At the age of 2, a baby's digestive system is gradually maturing and their diet is approaching that of an adult. At the same time, babies also start to be picky eaters. Mothers should try their best to make food that their children like to eat. Baike provides some recipes suitable for 2-year-old babies.
Main food section
Radish rice
Main ingredients: Carrots, lean meat, rice
Ingredients: shiitake mushrooms, green vegetables, ginger
Method:
1. Cut carrots, lean meat, and shiitake mushrooms into small cubes and set aside for later use
2. Start the wok, add lean meat and diced carrots and stir fry quickly. Add a little ginger wine and stir fry with mushrooms
3. Add water, put in the washed rice, add some salt, add vegetables, cover the pot and cook it as usual (preferably in an iron pot)
4. Add some garlic leaves before serving
Explanation: This staple food is delicious, easy to digest, and nutritious, making it a favorite of 1-2 year old babies.
Pea and Pear Cake
Ingredients: a small amount of peas, pears, broccoli, and a small amount of seasoning.
Production method:
1. Boil the peas, gently rub and peel them, press them into a paste, season and set aside.
2. Peel the pear, cut it into small cubes, and mix it with mashed peas.
3. Take up a small oil pan, put in pea puree with pear cubes, add some dry fried flour, and fry into golden yellow, oval shaped cakes.
4. Boil broccoli in salt water until cooked, remove and drain, and pair with a golden pancake.
Health Reminder: Traditional Chinese Medicine believes that peas have a sweet taste, a neutral nature, and are diuretic and hygroscopic; Nutrition believes that peas have a high protein content and are a good helper for babies to grow up.
Purple Rice and Red Bean Congee
Ingredients: 100g purple rice, 50g red beans. Moderate amount of white sugar.
Production method:
1. Wash the red beans, soak them in clean water for 1 hour, remove them, and drain the water; Wash the purple rice and drain the water.
2. Put the pot on the fire, add some water, red beans and purple rice, boil it on the high fire, turn the low fire for 45 minutes until the Congee is thick, add white sugar to taste it.
Nutrition Classic: Purple rice, rich in iron, starch, and protein, is a highly nutritious supplement with the functions of harmonizing the spleen and nourishing qi and blood.
Cuisine section
Cuizhu Huancai Fish Rice Grains
Ingredients: colored peppers, cucumbers, cooked corn kernels, scallions, red snapper (frozen and unsteaded fish slices are sold in large supermarkets).
Production method:
1. Cut the fish meat into strips and then cut it into small cubes. Marinate it with salt, oil, starch, a little soy sauce, and cooking wine for one hour to enhance its aroma, remove fishy smell, and make it softer and more tender;
2. Cut the cucumber into sections and cut it with a knife. Use a spoon to dig a hole in the middle and make a small container for holding colorful corn. Arrange it in the shape of a green bamboo;
3. Put oil in the pot, stir fry five spice powder and chopped scallions until fragrant, then add cut fish and rice, stir fry until color changes, add diced chili peppers and corn kernels, and season with less salt, oil, and sesame oil when leaving the pot.
4. Finally, use a small spoon to place the colorful fish rice grains into a cucumber container, use a knife to cut the cucumber into bamboo leaf shapes, and arrange the shape of the green bamboo.
Health Tips:
1. Red snapper: The meat is delicious, mellow, and nutritious. Buying ready-made fish slices without thorns is very suitable for children to eat.
2. Colored pepper: The fruit is beautiful, and the skin is thick, sweet, and crispy. The comprehensive content of vitamins ranks first among vegetables, which can enhance appetite and help digestion.
Braised Duck with Lotus Meat
Ingredients: 150g duck jerky, 100g fresh lotus seeds, appropriate amount of scallions, ginger, salt, starch, cooking wine, and cooked vegetable oil.
Manufacturing method:
1. Cut the duck jerky into small pieces and blanch it in hot water.
2. Remove the lotus seeds from the lotus heart, put them in a bowl with water and steam them in a steamer.
3. Add water to the pot, along with cooking wine, chopped scallions and ginger, and salt. After boiling, add diced duck and lotus seeds and bring to a boil. Remove any foam, add starch to thicken the sauce, and drizzle with a suitable amount of vegetable oil until cooked.
Clam steamed egg
Ingredients: 10 green clams (white clams, clams or other clams are also acceptable), 2 eggs, a small amount of salt, a small amount of chicken essence, 1/2 tablespoon (10ml) of cooking wine, 2 slices of ginger, an appropriate amount of chopped green onions, and a suitable amount of umami sauce.
Production method:
1. Soak the clams in salt water for at least 2 hours in advance (you can also add an appropriate amount of sesame oil to the water), let them spit out the sediment, and clean the surface of the clams with a brush;
2. Put an appropriate amount of water into the pot, add ginger slices and cooking wine, bring to a boil, put in the clams, cook until they open, and immediately remove them. The opening time of the clams varies, so it is important to remove them in a timely manner, otherwise they will be overcooked;
3. Place the cooked clams in a steaming dish, remove the ginger slices from the water used to cook the clams and let them cool for later use;
4. Beat the eggs, add salt, chicken essence, and warm clam water until well mixed. The ratio of eggs to clam water is 1:1;
5. After filtering the egg mixture (the purpose of filtering is to make the steamed egg more delicate), pour it into a steaming dish with clams in it and cover it with plastic wrap;
6. Put cold water into a steamer and steam for about 10 minutes. When the water boils, turn to medium heat. After steaming, sprinkle an appropriate amount of umami sauce and chopped scallions on the steamed eggs.
Health Tip: Clams have a mineral content in their meat that is comparable to yeast, and their dry weight also has a high protein content, which is comparable to yeast.
