Spinach and egg double layer cake recipe-Chinese Food-best chinese food recipes-cooking food

Spinach and egg double layer cake

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Dear, I'm Junjun. A nutritionist and a baby sitter mother. I like to share the knowledge of baby's complementary food production and feeding. I made videos for my baby's food. They were included in my official account, baby food supplement master. It includes staple food, soup, baking, diet therapy, etc. After demoulding, selfie was a little shocked. Just looking at it, I felt happy. It was just like a delicate little Western point. In fact, I only use spinach and yam. They are very common, but super suitable for babies to eat. Its taste is very layered. On the top, I spread my baby's favorite blueberry sauce. On the bottom, I spread a layer of soft glutinous yam mud. On the bottom, I spread a layer of tender spinach eggs. The nutritional density has been improved several times in a moment. Many babies are not interested in the same taste and shape of the custard. Then I really want to try this kind of little guy with rich taste and beauty. It's in the food industry

Cooking ingredients

Cooking Steps

Step1:Reference age - 10 months or more food preparation - spinach 40g, yam 50g, egg 1, clear water 10g, corn starch 7g cooking time - 30 minutes difficulty analysis - Primar

Step2:Wash yam, peel and cut into sections. Be sure to buy the iron stick yam. It not only tastes good, but also has high nutritional value. After steaming, it has less water and is easy to form.

Step3:Steam for 15 minutes until done.

Step4:Blanch spinach for 30 seconds. The purpose of blanching spinach is to destroy the oxalic acid (also the main ingredient of astringency) which is not beneficial to human body. At the same time, it can also remove the bacteria and harmful substances that may be carried on the surface of spinach.

Step5:The yams are mashed into fine yam mud.

Step6:Add 15ml of water to starch and make it into water starch. The amount of water here should be controlled within 1530ml.

Step7:Put the eggs in the bowl. Add the water starch. Stir well. Add water starch. It's also to make the steamed eggs more tender and more shaped. But starch should not be more. It's not good to add more.

Step8:Brush the container with oil. The purpose of oil painting is to demould after leaving the pot (it's no problem to eat without demoulding). If you have silicone paper in your home, it's better to directly pad it. It's better to demould than oil painting.

Step9:Put in the yam paste. Smooth it with a spoon. Press it a little tight. Compaction is for the convenience of final demoulding. The finished product has a sense of hierarchy and improves the color value.

Step10:Then pour in the egg mixture.

Step11:Sprinkle the spinach in the end. I don't think you should put too much spinach here. It's not good for the taste. Babies over 1 year old can also be mixed with a little salt.

Step12:Cover with a heat-resistant plastic wrap. Make small holes around with toothpicks. The holes need not be too tight. They are mainly for ventilation. They make the eggs more tender and smooth without big pores.

Step13:Put in cold water. Steam over medium low heat for 20 minutes.

Step14:Take it out of the pot. Tear off the plastic wrap. Drop two drops of linseed oil. Here I use linseed oil for my baby. The alpha linolenic acid contained in linseed oil can synthesize EPA and DHA in the human body. It can promote the development of baby's brain, protect vision and so on. It is an indispensable nutrient for infants. But this kind of oil is not suitable for high temperature. So I drop it after I leave the pot. If you have walnut oil or sesame oil at home, you can use it for seasoning.