0-1 year old baby food recipes

Author: Yezi
Publisher:
Publish Date: 2004-11-01
Features: "Baby Food Recipes for 0-1 Year Olds" is beautifully printed, with multiple illustrations for each recipe. The book includes five categories of complementary foods: rice and noodles (25 types), pastries (18 types), fruits (18 types), vegetables (15 types), and fish, eggs, and poultry (11 types). Each recipe introduction includes four parts: ingredients, preparation method, nutritionist's notes, and suitable age for the child. Some pages also have reminders written in red.
The ingredients section lists all the materials needed in detail, most of which are common and easy to purchase. The preparation steps are described in great detail, and each step is accompanied by a picture for easy understanding and operation. For example, in the recipe for "Kissed Fish Amaranth Congee," I initially didn’t know what "kissed fish" was. Fortunately, the book had a large, clear illustration, and I realized it was actually "small silver fish." My husband calls it "ginger fish" (I’m not sure how to write the character for "jiang"), and people in different places have different names for the same thing. Having an illustration made it much easier.
The nutritionist’s notes help mothers calculate the protein, fat, and sugar content, as well as the total calories. Sometimes they also include some common knowledge and reminders, which are very useful. The recipes are suitable for children of certain ages, providing a helpful reference for mothers to quickly find recipes suitable for their children. This also helps avoid giving them foods too early that they might not digest well.
The reminders written in red are friendly tips for mothers to pay special attention to during preparation. It’s important to read them carefully.
Additionally, the recipes are meant to inspire creativity. Mothers can try using similar ingredients as substitutes to create new dishes, ensuring their children always have something new to eat and won’t get bored with complementary foods. For example, I’m cautious about giving my baby too much sweetness, fearing it might develop a sweet tooth. So, for recipes like "Honey Pear Pancakes," I replace the pear puree with less sweet alternatives. Even if I use pear puree, I prefer to make it fresh with a blender for freshness and peace of mind.
Another example is that my family often stewed beef. We didn’t add salt while stewing but added soy sauce afterward. However, I found the broth didn’t look appealing, so I could only make beef noodles. I never thought of giving it to my child until I saw the recipe for "Oil-Free Beef Broth." I found it easy and decided to save some broth before adding soy sauce. The child really liked it, but it’s important to serve it warm—cold broth isn’t ideal like juice.
Also, some jelly dishes in the book require the mother to cut the jelly into appropriate sizes for the child to eat. It’s essential to supervise the child and teach them to eat slowly, one bite at a time, to avoid choking hazards. It’s a pity that the book doesn’t include a reminder about this.