Egg yolk porridge

Prepare ingredients: appropriate amount of rice and egg yolk.

Step 1: steam the eggs and take their yolks.

Step 2: Boil the soup and rice paste in a pot, and simmer it into a thin paste.

Step 3: Then put down the egg paste, stir well, boil it and put it in a bowl. When the temperature is right, you can feed the baby.

Carrot yam porridge

Prepare ingredients: appropriate amount of ribs, 30g of yam, 30g of carrot, 30g of porridge and appropriate amount of ginger.

Prepare ingredients: appropriate amount of ribs, 30g of yam, 30g of carrot, 30g of porridge and appropriate amount of ginger.

Step 1: Dice carrots.

Step 2: Drain the ribs, remove the smell and blood, boil hot water and add ginger for later use, then add the drained ribs, and simmer slowly for about 30 minutes after the fire is boiled.

Step 3: Add yam and carrot.

Step 4: stew 15 minutes.

Step 5: Mash the yam and carrot.

Step 6: Prepare a small bowl of white rice porridge. Add porridge, and add some degreased sparerib soup as appropriate, and bring to a boil. Stir well.

Step 7: Serve a bowl at last.

Shredded chicken porridge with chestnut

Ingredients: rice100g, chestnut100g, chicken breast 80g, salt 5g, oil10ml.

Practice:

1, wash the rice, add a little oil and mix well, marinate for 30 minutes, and shell the chestnut.

2. Wash the chicken breast and cook it in a clear water pot. Remove it and let it cool, then tear it into filaments along the texture of the chicken and marinate it with a little oil and salt for a while.

3. Chop chestnuts

4. Pour a proper amount of water into the pot. After the fire is boiled, add the marinated rice, add the chestnut, boil again, and then turn to a low fire for 30 minutes.

5. When the rice porridge is soft and rotten, put the shredded chicken into the pot, stir well with a spoon, continue to cook for another 5 minutes with low heat, and finally add salt to taste.

Binfen sweet potato porridge

Ingredients: 30 grams of white rice, half a sweet potato.

Practice:

1, after the rice is washed clean, add enough water to cook it into white rice porridge.

2. After washing the sweet potato, peel it off and cut it into thin slices.

3. Steam in a steamer until cooked.

4. Take out the steamed sweet potato and crush it into mud with a spoon.

5, sweet potato paste into white rice porridge, stir well.

At this stage, the food should be made softer, and the original "powder, soup and mud" can be changed into diced, diced and shredded. Do not eat irritating food or whole dried fruit (such as peanuts, melon seeds, walnuts, dried beans, etc.).

Potato mine

Ingredients: 200g of rice, Lentinus edodes 1 00g, pork stuffing 1 00g, cherry tomatoes 1 piece, cheese1piece, seaweed1piece, salt and soy sauce.

Practice:

1, steam the rice.

2. Wash the mushrooms and dice them.

3. After the wok oil is hot, add minced meat and stir fry for a while, add mushrooms, add soy sauce and salt and stir fry.

4. Steamed rice is compacted in a bowl and inverted into a plate.

5. surround the fried dishes in a circle. Cut out eyes and mouth with seaweed, make teeth with cheese slices, and insert cherry tomatoes into rice with vegetable stalks.

Mixed vegetable balls

Ingredients: 300g of potato, 50g of corn (fresh)100g, 50g of carrot, 30g of mushroom, 0g of celery10g, 0/2 tsp of salt12 tsp of chicken powder12 tsp of sugar.

Practice:

1, chop celery into pieces, and cut carrots and soaked mushrooms into dices.

2. Peel the potatoes, cut them into thin slices, cook them in the microwave oven with high fire, take them out and press them into mud with a spoon, add corn starch, and knead them into mud by hand.

3. Add salt and sugar to mashed potatoes, add 1/2 teaspoons of chicken powder, mix well, add carrots, diced mushrooms and celery, mix well to form dough, take 1 small pieces of dough, and knead by hand.

4, the outer layer is covered with corn kernels, and all the small balls are made in turn and placed in the plate.

5. Add water to the steamer, put the meatballs in the steamer and steam on high fire for 15 minutes.

Vegetable paste batter

Ingredients: children's fine flour10g, milk15ml, tender rape leaves10g.

Step 1: Wash the tender rape leaves, blanch them in boiling water, then take them out and drain the water.

Step 2: Put the vegetable leaves into a blender, add milk and beat them into a vegetable paste.

Step 3: Boil the water in a small pot with high fire, add the children's fine noodles, cook with high fire until cooked and soft, and take them out.

Step 4: Mash the cooked noodles and pour the vegetable paste into the noodles.

Step 5: Mix well.

Egg yolk pumpkin millet porridge

Prepare ingredients: eggs, pumpkins and millet.

Step 1: Cook the millet porridge first. Boil another egg.

Step 2: When the porridge is almost cooked, wash the pumpkin, peel it and cut it into small pieces.

Step 3: After steaming in water, stir it into mud with a blender, and then take an egg yolk and crush it.

Step 4: Crush the egg yolk and pumpkin puree, pour them into millet porridge and mix well.

Two-year-old baby recipe

Green pepper and carrot yam mud

Ingredients: yam, carrot, green pepper, salad oil, salt and sesame oil.

Practice:

1, wash carrots and green peppers and cut them into powder.

2. Pour some oil into the pot and fry them until they are broken.

3. After the yam is cooled, press it into mud. will

4. Pour the pressed yam mud into a bowl, add the fried green peppers and carrots, add salt, and grab all the food evenly.

5. Prepare the jelly mold, coat a layer of sesame oil on the inner wall, then fill in the mixed yam mud and press it with a spoon.

6, and then inverted in the plate, you can eat.

Qiaohu rice

Ingredients: rice, corn, green beans, carrots, chicken breast, cheese, eggs, seaweed, oil consumption, corn starch.

Practice:

1, compact the rice, buckle it upside down on the plate, take a lump of rice and wrap it with plastic wrap to squeeze out Qiaohu's ears.

2. Add a proper amount of corn starch to the egg yolk and stir well. Pour in the egg yolk liquid and turn it over to the other side for solidification after one side is solidified.

3. Cheese slices are made into olive shapes with small scissors and spread on the lower part of the face.

4. Cut two small semicircles of cheese slices and put them on the ears and eyeballs.

5, seaweed cut out as shown in the figure.

6. Corn, green beans and diced carrots are ready.

7. Put the oil in the wok. After the oil is hot, add the diced chicken and stir-fry until it is 5% mature. Continue to stir-fry the vegetables, and finally add the appropriate amount of oyster sauce.

8. Place the fried dishes next to Qiaohu.

Millet egg and milk porridge

Prepare ingredients: millet porridge, eggs (or yolk) and milk.

Step 1: Put the millet porridge into the pot and cook it.

Step 2: Stir it, pour in the egg liquid and cook it into millet egg congee.

Step 3: Add proper amount of milk.

Step 4: Peanuts and egg whites, please ask your mother to add them according to your baby's actual situation.

Peanut purple rice paste

Ingredients: 50 grams of glutinous rice, 20 grams of purple rice, 30 grams of peanut kernel and 800 ml of water.

Practice:

1, wash the glutinous rice.

2. Wash the peanuts and soak the materials for one night.

3. Wash the purple rice.

4. Pour it into the soymilk machine and wait until the sound is over.

Two and a half-year-old baby recipes

Eating coarse grains occasionally is very good for babies at this stage, such as corn porridge, sweet potato porridge, black rice, millet (the most nutritious and spleen-strengthening), and all kinds of bean nuts are good choices.

Braised Chinese Cabbage with Chestnuts

Preparation materials: 400g of Chinese cabbage, 250g of chestnuts (fresh), a little soy sauce, an appropriate amount of onion, an appropriate amount of ginger, 40g of cooking oil and an appropriate amount of sugar.

Step 1: Wash the cabbage and divide it into leaves.

Step 2: put a little salt and vegetable oil in the pot, and then blanch the cabbage with boiling water.

Step 3: Roll up the leaves one by one and put them on the plate.

Step 4: Put chestnuts in the water pot and cook them.

Step 5: Heat the wok with oil, add minced onion and ginger until fragrant, add soy sauce, salt, broth (if not, you can replace it with water), white sugar and chestnuts.

Step 6: Turn to low heat and cook a little, hook the starch, and sprinkle with sesame oil.

Step 7: Pour it on the cabbage on the plate. Finally, garnish with water-boiled medlar.

Broccoli with milk balls

Preparation materials: appropriate amount of green shrimp, potato 1 piece, appropriate amount of glutinous rice flour, a little salt, a little chicken powder and a little pepper.

Step 1: Wash broccoli, choose small flowers, and mix whipped cream and milk evenly for later use.

Step 2: Put the butter into the pot, heat it to a liquid state with a low fire, then pour in the flour, continue to heat it with a low fire, and stir-fry it slowly with a shovel, so that the oil and noodles are mixed and stir-fry a rich fragrance.

Step 3: After the butter batter cools down slightly, slowly pour in the mixture of milk and whipped cream, stirring while pouring, so as to avoid flour caking, and cook it into a thick butter batter.

Step 4: Pour the chicken soup to dilute the cream noodle sauce, and pour the pre-fried meatballs into the pot, simmer for about 10 minutes on low heat, or until the soup is slightly sticky.

Step 5: Pour in the broccoli, add the salt, turn to high heat and cook for about 2 minutes, or until the soup is sticky enough to wrap the meatballs and broccoli.

Shrimp with slippery eggs

Preparation materials: 200g of shrimp (red), egg white 1 tsp, 4 eggs, 4 tsps of salt 1 tsp, cooking wine1tsp, 2 shallots, a little white pepper, 2 tablespoons of corn starch and 2.5 tablespoons of water.

Step 1: Mix shrimps with a little salt, let them stand for 5 minutes, then wash away the salt, and use kitchen paper to absorb the water.

Step 2: Add salt, cooking wine and egg white to the dried shrimps and mix well, then add corn starch and marinate for a while.

Step 3: Beat the eggs, add seasonings and mix well, cut the shallots into chopped green onion, stir the water starch evenly and get ready, boil a pot of boiling water, put the marinated shrimps into the pot, and blanch them until they are cooked for about 30 seconds.

Step 4: Put the scalded shrimps into the egg mixture, add chopped green onion and water starch and mix well.

Step 5: Take out the oil pan, put in 2 tablespoons of oil, and after the oil is heated, pour in the egg juice mixed with shrimps; Don't turn it over at first. When you feel the solidification around the egg liquid, use a spatula to quickly circle the eggs and disperse them. As soon as most of the egg liquid is solidified, turn off the fire and serve the dishes to avoid over-frying.