Practical recipes for 11-month-old babies

Babies at 11 months old are already able to eat complementary foods. At this time, more attention should be paid to diversity in diet, attention should be paid to protein supplementation, and more fresh fruits and vegetables should be eaten. Babies at this time are no longer satisfied with breast milk or milk powder, and prefer to eat foods that are nutritious and taste good. Therefore, parents must cook for their babies in different ways in this regard. The foods should be nutritious and help digestion.

1. Shredded fish with corn

Ingredients: 200 grams of yellow croaker, 100 grams of corn kernels, 1 egg, 10 ml of oil, 5 grams of starch.

Method: Use a blender to blend the corn kernels into corn pulp and set aside. Peel and debone the yellow croaker, cut it into fish strips, rinse it with running water and drain it. Add eggs and starch, mix well and marinate for 5 minutes. Heat the oil in a wok over high heat until it is 50% hot, add the marinated yellow croaker and stir-fry until cooked. Put corn pulp into a small pot, bring to a boil over high heat, add in the fried shredded fish, and bring to a boil again. Serve in a bowl.

2. Piglet Egg Custard

Ingredients: two eggs, 100 grams of water, 3 slices of ham, and appropriate amount of seaweed.

Method: Beat the eggs in a bowl, beat them with chopsticks, add water and mix well. Sieve the egg liquid once. Place the bowl containing egg liquid on the pot, cover the bowl to prevent water from dripping onto the egg surface. Bring to a boil over high heat, then turn to low heat and steam for about 5 minutes. Use fire-cut slices to make the pig's ears and nose as shown in the picture, and use seaweed to cut out the pig's mouth, eyes and nostrils. Place the cut-shape sesame seeds and seaweed on top of the steamed eggs and a cute little pig will appear.

3. Vegetable soup

Ingredients: 1/6 potato, 1/8 carrot, 1/2 tomato, 1/8 onion, half a tablespoon of green peas, 1/4 block of tofu.

Method: Peel and dice potatoes and carrots; wash and dice tomatoes, peel and dice onions, and dice tofu; heat the oil in a pan, fry onions and carrots, then add other ingredients and simmer over low heat until the soup is thick and then turn off the heat.

4. Pork liver and cabbage rolls

Ingredients: 1 spoon of pork liver paste, 3 spoons of tofu, 2 spoons of boiled and chopped carrots, 1/2 cabbage leaf, broth, starch.

Preparation: Wash the cabbage leaves and boil them in boiling water until soft; mix the liver puree and tofu and add carrots to give it a light salty taste; put the liver puree and tofu in the middle of the cabbage leaves as stuffing, then roll up the cabbage, seal it with starch and cook in broth.