a container and sprinkle some white sesame seeds for decoration

Yam and Red Bean Cake

Material:

100g yam, 30g red beans, 15g sugar

Production process:

1. Wash the yam and steam it in a pot (do not put it in the microwave, as the slightly cooked yam will be too dry and difficult to shape later).

2. Steam over high heat for about 15 minutes after the pot boils, until the food is easily pierced with chopsticks.

3. Peel the steamed yam and cut into sections. Place the yam on a piece of plastic wrap.

4. Fold the plastic wrap in half and wrap the yam in it.

5. Use a knife to crush the yam segments into yam paste, or you can use a rolling pin to roll it, or put it in a bowl and press it into paste with a spoon.

6. Put the yam paste into a bowl and set aside.

7. Soak the red beans in advance for 4 to 5 hours, or longer, so that it will save heat when cooking.

8. Put an appropriate amount of cold water in the pot, put the soaked red beans in and start cooking.

9. Cook the red beans and set aside.

10. Pour sugar into the pot, add cold water and start boiling over high heat.

11. Simmer until the soup becomes sticky, then reduce the heat to low to prevent the soup from becoming bitter, and pour in the red beans.

12. Keep stirring the red beans with a spoon.

13. Make sure each red bean is evenly coated with sugar (this will not only make each red bean sweet, but also increase its stickiness, making it easier to shape).

14. Add red beans to the yam puree and mix well.

15. Use leftover jelly shells to shape the dough, or use other molds. If you don't have any molds, you can also shape them into small cakes.

16. Add the yam paste into the jelly shell spoonful by spoonful, and finally flatten it with a spoon.

17. Place the jelly shell upside down on a plate and tap it a few times with your hands, and it can be easily removed.

18. A loving yam and red bean cake is ready, and the rest can be made in sequence.