You are wondering what to feed the kids that is both simple and nutritious. So today, the Cooking section of Điện máy XANH will share with you 3 ways to cook delicious and appealing porridge with snakehead fish and pumpkin for the kids!
1. Snakehead fish and pumpkin porridge with cheese
-
Preparation
15 minutes
-
Cooking
10 minutes
-
Difficulty
Easy
Ingredients for Snakehead fish and pumpkin porridge with cheese For 2 people
Rice 2 cups (rice cups) Snakehead fish fillet 20 gr Green onions 2 stalks Garlic 2 cloves Cooking oil 1 tablespoon (suitable for kids) Salt a little
Ingredient image
How to cook Snakehead fish and pumpkin porridge with cheese
-
Prepare the ingredients
Peel the snakehead fish, soak in diluted salt water for about 2 – 3 minutes, then wash thoroughly with water several times, and slice thinly.
Peel the pumpkin, wash it clean, and cut it into bite-sized pieces.
Wash the green onions and garlic with water and then chop them finely.
Wash the rice with water about 2 – 3 times and then drain.
-
Cook the porridge
Place the pot on the stove, add rice and 1 liter of water, cook on high heat until the water boils, then reduce the heat and continue cooking until the porridge expands.
Tip: To make the porridge tastier, remember to frequently skim off the foam and add water if you see the water getting low.Next, add the red pumpkin to the pot and cook for about 10 minutes, until the pumpkin is soft.
-
Sauté and shred the fish
Place a pan on the stove, turn on high heat to heat the pan quickly, add 1 tablespoon of cooking oil suitable for children and minced garlic and sauté until fragrant.
When the garlic is fragrant, add the fish and fry until golden on both sides, then mash finely.
-
Completion
When the pumpkin is cooked, add the mashed fish into the pot of porridge and stir well.
Next, add the cheese into a small bowl, mash it, then add 2 tablespoons of porridge and mix well.
Put the entire cheese mixture into the pot of porridge, stir evenly for about 5 minutes for the ingredients to blend together again, finally turn off the heat and take the pot out. That’s it, it’s done.
Now you just need to scoop the porridge into a bowl, add a little chopped green onion, and it’s ready to serve.
-
Final Product
Snakehead fish pumpkin cheese porridge is completed with a delicious aroma and beautiful color. The pumpkin is soft, blending with the fresh taste of snakehead fish, plus a hint of creamy cheese that is enticing.
2. Snakehead Fish Pumpkin Spinach Porridge
-
Preparation
15 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Snakehead Fish Porridge with Pumpkin and Spinach For 2 people
Rice 2 cups (rice cups) Snakehead fish fillet 20 gr Pumpkin 1/4 fruit Spinach 50 gr Salt a little
How to choose fresh and delicious spinach
- Choose spinach that is still whole with dark green leaves.
- To ensure that the spinach cooked for your baby is delicious and safe, you should buy it from reputable and quality places.
- Avoid choosing spinach with yellow, wilted leaves, bruised, soft stems, and an unusual smell.
Required tools
Blender, knife, pot, induction stove, spoon,….
How to cook Snakehead Fish Porridge with Pumpkin and Spinach
-
Prepare the ingredients
Peel the pumpkin, remove the seeds, wash it clean, and cut it into small bite-sized pieces.
Remove any damaged or wilted spinach leaves (if any), wash it clean, and cut it into about 2 finger lengths.
Soak the snakehead fish fillet in diluted salt water for about 2 minutes, then wash it several times and let it drain.
Wash the rice with water several times, then drain it.
-
Boil the fish and pumpkin
Put a pot of water on the stove, turn on high heat to boil the water quickly, then add the snakehead fish and pumpkin, boil for about 15 minutes until the pumpkin is soft and the fish is cooked.
Next, take out the fish and pumpkin, and let them drain.
-
Blend the pumpkin and shred the fish
Then, put the pumpkin into the blender along with the spinach, add a little water and blend until smooth.
Put the fish in a bowl, mash it until the fish meat is completely fluffed.
-
Cook the porridge
Place a pot of water on the stove, add rice and 1 liter of water, bring to a boil over high heat, then reduce the heat and cook for about 20 minutes until the porridge expands.
Next, add all the fish and the blended mixture of spinach and pumpkin, stir well to combine the ingredients, bring to a boil again, then turn off the heat and ladle into a bowl.
Tip:
- If you have pre-cooked porridge stored in the refrigerator, when taking it out to prepare, add a little water, just enough to cover the surface of the porridge. This will help the porridge heat up faster.
- For this porridge dish, you should cook it a little thinner for better taste and easier consumption for the kids.
-
Final product
Freshly made pumpkin porridge with snakehead fish and spinach has an appealing color, a fragrant hint of spinach, soft fresh fish combined with the creamy taste of pumpkin. This will be a perfect dish for babies who are starting to eat solid food.
3. Fish porridge with pumpkin and amaranth
-
Preparation
15 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Fish porridge with pumpkin and amaranth For 2 people
Rice 2 cups (rice cup) Fillet fish 20 gr Pumpkin 1/4 fruit Amaranth 50 gr Cooking oil 1 tablespoon (baby-friendly type) Salt a little
How to choose fresh and delicious amaranth
- You should choose amaranth with leaves that are not bruised or rotten.
- You can choose either green or red amaranth depending on your preference. However, the leaves should be tightly attached to the stem.
- Avoid buying wilted, old, soft-stemmed, or bruised amaranth.
- To cook porridge for babies, it is best to buy amaranth from reputable places to ensure quality.
How to cook Fish porridge with pumpkin and amaranth
-
Prepare the ingredients
Rinse the fish fillet in diluted salt water, then wash with clean water and drain.
Peel the pumpkin, remove the seeds, wash well, and cut into thin slices.
Remove any wilted leaves from the amaranth, wash thoroughly, and chop finely. Rinse the rice 2-3 times and let it drain.
-
Cooking porridge
Place a pot of water on the stove, turn the heat high, then add 2 bowls of prepared rice, boil until the porridge blooms, then add pumpkin and catfish, stirring evenly and quickly to break them down into a smooth mixture. After that, cover the lid and wait for the porridge to boil again.
When the porridge boils, add Amaranth and 1 tablespoon of cooking oil (suitable for babies), stir evenly 2-3 times, then turn off the heat and take the pot out. The dish is now complete.
-
Final product
So the dish of catfish porridge with pumpkin and Amaranth is complete. The porridge has a fragrant taste of Amaranth, soft and smooth catfish meat, and the pumpkin is fluffy and sweet, very appealing.
How to choose fresh and delicious snakehead fish
- You can choose to buy snakehead fish and fillet it yourself or buy pre-filleted snakehead fish. However, it is best to buy fresh snakehead fish and ask the seller to fillet it so that the fillet will be nice and not have bones stuck in it.
- For whole snakehead fish, choose fish that are firm, with a weight proportional to their size. Ideally, you should select a live fish.
- Choose pieces of fish that have been cleaned of bones, firm flesh, pale pink color, and when pressed, the flesh does not feel mushy, and there is no strange odor.
- Additionally, the fish skin must be cleaned thoroughly, smooth, and not too flaky.
- To ensure safety and get delicious fish fillets, you should buy from reputable and quality locations.
How to choose fresh and delicious pumpkin
- Choose a pumpkin that feels firm in your hand, heavy, hard, and not bruised or soft, with a stem that is not soft.
- Pay attention to the green stem; if it is still green, that means it is good quality and can be stored for a long time without spoiling.
- Avoid buying pumpkins with skins that have scratches, deep bruises, signs of softness, sliminess, feel light in hand, and have a strange smell.
See details:
How to process snakehead fish cleanly and without fishy smell
- You need to remove the scales (you can leave them on, depending on your cooking needs), and cleanly cut off the fins and tail of the fish.
- Next, completely remove the intestines from the fish’s belly along with the inner membrane. Note that you must remove the white sinews close to the fish’s ribs.
- Finally, use a knife to cut off the gills and the head of the fish.
- For filleted fish, you can rinse it with salt water, lemon juice, or diluted vinegar to clean and effectively eliminate the fishy smell!
See more:
Hope that with the 3 snakehead fish porridge recipes that Dien May XANH brings to you today, you can successfully prepare this dish for your family and friends to enjoy together. Let’s hurry into the kitchen!
*Refer to the recipe and images from the YouTube channel Khang Le 2000, Kimi Food TV and Rose
