1, shrimp skin, broken vegetables and egg custard

Ingredients: 5g of dried shrimps, 50g of Chinese cabbage, egg 1 piece, seasoning, etc.

Method:

(1) Wash and soak the shrimp skin with warm water until soft, and then cut it into pieces;

(2) Wash and scald Chinese cabbage, and then cut it into pieces;

(3) Mix the dried shrimps, minced vegetables and the broken eggs evenly, and add less water;

(4) Add a little seasoning, steam in a pot, or microwave for 3-5 minutes.

Nutritional efficacy: Shrimp skin is rich in calcium and phosphorus, which is a good food and should be accepted by babies from an early age. After blanching, Chinese cabbage can remove some oxalic acid and phytic acid, which will be more conducive to the absorption of calcium, and the benefits of eggs need not be said. Such an egg custard can meet at least 30% of protein's all-day requirement and 10% of calcium requirement of a 6-month-old baby, which contributes to the baby's bone development.

2. Braised liver meat balls

Ingredients: 20g of chicken liver, 20g of chicken, 50g of pumpkin, half an egg white, chopped green onion, Jiang Mo, etc.

Method:

(1) The chicken is deboned and chopped with chicken liver;

(2) adding chopped green onion, Jiang Mo and half egg white, and stirring in one direction;

(3) Chop the pumpkin, stir-fry it in the oil pan, add water to boil it, add meatballs, and float to cook.

Nutritional efficacy: It is rich in vitamins, fat and protein meatballs, which will make the baby grow stronger. Although it is an animal raw material, it is very soft and easy to digest, and babies over 10 months can accept it smoothly.

3. Huangqi Zhugan Decoction

Raw materials: 30g of Astragalus membranaceus, 3g of Schisandra chinensis, 50g of fresh pig liver and 500g of fresh pig leg bone.

Method:

(1) Wash the pig liver with clean water and cut it into pieces;

(2) Wash the pig leg bones with clear water, break them, put them into a casserole together with Astragalus and Schisandra, add a proper amount of clear water, boil them with strong fire first, then cook them with slow fire 1 hour, and then filter out the bone residues and residues;

(3) Put the pork liver slices into the cooked pork bone soup and cook them, add seasoning, and eat pork liver and drink soup when it is warm.

Nutritional efficacy: Every100g of pig liver contains protein 2 1 g, calcium 1 1 mg, phosphorus 270 mg, and various vitamins. Pig leg bone also contains many inorganic elements such as calcium, phosphorus, magnesium, iron, potassium, etc. With Astragalus membranaceus and Schisandra chinensis, it is beneficial to the absorption of protein, calcium, phosphorus and other components, which is very beneficial to the development of children's long bones.