Raw materials:
50 grams of rice, 4 cups of water and 3 spoons of milk powder.
Practice:
1. Wash the rice, soak it in water 1 hour,
2. Put it in the pot and cook it into porridge.
3. Serve a bowl of porridge for the baby, add 3 spoons of milk powder and mix well.
Raw materials:
Egg 1 piece, 50g of rice, 4 cups of water.
Practice:
1. Wash the rice, soak it in water for 1 hour, and put it in the pot to slowly boil it into porridge.
2. Cook the eggs, grind the egg yolk into powder, and add it to the porridge and mix well.
Raw materials:
50 grams of rice, 20 grams of vegetables, 20 grams of lean meat (pork or chicken), 4 cups of soup.
Practice:
1. m was, soaked in wat1~ 2 hours,
2. Put it into the pot, add broth and cook for about half an hour.
3. Wash the vegetables, put them in a boiling pot and cook until soft, and chop them up for later use.
4. Wash the lean meat and cut it into thin slices, put it in the pot, boil it in water for 10 minute, and take it out and cut it into minced meat.
5. Then, add minced meat and vegetables to the cooked porridge.
Raw materials:
Peanut10g, soybean10g, coix seed 50g, red bean10g, glutinous rice10g, red date10g, lotus seed10g, longan meat/kloc.
Practice:
1. Wash and soak peanuts, soybeans, coix seed and red beans for about 5 hours.
2. Then add water 10 cup and cook it until it is soft and cooked.
3. Add glutinous rice and red dates and continue to cook for 25 minutes.
4. Finally, add longan meat, cook for 20 minutes, and then boil.
Raw materials:
50g of rice, 20g of fresh shrimps, a little celery powder, and 4 cups of stock.
Practice:
1. m Add broth and simmer slowly to form porridge.
2. Steam the shrimps, cut them into small pieces, put them in porridge and cook for 5 minutes.
3. Finally, add celery powder.
Raw materials:
One pork liver, 50 grams of rice, 4 cups of soup.
Practice:
1. m Add broth and simmer slowly to form porridge.
2. Take a little slice of pork liver, add a little lemon slices, and remove fishy flavor.
3. Then put it into a blender and paste it.
4. Mix in the porridge and continue to cook for 5 minutes.
Raw materials:
Rice150g, one cod (or other fleshy fish with few thorns), 4 cups of stock.
Practice:
1. m Add broth and simmer slowly to form porridge.
2. Steamed the whole fish and boned it, and picked out the right amount of fish and chopped it.
3. Mix in the porridge and cook for 5 minutes.
Raw materials:
Leek10g, 50g of rice, 4 cups of stock.
Practice:
1. rice, add broth, simmer slowly, and wait until the rice porridge is 90% mature;
2. Cut the leek into small pieces;
3. Break the eggs, season them, fry them until cooked, and break them into pieces;
4. Then add the leek and scrambled eggs into the rice porridge and continue to cook until cooked.
Raw materials:
Onion10g, rice 50g, water 4g, cheese 5g.
Practice:
1. First, dice the onion and fry until it is transparent;
2. Then, pour water into the pot;
3. After boiling, put the rice and onion together and cook it into porridge;
4. Dice the cheese, add it to the porridge and continue to cook until the cheese melts.
Raw materials:
2 pieces of chicken liver, carrot10g, 50g of rice and 4 cups of stock.
Practice:
1. Add broth to the rice and simmer slowly into porridge;
2. Wash the chicken liver and carrots, steam them and mash them;
3. Add to the porridge and cook.
Raw materials:
Sweet potato 1 piece, egg 1 piece.
Practice:
1. Peel the sweet potato, stew it, and mash it.
2. Mash the yolk after the eggs are cooked.
3. Boil the mashed sweet potatoes with milk with slow fire and stir it from time to time.
4. When it is sticky, add the egg yolk and mix well.
Raw materials:
5 chestnuts, kelp clear soup 1/2 cups.
method of work
1. Boil chestnuts, peel them and mash them.
2. After the kelp broth is boiled, add chestnuts and cook.
Chestnuts can strengthen gastrointestinal function and help digestion. It is better to eat chestnuts when infants have diarrhea.
Raw materials:
Half a bowl of rice, half an apple (or pear), four or five pieces of lily, and three fresh jujubes.
Practice:
1. Wash the rice the night before, or soak the rice at least two hours before making porridge.
2. Put the soaked rice in the porridge pot, add appropriate amount of water, cut the apple (or pear) into small pieces and put it in the pot. Wash the lily and jujube and put them in directly and cook for two hours.
Raw materials:
30g of Chinese yam, 0/2 prawns/kloc-0, 50g of japonica rice.
Practice:
1. Wash the japonica rice; Peeled yam, washed and cut into small pieces; Choose prawns, wash them, and cut them in half for later use.
2. Add water to the pot, add japonica rice, add yam pieces after boiling, and cook porridge with glutinous rice. When the porridge is cooked, add prawn pieces and cook.
Raw materials:
3-5 pears, 50 grams of white rice, and appropriate amount of rock sugar.
Practice:
1. Wash and chop pears.
2. Take the juice to remove the residue, put it in a casserole with white rice and rock sugar, and add water to make porridge.
Raw materials:
Beancurd flower10-15g. 60 grams of rice.
Practice:
1. Cook the rice with water into porridge first.
2. When the state is ripe, add the flat bean curd, switch to slow fire and cook for a while.
Raw materials:
50g of green vegetables, 50g of mushrooms and 80g of rice.
Practice:
1. Wash tender leaves of Chinese cabbage, cook until soft, then chop them.
2. Soak mushrooms thoroughly and cut into fine grains.
3. Soak rice for 1-2 hours, then add mushrooms and cook for 40 minutes.
4. Then add the chopped green vegetables and cook for 10 minutes.
Raw materials:
30g of spinach, 50g of fish floss and 80g of rice.
Practice:
1. The porridge is boiled until it is thick;
2. Add boiled spinach leaves, add fish floss, stir well, and cook for a few minutes on low heat.
Raw materials:
80g of rice, 30g of chestnut rice and 30g of fish.
Practice:
1. Soak the rice for 1 hour and boil it until it becomes sticky;
2. Put the millet, mash the fish and put it in;
3. Boil it again.
Raw materials:
250g of white rice, 50g of ginkgo150g, 50g of yuba, 20g of cereal, 0g of soy sauce10g, and a little salt.
Practice:
1. Wash the rice and mix well with a little salt.
2. Shell ginkgo, cut it, and remove the white heart in the fruit;
3. Soak the yuba in warm water and chop it with a knife.
4. Put 3500 grams of clear water into a pot, boil it with high fire, add rice, ginkgo and yuba, cook for half an hour, wrap the cereal with clean gauze, put it into a porridge pot and cook for another half an hour, and take out the cereal residue bag after the rice is rotten.
Raw materials:
A piece of pork liver, a small amount of vegetables or tomatoes.
Practice:
1. The pig liver is repeatedly soaked in the cleaning juice without blood, and frozen in the refrigerator;
2. Scrape the frozen pig liver into powder with a spoon;
3. Cook with rice, and put some chopped vegetables or tomatoes when it is half cooked.
Raw materials:
2 tsps of rice, water 1 20ml, dried young fish1tsp.
Practice:
1. Wash the rice with water 1-2 hours, and then cook it with high heat.
2. After the pot is boiled, cook for 40-50 minutes with low heat.
3. Blanch the young dried fish in hot water, filter out the salt, and chop the young dried fish with a cutter.
4. Cook in a porridge pot for 10 minutes.
Raw materials:
Carya cathayensis sarg 20g (3-5 pieces), and japonica rice or glutinous rice 30g.
Practice:
1. Put carya cathayensis sarg in the pot and stir-fry for a few minutes, then turn off the heat when it is fully cooked;
2. Wash the rice first, put it in the pot, add water and cook it on low heat until it is half cooked;
3. Chop the fried carya cathayensis sarg into porridge and cook until it becomes thick.
Raw materials:
White rice100g, milk 300g, butter10g.
Practice:
1. Wash the white rice, put it into a pot, add some water, and cook for 20 minutes with high heat.
2. Add milk and butter and cook until the rice is rotten.
Raw materials:
6 grams of Endothelium Corneum Gigeriae Galli, 3 grams of dried orange peel, 0.5 grams of Amomum villosum/kloc-0, and 30 grams of japonica rice.
Practice:
1. Grind Endothelium Corneum Gigeriae Galli, Orange Peel and Fructus Amomi into fine powder;
2. Boil the rice with water to ripen;
3. Pour the fine powder into the porridge and boil it.
raw material
Rice 1 2 bowls, water1cup, fish 10g, eggs 1/2.
method of work
1. Boil the rice with water;
2. Take small fish 10g, and simmer it;
3. Sprinkle 1/2 eggs on it and stir.
Raw materials:
Chicken liver15g, chicken rack soup15g, a little soy sauce and honey each.
Practice:
1. Boil the chicken liver in water, remove the blood, then boil it in water for 10 minute, take it out, peel the chicken liver, and put the liver into a bowl for grinding.
2. Put the chicken rack soup into the pot, add the ground chicken liver, cook it into a paste, and stir well.
Raw materials:
30-50g of millet and appropriate amount of brown sugar.
Practice process:
1. Wash the millet and add water to cook it into porridge;
2. You can add some sugar for breakfast.
Raw materials:
Frog 1 bird, 50g of rice, a little salt, onion and ginger.
Practice process:
1. Peel and chop the frog;
2. Cook porridge with rice;
3. Add seasoning to taste.
Raw materials:
Fragrant rice, chicken breast, tomato, potato, vegetable oil, refined salt, onion, ginger and monosodium glutamate.
Practice:
1. Wash fragrant rice, soak it in cold water for 2 hours, chop chicken breast into powder, wash and cook potatoes, peel and dice; Wash the tomatoes, blanch them with boiling water, peel and cut them into dices.
2. Heat the wok, add the vegetable oil, put the onion and ginger in the wok, stir-fry and take out, add the minced chicken, push it to one side of the wok when cooked, add the diced tomato and stir-fry until cooked, and mix the two together.
3. Boil the fragrant rice in a pot, boil it with high fire, then simmer it into porridge, then add the stir-fried minced chicken, diced tomato and diced potato and continue to simmer for 5~ 10 minutes.
4. Add a little monosodium glutamate and salt, and continue to simmer with low fire until the porridge fragrance overflows.
Raw materials:
50g of cereal, 4 almonds, 4 walnuts, 4 cashews and 4 peanuts.
Practice:
1. Wash almonds, walnuts, cashews and peanuts and bake them in the oven.
2. Crush the roasted nuts into pieces with a pulverizer.
3. Cook the cereal with water, add the broken nuts and a little sugar and mix well.
Raw materials:
20g pumpkin, peeled and diced, 3 tablespoons water, milk powder 1 tablespoon.
Practice:
1. Rice and pumpkin are put into a pot and boiled.
2. Boil, turn to low heat, and cook for 20-30 minutes until the porridge is rotten.
Raw materials: superior stem rice100g, 2500g of clean water, 50g of peanut kernels, 5 red dates, 2 eggs and proper amount of honey.
Practice:
1. Wash the stalks, cook the peanuts, and remove the clothes.
2. Boil the water in the pot, put the stalks, peanuts and red dates, boil for 2 hours with low fire, add honey and egg liquid.
Materials:
50 g of rice, 50 g of potatoes, 25 g of lean pork, vegetable oil, refined salt, chopped green onion, spiced noodles and monosodium glutamate.
Practice:
1, peel potatoes, wash them, and cut them into dices.
2. Wash the pork and break it into pieces. The rice is washed clean.
3. Heat the oil pan, add chopped green onion and spiced noodles to the pan, stir-fry the minced meat in the pan quickly, and when the meat becomes discolored, add water and rice to cook porridge, add diced potatoes and refined salt after the rice grains are elongated, and cook until it is rotten with low fire. After the ceasefire, add monosodium glutamate to taste.
Materials:
Rice 100 g, small ribs 200 g, half preserved eggs; A little chopped green onion, soy sauce, refined salt, peanut oil and monosodium glutamate.
Practice:
1, wash the small ribs, cut them into 2cm long pieces, pickle them with soy sauce and salt 1 hour, and cook them in boiling water.
2. Shell the preserved eggs, wash them and cut them into small squares.
3. Wash the rice and cook it in a boiling water pot. When the rice porridge will be cooked, add diced preserved eggs, soy sauce and monosodium glutamate;
4. In another wok, add peanut oil and fry the chopped green onion into golden yellow. When the onion smells, pour it into the rice porridge. After the porridge is cooked, add the ribs to the porridge and serve.
Materials:
2 tablespoons rice, cooked chicken breast 1 small pieces, 2 slices of zucchini.
Practice:
1.Peel and wash the zucchini.
2. The chicken breast is extremely rotten.
3. Wash the rice, and soak it in water soaked in rice flour 1 hour (rice soaking can accelerate the cooking).
4. Put 3/4 cup or proper amount of water into a small pot and boil. Put rice and rice-soaked water in it, and put the zucchini in a pot and boil it, and simmer until it becomes thin paste. Pick up the zucchini, press it into a paste and put it back into the porridge. Let the chicken go, cook it into a thin paste, and add little salt to taste. When the temperature is right, you can feed the baby.
Materials:
2 tablespoons rice and 3 duck hearts.
Practice:
1.Cut the edge of the duck heart, remove the congestion in the duck heart and wash it.
2. Wash the rice, and soak it in water soaked in rice flour 1 hour (rice soaking can accelerate the cooking).
3. Put 3/4 cup or proper amount of water into a small pot and bring to a boil. Add rice and water soaked in rice, and put duck heart into a pot to boil, and simmer until it becomes thin paste. Take out duck heart (no) and put down little salt to taste. When the temperature is right, you can feed the baby.
Raw materials:
2/3 cups of beef (rice cup)
White rice 1/4 cups (rice measuring cup)
Two tablespoons diced onion.
Two tablespoons diced carrots.
Three cups of water
Practice:
1. Wash all the raw materials and cut them into cubes;
2. Put it into a slow cooker, add water to cover the lid, and simmer for 4 hours;
3. After the porridge is slightly cold, put it in a food grinder or blender and mash it, and you can eat it.
Raw materials:
Cereal100g, milk 50g, fruit 50g.
Practice:
(1) Soak dry cereal with 300g of clear water until soft; Wash and chop the fruit.
(2) Pour the soaked cereal with water into the pot, put it on the fire and bring it to a boil. After boiling for 2-3 minutes, add milk, and cook for 5-6 minutes. When the wheat is crisp and thick, add chopped fruit, cook it slightly, and put it into a bowl.
Raw materials:
50g of japonica rice, 25g of lean meat, 0g of tofu10g, and 20g of green vegetables.
Practice:
1. Wash the japonica rice with clear water once, then put it in a stainless steel pot, add a proper amount of clear water, boil it with high fire, and simmer it for 20 minutes.
2. Wash lean meat and chop it into a paste; Wash the vegetables and chop them into mud; Dice tofu.
3. Put the minced lean meat into the porridge, stir it up with chopsticks, and stew for 5 minutes on low heat.
4. Add the green vegetable paste and tofu into the porridge and stir it up. After boiling for 2 minutes, add chopped green onion, salt and refined oil and stir well.