Green Vegetable and Minced Pork Rice Porridge

Introduction: This is a complementary food for my son. It can be eaten by babies over eight months old!

Because millet is added, it is good for both nutrition and baby's sleep. It has meat and vegetables, and the nutrition is more balanced! Ingredients: 50g rice, 30g millet, 30g minced pork, 1 green vegetable. Auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger

1. Chop the lean meat into minced meat in advance, add ginger, oil and salt to marinate for later use;

2. Wash the rice and millet, add about 8 times the amount of water and cook into two-grain porridge;

3. Wash and chop the vegetables;

4. Add the prepared minced meat into the porridge and cook for about 5-10 minutes;

5. Then add the vegetables and cook together;

6. Cook until the meat is tender and the vegetables are soft! Tips: This porridge is only salted when the meat is marinated, and no salt is added afterwards! Babies over one year old can add a little more salt to season, but babies under one year old should try not to add it~!

How to choose green vegetables

When choosing, pay attention to whether the leaves of the vegetables are complete, shiny, straight and lively. Such vegetables will be fresher; while vegetables with soft and wilted leaves are not very fresh.

In addition, green vegetable leaves are relatively soft and thin and easily damaged. When they are bundled and sold, you should be careful to select those with relatively intact leaves and stems, and make sure that the bundled parts are intact and not damaged.

The most important point is that if you like a sweet, crisp and tender taste, you should choose mussels instead of white vegetables, because mussels are crisp and delicious, while white vegetables have a slightly astringent taste.

To tell whether a vegetable is green or white, you need to see whether the stem of the vegetable above the root is green or white. If it is green, it is green. The stem of green vegetables is not only green in color, but also thin and thin, and the leaves are relatively small. White vegetables have thick stems and larger leaves.