Baby is always the top priority of a family, and because the baby is still young, many functions of the body have not been fully developed. We should be very careful from the food to the contact environment, and we should also choose the appropriate way to supplement some nutrients, such as complementary food, which is the mildest and most appropriate. This paper introduces the practice of baby breakfast porridge, which is described in detail by Bian Xiao.

Children eat coarse grains for breakfast. Children nowadays seldom eat coarse grains. Children should eat a nutritious and healthy breakfast, which can be matched with some coarse grains. Coarse grains are rich in dietary fiber, that is, insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. Cellulose helps to resist many diseases such as gastric cancer, intestinal cancer, breast cancer and ulcerative enteritis.

way

Chicken vegetable porridge

Ingredients: 50g chicken breast, japonica rice 15g, green leafy vegetables 15g, and 2 quail eggs.

Production method: boiled porridge with japonica rice for later use. Chop the chicken breast into minced meat, add a small amount of vegetable oil to the pot, stir-fry the chicken paste after the oil is boiled, and cook it in japonica rice porridge. 3 add a small amount of refined salt, etc. Before cooking, finally sprinkle with vegetables, and you can cook.

Cabbage porridge

Selectively cleaning Chinese cabbage, and cutting into thick shreds; Wash ginger and shred for later use; Wash japonica rice, soak it in cold water for half an hour, take it out and drain it; Light a fire in the pot, pour lard, heat it, stir-fry the cabbage and shredded ginger, and put it in a bowl; Add about 1000 ml of cold water to the pot, pour in japonica rice, and bring to a boil; Cook the porridge on low heat until it is cooked, add the fried cabbage, add salt and monosodium glutamate and mix well; Cook the porridge for a while.

Hangzhou flavor fruit soup

First, cut the fresh chestnut vertically with a knife and put it in a boiling water pot for 5 minutes. Leave the fire, add appropriate amount of cold water and pour into a large bowl; Peel the chestnuts while they are hot, put them in a plate, steam them on a drawer for about 5 minutes, take them out and cut them into cubes; Wash the wok, put it on high fire, add 1000g cold water, pour in diced chestnuts and sugar, and skim off the floating foam when boiling; Add osmanthus in the pot, thicken it with 50 grams of lotus root starch and cold water, then make soup and put it in a bowl.

Milk porridge

Wash japonica rice, soak it in cold water for half an hour, take it out and drain it; Put a fire in the pot, add 600 grams of broth to boil, and then turn to low heat to cook porridge; Pour fresh milk into porridge and boil it over medium heat; Add cereal and sugar, stir well and put in a bowl.