food is energy and healing, and the taste of the world is called fireworks.

Although Xiaobian doesn't cook much. However, I still agree that with the fireworks of life, there will be confidence in life. Food can not only bring us energy, but also cure our anxiety. It is the most beautiful taste of the world. And when you start being a parent, the happiest thing is to cook for your baby. How wonderful it is to watch the continuation of one's life and taste the delicious food cooked by one's own hands! Today, Xiaobian will share with you: What food do we usually cook for our baby? Porridge. A bowl of seemingly simple porridge was asked by a university. Please take a look at it with Xiaobian!

Babies of different months should eat porridge with different consistency

Xiaobian has written many articles about the addition of complementary food. You can read "These foods are not suitable for baby as complementary food, do you make them?"? ","There are skills in adding complementary foods. What is the most correct order of adding complementary foods? ","Must be collected: what are the precautions for adding baby food supplements? "Wait for the article to review again. Generally speaking, the baby starts to add complementary food at the age of six months, and the complementary food should transition from liquid to semi-solid and then from semi-solid to solid. The consistency of porridge eaten by babies of different months is also different.

6-month-old baby: At first, complementary food was added, and then porridge was eaten;

7-8 months old baby: I started to add thick porridge. This is because the gruel contains a lot of water, and for children, it is just a full meal and the nutritional density is not enough. How thick should this porridge be? It should be so thick that it won't fall off the spoon;

baby over 9 months old: slowly learn to eat soft rice.

It should be noted that the ratio of rice to water is naturally different for porridge with different consistency

gruel: 1/2 cup of white rice with 5 cups of water (white rice: water = 1: 1)

thick porridge: 1/2 cup of white rice with 3.5 cups of water (white rice: water = 1: 7) < p

Northerners love to eat millet, and think millet porridge is more nutritious. It is a tradition that millet and brown sugar are used to recuperate the body during confinement. But in fact, is millet porridge really more nutritious than rice porridge? The answer is no! Although millet is 2-7 times higher than rice in dietary fiber, 1 time higher in iron content and 1-4 times higher in vitamin B1, rice is sweet in taste, and has the effects of invigorating the middle energizer, invigorating the spleen, nourishing the stomach, relieving annoyance and quenching thirst. It is easier for the baby to digest and absorb.

Some parents like to feed their baby with a layer of paste floating on the millet soup. In fact, it's just a layer of starch. Feeding the baby for a long time will easily lead to malnutrition. Therefore, parents can't give their babies porridge alone, but also pay attention to adding nutrition package to supplement their babies with enough vitamins and minerals such as calcium, iron and zinc. In our country's nutrition improvement project, nutrition package is provided to poor areas free of charge, and now it can also be bought in urban markets. Children aged 6-24 months need to supplement one pack every day.

Babies eat rice congee to avoid these three misunderstandings

rice congee is the most commonly cooked by mothers for their babies. Many mothers are prone to lie down in the following three misunderstandings without thinking when cooking porridge.

Myth 1. Adding indigestible grains to rice congee

Besides being nutritious, it is more important that the baby can absorb the food. Parents should be reminded that rice is the best porridge in autumn and winter, because millet and coix seed are sweet and slightly cold foods, which are not suitable for autumn and winter. At the same time, coarse fiber grains such as corn and sweet potatoes are not easy to digest for babies who just started to eat complementary food, but increase the gastrointestinal burden, so it is best not to add them.

Myth 2: Adding thick food to rice congee

Many parents not only have a strong taste, but also think that cooking rice congee for their baby is too weak. They are afraid that the baby will not like it, so they will add white sugar or broth to taste it. But, parents, did you make it? Traditional Chinese medicine usually classifies meat, too sweet food and fried smoked food as thick-flavored foods, which should be included in the blacklist of supplementary foods, and it is not advisable to add too much and too heavy flavor to porridge.

Misunderstanding 3. Rice oil and milk powder are mixed and eaten.

After porridge is cooked, there is a fine, sticky substance floating on it, which is rice oil, commonly known as porridge oil. Rice oil is very rich in nutrition, which is the best choice for babies who have just added complementary food. Some mothers think that feeding the baby with nutritious rice soup and milk powder will get double nutrition, but this practice is not scientific! The nutrients in rice soup and milk powder are similar, and lipoxygenase in rice soup can destroy vitamin A in milk, so it should be eaten separately.

Precautions for parents to cook porridge

Do not add seasonings such as salt and monosodium glutamate to the supplementary porridge, because adding salt and monosodium glutamate to the baby will increase the burden on the kidneys and be harmful to the baby's health. After the baby is one year old, a small amount of salt can be added to the complementary food porridge, but the taste is much lighter than that of adults, so as to prevent the baby from developing the bad habit of being addicted to salt and sugar.

It is best to cook porridge in a casserole. When cooking, use high fire first, then use low fire to cook slowly until the rice melts. In the process of cooking porridge, you can put two iron spoons in the pot, which can prevent porridge from boiling and overflowing, so you don't have to worry about the loss of nutritious porridge oil.

It's best to soak the rice for a while before cooking porridge. Adding a few drops of sesame oil can make the rice more ripe and rotten. Add enough water for porridge at a time. Cook different kinds of porridge according to the ratio of rice to water.

Xiao Bian recommends five kinds of porridge

Recipe 1. Banana porridge with vegetable paste

Ingredients: appropriate amount of millet, 1 broccoli and half a banana

Practice:

1. Boil the banana pieces with millet

2. Blanch the broccoli with water to remove pesticides and chop it

3. Pour the broccoli into the vegetable paste. Chop the scallops and vegetables

2. Put the meat and scallops in the washed rice and cook with fire

3. Cook in bb pot for one and a half hours

4. Pour the vegetables into the porridge and cook for a while. Recipe 3. Fish paste tofu amaranth porridge

Ingredients: cooked fish, boxed tender tofu, amaranth leaves and rice porridge.

Practice:

1. Dice the tofu, blanch the amaranth buds, then cut them into small pieces, and crush the cooked fish into mud (no fishbones).

2. add rice congee into the fish paste and cook until it is rotten.

3. Add tofu and amaranth and boil.

Recipe 4. Fish paste, spinach and tomato porridge

Ingredients: fish, spinach (or other vegetables), tomatoes, rice (or Longxu Noodles)

Practice:

1. Steam the river fish, remove the thorns and press the fish into mud; Wash spinach, blanch it in boiling water, and chop it with a knife for later use;

2. Wash the rice and cook it into rotten porridge (cook Longxu Noodles until soft and rotten for later use);

3. Take the whole tomato, scald it for one minute after the water boils, take it out, peel and remove seeds, and chop it with a knife;

4. Add tomatoes into clear soup and cook for about 5 minutes, then add rice porridge (or Longxu Noodles) and fish paste, stir well and simmer with low fire;

5. finally, stew the spinach puree slightly.

Recipe 5. Fish egg congee

Ingredients: rice, fish, egg yolk, carrots, broccoli

Practice:

1. Wash and soak the rice, and boil it over high fire to make porridge;

2. Wash carrots and broccoli, boil them in boiling water, and chop them for later use;

3. Take clean fish and cook it in clear water, take it out, remove the thorns and mash it for later use, and break the yolk for later use;

4. Put carrots, broccoli and fish into the porridge one by one, stir well, boil over low heat, add egg yolks, stir and continue to cook, and cook slightly.