Cooking Steps

1. 

   Step1:Prepare ingredients - 30g millet, 30g pumpkin, 20g eggplant and 5g green vegetable leaves.

2. 

   Step2:Cut the pumpkin into diamond pieces. Dice the eggplant. » the size of food particles can be adjusted according to the baby's chewing ability.

3. 

   Step3:Pour 700 ml of water into the milk pot. Cook for 8 minutes until the water boils. Pour in millet. Mothers had better add enough water at one time. If water is added halfway, it is easy to separate the porridge and affect the taste.

4. 

   Step4:Cook for another 5 minutes. Turn to medium heat after boiling.

5. 

   Step5:Add pumpkin slices and diced eggplant to the rice porridge. Cook for another 15 minutes.

6. 

   Step6:Stir it several times in the middle. » moms should remember to stir more so as not to paste the pot.

7. 

   Step7:Another pot of boiling water. Boil the water and pour in the vegetables. Blanch for 3 minutes. The blanching water can remove most of oxalic acid and residual pesticides.

8. 

   Step8:Cut the stem of green vegetables obliquely. Cut the leaves of green vegetables into thin threads. It can cut off the crude fiber better and make the baby chew and digest better.

9. 

   Step9:Put the green vegetable stalks into the rice porridge. Cook for 2 minutes.

10. 

    Step10:Add shredded vegetables and cook for another minute. » due to the different cooking resistance of vegetables, they should be put later.

11. 

    Step11:After cooking, turn off the heat and simmer for 3 minutes. The purpose of stewing for 3 minutes is to thoroughly stew the rice porridge with the remaining temperature, and help the rice porridge to form.

12. 

    Step12:It's done. In summer, I saw such a bowl of fresh porridge. The whole appetite was hoisted up. A spoon can not only eat thick millet and pumpkin, but also bring soft eggplant and green vegetables. Swish a bowl and then eat.