How to make shrimp porridge for eight-month-old baby

How to make shrimp porridge for eight-month-old baby

Shrimp porridge recipe

1. Blanch the fresh shrimp in boiling water, remove the shells and take out the meat from the tail. If the baby is eating, it is best to chop it or cut it into small pieces to make it easier for the baby to eat. Similarly, cut the cabbage leaves into small pieces.

2. Wash the rice and soak it in clean water.

3. After the rice is soaked, pour it into the pot, turn on the rice cooker, and add a certain amount of water.

4. When the rice is 70% cooked, add the shrimps; when the rice is cooked until it blooms, add the cabbage leaves.

5. Seasoning: Add salt, MSG (it’s best not to add it, just a little bit), and sesame oil, mix well, let it cool down and feed it to your baby. Be careful not to burn his mouth.

Shrimp porridge recipe 2

1. Wash corn kernels and pea kernels and set aside;

2. Soak the mushrooms in 40-degree warm water for 2 hours, squeeze out the water, and cut into strips;

3. After removing the shell of the shrimp, remove the mud line from the back. Sprinkle with white pepper, sugar and shredded ginger and marinate for 10 minutes;

4. Wash the rice, add appropriate amount of water to the pot, bring to a boil over high heat, pour in the rice, and simmer over low heat for 60 minutes after boiling;

5. Pour in the shredded mushrooms and cook for 5 minutes;

6. Add corn kernels and peas and continue cooking for 5 minutes;

7. Finally, pour in the fresh shrimp and shredded ginger. Turn off the heat after 2 minutes and add salt, chicken essence and sesame oil to season.