The practice of buckwheat noodles and white noodles is completed. 1. Japanese buckwheat noodles
Ingredients: 1 a handful of buckwheat noodles, 1 eggs, chopped green onion, 60ml of Japanese soy sauce, moderate shredded seaweed, a little mullet flower and a little mustard.
Steps:
1. Cook the eggs in cold water, turn to low heat for 8 minutes, and take them out for later use.
2. Pour Japanese soy sauce into a bowl, add scallion and soak for a while.
3. Boil the pot with cold water and add buckwheat noodles to cook.
Then take it out and soak it in cold water. Then take it out under water control, sprinkle with Shanghai Tess and Muyu flowers, add a little mustard to the sauce, and dip it in soba noodles.
Second, buckwheat noodles with tomato sauce
Ingredients: buckwheat kitchen noodles 1 bag, 6 shrimps, bean sprouts 1 small handful, tomatoes 1 piece, 2 onions, Shanghai green, and eggs 1 piece.
Exercise:
Step 1: Put tomatoes, bean sprouts and rape into the pot together, fill it with water, then put it into the fruit and vegetable washing machine and select the fruit and vegetable button for automatic cleaning 15 minutes to remove pesticide residues and dirt on the food surface, and then rinse it with clear water when the cleaning time is up.
Step 2: Cross the tomatoes and put them in a bowl, then pour them into boiling water and cook for 5 minutes, then peel them and cut them into small pieces.
Step 3: put a little oil in the pot, then beat an egg, fry it until it is solidified, and then take it out.
Step 4: put a little oil in the pot, heat the tomatoes in the oil, stir-fry tomato juice, then pour in a proper amount of water and cook for 10 minute.
Step 5: After 10 minutes, add buckwheat noodles, bean sprouts, rape, eggs and shrimps and continue to cook for 5 minutes. Finally, sprinkle some chopped green onion, and the buckwheat noodles with tomato sauce will be ready. Soup is sour and delicious, nutritious and full, delicious without worrying about getting fat.
Can I eat porridge for more than five months? However, porridge should be cooked rotten, with more rice soup and less rice grains, especially for babies who eat porridge for the first time, so as not to increase the burden on the stomach. It is generally recommended to eat a small amount of porridge first, and then slowly increase the intake after the baby's stomach can adapt to porridge. But different babies have different acceptance of porridge, so some babies like porridge and some don't.
Babies over five months are more suitable for eating egg yolk soup. The specific method is very simple. First, prepare a boiled egg and a proper amount of broth. Then take out the egg yolk, grind it into powder, add a proper amount of broth and stir well. Add the right amount of water to the pot, bring to a boil, pour in the egg yolk soup, bring to a boil, and add the right amount of salt to taste.
Generally, during breastfeeding, the baby is mainly milk, and complementary food is only used as supplementary food. So it's usually three meals of milk and two meals of milk powder. Don't eat too much complementary food, which will easily make your baby indigestion.