The first kind of porridge:
1. Yam, pumpkin and rice porridge. Ingredients: 20g of rice, 20g of yam and 20g of pumpkin. Cook until it is thick.
2. Yam and jujube porridge. Ingredients: 20g of rice, 20g of yam and two pieces of red dates, boiled until sticky. Remember to peel and core the ripe dates.
3. Purple potato and red date porridge. Ingredients: 20g of rice, 20g of purple potato and two red dates. Remember to peel and core the red dates.
4. miscellaneous vegetable porridge. Ingredients: not less than three kinds of green leafy vegetables, 20g of rice, blanched vegetables, chopped, added to the rice porridge to be cooked, and boiled for two minutes.
You can cook all kinds of vegetable porridge in the same way, provided that the vegetables are boiled in water and chopped into particles acceptable to children.
The second category, rotten noodles. Because children under one year old don't add salt or oil, when cooking noodles, you can fry the dishes in a non-stick pan for a while, add them to the noodles to be cooked, and then cook them.
1. carrot and broccoli shrimp noodles: 20 g carrot and 20g broccoli rotten noodles are used as raw materials. Chop the shrimp into paste and add a few drops of lemon juice to remove the fishy smell. Dice carrots and broccoli, and brush a layer of oil in a non-stick pan. Stir-fry the shrimp paste. Stir-fry the cooked vegetables for a minute or two, add the right amount of water, and then add the noodles. When frying shrimp paste, be sure to pull the shrimp paste up and don't stick together.