How to make baby food cabbage puree

There are many types of baby food. Mothers should understand the common methods of making complementary foods. They should learn how to make some vegetable porridge and bone soup, which are more suitable as baby food. Babies should not eat too much complementary food, otherwise it will affect their breastfeeding. Moreover, eating too much complementary food will not be digested, which will affect the baby's health. Therefore, mothers can understand the preparation of complementary food such as cabbage puree.

Cabbage puree

Ingredients

1 Chinese cabbage 40ml boiling water

Production steps

1. Remove the stems of the Chinese cabbage and cut it into pieces that are easy to mash. The stem and leaves are separated.

2. After washing, put the stems into the pot first, add 400-600cc of boiling water, and the water should just cover the vegetables. Set to cook for 10 minutes.

3. After the stems are cooked, add the leaves into the pot and set the cooking time to 5 minutes. Stir when the time is up and let cool. Do not use water used for cooking.

4. Put the lukewarm bok choy into a food processor, add 40cc of boiling water and puree. If you don’t want it to be too watery, add 20cc. After pureeing is complete, divide into ice packs and freeze.

Vegetable puree

Ingredients: 2 pieces of cabbage

Methods/Steps

Remove the old leaves on the outside of the cabbage and wash the two middle leaves.

Pour the cabbage into boiling water and blanch for about 1-2 minutes.

Remove the stems and chop the cabbage leaves horizontally and vertically.

Place in a strainer and grind with the back of a spoon.

Scrape off the vegetable puree that leaks out through the strainer.

Precautions

After blanching in boiling water, you can also cut it into pieces with food scissors. Finally, add the rice flour or thick porridge your baby needs.

Making baby vegetable puree and vegetable juice

Tools/Raw Materials

A baby cabbage core

60 mesh screen

A stainless steel spoon

Methods/Steps

Choose a baby cabbage core, peel off the outer leaves, and pick the tender leaves inside, with more leaves and less stems, and break them off.

Soak the selected leaves in water for about ten minutes to remove more pesticide residues.

Bring water to a boil and cook the soaked leaves.

Take out the cooked leaves, let them cool and chop them into small pieces

Put the chopped vegetables into the newly boiled water and stew them again until they are soft.

Use a sieve to separate the juice from the cooked vegetables.

The chopped vegetables are crushed on a sieve to sieve out the large particle fibers.

Turn the sieve over, take the finely sieved vegetable puree from the back, gently scrape it with a spoon, and place it in a bowl.

Serve vegetable puree and vegetable juice separately. The vegetable puree melts in your mouth and tastes really great, suitable for all ages! Vegetable juice is healthy, and a little bit of smaller vegetable puree slides in, making the vegetable juice more tempting! Perfect vegetable puree and vegetable juice are ready! Babies love it very much, and babies over four and a half months old can try it!

Precautions

When choosing ingredients, you need to choose more leaves and fewer stems, because the stems have too thick fibers. The leaves are rich in chlorophyll and have finer fibers, which are more beneficial for babies to eat.

Wash the leaves thoroughly