A 16 month old baby has fully adapted to the taste of food, and most babies have already started eating three meals a day like adults. When a mother cooks for her baby, it should be easy to digest and rich in nutrients. Next, let's introduce the recipe arrangement for a 16 month old baby in the encyclopedia!
1. Chicken Salad
Ingredients: 30g chicken, 1 broccoli, 1 cooked egg, 1 teaspoon salad dressing, 1/3 teaspoon tomato sauce.
Method: Cook and chop chicken, cook and chop eggs and broccoli. Mix salad dressing and tomato sauce to make a seasoning sauce. Mix the minced vegetables and chicken with the seasoning sauce and mix well.
2. Stir fried luffa with black fungus
Ingredients: Half a root of luffa, 1 liang of fungus, starch, vegetable oil, chopped scallions and ginger, salt in appropriate amounts.
Method: Wash and peel the loofah, then slice it thinly; Soak, wash, and chop the fungus. Heat up the pot, add an appropriate amount of vegetable oil, stir fry chopped scallions and ginger until fragrant, then add sliced loofah and black fungus and stir fry; After stir frying, add salt and thicken with wet starch. Remove from the pot.
3. Tomato Knot Soup
Ingredients: Half tomato, 2 shiitake mushrooms, 1 liang flour, 1 egg, appropriate amount of chopped scallions and ginger, a little green vegetable leaves, and a little salt.
Method: Wash the tomatoes, peel them, and cut them into small cubes; Soak mushrooms until soft and chop them into small pieces; Chop the green vegetable leaves into small pieces; Pour the eggs into a bowl and beat well. Heat up the pot, add an appropriate amount of oil, stir fry chopped scallions and ginger until fragrant, then stir fry tomatoes and mushrooms, and add an appropriate amount of hot water. Put flour in a bowl, stir with water to form small lumps, pour evenly into the pot, and stir while pouring; Boil for 5 minutes, add green vegetable leaves, sprinkle with egg mixture, add salt, and remove from the pot.
4. Fish Dumplings
Ingredients: 50 grams of fresh fish meat, 50 grams of flour, 7 grams of pork belly, 15 grams of chives, a small amount of sesame oil, soy sauce, refined salt, monosodium glutamate, cooking wine, and 25 grams of chicken soup.
Method: Wash the fish and fat, chop them into small pieces, add chicken soup and stir until a paste is formed, then add salt, soy sauce, and MSG. Continue stirring until a paste is formed. Add chives (washed and chopped), sesame oil, and cooking wine, and mix well to make the filling. Mix the flour with warm water, knead it into dough, pull it into 10 small pieces, roll it out into small round shells, and add filling to make small dumplings. Place the pot on high heat, pour in clean water, bring to a boil, and then pour in the dumplings. Use a spoon to slowly push the dumplings in the pot until they float up and the skin bulges out. Remove and serve.
