You can eat vegetable porridge: all kinds of vegetables can be added, pork, beef, chicken, fish, liver (eating liver can enrich blood, you must eat it) noodles can be added to porridge: you can muddy the soup and stir-fry it with tomatoes. You can also clear soup, put seaweed, kelp and other wonton: vegetarian meat can be the same, not too much at a time, and add the same as you adapt. Cook until soft and hard. Give priority to with semi-liquid food, pay attention to various colors, stimulate appetite. Chicken breast … 30g of corn kernels … 20g of dried noodles … 1. Chop chicken breast and corn kernels. 2. Boil the noodles in boiling water for 5 minutes. 3. Add chicken breast and corn flour and cook until the noodles are cooked. 1, spring: Generally speaking, you can have dinner three times a day, and add 1 time in the afternoon. The following is a reference recipe: breakfast: red bean paste milk mutton 25g egg congee 25g lunch: pork liver spread eggs 50g soft rice 50g noon: pear juice glutinous rice porridge 50g dinner: pork, spinach, wonton 50g radish soup 2. Summer: recommended recipe: breakfast: milk raisin cake 25g soybean milk 100g Chinese food: tomato fish ball soup 50g soft rice noon: rice mung bean porridge. 3. Autumn: Recommended recipe: breakfast: egg congee 25g jujube paste milk cake 25g Chinese food: assorted rice 50g cabbage soup at noon: carrot millet porridge 50g dinner: wax gourd liver paste roll 50g egg drop soup In autumn, children generally have a good appetite, which is beneficial to the intake of nutrients. The method of egg porridge is to add the prepared eggs to the cooked porridge, cook for a while, and then add a little sesame oil and salt. Rich in nutrition. Jambalaya is cooked with fried minced meat and tofu. After cooking, add the fried vegetable powder and the rice will be cooked. Wax gourd paste roll is a small roll made of wax gourd powder and liver paste with a width of 1 inch. When mixing the stuffing, add appropriate seasoning to reduce the fishy smell of pig liver. When the weather turns cold in autumn, children are often prone to diarrhea. You can slice carrots and cook them with millet, which has an auxiliary therapeutic effect on infantile diarrhea. At the same time, carrots and liver mud can provide rich vitamin A, which is good for children's growth and development. 4, winter: recommended recipe: breakfast: custard 25 grams sesame porridge 25 grams Chinese food: ribs soup braised seaweed soft rice 50 grams noon: steamed sweet potato 50- 100 grams dinner: cabbage minced meat noodle soup 50 grams 1 year-old children are still rickety age. In winter, the weather in the north is cold, which greatly reduces the chance of sunbathing, which is easy to cause vitamin D deficiency, thus affecting the absorption of calcium in food. Milk, eggs, sesame seeds, sparerib soup and kelp in the above recipes are rich in calcium, especially kelp, which can provide 1 177 mg of calcium per 100 g: although the calcium content in milk is not as good as kelp. Cucumber cheese sandwich material fresh toast ... 2 cucumbers ... 20g cheese ... about 1 5g practice1. Peel the toast and cut it diagonally into triangles. 2. Wash cucumber, shred and chop. 3. Put cucumber and cheese in the toast. Vegetable porridge: 2 tsps of rice, water 1 .20ml, filtered vegetable core (leaves of spinach, rape, Chinese cabbage, etc.)1tsp. ). Wash the rice, add a proper amount of water 1 ~ 2 hours, then simmer for 40 ~ 50 minutes, before stopping the fire, add the filtered cabbage core, and cook for about 10 minutes. Soup porridge: 2 tsps of rice, soup 120ml. After washing rice, put it in a pot and soak it for 30 minutes, then add soup (stock soup, vegetable soup, chicken rack soup, fish soup) and cook it for 40-50 minutes with low fire. Milk porridge: 2 tsps of rice, water 100 ml, milk 1 tsp. After washing the rice, soak it in clear water for 1 ~ 2 hours, then cook it with high fire and low fire for 40 ~ 50 minutes. Put the soybean milk powder into the porridge pot shortly before the cease-fire and cook it for a while. Fruit bread porridge: ordinary bread 1/3, apple juice, cut peaches, oranges, raspberries, etc. 1 teaspoon each. Cut the bread evenly into small pieces, cook it in a pot with apple juice until it is soft, and then cook the mixture of chopped peaches, oranges and cranberries in a pot for a while. Egg yolk porridge: 2 tsps of rice, water1.20ml, egg yolk 1/4 pieces. Wash the rice, add appropriate amount of water 1 ~ 2 hours, then cook for 40 ~ 50 minutes with low fire, then put the egg yolk into a container and grind it, and then put it into a porridge pot and cook for about 10 minutes. Carrot porridge: 2 tsps of rice, water 120ml, 2 tsps of filtered carrots. After washing rice, soak it in clear water 1 ~ 2 hours, then put it in a pot and cook it for 40 ~ 50 minutes with low fire. Add the filtered carrots shortly before the cease-fire and cook for about 10 minutes. Mashed potatoes: medium potatoes 1/7, milk 1 tablespoon, butter 1/4 tablespoons. Wash potatoes, peel them, and put them in a pot for boiling or steaming. After cooking, grind the potatoes into mud (or ready-made mashed potatoes that can be sold in the market) with a spoon, then add milk and butter, and stir until they are thick. Fresh mashed sweet potatoes: 50 sweet potatoes with a little sugar. Wash the sweet potato, peel it, chop it, mash it, add a little warm water, put it in a pot and cook it for about 15 minutes until it is cooked, add a little sugar and cook it slightly. Egg yolk mashed potatoes: 1 tablespoon filtered mashed potatoes, 1 tablespoon chopped apples. Take yolk of 1/2 boiled eggs and filter; Boil the potatoes until soft, filter them, add them to the egg yolk and milk, and then set fire to a little heat. Fruit lotus root powder: lotus root powder or starch 1/2 tablespoons, water 1/2 cups, chopped fruit 1 tablespoon. Mix lotus root starch and water evenly in a pot, then simmer with low fire, be careful not to leave the pot, stir until transparent, and then add chopped fruit. Honey lotus root powder: lotus root powder (or starch) 1/2 tablespoons, water 1/2 cups, honey 1/2 tablespoons. Grind lotus root starch into fine powder without pimples, then put lotus root starch and water into a pot, mix them evenly, and simmer with low fire. Be careful not to simmer the pot, stir until it is transparent and paste, and add honey after the ceasefire. Egg paste: filtered yolk 1/2, 3 tablespoons of stock, and a little starch. Chop the cooked egg yolk 1/2, put it in a pot and cook it with high heat, then mix the starch with water and pour it into the pot and cook it until it becomes sticky. Mayonnaise: filtered egg yolk 1/2, 2 tablespoons stock, a little salt. Grind the egg yolk in a container, add the broth and grind until it is even and smooth, then put it in a pot, add a little salt, and stir and mix while cooking. Cream yolk: 1/4 filtered egg yolk, 1 tablespoon filtered corn flour, 1 tablespoon broth, 1 tablespoon milk, a little chopped spinach. Put the filtered egg yolk and corn flour into the pot, then add the stock and cook it on low heat. When the fire stops, sprinkle some spinach powder on the surface and let it float on the surface. Egg dishes: 1/2 egg yolks, 1 tablespoon chopped tomatoes, 1 tablespoon chopped onions, 1 tablespoon chopped lentils, broth. Stir the egg yolk evenly; Boil the picked (boneless) beans in water until soft, and then cut them into pieces. Then put the chopped tomatoes and onions into the pot, add the broth and cook. When the vegetables are ripe, pour the prepared egg yolk into the pot and stir well. Cream eggs: filtered yolk 1/2, starch 1/2 tablespoons, 2 tablespoons milk, a little honey. Put that filtered egg yolk, starch and wat into a pot, uniformly mixing, cooking on a fire, stirring while cook, adding milk when the mixture is viscous, and adding honey when the mixture is cooled after stopping the fire. Applesauce: 1/8 apples, a little sugar or honey. Wash the apples, peel and remove seeds, then cut them into thin slices, then put them in a pot and add a little sugar to cook them. After a while, add a little water, and then cook it over medium heat until it becomes paste. After the ceasefire, grind them with the back of a spoon. Banana porridge: 1/6 bananas, 1 tablespoon milk, a little honey. Wash bananas, peel them, grind them into a paste with the back of a spoon, then put them in a pot, add milk and cook them over high fire, stir them evenly while cooking, and add a little honey after the ceasefire. Salt and pepper biscuit paste: 1 soda salt and pepper biscuit, 2 tablespoons orange juice, a little honey. Wash oranges, peel them, cut them in half, squeeze out orange juice, put them on pretzels together, and grind them into paste with the back of a spoon. Duck Plough Porridge: 1 Wash the pears and slice them. Remove the pedicels of the pears, put them in a casserole and add 250 ml of water. After boiling, put 1 Taomi into the casserole. Add rock sugar to make it sweet when it is ripe, and then cook it until it is ripe. Egg yolk milk: Boil the eggs, shell them, and grind them into milk through a fine sieve. Egg yolk is rich in iron and phosphorus, which is suitable for infants of four or five months. Jujube paste: jujube 100g, sugar 20g. Wash the red dates, put them into the pot, add water 15 ~ 20 minutes until they are cooked. Peel and core the red dates, add sugar and mix well.