From the time the baby starts eating complementary foods, mothers have another task. In addition to making meals for adults, they also have to prepare complementary foods for the baby. Many mothers complain to me that they are too busy getting up and washing their babies in the morning, and they don’t have time to make breakfast for their babies alone. They usually cook some porridge and eat it with the adults.

Although white porridge is simple, it does not contain much nutrition. Most of the white porridge is composed of carbohydrates, with a small amount of protein and B vitamins. The nutritional density is low, and it has no advantage for babies in the growing and developing period.

Mothers can no longer feed their babies simple white porridge. The baby's growth and development require more sources of nutrients.

In order to ensure the nutritional needs of the baby, mothers can usually mix more food when cooking porridge and add some "stuff" to it. For example, adding some vegetables, meat, eggs or fish and shrimp to your baby will not only taste more delicious, but also be more nutritious.

The scallop and quinoa porridge I brought to mothers today is a comprehensive upgrade of white porridge. I added quinoa, known as the "super grain", and zinc-rich Scallops, paired with vitamin-rich chicken feathers, a combination of meat and vegetables, making the nutrition more balanced.

This complementary food is not only nutritious, but also tastes great. Many mothers are afraid that complementary food is tasteless and their babies won’t like it, but I added scallops with its own freshness-enhancing effect to it, so it tastes a little bit umami, and the effect is much healthier than adding salt to porridge.

The umami-rich scallop and quinoa porridge is nutritious and delicious.

Recipe name: Scallops and Quinoa Porridge

Reference age: 12 months and above

1. Prepare ingredients: 25 grams of quinoa, 5 grams of quinoa , 20 grams of baby porridge rice, 3 scallops (about 3 grams).

2. Soak the scallops in water for 30 minutes and tear into shreds.

?Dried scallops are the product of dried scallops and have a hard texture. Mothers must soak them in water after buying them.

3. Boil water in a pot. After the water boils, pour in the chicken feathers and blanch them for 2 minutes.

?Blanching vegetables can remove most of the oxalic acid and residual pesticides.

4. Cut the stems of chicken feathers diagonally and cut the leaves into shreds and set aside.

? Cutting the vegetable stems diagonally can cut off the crude fiber of the vegetable stems, making it easier for babies to chew and digest.

5. Take another pot, pour washed quinoa, baby porridge rice and dried beetroot into the milk pot, then pour in 600 ml of water and cook for 8 minutes until the water boils.

?Moms should try to add enough water at one time, so that the cooked porridge tastes better and the porridge and water will not separate.

6. After the water boils, turn to medium heat and simmer for 20 minutes. Stir several times during the process to avoid burning the pot.

7. Pour the vegetable stems into the milk pot and cook for 2 minutes.

8. Pour shredded vegetable leaves into the milk pot and cook for 2 minutes until cooked.

?The fiber of vegetable leaves is thinner than that of vegetable stems. Prolonged cooking will destroy its nutrients, so add it last~

9. Done! It makes people very appetizing just looking at it, as if it is dotted with little stars. The porridge is also very thick. When you take a bite, you can taste the thin dried beets and slightly chewy quinoa, which is similar to ordinary white porridge. Not a little bit higher in nutrient density!

Adding tips:

●The mixing ratio of quinoa and baby porridge can be adjusted according to the baby’s digestive ability. If the digestion ability is weak, add less quinoa.

●Mothers can replace chicken vegetables with other vegetables that babies like to eat, such as green vegetables, baby cabbage, etc.

Huang’s mother said:

Many mothers are accustomed to giving their babies white porridge when they are sick, because white porridge is light and will not aggravate the condition, but the nutritional density of white porridge is not enough, which makes the baby sick. During this period, more nutrients are needed to restore body functions. Regular consumption of white porridge is not conducive to the baby's recovery.

If mothers are afraid of burdening the baby's gastrointestinal tract, they can adjust the properties of the complementary food, such as boiling the meat until it is softer, cutting the vegetables into smaller pieces, and steaming them as much as possible, which will allow the baby to eat more. The baby supplements the nutrients, which is also more conducive to digestion and absorption.

No matter when, the baby needs enough nutrition to grow.