The congee recipes recommended below are all basic versions that are easy to make, nutritious, and delicious. Mothers can adjust them based on their baby's age and taste preferences. For instance, babies who are just starting complementary feeding may need the congee to be cooked until it is very soft, with other added ingredients mashed into a puree. The flavor should be as light as possible, or even without any seasoning. For slightly older babies, other ingredients added to the congee can be in slices or cubes.
**Milk Congee**
- Ingredients: 50g rice, 4 cups water, 3 tablespoons milk powder.
- Method: Wash the rice thoroughly, soak it in water for 1 hour, then cook it into congee. Serve a bowl of congee to your baby, add 3 tablespoons of milk powder, and mix well.
**Egg Yolk Congee**
- Ingredients: 1 egg, 50g rice, 4 cups water.
- Method: Wash the rice thoroughly, soak it in water for 1 hour, then slowly cook it into congee. Boil the egg, take out the yolk, grind it into powder, and mix it into the congee. The boiled egg white can be directly fed to the baby.
**Green Vegetable and Minced Meat Congee**
- Ingredients: 50g rice, 20g green vegetables, 20g lean meat (pork or chicken), 4 cups broth.
- Method: Wash the rice, soak it in water for 1-2 hours, put it in a pot, add broth, and simmer for about half an hour. Wash the green vegetables, boil them in hot water until they soften, then chop them finely and set aside. Wash the lean meat, slice it thinly, add a little salt, boil it in water for 10 minutes, then cut it into minced meat. Finally, add the minced meat and green vegetables to the cooked congee.
**Eight Treasure Congee**
- Ingredients: 10g peanuts, 10g soybeans, 50g Job's tears seeds, 10g red beans, 10g glutinous rice, 10g dried dates, 10g lotus seeds, 10g longan meat, appropriate amount of sugar, 10 cups water.
- Method: Wash and soak the peanuts, soybeans, Job's tears seeds, and red beans for about 5 hours, then add 10 cups of water and cook until soft. Add the glutinous rice and dried dates, continue cooking for 25 minutes. Finally, add the longan meat, cook for another 20 minutes, add sugar, and bring to a boil.
**Seafood Congee**
- Ingredients: 50g rice, 20g fresh shrimp, a small amount of celery, 4 cups broth.
- Method: Add rice to the broth, simmer over low heat until it becomes congee-like. Steam the shrimp until cooked, chop them into small pieces, add them to the congee with a little salt, and simmer for 5 minutes. Add chopped celery to the congee.
**Pork Liver Puree Congee**
- Ingredients: 1 pork liver, 50g rice, 4 cups broth.
- Method: Add rice to the broth, simmer over low heat until it becomes congee-like. Take a small amount of pork liver, slice it, add a little salt and cooking wine, stir-fry until cooked to remove the fishy smell, then blend it into a puree in a blender. Mix it into the congee, continue cooking for 5 minutes.
**Fish Congee**
- Ingredients: 150g rice, 1 whole sea bass (or other fleshy, less bony fish), 4 cups broth.
- Method: Add rice to the broth, simmer over low heat until it becomes congee-like. Steam the whole fish until cooked, remove the bones, chop the appropriate amount of fish meat, mix it into the congee, add a little salt, and simmer for 5 minutes.
**Leek Egg Congee**
- Ingredients: 10g leeks, 50g rice, 4 cups broth.
- Method: Add rice to the broth, simmer over low heat. When the rice porridge is nine-tenths done, cut the leeks into small segments. Beat the eggs, season, stir-fry until cooked, then chop them up. Add the leeks and scrambled eggs to the rice porridge, continue cooking until completely done.
**Cheese Congee**
- Ingredients: 10g onion, 50g rice, 4 cups water, 5g cheese.
- Method: First, dice the onion and stir-fry until transparent. Then, pour water into the pot, bring to a boil, then add the rice and onion together, and cook into congee. Dice the cheese, add it to the congee, and continue cooking until the cheese melts.
**Chicken Liver and Carrot Congee**
- Ingredients: 2 chicken livers, 10g carrots, 50g rice, 4 cups broth, a little salt.
- Method: Add rice to the broth, simmer over low heat until it becomes congee-like. Wash the chicken liver and carrots, steam them until cooked, mash them into a puree, add them to the congee, add a little salt, and cook until done.