Which vegetable puree baby food is best? Babies love these five

Among foods, only vegetables and fruits contain vitamin C and vitamin A. Vitamin A maintains eyesight, prevents dry eye disease and night blindness, and can also help prevent respiratory diseases; it is abundant in dark green and yellow-red vegetables. Therefore, babies should eat more vegetables for complete nutrition!

Vegetable puree can be fed to the baby alone or mixed into thin porridge or soft noodles

I. Green vegetable puree

Ingredients: green vegetables

Method:

1. First tear the leaves off the washed green vegetables, and tear the leaves into small pieces. Do not cut with a knife, so as to avoid mixing in coarse fibers, which is not good for the baby's digestion.

2. At the same time, bring an equal amount of water to a boil, then put the torn vegetable leaves into the boiling water and boil for about 10 minutes.

3. After it cools slightly, pour the boiled soft torn vegetable leaves together with the water into a stainless steel or copper wire sieve, strain off the water, then use a stainless steel spoon to scrape and press it through the sieve.

4. Discard the residue; the puree strained out under the sieve is the vegetable puree.

Vegetable puree can be fed to the baby alone or mixed into thin porridge or soft noodles, 15 grams each time, 1-2 times a day.

II. Four-flavor vegetable puree

Ingredients: carrot and cauliflower 50 grams each, peas and edamame 25 grams each, milk 50 grams, a little refined salt.

After the oxalic acid in spinach is blanched away, its rich folic acid is indispensable for brain development

Method:

1. Wash the carrot, cauliflower, peas and edamame separately. Peel the carrot and cut it into small cubes, break the cauliflower into small florets, and shell the peas and edamame. Then put the 4 ingredients into small bowls separately and steam them in a steamer. After taking them out, mash them into a paste and mix them together.

2. Bring the milk to a boil, pour it into the vegetable puree, add the refined salt and mix well.

Nutritional content: Four-flavor vegetable puree is fragrant and easy to digest, with high nutritional value, and contains rich protein, fat, calcium, phosphorus, iron, carotene, vitamin C, vitamin A, B and other vitamins.

III. Spinach paste

1. An appropriate amount of spinach, after blanching with boiling water, cut into small pieces and blend into juice.

2. Add spinach juice to rice flour and mix into a thin paste.

3. Boil a small amount of water in a pot, and after the water boils, pour the mixed paste into the pot, stirring while pouring.

4. After it comes to a boil, add a little salt and shiitake mushroom powder, drizzle with vegetable oil and cook for a while longer.

Warm tip: After the oxalic acid in spinach is blanched away, its rich folic acid is indispensable for brain development.

IV. Carrot puree

Ingredients: carrot 150 grams, milk 100 grams, an appropriate amount of white sugar.

Carrot puree is a complementary food commonly eaten by infants and young children

Method:

1. Wash the carrot, peel it, and steam it in a steamer. After taking it out, mash it, add the milk and white sugar and stir evenly.

2. Put the well-stirred carrot puree in a pot, add a little clean water, and simmer over low heat into a paste.

Nutritional content: Carrot puree contains more calcium, phosphorus, iron, carotene, etc. Carrot puree is a complementary food commonly eaten by infants and young children.

V. Green bean puree

Ingredients: fresh tender green beans 150 grams, sesame paste 10 grams, chopped scallion, refined salt, white sugar and soybean oil each a little.

Method:

1. Remove the strings from the green beans, wash them, steam them in a steamer, take them out and chop them into a puree. Add a little cold boiled water to the sesame paste and mix into a paste for later use.

2. After the oil is hot, add the chopped scallion to season the pot, then add the green bean puree, stir-fry until the moisture is slightly dry, add the refined salt and white sugar, stir-fry evenly and dish out, then mix in the sesame paste.

Nutritional content: Green bean puree contains rich protein, fat, carbohydrates, phosphorus, calcium, iron, etc., and has a good effect on preventing and treating conditions such as infant indigestion and chronic diarrhea, and childhood malnutrition.