Carrot and white rice porridge

Suitable for babies over 5 months old

Ingredients: 1 carrot, half a small bowl of rotten white rice porridge.

Method: Clean the carrots, peel them and cook them, then press them with white rice porridge into a puree. You can also use a juicer to puree them, and then heat them to feed your baby.

Tips:

You can also cook the carrots and white rice until they are overcooked, then crush them with a spoon and let them cool before feeding them to your baby.

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Carrot puree

Ingredients: half a fresh carrot.

Method: First clean the carrots, cook or steam them, then let them cool and peel them, then use a clay press to crush them into a paste, then you can feed them to your baby.

Tips:

Although carrots are nutritious, it is best to eat them in moderation. If you feed your baby too much, the skin will easily turn yellow.

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Carrot and egg porridge

Suitable for babies over 10 months old

Ingredients: half a carrot, 1 egg, 50 grams of white rice, an appropriate amount of water, and a little salt.

Method: First clean the white rice, soak it for 30 minutes and then simmer it in a pot over low heat; peel the carrots and cut them into fine dices, put them in the pot and cook them together with the white rice; wait until the white rice porridge is cooked. Finally, add egg drop inside and mix well, finally add a little salt, let it cool and feed it to your baby.

Tips:

It will be more nutritious if you fry the carrots in vegetable oil in advance and cook them in porridge.

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Carrot egg cubes

Suitable for babies over 12 months old

Ingredients: half a fresh carrot, 1 egg.

Method: Steam the carrots and eggs in a basket first, take them out, cut them into small cubes and mix them together before feeding them to your baby.

Tips:

Do not over-steam the eggs, you can also boil them

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Chrysanthemum and carrot soup

Ingredients: 6 grams of chrysanthemum, 100 grams of carrots grams, 5 grams of chopped green onion, appropriate amount of salt, 2 grams of MSG, appropriate amount of clear soup, 5 grams of sesame oil.

Method: 1. Wash the carrots and cut them into slices, put them on a plate and set aside. 2. Heat the pot, add clear soup, add chrysanthemums, salt and carrots and cook. 3. Drizzle with sesame oil, sprinkle with MSG, and put it into a soup basin after taking it out of the pot.

Nutritional evaluation: Chrysanthemum is cool in nature and bitter in taste, and enters the lung, liver, and kidney meridians. It has the effects of clearing away heat, detoxifying, and cooling blood. Carrots are sweet in taste and neutral in nature, and enter the spleen, stomach, and lung meridians. A carrot contains a large amount of beta-carotene, which can nourish the liver, nourish blood, and improve eyesight. Beta-carotene is a powerful antioxidant that can prevent cancerous lesions caused by cell damage, prevent premature aging and cataracts. Chrysanthemum and carrot soup is light, slightly sweet, and slightly fragrant. It is rich in vitamin A, which can nourish the liver, nourish blood, and improve eyesight. Regular consumption can prevent eyesight from dimming.

Taboos: People with stomach colds should avoid eating them; carrots should not be eaten with too much acetic acid, otherwise the carotene in them will be easily destroyed.

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Orange carrot juice

Ingredients: 2 oranges, 3 carrots

Method: Peel the oranges and scrub the carrots clean. Drink immediately after juicing. If you think the juice is too sweet, add some mint leaves.

No need to be surprised! This is a solid orange juice. It has powerful antioxidant properties, and carrots balance out the [adblocked] acids in oranges. This juice can cleanse the body and increase body energy, help eliminate inflammation in the body and promote cell regeneration.

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Assorted Stew Rice

Fry the eggs with chopped green onion, salt and minced pork liver, and boil the carrots, potatoes and peas until thoroughly cooked. Add a little rice to the above food together with the cooking soup, bring to a boil, stir with a spoon two or three times, and then simmer over low heat for 20 minutes.

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Carrot meat Mojiao Meatballs

Chop the carrots into shreds, add minced meat, eggs, starch, salt, and chopped green onion, mix well, make small meatballs, and put them into boiling water.

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Carrot filling Dumplings or steamed buns

Chop carrots into shreds, add minced meat, salt, oil, monosodium glutamate, and a small amount of coriander, and mix into fillings to make small dumplings or steamed buns.

Another point to mention is that it is not advisable to eat carrot stuffed dumplings and steamed buns with vinegar, because the acid can destroy carotene.

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Carrots and potatoes Mud Pancakes

Steam the carrots and peeled potatoes, press them into puree, add chopped green onions, a little salt and MSG, mix well, make small pancakes, and fry them until they are crispy on the outside and tender on the inside.

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Carrot thin Broth

Ingredients: carrots, lean pork

Seasonings: ginger slices, salt

Production process:

1. Lean pork Cut into pieces, blanch in boiling water, remove and set aside.

2. Peel the carrots and cut into hob pieces.

3. Put the blanched lean meat cubes in the pot, add ginger slices, bring to a boil over high heat, then change to medium heat and cook for 30 minutes, finally add the carrots and continue to cook until cooked, add salt according to personal taste That’s it.

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Two-color shredded radish

Ingredients: carrot, white radish, red pepper

Seasoning: salt, garlic, ginger, rock sugar, white vinegar

Production process :

1. Wash, peel and shred the carrots and white radish, put them in a bowl, add salt and soak in water, then take them out. Then rinse away the salty taste with cold boiled water.

2. Crush and mince the garlic, mince the ginger and red pepper.

3. Pour 2 cups of water into the pot and bring to a boil. Add rock sugar to dissolve, then add 1 tablespoon of white vinegar and minced red pepper. Turn off the heat and wait until it cools. Pour into a container and add shredded carrots and white radish. Soak shredded garlic and ginger, then put it in the refrigerator for about 1 day before eating.

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Corn Carrot Chicken Soup

1) After removing the chicken leg meat, immediately put the chicken leg bones into the cooking pot, add 3 large bowls of water, and turn on the heat (that is, while cooking The mushrooms and chicken nuggets are stewed before, because the soup is more time-consuming)

2) A carrot, peeled, cut into large or large pieces, I have nothing to do, and use a biscuit mold. of small flowers and hearts. 2 corns, chopped into small pieces. Throw them into the pot together. After the fire boils, turn to medium-low heat. When dinner is ready, turn off the heat. You can drink it directly, or you can sprinkle a little salt on it for a very sweet taste.