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

Practice: Wash the rice clean, soak it in water 1 hour, and put it in the pot to boil it into porridge. Serve a bowl of porridge for the baby, add 3 spoonfuls of milk powder and mix well. Egg yolk porridge

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

Practice: Wash the rice clean, soak it in water 1 hour, and put it into the pot to slowly boil it into porridge. Cook the egg, grind the egg yolk into powder, and add it to the porridge and mix well. Cooked egg whites can be directly given to the baby. Porridge with minced vegetables

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

Practice: wash the rice, soak it in water1~ 2 hours, put it in the pot, add broth and cook for about half an hour. Wash the vegetables, put them in a boiling pot and cook until soft, and chop them up for later use. Then clean the lean meat and cut it into thin slices, add a little salt, put it in a pot, boil with water for 10 minute, take it out and cut it into minced meat. Then, add minced meat and vegetables to the cooked porridge. Laba porridge

Raw materials: peanuts10g, soybeans10g, coix seed 50g, red beans10g, glutinous rice10g, red dates10g, lotus seeds10g, longan meat/0g.

Practice: Wash and soak peanuts, soybeans, coix seed and red beans for about 5 hours, then add water 10 cup and cook until soft and cooked. Add glutinous rice and red dates and continue to cook for 25 minutes. Finally, add longan meat and cook for 20 minutes. Add sugar and boil. Seafood Porridge

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

Practice: add rice to the broth and simmer slowly into porridge. Steam the shrimps, cut them into small pieces, put them into porridge, add a little salt and cook for 5 minutes. Add celery powder to porridge. Pork liver mud porridge

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

Practice: add rice to the broth and simmer slowly into porridge. Slice a little pork liver, add a little salt and cooking wine, fry until cooked, remove fishy smell and taste, then put it into a blender and mash it, mix it with porridge, and continue to cook for 5 minutes. Fish porridge

Ingredients: rice150g, one perch (or other fleshy fish with few thorns), 4 cups of stock.

Practice: add rice to the broth and simmer slowly into porridge. Steamed whole fish, boneless, chopped fish, mixed with porridge, and boiled for 5 minutes. Fried egg porridge with chives.

Ingredients: leek10g, 50g of rice, 4 cups of broth.

Practice: Add the rice into the broth and simmer slowly. When the rice porridge is 90% mature, cut the leek into small pieces, break the eggs, season them, fry them, and break them. Then add the leek and scrambled eggs into the rice porridge and continue to cook them until they are thoroughly cooked. Cheese porridge

Ingredients: onion10g, 50g of rice, 4 cups of water, 5g of cheese.

Practice: First, dice the onion and stir-fry until it is transparent. Then, pour water into the pot, boil it, put the rice and onion together, and cook it into porridge. Dice the cheese, add it to the porridge and continue to cook until the cheese melts. Chicken liver carrot porridge

Ingredients: 2 chicken livers, carrot10g, 50g of rice, 4 cups of broth, and a little salt.

Practice: add broth to the rice and simmer slowly into porridge. Wash the chicken liver and carrots, steam and mash them, add them to the porridge, add a little salt and cook them.