Children's food choices are more than babies', the variety is close to that of adults, and the shape is smaller than that of adults. Mainly with light flavors such as less oil and less salt, and at the same time ensure enough milk.

1. Shrimp mashed potato balls.

Ingredients: appropriate amount of green shrimp, potato 1 piece, appropriate amount of glutinous rice flour, a little salt, and a little chicken powder.

Practice: (1) Peel the potatoes, cut into four pieces, cook them, put them in fresh-keeping bags and press them into mud for later use. (2) Shelling the green shrimps, removing the shrimp lines, washing them, patting them into powder with a knife, and chopping them into mud with the back of the knife for later use. (3) Mix shrimp paste, potato paste, salt, chicken powder and glutinous rice flour evenly. (4) Knead the mixed raw materials into potato balls by hand, steam them in a steamer for 5 minutes, and decorate them with loose shallots.

2. Shrimp tofu soup.

Ingredients: appropriate amount of shrimp, a small piece of tofu, a little green beans and a little salt.

Practice: (1) Peel the shrimp and line it, and cut it into cubes. (2) Cut the tofu into small pieces. (3) Add a proper amount of water to the pot, add tofu and green beans after the water is boiled, and simmer for 10 minute. (4) Add the shrimp, stew for another 5 minutes, and add a little salt.

3. Vegetable corn porridge.

Ingredients: corn flour, broad beans, carrots, shrimps, spinach, cheese 1 spoon, and water.

Practice: (1) Pour cold water into the pot, first add broad beans and peeled carrots and cook until soft. (2) Boil the broad beans and carrots until soft, then take them out, add spinach leaves and shrimps and scald them for one minute. Cut the soft boiled broad beans, carrots, spinach and shrimp into pieces, the size of which is suitable for your baby to digest. Don't throw away the soup for cooking. Use it to cook porridge. (3) Stir the corn flour with some cold boiled water to form a thin batter. (4) Continue to heat the water for cooking, but don't boil it. The best temperature is about 85 degrees. Pour in the prepared corn batter and stir it while pouring. After the water boils, the corn porridge will slowly become sticky. (5) After the porridge is cooked, pour the previous ingredients into the pot and stir evenly.