The practice of boiling bone porridge for the baby, the bone broth is used to cook porridge for the

One or two-year-old babies are in the critical stage of growing taller, so they need to supplement a lot of trace elements to ensure the healthy physical and mental growth and development of the baby. Among them, supplementing with high-quality protein is the top priority for children's development. Abundant calcium can promote the development of the baby's bones and brain, and promote the baby's growth of intelligence and majesty.

The best way for babies to supplement high-quality protein is to drink pork rib porridge. So, how to make the bone porridge that your child eats?

How to make bone porridge for babies.

1. Porridge with mushroom pork ribs.

Ingredients: dried shiitake mushrooms, pork ribs, green onions, ginger.

Method: 1. First cut the oyster mushroom into small triangles, and then just start to boil porridge.

2. When the porridge is cooked to a similar situation, put the washed pork ribs and ginger together and cook them, cook for 20 minutes, put the oyster mushrooms in and boil, then add salt, and cook for about 20 minutes.

3. Put the porridge out and put the chopped green onion into it.

How to make bone porridge for babies.

2. Tomato pork ribs porridge.

Ingredients: pork ribs, tomatoes, water, rice, salt, chicken essence powder.

Method: 1. Clean the pork ribs, slice them, blanch them in boiling water and remove them, boil the tomatoes slightly in boiling water for about 2 minutes, and peel off the skin until the skin is cracked, and then slice the tomatoes and reserve them.

2. Take a deep pot, pour in 12 cups of water, put in the cleaned rice after boiling on fire, turn to a simmer and cook for about 20 minutes while stirring, then put in the pork ribs of method 1 and cook again for 30 minutes, then put in the tomatoes of method 1 and cook for 20 minutes, and finally mix with all the condiments.

How to make bone porridge for babies.

3. Fresh lotus yam pork rib porridge.

Ingredients: pork ribs, lotus seeds, yam peeling, rice, ginger slices.

Method: 1. Pork ribs are soaked in water, lotus seeds are hearted, yam is peeled and cut into small pieces, ginger slices are peeled and cut into slices.

2. Boil a pot of white rice porridge, put in blanched pork ribs and ginger slices, put lotus seeds after boiling out the aroma, and finally put the yam.

3. Sprinkle a little salt before eating.

After the baby is one year old, it is necessary to prepare enough complementary food for the baby, which is enough, not only including its amount, but also its kind. Bone porridge is a very nutritious food, which can supplement the baby with a lot of nutrients and make the baby stronger. So, what is the practice of boiling bone porridge for babies?

Step 1, first prepare the ingredients, including rice, pork ribs, shallots, ginger, salt, and more. Put the peppercorns in the pot, along with the ginger slices, and wash the meat bones and put them in the pot, wait until they boil, remove them, rinse the bloody foam, and then put them in the multi-function rice cooker, and then cook for an hour.

Step 2, in the process of wrapping the meat bones, to skim off the foam on the soup noodles in time, it must be repeated many times, otherwise it may affect the taste of the soup and the nutrition of the soup. In addition, if you also prepare some yuba, or preserved eggs and other food, you should also put it in during this period, but remember that the preserved eggs should be pitted and diced.

Step 3, before putting foods such as bean curd preserved eggs in, add some cooking oil to marinate for about half an hour, which will make the taste better, boil the meat bones for an hour, and then put the marinated ingredients into the pot and mix well.

Bone broth is used to make porridge for babies without adding water, you should know that bone broth is a very nutritious soup, and using bone broth instead of water to make the porridge more nutritious and promote the growth and development of the baby. Therefore, it is good for babies to eat bone broth and make porridge.

However, bone broth must be processed in advance, and repeatedly sieved to ensure that there are no broken bones to avoid the baby being choked; And after the oil needs to be cold, the oil slick will be removed to avoid too much oil. In general, it is still more troublesome, you can also directly wrap the ribs in gauze, cook them together with the ribs and rice, and finally take out the ribs.

Precautions for babies to drink bone broth and cook porridge.

1. It is best not to put salt in the bone broth for cooking porridge for babies under one year old.

2. Even if the bone broth is removed from the oil slick, it is still a little greasy, and it is best to drink it for babies over eight months old, so as not to increase the burden on the stomach.

3. The bone broth for cooking porridge for the baby should be tasted by the baby in advance, and start with a simple bone broth without any side dishes to avoid the baby's allergies.

4. The bone broth for cooking porridge for the baby should be processed in advance, and repeatedly sieved to ensure that there are no broken bones to avoid the baby being choked; And after the oil needs to be cold, the oil slick will be removed to avoid too much oil.

5. If you directly add pork ribs to cook porridge, wrap the ribs with gauze to avoid choking the baby with broken ribs.

1. Ingredients: 500g pork bones, 1 cup of rice, 100g peanuts, appropriate amount of salt.

2. Prepare the pork bones, rice, peanuts and salt.

3. Wash peanuts and soak them in clean water for about two hours. The soaked peanuts are round and plump, and they are very beautiful.

4. Wash the pork bones well. There will often be some dirt on the cutting board of the meat, which will adhere when the bone is cut. It must be washed immediately.

5. Put the washed bones into a small pot, add an appropriate amount of water, transfer to the gas stove and cook for 5 minutes, stop soaking for a while.

6. The boiled bone water is turbid and foamy. Rinse more than three times with warm water. Wash and put it in an electric pressure cooker. Press the button for 60 minutes.

7. Separate the cooked bone broth from the soup with a strainer, wash the rice and peanuts, put them in the electric pressure cooker, put the bone broth into the pot, press the "porridge" button and wait for 30 minutes.

8. Take out the boiled bone porridge and heat it. Add salt to taste. A pot of porridge boiled out. Fragrant and slippery. If you drink it in the cold winter, your whole body will suddenly warm up.

1. Prepare pork bones, rice, peanuts and salt.

2. Wash the peanuts and soak them in water for 2 hours, the soaked peanuts are round and full, very beautiful.

3. Clean the pork bones, be sure to clean them carefully, there will often be some dirt on the chopping board, and the bones will stick to it when chopping the bones, so be sure to deal with it.

4. Put the clean bones into a small pot, add an appropriate amount of water, move to the gas stove and boil for 5 minutes, turn off the heat and soak for a while.

5. The boiled bones should be washed with warm water more than three times, put them in the electric pressure cooker after washing, press the "soup" button, and wait for 60 minutes (be sure to wash them with warm water to avoid destroying the nutrients of the bones).

6. Use a strainer to separate the bones from the soup and the soup water, wash the rice and peanuts, put them in the pressure cooker, pour the bone broth water into the pot, press the "porridge" button, and wait for 30 minutes.

7. Take out the boiled bone porridge and put it until warm, add an appropriate amount of salt to taste, and a pot of fragrant bone porridge is ready.

It's very simple to use a rice cooker, basically don't bother, the ratio of rice to water is 1:3, it's best to add some oil, and turn it on and stir it at a certain time. OK.

Then I will teach you to use a claypot, this method tastes better than using a rice cooker, although the rice cooker is trouble-free, but I still recommend that you learn the real way to boil porridge.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantages of this are: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out has a good taste.

2. Boiling a pot under water: The general consensus is that porridge is cooked in cold water, but the real expert is cooking porridge in boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water.

3. Heat: Bring to a boil over high heat first, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that we cook porridge in the place or stir it to be afraid of the porridge paste, but now there is no worry about boiling the porridge in cold water, why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick.

The stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is crispy and thick.

5. Oil: Do you need to put oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

6. Cooking at the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop does not do this. The bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes.

In this way, the porridge is refreshing and not turbid, and the taste of everything is boiled out without cross-flavoring. In particular, when the excipients are meat, bones and seafood, the porridge base and the excipients should be separated.