1. Double rice pudding: The smooth-tasting double rice pudding is rich in protein and carotene, which can provide sufficient nutrition for the baby and can also help the baby strengthen the spleen and stomach.

2. Millet and carrot puree: Millet has great stomach-nourishing effect. Most babies like to eat the delicate, smooth and vitamin-rich millet and carrot puree. Make it for your baby quickly. 3. Pumpkin and millet paste: The sweet-tasting pumpkin and millet paste contains many vitamins.

It is good for enhancing the baby's immunity and can also help protect the baby's gastrointestinal tract.

4. Vegetable double rice porridge: The four ingredients of rice, millet, corn and carrots are quite rich in nutrients. Moms, come and learn how to make vegetable double rice porridge.

5 Wolfberry, chestnut and millet porridge: Millet nourishes the stomach, and chestnuts are rich in protein. Wolfberry, chestnut and millet porridge is very good for the baby's health, but be careful to eat it in moderation.

6 Ingredients list for steamed millet cake: 150 grams of millet, 1 egg, 30 grams of fine sugar, 50 grams of pure milk, 70 grams of low-gluten flour, 6 grams of fresh yeast. Cooking steps: Step 1/8 Soak millet in warm water for two hours.

Step 2/8 Pour out the water, clean the millet and put it into the wall breaking machine.

Crack an egg and add 50 grams of milk.

Step 3/8 Beat into fine millet paste.

Step 4/8 Add fresh yeast (wrongly written in the video), fine sugar and low-gluten flour and stir evenly.

Cover the surface with plastic wrap for fermentation.

Step 5/8: Ferment until the dough doubles or triples in size and is covered with pores.

Step 6/8 Pour the batter into the paper cup.

Let ferment for another ten minutes.

Step 7/8 Sprinkle dried cranberries on the surface.

Steam in a pot over boiling water for 20 minutes, then simmer for five minutes without the lid.

The last step is to plate and enjoy the delicious millet crispbread. Ingredients list: 40g millet, 50g low-gluten flour, 20g light butter (or vegetable oil), 1 egg yolk, 1g salt, 300g water. Cooking steps step 1/11 Pour about 300g water into the soup pot.

Bring to a boil over high heat, then turn to medium-low heat and add 40g of millet.

Step 2/11 Cook until the millet is soft and sticky, and the water is basically gone.

Be careful not to make it too thin, otherwise it will not form.

Step 3/11: Dish out, let cool and set aside.

If you happen to have leftover millet porridge at home, it will be much easier and more convenient.

Step 4/1120g light butter melted in hot water.

Butter can also be replaced with light corn oil, sunflower oil, etc.

Step 5/11 Take 15g of butter and pour it into the millet porridge.

Step 6/11 Add 1 egg yolk, 50g low-gluten flour and 1g salt, mix thoroughly.

Step 7/11: Place parchment paper on a baking sheet, scoop in the millet porridge in batches, and spread it thinly.

Step 8/11 Place in the middle rack of the oven preheated to 150 degrees, bake at 150 degrees for about 5 minutes, until the surface is solidified.

The ‘temperature’ of each oven is different, so pay attention to the baking temperature and time, and take it out when it solidifies.

Step 9/11 After taking it out, brush a thin layer of butter on the surface.

Step 10/11 Put it back into the middle rack of the oven and continue baking at 150 degrees for about half an hour.

The millet crispy cakes freshly baked in the last step are crispy and very delicious.

Be careful not to leave it for too long.

If it softens due to moisture due to exposure to air for a long time, you can put it back in the oven and bake it at 150 degrees for about 5 minutes, and it will become crispy again.