Vegetable Soft Waffles

Overview

I have heard my neighbor say: Wow, that’s all your child eats. My child ate two large bowls of white porridge in the morning without asking for any vegetables, and even asked me for it after eating. I said: That's great. You should also add some grains to the white porridge, just like cooking eight-treasure porridge. She said: My children don’t like to drink dark porridge, but they like to drink white porridge. Well, in fact, many families still eat pure white flour and white rice every day. It is even more impossible to add miscellaneous grains (flour) to the cakes and rice sold outside. The stomach capacity of infants and young children is very small, and the stomach capacity of babies aged 1-3 is only 200-300ml, so we need to provide various foods of high quality, small quantity, and high nutritional density. After all, eating is not only about filling your stomach, but also about providing sufficient nutrients for your baby's daily consumption and growth and development. If the cake that a baby eats is just made of white flour and water, you can imagine how low the nutrition will be. But if you add vegetables, eggs, soy products, meat, multigrain powder, milk and flour, etc. to the cake, the nutritional density will increase a lot. Moreover, the diversification of food can also make various nutrients play a complementary role, so that each nutrition can maximize the effect on the baby's body. Highlights of the recipe: This oil-free and sugar-free biscuit has a very fluffy and light texture. It can be eaten by babies as young as 8 months old. It adds a lot of vegetables, which greatly increases the nutritional density. Every bite in your mouth is filled with more than just white flour. My mother also makes breakfast two or three times a month. It is purely my own innovation of combining Chinese and Western styles. Reference age in months: 8M+

Tags

• pasta
• home cooking
• baby
• cake
• egg
• green cabbage leaves
• low gluten flour
• seafood mushroom
• carrot
• milk

Ingredients

Steps

1. 1 Ingredients: 60 grams of seafood mushrooms, 35 grams of green cabbage leaves, 35 grams of carrots, 50 grams of milk, 40 grams of low-gluten flour, 2 eggs

   

2. 2 Dice the carrots and cook in boiling water for 4 minutes. >>The whole cake stays in the pot for 3 minutes + simmers for 2 minutes. The time is short and the vegetables need to be cooked in advance.

   

3. 3 Boil seafood mushrooms for 2 minutes. Boil the green vegetables for 1 minute, take them out and put them in cold water to cool down to maintain their green color. Remove the carrots and strain out excess water. Cut the seafood mushrooms and green vegetable leaves into small pieces and put them in a bowl. >>Bacteria and algae are rich in protein, dietary fiber, vitamins and minerals such as calcium, iron and zinc. In addition to being rich in nutrients, it also has health-care functions. When you go grocery shopping, consciously choose a type of fungus. You can buy mushrooms, shiitake mushrooms, white fungus, fungus, kelp, seaweed, etc. in turn.

   

4. 4 Separate the egg whites and egg yolks of 2 eggs. Place the egg whites in a large, clean, oil-free and water-free bowl. Add the egg yolks to the dish and mix well.

   

5. 5 Add 50 grams of milk and mix well.

   

6. 6 Add 40 grams of low-gluten flour and stir into vegetable paste.

   

7. 7 Beat the egg whites directly without adding sugar until they have short, straight peaks.

   

8. 8 First take 1/3 of the meringue and vegetable paste and mix evenly. >>Why do you always mix 1/3 of the meringue and egg yolk paste every time you make a cake? Youma’s understanding is: the properties of meringue and egg yolk paste are different. If they are mixed together, it will be more time-consuming to mix them all. When making cakes, the faster the better, the longer the mixing time, the more defoaming will occur, which will affect the height of the cake. But now, take 1/3 and mix it first. A small amount of meringue and not much egg yolk paste can be mixed easily. The mixed cake batter is more delicate and similar to the properties of meringue. Next, mixing most of it can be completed quickly.

   

9. 9 After stirring evenly, pour the vegetable protein paste into the remaining meringue and mix well. >>Do not stir in a circle during the whole mixing process. The technique is: cut in the middle with a spatula on your right hand, pick up the bottom, and then lift it up from the 8 o'clock direction. Turn the egg bowl with your left hand and repeat this action. If the meringue is no longer visible, use the spatula to lift the batter at the bottom to make sure there is no meringue. Stop mixing.

   

10. 10 Heat a non-stick pan over low heat and ladle the vegetable paste into the pan. >>As you can see from the picture, the cake is thick and light.

    

11. 11 Cover and fry for 1-2 minutes.

    

12. 12 Turn over, cover the pot and continue cooking for 1 minute. When the time is up, turn off the heat and simmer for another 2 minutes before taking it out of the pot.

    

13. 13 The amount given in the recipe makes 2 pots, which is 12 palm-sized cakes. The fluffy and whipped cake is not very filling, so it is perfect when paired with multigrain soy milk or multigrain rice cereal.

    

14. 14 Full of vegetables, it melts in your mouth and feels light when you eat it, like stepping on clouds.