Materials?
30 grams of millet
Pumpkin 30 grams
Eggplant 20 grams
5 grams of cabbage leaves
How to make millet porridge?
Prepare ingredients: 30 grams of millet, 30 grams of pumpkin, 20 grams of eggplant and 5 grams of cabbage leaves.
Cut the pumpkin into diamond pieces and dice the eggplant.
The size of food particles can be adjusted according to the baby's chewing ability.
Pour 700 ml of water into the milk pot, cook for 8 minutes until the water boils, and pour in the millet.
Mom had better replenish enough water at a time. If water is added halfway, it is easy to separate water from porridge and affect the taste.
Cook for another 5 minutes, then turn to medium heat.
Add pumpkin slices and diced eggplant to millet porridge and cook for 15 minutes.
Stir several times in the middle.
Remember to stir more, so as not to burn the pot.
Boil water in another pot. When the water boils, pour in the vegetables and blanch for 3 minutes.
Blanching vegetables can remove most oxalic acid and residual pesticides.
The stems of vegetables are cut obliquely, and the leaves of vegetables are cut into filaments.
Cutting vegetables obliquely with a knife can better cut off crude fiber and let the baby chew and digest better.
Pour the green vegetable stalks into the cooked millet porridge and cook for 2 minutes.
Finally, pour in shredded vegetables and cook for 1 min.
Because vegetables have different cooking resistance, they should be put in the back.
Cook for 3 minutes.
Stew for 3 minutes, and cook the rice porridge thoroughly with the remaining temperature, which will help to shape the rice porridge.
It's done! Seeing such a bowl of clear and refreshing porridge in summer, my whole appetite was suspended. I can not only eat thick millet pumpkin in spoonfuls, but also take soft eggplant and vegetables and eat them in a bowl.
skill
● Eggplants and vegetables can be replaced with baby's favorite ingredients, such as carrots and cucumbers.
● You can also give your baby a variety of biscuits or cakes, which is more nutritious.