How to make okra porridge

I believe many people have eaten okra. This plant can not only be used as medicine, but also as a daily delicacy. If you use different cooking methods, it can not only satisfy your taste buds, but also have a good health-preserving effect. Friends who suffer from gastrointestinal diseases and poor digestion can eat more okra. Women with anemia can also help replenish blood by eating okra. Here are some recipes for making okra porridge.

Okra and shrimp porridge:

Ingredients: rice, millet, carrots, 2 okra, 3-4 shrimps, water

practice:

1. Wash rice and millet, put them into the pot, add appropriate amount of water, turn on the fire and cook, remember to stir several times in the middle;

2. Remove the shrimp heads, shells and shrimp threads, chop into shrimp paste and set aside;

3. Put water in a pot and bring it to a boil. Wash the okra, blanch it in boiling water until it changes color (to help remove some odor), then cut it into thin slices;

4. Wash and peel the carrots, shred them, and chop them into small pieces for later use;

5. When the porridge is 70% to 80% cooked, add chopped carrots, mix well and cook together;

6. When the carrots are cooked, add okra and shrimp paste, stir well and cook together;

7. Add 2 drops of sesame oil before serving. For babies over 1 year old, add a little salt for seasoning.

Tips:

1. Eat okra as soon as you buy it to prevent it from getting old and affecting the taste.

2. Cooking porridge can retain the nutrition of okra to the maximum extent. The porridge with okra becomes more sticky and smooth. Carrots and minced shrimp can greatly improve the taste of the porridge. This combination can help babies supplement calcium and zinc well.

Okra and salmon porridge

Ingredients: 3 okra, 1 salmon, rice, ginger, water

practice:

1. Wash the rice, pour it into the pot, add appropriate amount of water, and cook;

2. Wash the okra, remove the stems, slice it, slice the salmon, and shred the ginger;

3. When the porridge is cooked, add okra, salmon, and ginger and continue cooking;

4. After the salmon is cooked and changes color, mash it slightly with a wooden spatula;

5. Sprinkle a little salt and season.

Tips:

The mucus in the okra will increase the thickness of the porridge and add a unique flavor.

1

Okra and whitebait porridge

Ingredients: 2g whitebait, 1 okra, 20g rice, water as needed

practice:

1. Rinse and soak the rice;

2. Drain the rice and pour it into the pot, add appropriate amount of water, and cook a white porridge base first;

3. Bring the water to a boil over high heat, then turn to low heat and cook the rice porridge (it is best to stir the porridge occasionally with a spoon to prevent it from overflowing and getting stuck on the bottom);

4. After the porridge is cooked, pour it into a bowl and set aside;

5. Soak the whitebait in warm water for 15-30 minutes in advance. The longer the soaking time, the softer the fish will be (generally I will soak the dried whitebait in warm water for about half an hour until the dried whitebait is softened. If you buy fresh whitebait, it will be softer, so be sure not to soak it in water, just rinse it gently with running water, otherwise most of the whitebait will break);

6. Prepare a little garlic paste for seasoning;

7. Boil water in a pot, put the okra into the pot and blanch it, but don't blanch it for too long, about 30 seconds will be enough. If you blanch it for too long, the okra will not be formed when you cut it later;

8. Cut the okra into small star-shaped slices (for babies under 11 months old, it is recommended to cut the okra into small pieces and add them to the porridge, which will be easier to digest than star-shaped slices);

9. After the non-stick pan is heated, pour a little base oil, then add the minced garlic and fry until fragrant (stir-frying the minced garlic will bring out the garlic flavor, which will better season this complementary food and also remove the spicy taste of garlic);

10. Add the whitebait into the pot, continue to stir-fry, and then add okra to help it absorb the flavor better;

11. After all the ingredients are fried, add the previously cooked porridge, simmer for half a minute, and it is ready to be served.

2

Century Egg and Okra Porridge

Ingredients: half a preserved egg, one okra, some rice, MSG, salt, water

practice:

1. Wash the rice, pour it into the pot, add appropriate amount of water, and cook;

2. Slice okra and dice preserved eggs and add them into the porridge;

3. Add a little salt and MSG for seasoning, simmer for a while and it’s done.