16 month baby food

A 16-month-old baby is already one and a half years old, so at this time the baby is generally already eating complementary food, but the baby drinks less milk powder. For the complementary food that the baby eats, they should be exposed to more fruits and vegetables. In order to protect the baby's stomach, fruits and vegetables can be made into porridge for the baby, so that the baby can fully absorb it when eating. So what are the complementary foods suitable for 16-month-old babies?

16 month old baby food plan

1. Chicken salad

Ingredients: 30 grams of chicken, 1 broccoli, 1 hard-boiled egg, 1 teaspoon of salad dressing, 1/3 spoon of tomato ketchup.

Method: Cook and chop the chicken, cook and chop the eggs and broccoli. Make a dressing with mayonnaise and ketchup. Add chopped vegetables and chicken to the seasoning sauce and mix well.

2. Stir-fried loofah with black fungus

Ingredients: half a loofah, 1 ounce of black fungus, starch, vegetable oil, chopped green onion and ginger, and salt in appropriate amounts.

Preparation method: Wash, peel and cut the loofah into thin slices; soak, wash and chop the fungus. Heat the pan, add appropriate amount of vegetable oil, sauté chopped green onion and ginger, then add loofah slices and fungus and stir-fry; add salt after cooking, thicken with wet starch, and serve.

3. Tomato Dumpling Soup

Ingredients: half a tomato, 2 mushrooms, 1 ounce of flour, 1 egg, appropriate amount of chopped green onion and ginger, a few green vegetable leaves, and a little salt.

Preparation method: Wash, peel and dice the tomatoes; soak and chop the mushrooms; chop the green vegetable leaves; pour the eggs into a bowl and beat until smooth. Heat the pan and add appropriate amount of oil, add chopped onion and ginger and stir-fry, then add tomatoes and mushrooms and stir-fry, then add appropriate amount of hot water. Put the flour in a bowl, add water and stir until it becomes small lumps, pour it evenly into the pot, stirring while pouring; cook for 5 minutes, add the green leaves, sprinkle with egg liquid, add salt, and serve.

4. Fish dumplings

Ingredients: 50 grams of fresh fish, 50 grams of flour, 7 grams of fatty pork, 15 grams of leeks, a little sesame oil, soy sauce, salt, MSG, cooking wine, and 25 grams of chicken broth.

Preparation method: Wash the fish and fat, chop them together, add chicken broth and stir into a paste. Then add salt, soy sauce and MSG. Continue stirring until it becomes a paste. Then add leeks (wash and chop), sesame oil and cooking wine and mix well to make the filling. Mix flour with warm water, knead it into dough, pinch it into 10 small pieces, roll them into small round skins, add stuffing and wrap them into small dumplings. Put the pot on the fire, pour in clean water, and put the dumplings in after it boils. Use a spoon to slowly push and turn the dumplings in the pot while putting them in. When the dumplings float up and the skin bulges, take them out and they are done.

Eight-month-old baby food recipes

The complementary food for eight-month-old babies includes chopped vegetables, egg yolks, porridge, noodles, fish, minced meat, etc. The nature of complementary food should be soft and semi-solid. The varieties of vegetables prepared for babies should be diverse, such as carrots, tomatoes, onions, etc. For babies who often suffer from constipation, you can choose foods rich in fiber such as spinach, cabbage, radish, and shallots.

1. Beef Oatmeal

Ingredients: 30 grams of minced beef, 20 grams of oats, and appropriate amount of water.

Method: Soak the oats and wash them clean. Cook the oats into oatmeal. Cook the ground beef in the oatmeal. Put the cooked oatmeal beef porridge into a blender, blend it into a paste, and then feed your baby with a spoon.

2. Chicken and vegetable porridge

Ingredients: appropriate amount of rice, 1 chicken leg, appropriate amount of black fungus (soaked in water), appropriate amount of Chinese cabbage, and a little sesame oil.

Method: Wash the chicken legs, remove the bones, and cut into small dices. Boil water in a pot, blanch the diced chicken legs to remove the blood foam, pour out the dirty water, and clean the diced chicken legs. Soak the fungus, wash it, and chop it into small pieces. Tear the green leaves by hand. Wash the rice clean, put the diced chicken thighs, fungus and rice into a pressure cooker, pour in appropriate amount of water, cover the pot, cook over high heat until the high pressure comes up, then turn to low heat and cook for 10 minutes. Turn off the heat and wait for the pressure cooker to release gas, then open the lid, turn on the heat, add the green vegetable leaves, stir evenly, and heat for 30 seconds. Serve the porridge and eat it while it is still warm.