How to make porridge for children

Parents with children all hope that their children will not be picky about food and will be in good health. However, in fact, some children are picky about food for one reason or another. At this time, parents will definitely try every means to make their children eat more nutritionally balanced food, which will test the parents' cooking skills. Children's gastrointestinal function is relatively weaker than that of adults. It would be great if they could eat some nutritious porridge on a regular basis. Next, I will introduce to you several ways to cook porridge for children.

1. Rice, red dates and lotus seeds

1. Soak: Soak the rice in cold water for half an hour before cooking porridge to allow the rice grains to expand.

The benefits of doing this are: a. Save time when cooking the porridge; b. It will turn in one direction when stirred; c. The porridge will be crispy and have a good taste.

2. Put the porridge into boiling water: The general consensus is that porridge should be cooked with cold water, but the real experts use boiling water to cook porridge. Why? You must have had the experience of cooking porridge with cold water and the bottom of the porridge will become sticky, right? This phenomenon will not occur if you put the porridge in boiling water, and it saves time than cooking porridge with cold water.

3. Heat: Bring to a boil over high heat first, then simmer over low heat for about 30 minutes. Don’t underestimate the change in the size of the fire, the aroma of the porridge comes from it!

4. Stirring: In the past, we stirred porridge occasionally because we were afraid that the bottom of the porridge would become sticky. Now that we don’t have to worry about the porridge becoming sticky when cooked with cold water, why do we still need to stir it? In order to make the rice "thick", each grain of rice should be full and crispy. The skill of stirring is: stir a few times when putting the boiling water into the pot, cover the pot and simmer on low heat for 20 minutes, then start stirring constantly, and continue for about 10 minutes, until it becomes crispy and thick.

5. Add oil: Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is turned to low heat, and you will find that not only the finished porridge is bright in color, but also tastes extra fresh and smooth.

6. Cook the base and ingredients separately: Most people are accustomed to pouring everything into the pot at once when cooking porridge, but the century-old porridge shops don’t do that. The porridge base is the porridge base, and the ingredients are the ingredients. They should be cooked and blanched separately, and then put together and simmered for a while, and never more than 10 minutes. The porridge cooked in this way is clear and not turbid, and the flavor of each ingredient is brought out without any mixture of flavors. Especially when the side dishes are meat and seafood, the porridge base and the side dishes should be separated.

Secondly, you can make your favorite porridge according to your personal taste, season and efficacy! References are as follows:

Preserved Egg and Lean Meat Porridge:

Main ingredients: rice, pork tenderloin, preserved eggs, green peas.

Ingredients: onion, ginger, cooking wine, salt, light soy sauce, chicken essence, and sesame oil.

practice:

1. Wash the rice and cook it as usual (I added a few soaked green peas).

2. Marinate the tenderloin with a spoonful of cooking wine for a while to remove the fishy smell.

3. Then blanch it in the pot for a while. When it is about 70% cooked, you can take it out, cut it into small cubes, and marinate it with a little salt and light soy sauce.

4. After cutting the preserved eggs, steam them in a pot. Because raw preserved eggs have a special smell, just steam them and they will be ready.

5. After the porridge is ready, add the preserved eggs and lean meat, add chopped green onion, ginger and garlic, and continue to simmer over low heat.

6. When all the ingredients are fully cooked, add chicken essence and a few drops of sesame oil and it is ready to be served.

Three: Eight Treasure Porridge:

Eight ingredients: rice, glutinous rice, millet, soybeans, mung beans, red beans, red dates, and longan.

1. Soak various beans overnight, soak rice for half a day, wash red dates, and peel dried longan.

2. Add appropriate amount of water and rock sugar to all the ingredients, put them in a casserole, bring to a boil over high heat, and then simmer over low heat until the porridge becomes soft and thick.

4. Laba porridge:

Ingredients: red dates, walnuts, black rice, fragrant rice, corn, raisins, red beans, and millet.

practice:

1. Soak red beans and corn for 3-4 hours in advance.

2. Mix and wash other materials. Food World Recipes

3. Mix all the ingredients into a pot, add enough water, bring to a boil and simmer over low heat until porridge becomes available.

5. Lily and lotus seed soup:

Material:

3 Tremella flowers 20g lotus seeds 20g dried lily 100g rock sugar 10g wolfberry water as needed

practice:

1. Soak the white fungus in warm water for about half an hour, then wash it, cut off the roots, and then tear it into small pieces with your hands; soak the lotus seeds, lilies and wolfberries in warm water separately.

2. Put the ripped white fungus into the clay pot, pour in enough water, bring to a boil over high heat, cover with a lid and simmer for 2.5 hours (be careful not to overflow the pot).

3. When the Tremella is cooked until thick, add rock sugar and stir evenly, then pour in lotus seeds, cover the pot and cook on low heat for half an hour

4. Finally, add the lily and wolfberry and cook for about 15 minutes before turning off the heat. Put the cooked Tremella soup in the refrigerator and it tastes great when eaten.

Tips:

1. It takes a long time to cook Tremella fuciformis until it becomes thick, so it is recommended to use a pressure cooker if you have one at home. After venting the air, simmer on the lowest heat for another half an hour.

2. Do not cook lotus seeds and lilies for too long, otherwise they will turn into powder. However, lotus seeds should be put into the pot before lilies, and wolfberries should be added last. Putting wolfberries in too early will produce a sour taste.