How is complementary feeding prepared?

From the 6th month onward, each new food introduced is tried alone and in the morning, with a new food introduced every 3-5 days.

Preparation steps are as follows:

• Vegetable puree (potato, carrot, pumpkin, sweet potato): wash vegetables thoroughly, peel, cut into small pieces, cook until soft in a small amount of water or steam, mash with a fork or blend into puree. You can adjust consistency by adding cooking water.
• Fruit puree (apple, pear, banana, peach, apricot): except banana, cook fruits until soft in steam or a small amount of water, puree. You can directly mash banana with a fork and serve.
• Yogurt: homemade or from a trusted brand of plain yogurt — small amounts (1-2 teaspoons) at first during early complementary feeding.
• Grains (rice, oats): cook rice in plenty of water, then strain or puree; add oats to milk/yogurt/fruit puree.

Important rules:

• Never add salt, sugar, or spices to babies under 1 year.
• Consistency should be thick puree, not runny.
• Start with 1-2 teaspoons on the first day, increase based on baby's response.
• Cool cooked complementary food to room temperature before serving.
• Use leftover puree within 24 hours in the refrigerator or freeze in portion-sized ice cube trays.
• Cook egg yolk thoroughly (until solid), avoid egg white until 1 year.

After introducing each new food, watch for allergy signs (eczema, lip/eye swelling, diarrhea, vomiting) for 2-3 days and you'll be safer.