In spring, what is the best food to cook for your baby? In spring, there are many ingredients that can be used to cook delicious and nutritious food for children. Here, I will recommend several nutritious recipes for babies in spring. Parents, come and learn two tricks.

Nutritional recipes for babies in spring

Corn beef soup

Ingredients: 100 grams of beef, 2 fresh corn cobs, 2 eggs, 1 coriander, ginger 1 slice, appropriate for serving with soup.

Method

Beat eggs; wash and chop coriander.

Wash the beef, pat dry and chop finely, add seasonings and marinate for 10 minutes, stir-fry with a little oil until hot, drain off the oil and blood.

Wash the corn and remove the kernels.

Bring an appropriate amount of water and ginger to a boil, add corn kernels and cook for about 20 minutes, add seasonings, thicken with cornstarch water into a thin paste, add beef and bring to a boil, add eggs and mix Mix well, pour into a soup bowl, sprinkle with coriander and serve.

Spinach soup

Ingredients: 500 grams of spinach, 3 grams of soy sauce, 2 grams of salt, and appropriate amount of ginger.

Method

Wash the spinach and cut it into sections, boil it briefly in boiling water, take it out, and rinse it in cold water.

Heat the oil, add minced ginger and soy sauce, cook until fragrant, then pour in 2500 grams of clear soup and spinach. Serve after the soup boils.

Plum Pork Steak

Ingredients: 20 plum sugar, 500 grams of pork chop, a small amount of ginger.

Method

Wash the steaks, boil them in water and drain them.

Add water to plum sugar and boil it into sugar water.

Add a little oil, stir-fry the ginger until fragrant, add the pork chops, heat the water, then bring to a boil over high heat, then reduce the heat to low and simmer until the meat is tender, then add plum syrup.

Add salt to thicken the pot.

Silk eggs

Ingredients: 3 eggs, 50 grams of chicken, 50 grams of carrots, 50 grams of green pepper, 6 grams of salt, 5 grams each of minced onion and ginger, and appropriate amount of salad oil.

Method

Beat the eggs, add twice the amount of salt water and mix well, steam over high heat for about 15 minutes, set aside.

Shred the chicken, shred the carrots and green peppers and set aside.

Pour the salad oil into the pot, heat it over medium heat until it is 70% hot, and slide out the shredded chicken. Heat the wok over high heat, add base oil and stir-fry onions and ginger until fragrant. Add shredded carrots, shredded green peppers and shredded chicken in sequence and stir-fry until cooked. Cover with steamed egg custard and serve.

The above recipes are very simple to make, so don’t miss them, parents.