Ingredients

2 loaches

30 grams of rice

25 grams of buckwheat

Steps

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1. Blanch the loach with hot water, add some salt and rub it to remove the sticky surface as much as possible, and then wash it with hot water. Tip: Ask the fish seller to kill it when you buy it.

2. Put water in the pot, add loach, ginger and green onion, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes.

3. When the time is up, take out the loach.

4. Start cooking the porridge. If the soup is not enough, add some water.

5. Boil the water, add the rice, pour the cooking wine together, bring to a boil, turn to low heat and simmer for 25 minutes.

6. You can kick off the loach meat while cooking porridge. There are no thorns on the back of the loach, and the thorns on the abdomen are very thick and easy to spot. If you feel uneasy about the kicked meat, put a plastic wrap on your hand and touch it back and forth twice! Little Yuzi ate fish with thorns before she was 2 years old, and I touched it every time.

7. When the porridge is ready, add the loach meat and stir evenly.

8. It’s ready to be served. The porridge is so delicious.

9. Pairing suggestions include starchy staple foods, multigrain rice, and fish to supplement protein. If you add some vegetables to it, it can become a stand-alone meal, and it can also be served with stir-fried vegetables and flatbreads.

Tips

Nutritionist mothers focus on nutritious meals for babies aged 0-3.