Iron Deficiency In Babies Is Very Dangerous! Come And See What Are The Iron Supplement Recipes For 11-month-old Babies
Why is iron supplementation an "invisible gas station" for baby's growth?
In the process of adding complementary foods, mothers often have a very detailed understanding of calcium supplementation, but it is easy to overlook another "unobtrusive nutritional leader", which is iron. If calcium is said to be the bricks that build bones, then iron can be regarded as the blood train that delivers energy to the whole body. At this stage from 6 months to 3 years old, the iron reserves in the baby's body are increasingly used up, but the iron content in breast milk cannot meet the needs of its rapid growth. Once iron deficiency occurs, the baby will not only become pale and lose appetite, but may even have an impact on cognitive ability and immunity. Tonight, you know, we will use a few of these so-called fast food supplements to turn iron supplementation into a situation that is as easy and delicious as playing a game.
Golden Pairing: Tomato, Pork Liver and Millet Porridge
Pork liver is recognized as a "big iron supplement", but it is particularly prone to fishy smell due to poor handling conditions. Tomatoes, a food rich in vitamin C, can greatly increase the absorption rate of iron when paired with them.
Food preparation:
30g fresh pork liver
half tomato
Millet 20g
20 grams of rice
2 slices of ginger
A few drops of flaxseed oil
Cooking steps:
Preparation: Wash the pig liver cleanly, cut it into thin slices, and soak it in clean water for twenty minutes. During these twenty minutes, you can change the water two to three times until the color of the water becomes clear. This step can effectively soak out the blood water inside and remove the fishy smell.
To blanch the water to remove the fishy smell, you need to put the ginger slices in the pot when the water is boiling. After the water boils, put the pork liver slices in, blanch them, and take them out immediately when they change color. The time is about 30 seconds. Don't cook it for too long, otherwise it will taste old and hard. Remove the pork liver slices and chop into finer pork liver puree.
3. Make porridge base: The millet is washed to make it clean, and the rice is washed in the same way to become clean. Then put them together, add a sufficient amount of water (about 500ml), boil the water over high heat, then turn to low heat and simmer slowly for 25 minutes, until the rice grains bloom and the porridge becomes thicker.
4. Fusion and freshness: Remove the skin of the tomatoes and cut them into small dices. In addition, open a pot, add a few drops of oil squeezed from flax seeds into it, and then add the diced tomatoes into the pot and stir-fry until they become soft and juicy. This is an extremely critical link in natural seasoning.
The cooking process is as follows: first pour the fried tomato puree into the cooked rice porridge, and also pour the pork liver puree into it, then stir evenly, then cook for 2-3 minutes and then turn off the heat. Before serving, you can add two drops of linseed oil to promote the absorption of fat-soluble vitamins.
As a reminder, although pork liver is very good, it is not suitable to eat it every day, just once or twice a week. When purchasing, be sure to choose fresh pork liver that is brightly colored and elastic.
Staple Food Revolution: Spinach and Minced Pork Gnocchi Soup
Noodle soup is suitable for babies who are exercising their chewing ability. It is a dish that can supplement iron and blood. It is soft and glutinous and easy to chew. It is also the most acceptable transitional staple food for babies.
Food preparation:
50g all-purpose flour
Appropriate amount of water (about 25-30 grams)
Pork tenderloin 30g
2 spinach
1 egg
A little seaweed
Cooking steps:
Making gnocchi is a technical job. Put the flour into a large bowl and prepare a pair of chopsticks. Pour the water slowly while stirring quickly. Remember, you need to add water a little at a time until the flour forms uniform, flocculent lumps that are slightly larger than rice grains. This is the key to ensuring that the gnocchi is soft and tender and not stiff.
The first step is to process the pork tenderloin and chop it into minced meat, and chop it into a finely chopped state. The second step is to operate the spinach. First, blanch the water to remove the oxalic acid in the spinach. Then take out the spinach and cool it. After cooling, squeeze out the water in the spinach. Finally, cut the spinach into fine pieces.
3. Stir-fry to add aroma: Brush a thin layer of oil in the pot, add the minced meat and stir-fry until the color turns white. If the baby does not object, add a small amount of minced onion and ginger to remove the fishy smell, and add a few drops of soy sauce without adding anything else to adjust the color (this section can be omitted for babies under one year old).
4. Cooking: Add enough boiling water to the pot. After the water boils, scatter the small gnocchi that have been stirred evenly into the pot. Stir while spreading to prevent adhesion.
5. Finishing: Cook first for about 3 to 4 minutes. After all the gnocchi float, pour the beaten egg liquid into the pot in a state like very thin lines to form a beautiful egg drop. Finally, add the chopped spinach, then the shredded seaweed, and turn off the heat when it boils.
Please note that blanching spinach cannot be omitted! Because it can remove most of the oxalic acid that affects iron absorption. Seaweed is rich in iodine and a variety of minerals. It is a natural substance with umami flavor.
Nutritional upgrade: Soy flour meat and vegetable rolls
This steamed pastry is uniquely added with soybean flour, which transforms the ordinary steamed bun into a "nutritional nugget" with high protein and high iron properties.
Food preparation:
100g flour
10g soybean flour
1 gram of yeast
Appropriate amount of warm water
50g lean pork filling
A small piece of carrot
2 cabbage leaves
Cooking steps:
First, mix the flour and soybean flour evenly, then dissolve the yeast with warm water, then pour it into the flour, and then knead it into a smooth dough, then cover it with plastic wrap that can block air and bacteria, and then place it in a warm place to ferment until it doubles in size, which takes about 40-60 minutes.
2. Prepare the filling: blanch the carrots and cut them into fine pieces , blanch the cabbage and cut them into fine pieces, and then squeeze out the excess water with your hands. Mix the minced vegetables and pork stuffing together, add a little green onion and ginger water, flaxseed oil and a little bit of no-added soy sauce, stir in a clockwise direction until thickened.
3. Shaping: Place the fermented dough on the chopping board, knead it to release the gas, and then roll it into a rectangular sheet with uniform thickness and width. Spread the prepared meat and vegetable stuffing evenly on the dough sheet, roll it up gently from one end, and pinch tightly at the closing edge.
4. Steaming: Put the rolled vegetable rolls into the steamer. Don't turn on the heat at the beginning. Let it proof for a second time, which lasts 15 minutes. Then turn on the high heat and wait for the steam to steam for 20 minutes. After turning off the heat, simmer for 3 minutes before opening the lid.
5. Change the knife: Take it out and let it cool slightly, then cut it into small pieces suitable for the baby to hold.
Note: Soybean flour not only increases the protein content, but also provides a plant-based iron source, forming a good complementary relationship with the heme iron in meat. The vegetables in the filling must be squeezed out of the water, otherwise the skin will easily break.
The ingredients for these complementary foods are common and the steps are simple. Even a novice in the kitchen can easily master them. From delicate liver puree porridge to hand-grabable pastries, it not only meets the baby's physiological needs for iron, but also uses love and ingenuity to build a very solid line of defense for their healthy growth. Tell me in the comment area, which one does your baby like best?
