What are the recipes for strengthening the spleen and stomach for three-year-old children?

A three-year-old child is in the infancy, and good diet conditioning at this time is helpful for the child's growth and development. Because the spleen and stomach are not fully developed at the age of three, try not to eat raw, cold, irritating and difficult to digest foods. You should eat more foods that help regulate the spleen and stomach, such as millet porridge, egg yolk pumpkin millet porridge and chicken breast porridge, etc., which not only help nutrient absorption, but also help the health of the spleen and stomach.

1. Millet porridge

Ingredients: half a bowl of millet, appropriate amount of water.

Method: Soak the millet in clean water for 15 minutes, wash it clean, add cold water, bring to a boil over high heat, simmer over low heat for 15 minutes, and turn off the heat.

Efficacy: After eating, a protective film can be formed on the child's gastric mucosa, which has an excellent stomach-nourishing effect.

2. Egg yolk pumpkin millet porridge

Ingredients: cooked egg yolk, pumpkin puree, millet porridge.

Method: Cook millet porridge in a small milk pot. Hard-boil another egg. When the porridge is almost cooked, wash the pumpkin, peel it, cut it into small pieces, steam it, and mash it into a paste. Then take an egg yolk and crush it. Crush the egg yolk and pumpkin puree, pour them into the millet porridge and mix well.

Efficacy: Pumpkin and millet both have the function of nourishing the spleen and stomach. Traditional Chinese medicine believes that millet can "harmony the stomach and warm the middle" and is a good product for nourishing the stomach.

3. Goose breast porridge

Ingredients: white porridge, goose breast, dried lily, ginger, green onion, and white pepper.

practice:

1. Cut the goose breast into strips, mix with a small amount of cooking wine, white pepper, sugar and salt to make it tasty; soak the dried lily in water; cut the ginger into strips; chop the green onion;

2. Put the soaked lilies and white porridge into a casserole and bring to a boil; then reduce to low heat and cook for 40 minutes; add the goose meat, bring to a boil, then reduce to low heat for 10 minutes; finally, add shredded ginger, chopped green onion and white pepper to taste.

3. Tomato and fish soup

Ingredients: tomatoes, onions, bighead carp, garlic, water, ginger

practice:

(1) Wash the bighead carp, steam it in a plate, remove the bones and take out the meat; wash and dice the tomatoes; peel and slice the garlic; wash and cut the onions into small pieces;

(2) Heat 2 tablespoons of oil in a pan, add garlic and ginger slices and sauté until fragrant; first add onion and fry for 1 minute, then add tomato and fry until soft and juicy. Pour in 6 bowls of water and bring to a boil. Boil for 5 minutes, add minced fish, bring to a boil, and season with salt.

4. Broccoli and Shrimp Pasta

Ingredients: 250g broccoli, 100g fresh shrimp, 200g pasta, appropriate amounts of butter, minced garlic, pepper, salt and milk.

practice:

1. Remove the shrimp threads from the fresh shrimps. Wash the broccoli and cut it into small florets for later use. Soak the cooked pasta in cold water.

2. After frying the shrimp and broccoli separately, add light cream (or milk) until it covers half of the ingredients. Add pepper, mix well, cover the pot and cook on low heat for about 1 minute.

3. Finally, when the soup thickens slightly, add the cooked pasta, add salt, stir evenly with chopsticks. When the soup thickens, turn off the heat and serve.

Efficacy: Broccoli can enhance the body's resistance, while shrimp can supplement calcium and magnesium.