2 Simple and Appealing Ways to Cook Purslane Porridge to Cool Down for Baby Weaning

Prepare and boil the pork

After purchasing, wash the pork thoroughly with water. Then, rinse the meat with salted water to eliminate some of the odor, but do not soak the pork to avoid losing its nutrients.

Next, place a pot of water on the stove and boil the pork with a little salt for about 15 – 20 minutes. During boiling, skim off the foam to avoid removing the meat’s odor.

Prepare the pennywort

First, wash the pennywort thoroughly with water, then soak it in saltwater for 5 minutes and drain it in a basket.

Boil water and blanch the pennywort until cooked. After that, drain the pennywort and rinse it with cold water.

Next, use scissors to cut the pennywort into small pieces and blend it finely with the hand blender.

Chop the meat

Pork after boiling should be cooled, then you slice the meat into thin slices.

Continue to chop the boiled pork into small pieces, then finely mince the meat.

Cooking porridge

First, cook 1 cup of rice with 2 cups of water using a rice cooker.

Then, transfer the cooked mushy rice to a pot, add 2 more cups of water, cover, and cook on low heat for about 10 minutes until the rice is soft and becomes porridge.

Next, add the finely chopped boiled pork from step 3, and stir well with the porridge. Then add the blended pennywort, and season with salt and seasoning powder to taste.

Finally, scoop the porridge into a bowl, drizzle 1 teaspoon of olive oil or fish oil on top, and it’s done.

Finished product

The porridge when completed will have a refreshing green color from the pennywort, with a characteristic cool taste of pennywort and the sweet aroma of pork. The pennywort porridge with pork is extremely nutritious, low in seasoning, refreshing, and very suitable for small children who are starting to eat solid food!

Prepare and Boil the Carp

After buying the carp, wash it thoroughly with cold water, remove the skin, and soak it in a mixture of salt water and vinegar for about 5 – 10 minutes to eliminate the fishy smell. After soaking, rinse the fish well and let it drain.

Next, add 2 cups of water to a pot, add a little salt and 1/2 a piece of ginger cut into slices, and bring to a boil before adding the carp to cook. Boil the fish for about 10 minutes until just cooked.

Once the fish is cooked, remove it from the pot and let it cool.

Finally, shred the boiled carp finely. Add a little salt, a little pepper, and a little fish oil to the shredded fish, and mix well.

Prepare and Blend the Water Spinach

Wash the water spinach thoroughly with water, then soak it in salt water for 5 minutes, then remove it to a colander to drain.

After washing, let the water spinach drain, then chop it finely, and place it in a blender to puree.

Cook the porridge

First, add 1 cup of rice to the fish boiling water, cook until it boils vigorously, then reduce to low heat, cover and simmer the porridge for about 15 minutes, until the rice grains are swollen, soft, and mushy. If the porridge is too thick, you can add a little water.

After the porridge is soft, add the ground pennywort to the pot of porridge, stir well. Continue to cook on low heat for 5 – 10 minutes, until the porridge boils, then add the shredded carp on top, and mix well.

Then, add a little minced ginger, cook until the porridge boils again to finish.

Final product

Pennywort fish carp porridge with refreshing pennywort, combined with a bit of warm minced ginger and delicious sweet carp meat. This nutritious refreshing pennywort porridge is very suitable for cooling down for babies in complementary feeding!