Porridge is one of the dishes that some people strongly associate with childhood. In order not to kill the child's love for porridge, it is very important to cook it correctly, and so that it turns out not only tasty, but also healthy.
Instructions
Step 1
Start introducing porridge into the baby's diet from 6 months. As a rule, during this period, children are fed with vegetable purees and tender soups, however, those whose weight is extremely low should also be given porridge. Start with 1 teaspoon per day, gradually increasing the amount, and bring the amount up to 100 grams. Introduce this product in the morning so that during the day you can observe the reaction of the child's body and check if he is allergic to this product. It is better to drink porridge with breast milk or plain water.
Step 2
In the first days of complementary feeding, cook porridge with a liquid consistency: 5% cereal per 100 grams of water. After a week, you can increase the volume of cereals up to 10% for the same amount of liquid (water or milk). Do not add salt and sugar yet.
Step 3
To cook porridge for a child, grind the cereal in a coffee grinder to a flour condition, then dilute it thoroughly in a little water and pour it into boiling milk or water. Simmer until soft, then rub through a sieve. It is not necessary to dilute cereal flour in water, but this way you minimize the risk of lumps appearing in the porridge.
Step 4
For cooking porridge, give preference to oatmeal and buckwheat. They contain a huge amount of fiber and vitamins, which contributes to the normal functioning of the child's intestines.
Step 5
When the child reaches the age of one year, there is no need to grind the porridge through a sieve. Now your task will be to decorate the dish somehow beautifully in order to awaken the baby's interest and appetite. You can use berries, fruits and dried fruits as decorations. To make the dish more delicious, add a little honey or butter to it.
Step 6
If you wish, you can cook your baby and mixed porridge, for example, cereal and vegetable, with rice, wheat, spinach, pumpkin, leek, and so on. They are not only tastier, but also healthier than usual.
