Simple breakfast recipe for 1-year-old baby

One-year-old babies can generally eat some complementary foods, which can increase the child's absorption of nutrients and make their development healthier. For a one-year-old baby’s breakfast, you can usually make chestnut and chicken porridge, chestnut porridge, mung bean and barley porridge, etc. These porridges are also very simple to make and can be completed with a little extra thought.

1.Chestnut and Shredded Chicken Porridge

Ingredients: 100 grams of rice, 100 grams of chestnuts, 80 grams of chicken breast, 5 grams of salt, 10 milliliters of oil. Method: Wash the rice, add a little oil and mix well, marinate for 30 minutes, and peel the chestnuts. Wash the chicken breast and put it into a pot of clean water and cook it. Take it out and let it cool, then tear it into thin strips along the texture of the chicken and marinate it with a little oil and salt for a while. Chop chestnuts. Pour an appropriate amount of water into the pot, bring to a boil over high heat, then add the pickled rice and chestnuts. Bring to a boil again and then simmer over low heat for 30 minutes. When the rice porridge is soft, add the shredded chicken into the pot, stir evenly with a spoon, continue to cook over low heat for another 5 minutes, and finally add salt to taste.

2. Chestnut porridge

Ingredients: 1 small bowl of rice porridge, 3 chestnuts, and a little salt.

Method: Peel the chestnuts and chop them into small pieces. 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. The chestnuts must be peeled and boiled thoroughly. Crush with the back of a spoon when feeding.

3. Mung Bean and Barley Porridge

Ingredients: 50 grams of soaked rice, 20 grams of mung beans, and 20 grams of coix seeds.

Method: Wash the coix seeds and mung beans and soak them in clean water overnight. Pour clean water into the pot, put mung beans, coix seeds and soaked rice into the pot, and cook over high heat until the mung beans bloom. Then cook over low heat until it becomes thick and then feed.

4. Colorful sweet potato porridge

Ingredients: 30 grams of white rice, half a sweet potato. Method: Wash the rice, add enough water and cook it into white rice porridge. Wash the sweet potatoes, peel them and cut them into thin slices. Steam in a steamer until cooked through. Take out the steamed sweet potatoes and mash them into a paste with a spoon. Add the mashed sweet potato into the white rice porridge and mix well.

The food at this stage should be cooked softer and can be changed from the original minced food, soup and pureed food to diced food, chunks and shredded food. Do not eat irritating foods or whole dried fruits (such as peanuts, melon seeds, walnuts, dried beans, etc.).

5. Duck porridge

Ingredients: one green-headed male duck (weighing about 2000 grams), appropriate amount of polished rice, and 3 scallions.

Preparation method: Kill the green-headed male duck, remove the hair and internal organs, wash, remove the bones, and cut into thin strips (or slices). Put the pot on fire, put in the duck meat, bring to a boil, add rice and green onion to cook porridge. You can also cook the duck into soup first and use the duck soup to cook porridge.

6. Minced Chicken and Vegetable Porridge

Ingredients: 1/2 bowl of rice porridge, 1/2 tablespoon of minced chicken, 1 tablespoon of chopped vegetables, a little chicken broth, salt and vegetable oil.

Method: Put a small amount of vegetable oil in the pot, heat it up, put the minced chicken into the pot and stir-fry, then add the chopped vegetables, stir-fry until cooked, then add the white rice porridge and bring to a boil.

7. Minced Meat Porridge

Wash the lean pork, chop it with a knife or put it into a meat grinder and grind it twice, add wine to remove the fishy smell, stir-fry it, put it into the thick porridge, and then add salt and it is ready to eat.

8. Quail Porridge

Ingredients: 30 grams of rice, 1 clean quail, appropriate amount of water.

Method: Peel and clean the quail, cut into large pieces, and use a sterilized soup bag to prevent broken bones. Wash the rice and soak it in water for about 2 hours. Bring the soaked rice and water to a boil, add the bag containing the quail, and after boiling, simmer over medium heat for about 45 minutes, then turn off the heat and wait for 5 minutes. Be careful not to use quail bone residue when making it.

9. Fish floss and spinach porridge

Ingredients: 25 grams of rice, 15 grams of fish floss, 10 grams of spinach. Appropriate amount of salt and 250 ml of water.

Preparation method: Cook rice into porridge, blanch spinach in boiling water, chop into small pieces, put into the porridge together with meat floss and salt, and simmer on low heat for a few minutes.

10. Small fish and egg porridge

Ingredients: 1/2 bowl of rice, 1 cup of water, 10g of small fish, 1/2 egg

Method: Put 1/2 bowl of rice in a child's bowl, put it into a small pot with 1 cup of water and cook until soft. Take 10g of small fish, 1. Boil 1/2 of the beaten egg and sprinkle on top and stir.