Carrot Bone Soup and Lettuce Congee
1.
First cook the rice in an electric rice cooker into white porridge, do not put too much water, because it will use very thick porridge.
2.
Boil the porridge on one side, wash the fan bones on the other side, boil the water and rinse it off with a tap, put it in a casserole pot, add a proper amount of water, and bring it to a boil.
3.
Peel the carrots, wash them, and cut them (leave a large piece to make it easy to grind with a grinder). When the bone broth is boiled, pour it in and turn to a low heat to simmer.
4.
Take three pieces of lettuce, chop only the leaves and set aside.
5.
Bone broth stewed for half an hour
6.
Pick up the big carrot, let it cool, grind it into a puree, and set aside.
7.
Pick up a piece of scallop bone, take a small piece of meat and chop it into puree, set aside.
8.
Put the white porridge (the thick porridge as much as possible, because you need to add bone broth) + carrot puree + minced meat puree + appropriate amount of bone broth into the milk pot and stir evenly, put it on the stove and boil, finally put the lettuce and a drop of peanut oil , Boil for 1 minute and turn off the heat.
9.
Finally, put it in a small baby bowl, and decorate with carrot slices and lettuce that have been boiled in water. Is it very appetizing? ! Hee hee, you can feed your baby to the right temperature
Tips:
1. Cook this without adding salt because it is not suitable for babies under 1 year old to eat salt, and children over 1 year old can add salt in moderation.
2. Try to use fan bones or the same bone to cook the soup, because in addition to the calcium in the bones, the meat that sticks to the fan bone or the same bone will be softer and can be eaten by babies without teeth. Very hard.
3. Put a drop of peanut oil in the porridge to make the porridge is smoother and sweeter.
4. If it is made for babies over one year old, the material can be cut into small pieces, eliminating the need for grinding into mud.
