Cheese and Mushroom Chicken Congee
1.
Ingredients: 20 grams of rice, 20 grams of red rice, 3 shiitake mushrooms, 30 grams of carrots, 30 grams of cooked corn kernels, 60 grams of chicken, and a slice of cheese. Cooking method: cooking reference month age: 12M+
Operating time: 10 minutes
2.
Finely chop shiitake mushrooms and carrots. Shiitake can be replaced with any mushroom.
3.
Boil the water in the pot, add the rice and red rice, and stir for a few times.
>> In addition to white rice, you must consciously add some coarse grains every time, and it will gradually form a habit. It doesn't have to be red rice, millet, quinoa, buckwheat, etc. will do.
4.
Add the mushrooms and carrots to a boil. Bring to a boil on high heat. Turn to low heat and cook for 25 minutes.
5.
Cut the chicken into small cubes, add a little starch and pinch it a few times. Starch can make chicken breast very tender. Beef, pork, seafood are all fine.
6.
Pour a little oil in the pan, fry the chicken to change its color, and fry the cooked corn kernels a few times.
7.
The porridge is cooked, add the chicken corn kernels, and cook for 3 minutes away from the heat.
8.
After leaving the fire, put the cheese slices in and stir for a few turns. The heat quickly melts the cheese and the porridge becomes more viscous.
9.
A bowl of porridge that is delicious and delicious. In this summer, one bowl of porridge is enough for a meal.
The chicken is tender, there are many varieties of vegetables, and a very fragrant bowl of porridge, which kills all commercially available fancy porridge.
Tips:
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