Ingredients: Cornmeal, broad beans, carrots, spinach, shrimp, cheese,
Method:
1. Add cold water to a pot. Add broad beans and peeled carrots first, boiling until tender.
2. Once tender, remove the broad beans and carrots. Add spinach leaves and shrimp, blanch for one minute, then remove.
3. Finely chop the cooked broad beans, carrots, spinach, and shrimp into pieces suitable for your baby's digestion.Do not discard the cooking liquid; it can be used to make porridge. A small amount of spinach oxalic acid is not excessive, so no need to worry.
4. If you pour cornmeal directly into the pot to make porridge, it easily forms lumps. Therefore, first mix the cornmeal with some cool boiled water to form a thin paste.
5. Continue heating the vegetable cooking liquid, but avoid boiling it. A temperature around 85°C is ideal. Pour in the prepared cornmeal paste while stirring continuously. Once the liquid boils, the corn porridge will gradually thicken.
5. Reheat the vegetable cooking water to around 85°C (185°F) without boiling. Slowly pour in the cornmeal paste while stirring continuously. Once the water returns to a simmer, the porridge will gradually thicken. Hehe.
6. Stir the chopped vegetables into the porridge. Adding a spoonful of sweet baby cheese and mixing well will make it more appealing to little ones.
7. Feel free to substitute ingredients in this baby meal—using a variety ensures richer nutrition.
Sweet Corn Porridge
Ingredients: 1 corn cob, 10g Shaoxing wine, 750g clear broth, 1.5g salt, 1g MSG, 2.5g sugar, 15g chicken fat, 75g arrowroot powder.
Method:
1. Use one fresh, tender, sticky corn cob, preferably harvested 10-15 days before full maturity. Remove kernels directly from the cob.
2. Remove husks, wash corn, add sugar, and boil for about 20 minutes. Let cool slightly, then scrape kernels off cob with a stainless steel spoon. Beat egg white until frothy.
3. Place a cast iron pot over heat. Add clear broth, Shaoxing wine, salt, MSG, and corn kernels. Bring to a boil. Thicken with water chestnut starch to form a light slurry. Gently swirl in the beaten egg white. Drizzle in chicken fat and stir evenly. Reduce heat to low and simmer until the corn kernels are tender. Remove from heat.
4. Serve corn porridge with side dishes like steamed buns.
Suitable for: Children aged 1-2 years old, general public.