The hot summer is about to depart, and the cool and comfortable autumn is also approaching. Most babies' appetites are also starting to improve, and for a 1-year-old baby, the vast majority of food can be consumed. Next, the encyclopedia recommends autumn recipes for one year old babies.
1. Congee with Carrots and Yam
Ingredients: appropriate amount of pork ribs, 30g of yam, 30g of carrots, 30g of porridge, appropriate amount of ginger, and appropriate amount of salt.
Method: Cut the carrot into pieces. Soak the pork ribs in water, remove the flavor and blood, heat them with hot water and add ginger for later use. Add the soaked pork ribs, salt, and bring to a boil over high heat. Then, simmer over low heat for about 30 minutes. Add yam and carrots, stew for 15 minutes. Mash the yam and carrot. Prepare a small bowl of white rice porridge. Add porridge, add some pork rib soup depending on the situation, and bring to a boil. Stir evenly.
2. San Xian Tofu Mash
Ingredients: 50g tofu, 25g cucumber, 25g pork, 1 egg, a little salt, some scallions, and some vegetable oil.
Method: Wash the tofu and press it into tofu paste. Wash the pork, chop it into a paste, and set aside. Wash the cucumber thoroughly and chop it into small pieces. Crack the eggs into a bowl and beat until evenly mixed. Heat up the oil in a wok, add egg mixture, stir fry until cooked, then beat into scrambled eggs and set aside. Heat up the wok with oil and saut é with chopped scallions until fragrant. Add pork and stir fry. Stir fry until the pork changes color, then add tofu paste and cucumber and continue stir frying. Stir fry until cooked, then add scrambled eggs and stir fry together. Season with salt.
3. Congee with Shredded Chicken and Chestnut
Ingredients: 100g rice, 100g chestnut, 80g chicken breast, 5g salt, 10ml oil.
Method: After washing the rice, add a little oil and mix well. Marinate for 30 minutes, then remove the shells from the chestnuts. Wash the chicken breast and cook it in a pot of clean water. Remove it and let it cool. Tear it into thin strips along the texture of the chicken and marinate it with a little oil and salt for a while. Cut chestnuts into small pieces. Pour an appropriate amount of water into the pot, bring to a boil over high heat, then add the marinated rice and chestnuts. Bring to a boil again, then reduce the heat and simmer for 30 minutes. When the rice porridge is soft and rotten, put the chicken shreds into the pot, stir them with a spoon, continue to cook on low heat for another 5 minutes, and finally add salt to taste.
