Practice:
1, only take the meat from the belly of the carp (with less thorns), remove the inner black membrane, add a little salt to remove the fishy smell (it must be less and not salty) and cook it.
2. Soak the rice and cook porridge.
3. When the fish is cooked, break it and stab it.
4, add vegetable powder (you can put vegetables, my family has no).
5, add a little baby floss, because the floss has a salty taste.
6. Add porridge and mix well.
Tip: This porridge is only suitable for babies over 6 months old, and you can't add too much fish. When eating fish, you must add vegetables to prevent your baby from constipation.
Second, the fillet lean porridge material: bream 1000g, lean meat 300g, rice congee 1 pot, appropriate amount of oil, salt, ginger and coriander.
Practice:
1, fish scales, intestines, clean fish, cut fish into fillets, and cut fish bones into sections.
2. Put the fish fillets and bones into a bowl and add the right amount of salt and oil.
3. Add shredded ginger and marinate for 15 minutes.
4. Clean the lean meat, cut it into pieces and add some salt.
5. Add appropriate amount of oil and marinate for 20 minutes.
6. After the porridge is boiled, pour in lean meat slices and cook for ten minutes.
7. Pick out the fish bones and cook them for three minutes.
8. Pour all the fillets in and cook well for two minutes before turning off the heat.
9. Add chopped coriander and mix well.
10, add appropriate amount of salt and mix well.
Tip: This porridge fish is large and suitable for babies aged 3 years and above.
Third, salmon egg porridge materials: salmon 1 00g, half a bowl of eggs, rice porridge1bowl, a little shredded onion, a little ginger.
Practice:
1, sliced ginger, spread on the bottom of the plate, shredded onion, spread on the ginger slices.
2. Wash and cut the salmon and put it on the shredded onion.
3. Steam on the pan 10 minute.
4. Take out the salmon and break it.
5, rice congee bowl into the egg custard, salmon.
6. Stir well.
Tip: This porridge is suitable for babies over 8 months old.