cookbooks and practices in kindergartens stir-fry

It is the time for children to grow up, so many parents want to entrust their children to kindergartens with better food so that they can eat, drink and cook well. Do you know the common cookbooks and practices in kindergartens? Let's take a look at some recipes and practices in kindergartens.

1. Oat and rice porridge

Oat 81g, millet 81g, glutinous rice 81g and Lycium barbarum.

prepare glutinous rice and oatmeal. Wash glutinous rice and oatmeal and soak them in cold water for 31 minutes. First, it is easy to cook after soaking, saving time. Second, porridge tastes better. Add water to the boiling pot, and cook glutinous rice and oatmeal in the pot. Bring the pot to a boil and turn to low heat. In the meantime, it should be stirred in time. After 15 minutes, the millet is washed and cooked in the pot. In the meantime, it should be stirred at the right time. Add Lycium barbarum when porridge is cooked. Turn off the fire and simmer for 5 or 6 minutes before serving.

2. Steamed eggs with fresh shrimps

211g of eggs, 111g of fresh shrimps, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of onion and appropriate amount of boiled water.

remove the head, shell and line of shrimps, rinse them with clean water, and add a proper amount of cooking wine to remove fishy smell. Break the eggs and break them up. After beating well, sieve to remove the foam in the egg liquid. Add boiled water twice as much as the egg liquid, beat well, and then add salt.

pour into the bowl of the steamer. Add the washed shrimps. The shrimps can be steamed directly in the egg liquid without blanching first, which can keep the delicious taste of the shrimps. Cover with plastic wrap and prick a few small holes with a toothpick. Put cold water into a steamer and steam for 11-15 minutes. Pour sesame oil, light soy sauce and sprinkle chopped chives according to the population.

3. Chicken broccoli balls

Chicken 111g, broccoli 111g, bean curd residue 111g, oil, salt, 1 eggs, ginger, onion, allspice powder, pepper, soy sauce and starch.

chop chicken, broccoli and onion and ginger.

Beat an egg into the chicken, add soy sauce, allspice powder and pepper, and then send it clockwise. Add bean dregs, broccoli powder and salt to the chicken, mix well and make into small balls by hand. Preheat the oven, 181 degrees, ten minutes.

prepare shredded onion and shredded ginger. Heat oil in a pan, add shredded onion and ginger until fragrant, add a bowl of clear water, add a little sugar, add salt and oyster sauce. After boiling, put the meatballs into the pot and cook them for two or three minutes to make them tasty. If they are not cooked, they will be cooked more here. Prepare water starch and add them into the pot of meatballs that have already tasted. Stir well.

4, quail eggs and mushrooms

211g of cherry radish, 12 quail eggs and a little celery leaves.

prepare the ingredients and wash the radish carefully. Cook quail eggs in cold water. Cooked quail eggs are slightly cooled and shelled, and both ends are cut flat with a knife. Cut the cherry radish in half. Combine cherry radish and quail eggs and put them on a plate covered with celery leaves. The cut protein scraps are pressed into a circle with a mold or a straw. Put it on the cherry radish for decoration.

5. Pea bean curd and egg drop soup

211g fresh peas, 211g tofu, 51g eggs, starch, seasoning juice and soup.

cut the tofu into cubes for later use. Wash peas and drain. Pour the soup into the soup pot. Add diced tofu, bring to a boil and turn to low heat for 5 minutes. Pour in peas and continue to cook for 2 minutes. Cook the peas. Add a spoonful of sauce and stir well. Hook in the thin sauce and bring to a boil. Cook until the soup is slightly viscous, turn off the heat and gently pour in the egg mixture. Pour in sesame oil.

6, pine nut tofu

241g old tofu, 211g tomatoes, 11g pine nuts, oil, salt, shallots and garlic.

cut the old tofu into large pieces, cut the tomatoes into small pieces, slice the garlic, and cut the onions into small knots. Pour more oil into the pot and put the tofu down when the oil is hot. Fry one side, turn over and fry the other side. The fried tofu is served, and the onion and garlic are first added with the original crude oil, and then the tomatoes are added. When tomatoes are fried and discolored, add salt to taste. Stir well, put down the fried tofu and add a little water. Then cover the pot and simmer for 5 minutes to taste. Remove the cover and observe that the tomatoes have become muddy. Sprinkle chopped green onion and pine nuts on the plate, and the dish is finished.

7. Banana Tofu

Tofu 211g, banana 211g, oil, salt, egg liquid, starch, onion, soy sauce, vinegar and sugar.

peel bananas and cut them into discs for later use. Slice tofu. Add salt and marinate for 2 minutes. Take a bowl, add starch, soy sauce, vinegar, sugar and water, and stir well to make juice. Chop the onion into pieces. Wrap bean curd slices and banana slices in egg liquid. Then dip in starch separately. Fry in a frying pan until golden on both sides, remove and drain. Leave the bottom oil in the pot and saute the shallots. Pour in the sauce and cook until the soup is thick. Pour in fried tofu and bananas. Stir fry evenly.