Top 20 Delicious and Easy-to-Make Congees for Effective Child Weight Gain

1. Congee with Snakehead Fish and Sweet Potatoes

Ingredients:

• Snakehead fish: 30g
• Rice flour: 20g
• Sweet potatoes: 10g

Instructions:

• Clean the snakehead fish, boil it until cooked, and filter out the meat.
• Next, with the sweet potatoes, boil until tender and mash into a smooth consistency.
• Then, combine the meat, sweet potatoes, and rice flour in a pot, stirring thoroughly.
• Finally, season to taste, cook until the congee is ready, and turn off the heat.

2. Congee with Duck and Mung Beans

Ingredients:

• 30g brown rice
• 1 duck leg
• A small amount of mung beans

Instructions:

• First, simmer the duck leg until cooked, using the broth to make the congee.
• After boiling, filter and finely chop the cooked duck meat.
• Next, add rice to the pot with the duck broth and simmer for about 30 minutes before adding mung beans.
• When adding mung beans, remember to reduce the heat and let it simmer for about 1 hour.
• Once the congee is cooked, season it and turn off the heat.

Ingredients:

• 25g brown rice
• Pork: 10g
• Carrot: 20g
• One eel, sufficient for a child's portion.

Instructions:

• The first step is to prepare the eel.
• Then, steam or boil the eel until fully cooked, extract the meat, and finely chop (avoid using a blender as the eel meat will become too mushy).
• Cook brown rice into congee. When the brown rice and finely chopped carrot are soft, add the eel to continue cooking.
• When the congee is almost cooked, season it and simmer for an additional 7 - 10 minutes.

Ingredients:

• 30g brown rice
• 250g sea shrimp
• Carrot
• Cooking oil

Instructions:

• Cook pre-steamed brown rice into congee.
• For shrimp, peel off the shells. Wash and grind carrot into a paste with shrimp.
• Then, cook the ground shrimp and carrot with the pre-steamed brown rice.
• Finally, stir well and turn off the heat, remember to add a bit of cooking oil, and it's done.

Ingredients:

• Beef 25g
• Carrot 25g
• Cheese: 1 - 2 slices

Instructions:

• Start by preparing the beef, then finely mince it.
• Cut the carrot into small pieces, and stir-fry the beef with minced onion.
• Cook white rice into congee, adding a bit of carrot. Simmer the mixture for 5 - 7 minutes.
• Once the congee thickens, add the beef, stir well, season, and turn off the heat.
• Finally, ladle the congee into a bowl with pre-prepared cheese and stir well before serving to your baby.

Ingredients:

• Black rice
• Tomato
• Pork liver

Instructions:

• Cook black rice into congee, finely mince the liver.
• For the tomato, peel and dice it into small pieces.
• Mince the white part of spring onion, sauté until fragrant, then add the liver.
• Once the liver is aromatic, add the diced tomatoes and stir until cooked.
• Finally, add the liver and tomato mixture to the boiling congee. Season to taste, then turn off the heat.

Ingredients:

• Black rice: 30g
• Shrimp
• Cauliflower
• Vegetable oil

Instructions:

• Cook black rice into congee.
• For the shrimp, prepare and dice it into suitable pieces for children, marinate with some spices, vegetable oil, and finely minced onions.
• Blanch the green cauliflower in boiling water, cut it into small pieces, then add it to the cooking congee.
• Sauté the shrimp and cauliflower, then add them to the congee, stirring well. When the congee is cooked and smooth, turn off the heat.

Ingredients:

• Rice
• Carrot
• Snakehead fish

Method:

• Cook rice into congee, boil snakehead fish, and shred the meat.
• Carrots should be cooked and pureed.
• Mix the fish, carrots, and congee, season, simmer for an additional 5-7 minutes, then turn off the heat.

9. Pork and Watercress Congee

Ingredients:

• Rice
• Lean pork
• Watercress

Method:

• Cook rice into congee, finely chop pork, and puree watercress.
• Sauté the pork with onions and add to the congee.
• Stir until cooked, then add watercress.
• Once the pork, watercress, and congee are cooked, season and turn off the heat.

10. Beef, Luffa, and Cowpea Congee

Ingredients:

• Congee base
• Beef
• Luffa
• Cowpeas

Method:

• Thinly slice and marinate the beef with minced garlic, oil, and seasoning.
• Sauté minced garlic, add the beef, quickly stir, and add finely chopped or pureed luffa and cowpeas.
• Finally, cook the congee base, add the marinated beef, chopped cowpeas, and luffa, season to taste, and turn off the heat.

11. Pork Knuckle and Lotus Seed Congee

Ingredients:

• Brown rice
• Pork knuckle
• Lotus seeds
• Green onions

Instructions:

• Choose pork knuckle with lean meat and skin to reduce richness.
• Pressure cook pork knuckle, lotus seeds, and brown rice.
• Mash lotus seeds with a spoon, season.
• When nearly done, add some chopped green onions to the congee.

Ingredients:

• Brown rice
• Chicken meat
• Pumpkin

Instructions:

• Filter chicken meat and finely chop.
• Steam and mash pumpkin.
• Prepare brown rice and simmer until soft.
• Add pumpkin and chicken to the simmering rice.
• Continue simmering for 5 - 10 minutes. Season and turn off heat.

Nguyên liệu:

• Gạo tẻ
• Thịt gà
• Bí đỏ

Cách làm:

• Thịt gà bạn đem lọc lấy thịt, rồi băm nhỏ.
• Bí đỏ hấp lên rồi tán cho nhuyễn.
• Sơ chế gạo và đun cho đến khi chín nhừ.
• Sau đó bạn cho bí đỏ và gà vào nồi gạo đang ninh.
• Tiếp tục ninh trong vòng 5 - 10 phút. Nêm gia vị và tắt bếp.

13. Beef and Snow Pea Congee

Ingredients:

• Brown rice
• Snow peas
• Beef

Instructions:

• Finely chop pork and snow peas.
• After cooking brown rice into porridge, add the minced meat and peas and cook for 2 - 3 minutes.
• Season and turn off the heat.

14. Chicken and Mushroom Congee

Ingredients:

• Rice
• Chicken thigh
• Straw mushrooms

Instructions:

• Boil chicken thigh to make broth.
• Remove bones from chicken and shred the meat.
• Clean and slice straw mushrooms.
• When the broth is boiling, add mushrooms and cook until tender.
• Then add shredded chicken and simmer until done. Season the congee, and turn off the heat.

Ingredients:

• Brown rice
• Chicken eggs
• Tofu

Instructions:

• Cook brown rice until it becomes a thick porridge.
• Mix eggs and tofu together, then beat until smooth.
• When the porridge is boiling, quickly add the egg and tofu mixture. Season to taste and turn off the heat. Serve immediately to avoid the egg flavor becoming too strong.

Nguyên liệu:

• Gạo tẻ
• Trứng gà
• Đậu hũ trắng

Cách làm:

• Bạn đem gạo tẻ nấu thành cháo hơi đặc.
• Trộn đều trứng và đậu với nhau, rồi bạn đánh cho nhuyễn.
• Khi cháo sôi, bạn cho hỗn hợp trứng và đậu phụ vào đảo thật nhanh tay. Nêm gia vị và tắt bếp. Nên cho trẻ ăn ngay, tránh để cháo bị tanh mùi trứng.

Ingredients:

• Frog
• Rice
• Water spinach (morning glory)

Instructions:

• Prepare frog meat (if you can't do it yourself, ask the seller to prepare it for you), finely chop the meat and stir-fry it with onions.
• Chop the water spinach into small pieces.
• Cook rice into porridge.
• When the porridge is cooked, add the spinach and let it simmer.
• Once the spinach is cooked, add the frog meat, season to taste, and turn off the heat.

17. Crab and Pumpkin Congee

Ingredients:

• White rice
• Crab
• Pumpkin

Method:

• Cook white rice to make porridge.
• Then, add diced pumpkin to the pot and cook until tender.
• Steam the crab, extract the meat, sauté with onions, and quickly add to the porridge.
• Stir well, season to taste, and turn off the heat.

Ingredients:

• White rice
• Shrimp
• Mustard greens

Method:

• Cook white rice to make congee.
• Boil shrimp, extract the meat, and sauté with onions.
• Finely grind mustard greens and sauté with shrimp.
• Once the congee is ready, add greens and shrimp, season to taste, and turn off the heat.

Ingredients:

• White rice
• Pond crab
• Carrot

Method:

• Boil pond crab, extract the meat, and finely chop.
• Quickly sauté crab meat with purple onions.
• Boil and grind carrots into a paste.
• Cook white rice to make congee.
• Once the congee is ready, add crab meat and carrot. Season to taste and turn off the heat.

Ingredients:

• Glutinous rice
• Brown rice
• Quail
• Dried kumquat peel

Instructions:

• Cook the rice into congee.
• Prepare the quail by removing the intestines and head, marinate with spices.
• Grind the dried kumquat peel into powder, then stuff it into the quail's belly and cook together with the congee.
• After about 20 minutes, season with spices and turn off the heat.