Chinese Food
Potato and meat cake ~ baby's supplementary food
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Today, I'd like to share potato and meat muffins. Potatoes are rich in dietary fiber, which can promote gastrointestinal peristalsis, digestion and prevent constipation.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - 120g potatoes, 20g cheese, 10g sesame moss and meat floss, 30g flour.
Step2:First, use a spinneret to thin the cheese. This will make it easier to melt
Step3:Peel the potatoes. Slice them.
Step4:Steam for 25 minutes. Steam the potatoes through.
Step5:Mash the potatoes with a spoon or masher.
Step6:Put the flour in the mashed potatoes.
Step7:Stir well with a spoon.
Step8:Take 20 grams of potato dough, put it in your hand, knead it into a ball, press it into a cake, and put some cheese and meat floss in the middle of the potato cake.
Step9:Then wrap it up.
Step10:Just tidy it up and make it into a cake
Step11:One potato cake at a time
Step12:In a non stick pot, heat up and brush with some hot oil. Put the pancakes in the non stick pot.
Step13:If you want to look better, you can sprinkle some black sesame seeds on the cake surface. See if it looks better
Step14:When the bottom of the cake solidifies a little, turn it upside down and fry until it's golden on both sides, then you can get out of the pot
Step15:It's soft. When you tear it, you can see the full depression. One mouthful goes on. The more you chew it, the more fragrant it will be. How many can your daughter even eat
Cooking tips:1. Notice. Because everyone's steamer is different. The water vapor is also different. So the humidity of potatoes is also different. When adding flour, you can add it in several times. It's not too much or too little flour. The dough is not good ~ 2. Stir until there is no dry flour. The degree of dough is not touching hands. But the soft one is OK ~ 3. When making potato cake, you can take it with you Gloves are easier to operate. Or spread a layer of flour on the palm of your hand. They can also be better operated. They have skills in cooking.
