1. Milk porridge

Ingredients: 50 grams of rice, 4 cups of water, 3 spoons of milk powder.

Preparation method: Wash the rice, soak it in water for 1 hour, put it in a pot and cook it into porridge. Serve a bowl of porridge for your baby, add 3 tablespoons of milk powder, and stir evenly.

2. Egg yolk porridge

Ingredients: 1 egg, 50 grams of rice, 4 cups of water.

Preparation: Wash the rice, soak it in water for 1 hour, put it in a pot and slowly simmer it into porridge. Boil the eggs, grind the egg yolks into powder, add to the porridge and mix evenly. Boiled egg whites can be given directly to your baby.

3. Green vegetable and minced meat porridge

Ingredients: 50 grams of rice, 20 grams of vegetables, 20 grams of lean meat (either pork or chicken), 4 cups of stock.

Preparation method: Wash the rice, soak it in water for 1 to 2 hours, put it in a pot, add stock, and simmer for about half an hour. Wash the green vegetables, put them into a pot of boiling water, cook until soft, chop and set aside. Then wash the lean meat and cut it into thin slices, add a little refined salt, put it in a pot, boil the water for 10 minutes, take it out and cut it into minced meat. Then, add the minced meat and vegetables to the cooked porridge.

4. Laba porridge

Ingredients: 10g peanuts, 10g soybeans, 50g barley kernels, 10g red beans, 10g glutinous rice, 10g red dates, 10g lotus seeds, longan meat 10 grams, appropriate amount of sugar, 10 cups of water.

Preparation: Wash peanuts, soybeans, barley kernels, and red beans and soak them for about 5 hours, then add 10 cups of water and cook until soft and cooked. Add glutinous rice and red dates and continue cooking for 25 minutes. Finally add longan meat and cook for 20 minutes. Add sugar and bring to a boil.

5. Seafood porridge

Ingredients: 50 grams of rice, 20 grams of fresh shrimp, a little minced celery, 4 cups of broth.

Preparation: Add rice to soup stock and simmer over low heat until it becomes porridge. Steam the shrimps, cut them into small pieces, add them to the porridge, add a little salt and cook for 5 minutes. Add celery powder to the porridge.

6. Pork liver mud porridge

Ingredients: one pork liver, 50 grams of rice, 4 cups of broth.

Preparation: Add rice to soup stock and simmer over low heat until it becomes porridge. Take a few slices of pork liver, add a little salt and cooking wine, stir-fry until cooked, remove the fishy smell and season, then put it into a blender and puree it into a paste, mix it into the porridge, and continue to cook for 5 minutes.

7. Fish porridge

Ingredients: 150 grams of rice, one seabass (or other meaty and less thorny fish), 4 cups of broth.

Preparation: Add rice to soup stock and simmer over low heat until it becomes porridge. Steam the whole fish and remove the bones, pick out an appropriate amount of fish and chop it into pieces, mix it into the porridge, add a little salt, and simmer for 5 minutes.

8. Fragrant leek and egg porridge

Ingredients: 10 grams of leeks, 50 grams of rice, 4 cups of broth.

Preparation: Add the rice to the broth, simmer over low heat, wait until the rice porridge is almost cooked, cut the leeks into small pieces, beat the eggs, season, fry and mash, then add the leeks and scrambled eggs Add to the rice porridge together and continue to cook until cooked.

9. Cheese porridge

Ingredients: 10 grams of onions, 50 grams of rice, 4 cups of water, 5 grams of cheese.

Preparation: First dice the onion and fry until transparent. Then, pour water into the pot, boil it, add rice and onions, and cook it into porridge. Then dice the cheese, add it to the porridge and continue cooking until the cheese melts.

10. Chicken liver and carrot porridge

Ingredients: 2 chicken livers, 10 grams of carrots, 50 grams of rice, 4 cups of broth, and a little salt.

Preparation: Add soup stock to rice and simmer over low heat until it becomes porridge. Wash the chicken livers and carrots, steam them and mash them into a puree. Add them to the porridge, add a little salt and cook until cooked.

11. Sweet potato and egg porridge

(1) Peel the sweet potatoes, stew them and mash them into a paste.

(2) Boil the eggs and mash the yolks.

(3) Add milk and sweet potato puree to a simmer and stir occasionally.

(4) When thickened, add egg yolk and mix well.

12. Chestnut porridge

Ingredients: chestnuts - 5, kelp soup - 1/2 cup

Preparation method

(1) Boil the chestnuts, peel them and mash them.

(2) Boil the kelp soup, add chestnuts and cook together. Chestnuts can strengthen gastrointestinal function and help digestion.

Chestnuts are more effective when babies have diarrhea.

13. Nutritional and health porridge

Ingredients: half a bowl of rice, half an apple (or pear), four or five lily slices, and three fresh jujubes

Method:

1. Wash the rice the night before, or soak the rice at least two hours before making porridge.

2. Put the soaked rice in the porridge pot, add an appropriate amount of water, cut the apples (or pears) into small pieces and put them into the pot, wash the lilies and jujubes and put them directly. , cook for two hours.

Features: lily moistens the lungs and removes internal heat, jujube replenishes qi and improves immunity. Apples are sweet and babies love to eat the porridge cooked together. Pears clear the lungs. When your baby occasionally coughs, you might as well cook it for them. Pear porridge. Suitable for babies over six months old.

14. Yam porridge

Yam strengthens the spleen and stomach; shrimp, also known as prawn, is sweet, salty and slightly warm in nature. It can nourish the kidneys, yang, and benefit the spleen and stomach. The two are combined into this dish, which contains protein, fat, vitamin A, vitamin B1, vitamin B2, vitamin B5, calcium, phosphorus, iron and other ingredients. It has a sedative effect and can be used as a food to treat frightened children. Take it between meals every day.

Ingredients:

30 grams of yam, 1 to 2 prawns, 50 grams of japonica rice, a little salt and MSG.

Preparation:

1. Wash the japonica rice; peel the yam, wash it and cut it into small pieces; wash the prawns carefully and cut them in half for later use.

2. Add water to the pot, add japonica rice, bring to a boil, add yam cubes, and cook the rice into porridge. When the porridge is almost cooked, add prawn segments, add salt and MSG and serve. The japonica rice should be put into the pot before the yams to facilitate ripening.

Features:

The yam is soft and glutinous, the prawns are fragrant, and it has a seafood flavor.

15. Pear juice porridge

Ingredients: 3-5 pears, 50 grams of white rice, appropriate amount of rock sugar.

Preparation method: Wash and chop the pears. Remove the residue from the juice, put it into a casserole with white rice and rock sugar, add water and cook it into gruel.

This porridge has the effects of promoting body fluids, moistening dryness, clearing away heat and relieving cough. It is mainly used to treat fever, body fluid injury, thirst and upset, and be careful of malnutrition, wind-heat and cough. Infants over 6 months old can eat this porridge.

16. Lentil flower porridge

Ingredients: 10-15 grams of white lentil flower. 60 grams of white rice.

Preparation method: 1. First mix the white rice with water and cook it into gruel.

2. When the rice is almost cooked, add the lentil flowers, switch to low heat and cook for a while.

This porridge has the effect of strengthening the spleen and dispelling heat, especially for babies over 9 months old in summer.

17. Green Vegetable and Mushroom Porridge

Choose the young leaves of the green vegetables, wash them, boil them until soft and then chop them into small pieces. Soak the mushrooms thoroughly and cut them into fine pieces. After soaking the rice for 1-2 hours, add the mushrooms and cook for 40 minutes. Then add chopped green vegetables and cook for another 10 minutes. It has the effect of supplementing nutrition and preventing rickets.

18. Fish floss porridge

Boil the porridge until it is thick, add chopped spinach leaves blanched in boiling water, add fish floss, and mix well. For older babies, you can add some salt. , cook over low heat for a few minutes. It strengthens the stomach, whets the appetite, and nourishes the blood. Fish floss contains high-quality protein, carbohydrates, phosphorus, iron and vitamins, etc. It is a good source of protein and calcium for babies.

19. Fish and corn porridge

Soak the rice for 1 hour, simmer until thick, add the corn, mash the fish, add the porridge and cook for a while. Corn contains fat, protein, carbohydrates, vitamin A, vitamin E, folic acid and other nutrients. It has the effect of sleeping well and preventing indigestion.

20. Ginkgo porridge

This porridge can be eaten by infants and young children over 6 months old. It is rich in nutrients and can improve children's malnutrition after eating it for a few days.

Ingredients: 250g white rice, 150g ginkgo, 50g yuba, 20g oatmeal, 10g soy sauce, a little salt.

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1. Wash the rice and mix well with a little salt. Qxiu.com-3-Home

2. Peel the ginkgo, cut it open, and remove the white center; soak the yuba in warm water until soft, and chop with a knife.

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3. Put 3500 grams of water into the pot, bring to a boil over high heat, add rice, ginkgo and yuba and cook together. After cooking for half an hour, wrap the oatmeal with clean gauze. , put it into the porridge pot and cook for another half an hour. After the rice is rotten, take out the oatmeal dregs bag and serve. Qxiu.com-5-Home

4. Pay attention to boiling the rice and yuba to make it easier for the baby to eat.

21. Minced liver porridge for anemic babies

The method is very simple. One way is to scrape the frozen pork liver into minced pieces with a spoon, cook it with rice, and make it half cooked. Add some chopped green vegetables or tomatoes. The porridge is not greasy and children love it.

Another method is to slice fresh pork liver, put it in a small bowl with water and squeeze it. The muddy liver will naturally melt in the water, and the sliced ??liver can be fried and eaten by adults. Make porridge for your baby with liver puree.

22. Calcium porridge

Suitable age: 0-6 years old

Ingredients:

2 tsp rice, 120 ml water , 1 tsp of dried young fish.

Preparation:

Wash the rice and soak it in water for 1-2 hours, then cook it over high heat. After the pot is boiled, cook over low heat for 40-50 minutes. Blanch the dried young fish in hot water until soft, filter out the salt, chop the dried young fish into small pieces with a knife, put it into a porridge pot and cook for 10 minutes.

23. Baby's educational walnut kernel porridge

Ingredients: 20 grams of pecan kernels (3-5 pieces), 30 grams of japonica or glutinous rice.

Preparation: Wash the rice first, put it into a pot, add water and cook over low heat until it is half cooked; crush the fried pecan kernels into the porridge and cook until it is thick.

Nutritional secrets:

Walnut kernels are rich in protein, fat, calcium, phosphorus, zinc and other trace elements. The polyunsaturated fatty acids contained in them are extremely beneficial to the baby's brain development. It should be noted that walnuts contain a lot of fat, so do not give your baby too much at one time to avoid damaging the spleen and stomach function.

24. Western-style milk and white rice porridge

White rice, milk, butter and sugar are rich in nutrients and suitable for infants over 5 months old to prevent and treat malnutrition.

Ingredients: 100g white rice, 100g sugar, 300g milk, 10g butter.

Preparation: Wash the white rice, put it into a pot, add an appropriate amount of water, cook over high heat for 20 minutes, then add milk, sugar, and butter, and cook until the rice is rotten.

Features: Soft and glutinous, overripe, slightly sweet, sweet and delicious.

25. Chicken gizzard powder porridge

Ingredients: 6 grams of chicken gizzards, 3 grams of dried orange peel, 1.5 grams of amomum villosum, 30 grams of japonica rice, and appropriate amount of sugar.

Production process:

First grind the chicken gizzard, orange peel, and amomum villosum into fine powder, then boil the rice with water until it is mature, and add one-third of the three-material powder into the porridge. Take one amount, add an appropriate amount of sugar, and eat it in the morning and evening.