1, carrot yam porridge: invigorating spleen and helping digestion
Ingredients: 250g carrot, 250g yam and 50g japonica rice.
Practice: cut carrots and yam into small pieces. Add water to japonica rice to cook porridge first. When it is half cooked, add carrots and yam, and then cook porridge.
2, red dates, sweet potatoes and rice porridge: nourishing yin and moistening dryness
Ingredients: 2 sweet potatoes, 3 red dates and rice 100g.
Practice: soak rice in a little water for 30 minutes; Peel the sweet potato and cut into small pieces; Pour rice and sweet potatoes into the pot, add boiling water, boil and add red dates until the sweet potatoes are cooked and the porridge is sticky.
3, yam porridge: spleen and stomach, digestion, lungs and cough
Raw materials: Chinese yam, medlar and rice.
Practice: soak rice in water for half an hour, peel and cut yam into pieces; Put the rice in a pot, add water to boil, cook it into porridge with low fire, add medlar and yam slices and cook together. Then simmer for 30 minutes. You can also add a little rock sugar or osmanthus.
4, carrot and pumpkin porridge: nourishing yin and moistening dryness
Ingredients: rice, glutinous rice, Thai fragrant rice, carrot and pumpkin.
Practice: Wash and soak rice, glutinous rice and Thai fragrant rice for 2 hours. Boil the water, pour in the soaked rice soup and cook porridge for 40 minutes. Add peeled and diced pumpkin and chopped carrot, and continue to cook for 30 minutes while stirring until soft and rotten.
5, red bean lotus seed heart blood porridge-spleen and blood, detoxification and swelling, help children keep fit in spring.
Raw materials: 50 grams of red beans, 25 grams of lotus plumule, 50 grams of blood glutinous rice, 0/00 grams of japonica rice/kloc, and 50 grams of rock sugar.
Practice: Wash and cook red beans and lotus plumule until crisp, and wash and soak blood glutinous rice and japonica rice separately for later use. After the water in the pot is boiled, add glutinous rice with blood, cook for another 5 minutes, then simmer for 15 minutes, then add japonica rice and cook until crisp, then add crisp red beans and lotus seed soup to cook together, and finally add rock sugar to dissolve.
6, peanut seafood rice porridge-has the effect of nourishing blood and moistening the lungs, eliminating dampness and removing dampness, and supplementing calcium and nutrition porridge for children.
Raw materials: 30g peanut kernel, 30g sea cucumber, 30g mullet, 30g shrimp kernel, 50g rice kernel, japonica rice 100g, and proper amount of salt and wine; A little onion ginger rice vinegar, soup bone 100g.
Practice: add onion, ginger and wine to the pot, add soup bone (cut off), boil, skim off the floating foam, drop a little rice vinegar, and stew for 40 minutes on low heat. Take out the soup bone and onion ginger, add the rinsed rice, after the rice blooms, add the japonica rice and cook it into porridge, add the peanuts, sea cucumber, mullet and shrimp, roll together, and then add the salt and chopped green onion.
7, coriander chicken liver millet porridge-rich in iron, zinc and vitamins.
Ingredients: 20g of coriander, 50g of chicken liver, 50g of yellow rice, 0g of japonica rice 1 00g, proper amount of salt and yellow wine, a small amount of onion and ginger, soup bone1segment and a little monosodium glutamate.
Practice: add onion ginger, yellow wine and water to the pot, and then add chopped soup bones; After the water boils, skim off the floating foam and turn to medium heat for 20 minutes; Take out onion ginger and soup bone, pour in japonica rice, boil, then force millet and cook it together into porridge; Then add chicken liver granules, boil and add coriander, salt and monosodium glutamate.
Conclusion:
Spring is the season when everything grows. We should also prepare all kinds of foods for infants and young children, so that they can have all kinds of flavors and colors, the staple foods are thick and thin, and the meat and vegetables are matched, so that infants and young children can grow tall and strong in this vibrant season!