How to make nutritious porridge for babies

In life, many mothers will feed their babies nutritious porridge when adding complementary foods, because porridge is not only a digestive aid but also nutritious. Moreover, many babies do not have teeth at school and they cannot bite hard food, so they can only feed them porridge. When making porridge for babies, you can also add some fruits and vegetables to increase the nutritional value of the porridge. So how to make nutritious porridge for babies?

Fish Porridge (Brown Rice)

Method: 1) Wash the brown rice three or four hours in advance, put it in a pot, add a few drops of oil, add water, cover the pot, bring to a boil, and turn off the heat. Let it simmer.

2) About half an hour before meal, reheat, bring to a boil, then turn to medium-low heat and simmer until it becomes thick quickly. When the porridge is almost cooked, cut the fish fillets into thinner slices and marinate them with soy sauce, starch, egg white and shredded ginger for a few minutes.

Then throw the fish fillets and shredded ginger into the porridge pot, bring to a boil again, sprinkle with salt and chopped green onions for seasoning.

I forgot to buy shallots this week, so I chopped up two sprigs of Chinese celery (and chopped the leaves as well), which also tasted great.

Egg beef porridge

Cooking method: 1) Wash the brown rice three or four hours in advance, put it in the pot, add a few drops of oil, add water, cover the pot, bring to a boil, and turn off the heat. Let it simmer.

2) About half an hour before meal, reheat, bring to a boil, then turn to medium-low heat and simmer until it becomes thick quickly. When the porridge is almost cooked, marinate the beef slices for hot pot with soy sauce, starch, and shredded ginger for a few minutes, put them into the porridge pot and boil, then pour in the beaten egg liquid (I use egg substitute) and bring to a boil.

Add chopped green onion, salt, pepper and other condiments according to your own taste. Serve with some fried dough sticks.

Shrimp Congee

Method: After the porridge base is cooked (I used brown rice, and I have already written about the lazy cooking methods for the previous porridges, so I will not go into details), marinate the shrimp with starch, soy sauce, and egg whites for a while (there are no fresh eggs at home, so I used egg substitute this time, so the color is yellow, and 99% of the egg substitute is egg whites).

Pour the marinated shrimp into the porridge pot, add a little chopped Chinese celery (I don’t have any shallots at home, and I have no interest in shallots recently. I like to use Chinese celery when cooking porridge). After boiling, add salt and pepper to taste.

Beef and Radish Leaf Porridge (Brown Rice)

Preparation method: Radish leaves are rich in nutrients and can prevent anemia, so I buy a bunch of them every week. The common ways to eat them are: one is to blanch them in boiling water, chop them up, mix them with minced meat to make dumplings; the other is to chop them raw, marinate them with salt, and then use them to stir-fry edamame or dried tofu. Both are delicious.

It’s also very good to throw some pickled radish leaves into the porridge when cooking.

Still using brown rice porridge, after the porridge base is cooked according to the method written before, marinate the beef slices for hot pot with a little soy sauce, oyster sauce, sesame oil, minced ginger, and starch, throw them into the porridge pot, add the pickled radish leaves, boil them together until cooked, season with salt and black pepper according to taste, and serve.

Mushroom and Pork Ribs Porridge

Method: Boil the ribs to remove the blood, wash them, add rice, bring water to a boil and simmer until the ribs are cooked through, add fresh mushrooms and cook for a while, add pepper, salt, sesame oil and chopped green onions for seasoning.

Glutinous Rice, Longan and Brown Sugar Porridge

Method: Wash the glutinous rice, add water and cook until it becomes sticky, add longan meat and cook for a while, then add a little brown sugar.