What should I give my baby for breakfast?
Porridge breakfast is soft, nutritious and easy to digest, which is one of the reasonable choices for children's nutritious breakfast.
The complementary porridge with different ingredients every day is diversified, and it can increase children's interest in food and increase their appetite if they are often cooked for children.
Here are 30 kinds of porridge suitable for babies, which are cooked in different ways. Every day is different, so put it away quickly!
1, banana puree porridge ingredients: appropriate amount of millet, broccoli 1, and half a banana.
Exercise:
1, banana pieces and millet are cooked together.
2. Blanch broccoli in water to remove pesticides, and then chop it.
3. Pour the mashed broccoli into the banana millet porridge.
2, milk yolk rice soup porridge material: a small bowl of rice, an egg, a number of milk powder.
Exercise:
1. Soak the rice in cold water until soft, and then cook it into porridge.
2. Take an egg and steam it with an egg steamer.
3. After the eggs are steamed, take out the yolk and mash it (1 children should not eat protein)
4. After the milk powder is washed, mix the egg yolk mud and rice porridge evenly.
3, purple potato and purple rice porridge ingredients: purple potato 1, rice 2 millet 1.5, black rice 0.5 (unit: 1 about milk powder 1 spoon) The baby should add complementary food one by one for the first time. If you haven't tried the above foods, you can't add them all together. Therefore, this baby porridge is suitable for babies in the second complementary food stage.
Exercise:
1. Wash rice, millet and black rice with clear water.
2. Peel the purple potato (soak the purple potato in water immediately after peeling, otherwise it will turn black)
3. Dice the purple sweet potato, mix it with three meters, put it in a pot and cook until the porridge is thick (depending on the baby's chewing ability)
4. Take out the bowl. Tips: The cherry tomatoes in the picture are for decoration, so you can't feed them to your baby!
4. Yam carrot porridge Ingredients: 1 serving of rice and millet, one serving of yam and one serving of carrot (unit: 1 serving is about 1 spoon of milk powder).
Exercise:
1, Taomi Xiaomi
2. Peel and slice the yam.
3, yam and rice millet are cooked together.
4. Peel carrots and mash them.
5. Add yam, rice and millet and cook together.
5, carrot silver cod porridge ingredients: cod, carrots, rice
1, cod and carrot are steamed and mashed.
2. Wash rice and cook porridge
3. Carrot and silver cod porridge is ready
6, double rice jujube porridge materials: a number of red dates, a number of rice millet.
Exercise:
1, peeled and steamed red dates.
2, the size of rice boiled into porridge (4-6 months old baby can filter the size of rice into juice and use rice juice instead of porridge)
3. Pour the jujube paste into the porridge.
7. Sesame, walnut and jujube porridge Ingredients: two portions of rice and millet, one walnut kernel and two pieces of sesame and jujube (unit: 1 serving is about 1 milk powder spoon).
Exercise:
1, big and small rice amoy
2, jujube to the core, two meters with cooking.
3. Grind walnuts into powder.
4. Stir sesame seeds into mud with a blender.
5. After the porridge is cooked, add sesame sauce and walnut powder.
6. Cook for another 2 minutes.
8. Yellow croaker mud and green vegetable porridge ingredients: 1 small yellow croaker, a little green vegetables, a little rice.
Exercise:
1, rice porridge
2. When cooking porridge, you can put small yellow croaker and steam it together.
3. After1.5 hours, take out the small yellow croaker and leave the meat, then crush it for later use.
4. Grind vegetables to keep juice, pour them into porridge and cook for a few more minutes.
5. Boil the porridge and put it in the fish and stir well.
9. Potato and carrot paste porridge Ingredients: potato 1, carrot 1/3, beef or lean meat, a box of bone soup.
Exercise:
1, shredded carrots and porridge in the same pot.
2. Dice the meat, steam the potatoes and press them into mud with a sieve.
3. After the bone soup is boiled, add diced meat and cook it, then mash it.
4. Finally, pour the broth, scoop in the cooked porridge, add the mashed potatoes, stir well and boil.
10, chicken potato rapeseed porridge ingredients: rice millet 1 serving, potato 1 serving, rapeseed 1 serving, chicken 1 serving.
Practice: 1. Wash rice and millet and add water to make them sticky.
2. Peel and slice potatoes. Cook them with the washed chicken for 25 minutes.
3. Pick up the chicken pieces and cut them into pieces for later use.
4. Take out the potatoes and press them into mud.
5. Blanch the rape and chop it up.
6. Take out two meters and sprinkle with chicken, chopped vegetables and mashed potatoes.
1 1, Pork ribs and vegetable porridge Ingredients: two portions of rice and millet, three ribs and one rape (unit: 1 about the size of a milk powder spoon).
Exercise:
1, the ribs are cooked, the meat is removed and the ribs are chopped.
2. Blanch the rape to remove pesticides, blanch and chop.
3. Stir the cooked porridge with rapeseed and minced meat quickly.
12, Lentinus edodes lean meat porridge
Ingredients: two fresh mushrooms, minced meat and rice.
Exercise:
1, wash mushrooms and cut into foam, and cut meat and foam for later use.
2. Wash the rice and put it in a saucepan 1 hour.
3. Add mushrooms and minced meat to BB pot and cook for 2 hours.
13, carrot pork porridge ingredients: half a carrot, some lean meat, some vegetables.
Exercise:
1. Clean lean meat, cut into small pieces, and cook in a pot with cold water for 5 minutes.
2. After the lean meat is fished out, put it in a pot and stir-fry it with low fire to dry the water, and finally cool it and grind it into powder.
3. Wash rice and cook porridge
4. Wash and chop lettuce and put it into rice porridge.
14, 3-color 2-meter porridge:
1. Cook rice and millet into porridge.
2. Dice carrots and cook corn and green beans together.
3. After cooking, add it to the porridge and stir.
15, corn pumpkin sweet potato porridge ingredients: sweet potato, pumpkin, half corn.
Exercise:
1. Add water to corn, mash it with a food processor, filter out the filter residue, and cook porridge with corn syrup.
2. Shred sweet potatoes and pumpkins.
3. Put the three ingredients into the BB pot and eat them after 3 hours.
16. Broccoli and bovine bone marrow porridge Ingredients: two pieces of rice and millet, two pieces of bovine bone marrow, broccoli 1.
Exercise:
1, blanch the bovine bone marrow with hot water, add a few drops of vinegar to clean water and press it in the pressure cooker for 15 minutes.
2. Take out the bone segment and take out the bone marrow in the middle.
3. Cook the rice in the pot until it is sticky.
4. Broccoli blanched and decorated around.
17, celery chicken soup porridge ingredients: rice, celery, chicken.
Exercise:
1, chicken soup is stewed in advance.
2. Cut off celery leaves for later use.
3. Wash rice to cook porridge, add appropriate amount of chicken soup, stew chicken until the porridge is thick, add celery powder and stew for ten minutes.
18, pea, tofu and shrimp paste porridge ingredients: 1 box of fresh peas, tender tofu bone soup and three live prawns.
Exercise:
1. Wash peas, press them in a pressure cooker for 20 minutes, and peel them with a sieve.
2. Wash the tofu and crush it with a spoon.
3. Peel the shrimp, remove the shrimp line and cut into cubes.
4. Pour the bone soup and boil it, then pour the shrimp and boil it, and then mash it with a cooking machine. Older babies will chop it directly with a knife.
5. Pour the shrimp sauce back into the pot, add the tofu sauce, add the porridge and pea sauce after boiling, and boil again.
19, broccoli, salmon and pork liver porridge Ingredients: 1 broccoli, pork liver 1 piece, 4 small pieces of salmon, and several grains of rice.
Exercise:
1, broccoli and Flammulina velutipes are chopped after water.
2. Steamed salmon and pork liver.
3, rice millet porridge, add broccoli, Flammulina velutipes, salmon, pork liver, stir well.
20. Assorted salty porridge ingredients: flour, carrots, fungus, bean curd skin and vegetables.
Exercise:
1, heat up some oil, copy it a few times in the pot, put it in a bowl, then boil the water and mix the noodles.
2. After the water is boiled, pour the vegetables in first, then pour the paste, and then throw the eggs out of the pot.
2 1, black mulberry porridge ingredients: 2 parts of rice and millet, black mulberry 1 bar (unit: 1 serving, milk powder 1 spoon or so).
Exercise:
1, Taomi, cooking porridge.
2. Stir the mulberry into mud and pour it into the cooked porridge for cooking.
22, yam lotus seed porridge ingredients: lotus seeds, tremella, yam, millet, rice.
Exercise:
Wash 1 2 m, add yam, lotus seed soup and a tremella, and stew for 4 hours.
2. Be familiar with taking yam slices and putting them into a cooking machine to make them into mud, and then scoop in the cooked porridge.
23, minced meat tomato sauce porridge materials: eggplant, lean meat, rice.
Practice: spread the marinated meat sauce on the eggplant and steam it, then mash the tomato sauce and meat sauce and serve it with rice porridge.
24, lean fish scallop porridge materials: lean meat, vegetables, scallops, rice.
Exercise:
1. Cut lean meat, scallops and vegetables first.
2. Put the meat and scallops in the washed rice and cook them on the fire.
3. Cook in bb pot for one and a half hours.
4. Pour the vegetables into the porridge and cook for a while.
25. Taro salty porridge Material: 50 grams of taro, 0/50 grams of rice/kloc, 20 grams of celery, 20 grams of dried shrimp, 5 grams of salt, and a little cooking oil.
Exercise:
1. Peel taro, wash and cut into pieces, wash celery and cut into pieces, soak rice for 30 minutes after washing, and the water quality of shrimp is soft.
2. After the rice is boiled, continue to cook with low fire.
3. Put the oil in the wok, saute the shrimps, add the taro and stir fry for a while, and pour it into the porridge pot.
4. After all the materials in the taro porridge pot are soft and rotten, add salt and celery powder and mix well.
26, umami miscellaneous porridge material: 20 grams of rice, millet, oats, kelp, Chinese cabbage, tomatoes.
Exercise:
1. kelp and Chinese cabbage are cooked and chopped.
2. Add 7 times of rice, millet and oats to make porridge.
3. Add kelp, Chinese cabbage and diced raw tomatoes and cook until the tomatoes are cooked.
27, fruit beef porridge materials: rice, sauce beef, carrots, sweet potatoes, pears, melon diced.
Exercise:
1. Rice and water are boiled into 8-cooked porridge.
2. Add minced beef sauce to the porridge, add carrots, sweet potatoes, pears and diced wax gourd after boiling, and cook together.
28, salmon porridge ingredients: salmon meat, broccoli, water, rice, ginger 1 piece.
Exercise:
1. Put water in the pot, pour salmon meat and ginger and cook;
2. Remove the fishbone, pick out the fish and mash it;
3. Put the rice into the fish soup, and stir it while cooking until it is thick;
4. Add fish sauce and stir while cooking;
5. Finally, pour in the cooked broccoli and stir while cooking 1 min.
Note: cauliflower, potato, Chinese cabbage, Chinese cabbage, small green vegetables, rape, etc. Can be used as vegetables, cattle, sheep and chickens can also be eaten as meat.
29. Carrot lean porridge Ingredients: rice, corn kernels, carrots and lean meat.
Exercise:
1. Wash corn kernels and carrots separately, break them with a blender, and chop lean meat into paste.
2. Wash and soak rice into porridge, then add chopped corn and cook for 3-5 minutes, then add lean meat paste and carrot paste and cook together.
30. Fish sauce spinach tomato porridge Ingredients: fish, spinach (or other vegetables), tomatoes, rice (or Longxu Noodles)
Exercise:
1. Steam the river fish, pierce the fish and press it into mud; Wash spinach, blanch it with 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 it is soft and rotten);
3. Take the whole tomato, boil it for one minute, take it out, peel and remove seeds, and chop it with a knife;
4. Boil tomatoes in clear soup for about 5 minutes, then add rice porridge (or Longxu Noodles) and fish paste, stir well and simmer on low heat;
5. Finally, stew the spinach puree a little.