3 years old is an important period for children's growth and development, which requires more nutrition intake. The following nutrition recipes are suitable for children:

Children's nutrition recipe 1: egg horns

Materials: 1-2 eggs, horseshoe (appropriate amount), minced pork (appropriate amount) and onion (two pieces); Seasoning (right amount): salt (right amount), olive mustard seed oil (right amount), cooking wine, sugar and soy sauce

Practice:

1. Beat the eggs into a bowl, add the right amount of salt and mix well; Stir the minced pork and chopped horseshoe evenly, and season with salt and fresh soy sauce.

2. Heat the pan and drain the oil. Put a spoonful of eggs into the pan. After the eggs are solidified, add the seasoned meat.

3. Then cover the egg skin with meat stuffing in reverse, and fry until both sides are golden yellow.

4. Put the fried egg horn into a steamer and steam it for 8 minutes, then serve.

children's nutrition recipe 2: scallop spinach soup

materials: spinach 521g, scallop 61g, proper amount of oil and shrimp.

Practice:

1. Prepare ingredients: spinach, dried shrimps and scallops.

2. Wash scallops, put them in a casserole, and add enough water at one time.

3. Cover the pot, bring to a boil with high fire, and simmer for 31 minutes.

4. Uncover the lid and pour in a proper amount of rapeseed oil.

5. blanch the washed spinach.

6. put it in a casserole, boil it and turn off the heat.

Children's nutrition recipe III: multicolored mashed potatoes

Materials: potato, 611g, corn, 1/3 spoon, green beans, 1/3 spoon, ham, a little salt, and pepper (black)

Practice:

1. In a large bowl, use a big spoon or a rolling pin to mix.

2. Turn on the medium heat, pour a little vegetable oil into the pan, and pour the corn, green beans and ham into the pan and fry for a short time until it is almost cooked (don't fry for too long, it is easy to cook).

3. Turn the heat down again, pour the mashed potatoes into the pot and mix well. Stir-fry all the mixture for a while.

4. finally, pour in a little salt and black pepper and mix well, then take the pan and serve the plate.

children's recipe 4: shrimp wrapped in eggs

materials: eggs (1-2), shrimp, ham, refined salt, monosodium glutamate, onion (two), sugar and starch (appropriate amount)

Practice:

1. Knock the eggs into a container, add refined salt and monosodium glutamate and mix well. Shrimp and minced ham are put in a container. Add chopped green onion, sugar and refined salt, and stir with egg white and starch to make stuffing.

2. Add a proper amount of cooked lard to a tablespoon. When it is cooked to 71% maturity, pour the egg liquid into a flat pan and spread it into an omelet. Put the mixed stuffing on the omelet, gently fold the surrounding egg skins toward the center with chopsticks, put the stuffing pericardium in the middle, then turn it over, fry it thoroughly with low fire, and drain the remaining oil to get the spoon.

note: when cooking this dish, the stuffing should be tightly wrapped to avoid leakage. The fire should not be too strong to prevent the bottom from being burnt.

children's recipe 5: stir-fried Muxiu meat

Ingredients: 151g lean pork, 2 eggs, 51g shredded bamboo shoots, 25g shredded black fungus, salt, cooking wine and salad oil, and a little shredded onion and ginger.

Practice:

1. Cut the lean pork into filaments. Beat the eggs into the bowl, add salt and cooking wine and beat well.

2. Add the base oil to the wok, heat it, pour in the egg liquid, fry until cooked, and put it in a bowl.

3. Add base oil to the wok, heat it, add shredded pork and stir-fry until it breaks, then add shredded onion, shredded ginger, shredded bamboo shoots and black fungus, add seasoning and cooked eggs and stir well, then serve on a plate.

Tips

Children's nutritious meals should pay attention to collocation:

Vegetables should be collocated, each meal should be both meaty and well-prepared, whole grains should be collocated with flour and rice, dry and thin (soup and porridge), salty and sweet (children should eat less sugar), fish or poultry should be eaten once a week, and foods containing calcium and iron should be guaranteed every week, and fish, egg yolk, laver and lean meat should be eaten more.