What are the recipes for six and a half month old babies?

Babies who are six and a half months old can start eating foods other than breast milk. In order to ensure the healthy development of their babies, mothers have tried their best to provide their babies with a good eating environment and feed them a variety of nutritious foods. This is unscientific. Babies need a lot of nutrients for their physical development, and a reasonable combination is important. Let us now learn about the diet for six and a half month old babies.

Staple food: Breast milk Meal frequency and dosage: Feed once every 4 hours, 120-220 grams each time, and the average daily amount is about 1000 grams. Supplementary food:

(1) Warm water, various fruit juices, vegetable soups, etc., add 100 grams each time when feeding, any one of them (2) Concentrated cod liver oil, twice a day, 2 to 3 drops each time

(3) Rice porridge and noodle soup: 1-2 times a day, at 10 a.m. and 2 p.m., add between feeding times. Start with 1-2 tablespoons per feeding and gradually increase to 4 tablespoons.

(4) Minced fish, eaten with mushy rice porridge or noodle soup, 3-10 grams each time/Qinqin Recipe/ Tofu porridge ingredients: 1/4 bowl of rice, 1/2 cup of broth, 1/10 piece of tofu, salt to taste

Preparation method: Cut the tofu into small pieces, put all the ingredients into a pot, add water and cook until it becomes sticky, then add appropriate amount of salt to taste. Vegetable and fish porridge

Ingredients: 30 grams of fish white meat, 1/5 carrot, half a cup of broth, 20 grams of radish, appropriate amount of soy sauce, 1/4 bowl of rice.

Preparation method: Remove the fish bones, stew and mash the fish meat, chop carrots and radishes, pour rice, broth, fish meat, vegetables into the pot and cook together. When it becomes sticky, add appropriate amount of salt to season. Pea porridge

Ingredients: 1/4 bowl of rice, 1/2 cup of broth, 5 to 8 peas. Preparation: Boil the peas in boiling water and mash them. Add the broth and peas to the rice and cook together. When it becomes sticky, add appropriate amount of salt to taste. Egg porridge

Ingredients: 1/4 bowl of rice, 1/2 cup of broth, 1/2 egg, 1/5 carrot, 1 spinach, and salt to taste.

Preparation method: Boil carrots and spinach in boiling water and mash them. Boil eggs and mash them. Mix all the ingredients and cook until they become sticky. Add appropriate amount of salt to taste. Vegetable egg custard

Ingredients: 1/2 egg yolk, 1/8 carrot, 1 spinach, 1/8 onion, salt to taste

Preparation method: Stir the egg yolk with chopsticks, cut spinach, carrots and onions, put them in boiling water and cook them until they are soft, filter and cook again, put the egg yolk into the boiling vegetable soup and add salt to taste. Egg yolk yogurt paste

Ingredients: 1 egg, 1 teaspoon broth, 1 tablespoon yogurt. Preparation method: After the egg is cooked, take out the egg yolk and mash it. Mix it with the broth and cook over low heat, stirring occasionally. When it becomes a thin paste, take it out and cool it. Then pour the yogurt into the pot and stir well.

Ingredients for potato and apple paste: 1/3 potato, 1/8 apple, 3 tablespoons broth

Preparation method: Peel the potatoes and apples, stew the potatoes and mash them into a paste, mash the apples, pour the potatoes and broth into the pot and cook, finally add the apple paste and cook until it becomes a thin paste. Ingredients for carrot apple paste: 1/4 carrot, 1/8 apple

Preparation method: Cook and mash the carrots separately, grind the apples into puree, and then mix the two. Cauliflower puree ingredients: 1 small cauliflower, 1/3 spoon of water/milk

Preparation method: Chop the cauliflower into small pieces; steam/boil the cauliflower until soft, filter and put into a small bowl; use a spoon to mash it into fine mud and add water/milk to mix well. Rapeseed mud ingredients: 5 rapeseed leaves 2 spoons of rice soup

Preparation method: Wash the rapeseed and stew it until it is soft; mash and filter the stewed rapeseed; put the rapeseed and rice soup into a small pot and cook over fire. Pumpkin puree ingredients: 20 grams of pumpkin and 2 spoons of rice soup

Preparation method: Peel the pumpkin and remove the seeds; steam the pumpkin, mash it and filter it; put the pumpkin and rice soup into the pot and cook over low heat. Ingredients for red bean paste: 50 grams of red beans, appropriate amount of brown sugar and water, and a little vegetable oil. Preparation method:

1. Pick out impurities from the red beans, wash them, put them into a pot, add cold water and bring to a boil over high heat, cover and simmer over low heat until they become bean paste.

2. Put the pot on the fire, add a little oil, add brown sugar and stir-fry until dissolved, pour in the bean paste, switch to medium-low heat and stir-fry until done.

3. Make sure the beans are cooked as soft as possible. When frying the bean paste, keep rubbing the bottom of the pot and stirring. Keep the heat low to avoid burning and producing bitterness. Can be eaten with porridge. Ingredients for chestnut porridge: 1 small bowl of rice porridge, 3 chestnuts, and a little salt. Preparation method:

1. Peel the chestnuts and chop them into small pieces. 2. Put the pot on the fire, add water, put in the chestnuts and cook until done, then mix with the rice porridge and cook until done. Add a little refined salt to give it a light salty taste and then you can feed it.

3. Be sure to peel the chestnuts inside and out and cook them until they are soft. Crush with the back of a spoon when feeding. Fruit cereal porridge

Put 3 tablespoons of oatmeal into the pot, add 1 tablespoon of milk and cook over low heat for 2 to 3 minutes until it becomes thick. Turn off the heat and add 1 tablespoon of chopped fruit (chopped banana can be used). Bread porridge

Cut the bread into small even pieces, put them into the pot together with 2 tablespoons of broth and cook. Turn off the heat when the bread becomes soft. Milk lotus root starch

Put 1 tablespoon of lotus root powder or starch, half a cup of water and 1 tablespoon of milk into a pot, mix evenly and cook over low heat, stirring while cooking, until it becomes a transparent paste. How to make vegetable soup

Wash and chop fresh vegetables such as cabbage, spinach, rapeseed, bean sprouts, radish, carrots, etc. First, put an appropriate amount of water in the pot and bring it to a boil. Add the washed and chopped vegetables and bring to a boil. Then simmer for 3 to 5 minutes. The bean sprouts and carrots need to be cooked and cooled. Use a spoon to squeeze the vegetables to get the soup. Or you can use a juice squeezer to squeeze out the soup and add appropriate amount of salt. This soup is rich in vitamins C, B, carotene and minerals such as calcium, phosphorus, iron, etc.

The above is an introduction to the diet for six and a half month old babies. Vegetables, fruits, meat, and seafood are naturally indispensable. However, some things will damage the nutritional content of food during the cooking process. The above recipe combination provides a great help for babies. Dear parents, come and learn from this.