Day 6 Egg Free Recipe (One Recipe, Three Ways: Salmon Noodle, Stick, and Ring)

Cut the Norway salmon fillet into thin cubes and remove the skin.
Boil the sliced carrots and cabbage until cooked, then drain the water.
In a new bowl, mix the salmon cubes, cooked carrots and cabbage, corn flour, a slide of cheese, and 3 types of Baby Angel's Homemade superfood powders: shiitake mushroom powder, scallop powder, and garlic powder for aroma. Blend them together until smooth.
Transfer the mixture into a baking bag and start making salmon noodles.
Boil water in a Didinika non-stick cooking pot on low heat, then squeeze the mixture continuously to form the noodle shape. Let it boil for 7 minutes, then drain the water. Your salmon noodle is ready!
You can also use the mixture to make pan-fried salmon sticks. Pour a little oil into a Didinika non-stick cooking pan, then squeeze the mixture into the stick shape and fry both sides until golden brown (around 5 minutes).
Another way to use the mixture is to make salmon rings. Follow the same steps as for the salmon sticks, but form the mixture into a circle shape using the pan-fried method.
The extra mixture can be stored in an airtight container for later use

Always use fresh ingredients, especially when it comes to the salmon fillet. Freshness is key to achieving a delicious and healthy meal.
Be careful not to overcook the vegetables. Overcooked vegetables can lose their nutrients and flavor, which defeats the purpose of making a nutritious meal for your baby.
When making the salmon noodle, be patient and let it boil for the full 7 minutes. This will ensure that the noodle is fully cooked and has the right texture for your baby to enjoy.
Use a non-stick cooking pot and pan to prevent the mixture from sticking and burning.
When serving the meal to your baby, make sure it is at an appropriate temperature. Test the temperature before giving it to your baby to avoid any burns or discomfort.
Store any leftover mixture in an airtight container and keep it in the freezer for up to 2 weeks.
Store any leftover mixture in an airtight container and keep it in the fridge for up to 2 days. Discard any leftovers that have been kept for more than 2 days.