Baby Weekly Menu

For babies, parents must pay attention to their diet. The child's stomach and intestines are still in the process of development, so try not to eat hard or cold food, and try not to eat some food that is not easy to digest. Eat more high-protein foods, supplement vitamins and minerals in time, eat small meals frequently, and pay attention to the taste, which will help the baby improve his appetite.

Baby Weekly Menu

1. Carrot and yam porridge

Ingredients: appropriate amount of pork ribs, 30 grams of yam, 30 grams of carrots, 30 grams of porridge, appropriate amount of ginger, appropriate amount of salt. Method: Chop carrots into pieces. Rinse the ribs to remove the smell and blood, boil hot water and add ginger for later use, put in the blanched ribs and salt, bring to a boil over high heat, then simmer on low heat for about 30 minutes. Add yam, carrot and simmer for 15 minutes. Take yam and carrot and mash them. Prepare a small bowl of white rice porridge. Add porridge and some pork rib soup as needed and bring to a boil. Just stir until well combined.

2. Three Fresh Tofu Puree

Ingredients: 50 grams of tofu, 25 grams of cucumber, 25 grams of pork, 1 egg, a little salt, appropriate amount of green onion, and appropriate amount of vegetable oil. How to make tofu puree: Wash the tofu and press it into tofu puree. Wash the pork, chop it into paste and set aside. Wash and chop the cucumber. Crack the eggs into a bowl and mix well. Heat oil in a wok, add egg liquid, stir-fry until cooked, and stir into egg crumbs for later use. Heat some oil in a wok and sauté chopped green onions until fragrant. Add pork and stir-fry. When the pork changes color, add the mashed tofu and cucumber and continue stir-frying. When it is almost cooked, add the chopped eggs, stir well and add salt to taste.

1. Chestnut and Shredded Chicken Porridge

Ingredients: 100 grams of rice, 100 grams of chestnuts, 80 grams of chicken breast, 5 grams of salt, 10 milliliters of oil.

Method: Wash the rice, add a little oil and mix well, marinate for 30 minutes, and peel the chestnuts. Wash the chicken breast and put it into a pot of clean water and cook it. Take it out and let it cool, then tear it into thin strips along the texture of the chicken and marinate it with a little oil and salt for a while. Chop chestnuts. Pour an appropriate amount of water into the pot, bring to a boil over high heat, then add the pickled rice and chestnuts. Bring to a boil again and then simmer over low heat for 30 minutes. When the rice porridge is soft, add the shredded chicken into the pot, stir evenly with a spoon, continue to cook over low heat for another 5 minutes, and finally add salt to taste.

2. Colorful sweet potato porridge

Ingredients: 30 grams of white rice, half a sweet potato.

Method: Wash the rice, add enough water and cook it into white rice porridge. Wash the sweet potatoes, peel them and cut them into thin slices. Steam in a steamer until cooked through. Take out the steamed sweet potatoes and mash them into a paste with a spoon. Add the mashed sweet potato into the white rice porridge and mix well.