Mom feeds
Have a forest fun party: flower and vegetable soup
Serving Size: About 2 Bowls ;
Duration: 10~15 minutes;
Tools: soup pot, spoon, juicer, knife, cutting board;
Ingredients: 100 g (about 2 bowls) of small rapeseed, 200 ml of vegetable stock or water, 60 ml of milk, 1 tbsp of medium gluten flour, 1 tsp of salt;
method
Mom and Dad Do:
1. Wash the small rapeseed, cut off the stems and soak in ice water for later.
2. Finely chop the vegetable leaves, pour the broth into the soup pot and heat to a boil, add the vegetable leaves and continue to cook until boiling, then turn off the heat.
3. Pour the broth into the juicer, add milk, medium gluten flour and salt, stir well and pour back into the soup pot.
4. Stir while heating until the soup is boiling, then turn off the heat and pour the soup into the soup bowl.
Kids do
5. Add the stem of the small rapeseed to the surface of the soup.
Nice idyllic landscape: creamy macaroni
Serving Size: 2 Servings;
Duration: approx. 30 minutes;
Tools: soup pot, stirring spoon, chilled bowl, fork;
Ingredients: 10 g of pasta, 30 g of cream, 2 slices of ham, 75 g of broccoli, 1 egg, 1 can of cheese powder, 1 handful of low-salt potato chips, 1/2 tsp of salt;
Mom and Dad Do:
1. Prepare two pots of boiling water, one for macaroni and the other for broccoli and eggs, and cook them separately. Add 1/4 tsp of salt to each pot of water.
2. After boiling, scoop up the broccoli and put them in ice water to chill.
3. After about 5 to 6 minutes, scoop up the eggs and put them in ice water to cool down.
4. Before scooping up the macaroni, try it to see if it's cooked.
5. Place the macaroni in a container, add the cream and mix well.
6. Peel off the eggs, place them in a small bowl and mash them with a fork.
7. Tear the slices of ham into small pieces by hand; peel off the broccoli.
8. Combine broccoli, crushed eggs, sliced ham and macaroni and stir well.
9. Sprinkle with an appropriate amount of cheese powder, crushed potato chips, mix well and serve.
Unforgettable ocean trip: puff pastry salad boat
Serving Size: 5 pcs
Duration: Approximately 1 hour
Tools: oven, baking sheet, baking paper, mortar, mixing pot, brush, knife, cutting board, scissors;
Ingredients: 5 slices of frozen puff pastry, 600 g sweet potato, 120 g of char siu pork, 1 sachet of mayonnaise, 1 tsp of white sesame seeds, a pinch of salt, 1 egg, a little softened cream;
1. Peel and cut the sweet potatoes into pieces, bake in the oven for 25 minutes, turn up and down and adjust left and right to ensure that they are baked evenly;
Or use the rice cooker to heat and steam, put a cup and a half of water in the outer pot, put the sweet potato on the plate, and then put it into the rice cooker, press the start button.
2. Remove the frozen puff pastry from the refrigerator and place at room temperature for about 5 minutes, allowing to de-ic slightly.
3. Cut the puff pastry into boat shapes and refrigerate them for later.
4. Preheat the oven, heat up and down at 200°C, spread the baking sheet with baking paper or tin foil, if it is tin foil, apply a little cream.
5. Cut the char siu meat into small pieces.
Mom and Dad do it with their children
6. Place the roasted sweet potato in a stir basin and mash the melon into a puree, stir in a little salt.
7. Put the char siu meat cubes into the mixing pot and mix well to make the filling.
8. Remove the puff pastry and divide the filling into 5 equal parts.
9. Beat the eggs, coat the puff pastry with a little egg mixture and sprinkle with white sesame seeds.
10. Place the puff pastry salad boat on a baking sheet.
Mom and Dad do
11. Bake in the oven for 10 minutes, bake on the surface of the puff pastry until golden and crispy, remove.
12. Cut a small hole in the mayonnaise with scissors.
13. Squeeze the mayonnaise onto the filling.