Top 10 Most Nutritious and Easy-to-Feed Porridges for Babies

Ingredients:

• 30g pork heart.
• 20g napa cabbage.
• White rice porridge.
• Shallots.

Instructions:

• Wash the pork heart, remove the root, chop finely, and marinate with some seasoning.
• Peel and finely chop the shallots.
• Wash the napa cabbage and chop it finely.
• Sauté the shallots with oil, then add the pork heart and stir-fry.
• Finely chop or blend the stir-fried pork heart.
• Bring the white porridge to a boil, then add the chopped pork heart and napa cabbage, and cook until it boils again.

Ingredients:

• 50g oysters.
• 20g lotus seeds.
• 30g straw mushrooms.
• 1 spring onion.
• White rice porridge.
• Cooking oil.

Instructions:

• Peel the lotus seeds, split them in half, and remove the center.
• Place the lotus seeds in a pot and cook until tender, then mash them thoroughly.
• Remove the roots of the straw mushrooms, wash them, and cut into small cubes.
• Clean the oysters and finely chop them.
• Heat oil in a pan, sauté the spring onion until fragrant, then add the oysters followed by the mushrooms, and stir-fry.
• Add the porridge to a pot and bring it to a boil, then pour in the sautéed mixture, stir well, and cook for about 1 more minute before turning off the heat.

Ingredients:

• 30g rice (3 full tablespoons).
• 30g eel (2 tablespoons).
• 30g carrot (3 tablespoons).
• 10g oil (2 teaspoons).
• Fish sauce, spring onion.
• 300ml water (approximately 1 can of milk).

Instructions:

• Step 1: Wash the rice, add water, and cook until it turns into porridge.
• Step 2: Clean the eel and add it to the porridge to cook, then remove it.
• Step 3: Cut the carrot into small cubes.
• Step 4: Once the eel is cooked, separate the meat, season with a little fish sauce, and stir-fry with one teaspoon of oil and spring onions.
• Step 5: Add the carrot to the porridge and cook until tender. Add the eel back into the porridge and adjust seasoning to taste.
• Step 6: Serve in a bowl and optionally add some chopped spring onions for extra flavor if desired.

Ingredients:

• Clean and finely chop chicken meat.
• Finely chop pumpkin.
• Peel lotus seeds, remove the inner core, wash, and soak them in hot water for 3-4 hours.
• Finely chop spring onions.

Instructions:

• Place lotus seeds and rice in a pressure cooker and cook until soft.
• Heat olive oil in a pan, add finely chopped spring onions, and sauté until fragrant.
• Add the chicken meat to the pan and cook thoroughly.
• Add the chopped pumpkin and lotus seeds into the porridge pot.
• Cook until the pumpkin is tender and the porridge is ready.

Ingredients:

• 50g rice
• 50g chicken
• 2 small pieces of pumpkin
• Cooking oil, seasoning

Instructions:

• Clean and finely chop the chicken, marinate with seasoning and oil.
• Wash the rice, place it in a pot with water to cook into porridge.
• Peel and deseed the pumpkin, chop it into small pieces and puree.
• Sauté the pumpkin and chicken with 1 tablespoon of cooking oil.
• Once the rice is cooked, add the sautéed chicken and pumpkin to the pot, stir gently, and cook until the ingredients are fully soft.

Ingredients:

• 1 pigeon
• 50g green beans
• 50g white rice

Instructions:

• Clean the pigeon, separate the meat, and keep the bones to make the broth.
• Season the pigeon meat with a little seasoning and marinate for about 30 minutes.
• Toast the rice in a pan over low heat to avoid it changing color.
• Rinse the green beans, soak them in water until soft, then peel off the skin and wash again.
• Place the rice, green beans, and pigeon meat into the broth and simmer over low heat until the porridge becomes tender, then turn off the heat.

Ingredients:

• 25g white rice
• 2 large shrimp
• 1 stalk of cabbage

Instructions:

• Step 1: Rinse the rice and cook it into a thick, white porridge.
• Step 2: Boil the shrimp, peel, and remove the meat. Then mash the shrimp and stir-fry briefly with shallots.
• Step 3: Chop the cabbage, then stir-fry it with the shrimp.
• Step 4: Once the porridge is cooked, add the shrimp and cabbage mixture, stir for 2 minutes, season to taste, and turn off the heat.

Nguyên liệu:

• Gạo tẻ 35g
• Tim gà 30g
• Cà rốt nửa củ
• Rau thơm, gia vị.

Cách làm:

• Bước 1: Rửa sạch tim, bóc lớp màng nhầy, bóp với muối trắng và rửa lại cho sạch sau đó băm thật nhuyễn.
• Bước 2: Cà rốt rửa sạch, xắt nhỏ.
• Bước 3: Gạo ngâm nước 30 phút sau đó nấu cháo. Đợi cháo chín cho tim và cà rốt vào, tiếp tục ninh nhừ.
• Bước 4: Sau khi cháo chín thì xắt nhỏ một chút lá rau thơm bỏ vào và nêm gia vị cho vừa miệng. Cho bé ăn lúc còn ấm.

Ingredients:

• Sweet potato
• Pork
• Carrot

Instructions:

• Peel the sweet potato and carrot, cut them into small cubes, and steam until soft.
• Boil the pork to make broth for the porridge. Chop the pork into small pieces.
• Once the porridge is ready, add the pork, sweet potato, and carrot, and cook for an additional 1-2 minutes before turning off the heat.

Ingredients:

• White porridge
• 1 egg yolk
• Amaranth greens
• Cooking oil

Instructions:

• Thoroughly wash the amaranth greens and chop them finely.
• Beat the egg yolk until smooth.
• Bring the porridge to a boil and cook for about 5 minutes.
• Next, add the chopped amaranth and stir well until fully cooked.
• Once the amaranth is cooked, add the egg and stir until fully cooked, then turn off the heat.
• Add a teaspoon of cooking oil, stir well, and serve to the child.