What should I do if my baby scratches his head?

Learning to grab things is a stage that every baby needs to go through during their growth. When babies grab things with their hands, they can easily grab or scratch their skin, or the skin on their face and head, etc. It is also a very common phenomenon for babies to scratch their heads. Parents need to take care of the injuries of their children in time to avoid bacterial infections. Children's Band-Aids can be used to relieve the symptoms.

What should I do if my baby scratches his head?

If a child scratches his scalp and breaks the skin and bleeds, the wound needs to be disinfected and anti-inflammatory. To avoid infection, it is recommended not to let the wound come into contact with water. It is recommended to eat a light and nutritious diet and avoid spicy foods. You can eat some fish appropriately. Fish is rich in protein and is conducive to wound healing.

Fish diet for babies

1. Fried Spanish Mackerel

200 grams of Spanish mackerel, 10 grams of chopped green onion and ginger, 10 milliliters of peanut oil, and appropriate amounts of salt, soy sauce, rice vinegar, sesame oil, and chopped coriander.

After removing the head and internal organs of the Spanish mackerel, boil it in plain water for 10 minutes, then remove and let it cool. Remove the bones from the Spanish mackerel and tear it into strips. Heat up a pan with oil, add chopped scallion, ginger and garlic, then add shredded Spanish mackerel. Stir-fry for a while, then add salt, soy sauce, rice vinegar, sesame oil and chopped coriander and stir briefly.

2. Mix fish and rice

1 fresh yellow croaker, appropriate amounts of salt, rice vinegar, MSG, sesame oil, chopped coriander, and chopped green onion and ginger.

Wash the fish as usual, steam it, remove the bones, and grind the meat. Mix the fish and seasonings and sprinkle with chopped coriander.

3. Fried fish fillet

1 mackerel or grass carp, 20g each of carrot slices and green pepper slices, 10ml peanut oil, 10g each of salt, soy sauce and rice vinegar, 30ml vegetable oilJ, 15mlK, 1 egg white, 5g each of salt, cooking wine and starch.

After removing the head of the fish, slice it into two pieces, remove the bones and skin, take about 150 grams of the middle meat and cut it into 1-2 mm thick slices. Then put 1 egg white, appropriate amounts of salt, cooking wine, and starch into the fish slices and mix well.

Heat up a pan with oil over high heat. When the oil is about 40% to 50% hot, slide in the fish fillets and stir-fry carefully until the fish fillets turn milky white and are cooked through, then remove from the pan.

Leave some oil in the pot, add chopped onion, ginger and garlic and stir-fry until fragrant, then add carrot slices, soaked black fungus and green pepper slices, followed by an appropriate amount of salt and cooking wine. After the vegetables are cooked, add the fish fillets and stir briefly.