1, potato fat beef rice-ingredients: 250g fat beef, half onion, one potato, carrot 1, and a bag of boiled juice.
Practice: Dice potatoes and carrots, and dice onions. Boil the fat beef until it changes color, take it out, add oil to the hot pot, stir-fry the potatoes and carrots until golden, stir-fry the onions until fragrant, pour in the cooked juice and a bowl of water, stir-fry the fat beef evenly, and pour in a little starch and water until the soup is thick. Fill the bowl with rice, pour in potatoes and beef, and sprinkle with a little black sesame seeds.
2, kung pao chicken-ingredients: chicken breast 1, carrots and cucumbers, peanuts, minced onion and garlic, cooking wine, soy sauce, vinegar, oyster sauce, salt, sugar, starch, bean paste.
Practice: First mix the juice: 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, oyster sauce 1 tablespoon, sugar 1 tablespoon, starch 1 tablespoon, half a bowl of water, and mix well for later use. Dice 2 tablespoons of chicken breast, half a spoonful of cooking wine, half a spoonful of salt, half a spoonful of pepper, starch 1 spoon, and marinate 10 minute. Dice carrots and cucumbers for use.
Put the hot oil in the pot into the marinated chicken, stir-fry and serve. Leave the bottom oil in the pan, saute the chives and minced garlic. 1 spoon Pixian bean paste and stir-fry red oil. Pour in diced carrots and cucumbers and stir well. Pour in the prepared juice, add the fried peanuts, drain the soup and take it out of the pot!
3, fish-flavored shredded pork-ingredients: half a catty of tenderloin, one green pepper, half a carrot, six fungus (soaked in advance), appropriate amount of ginger, five dried peppers. Sauce preparation: 1 tbsp cooking wine +2 tbsp light soy sauce +3 tbsp white sugar +4 tbsp vinegar +5 tbsp water, and stir well for later use.
Practice: Shred tenderloin, add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp soy sauce, 2 tbsp starch, 3 tbsp water, stir well, and marinate for 10 minute. Heat hot oil in a hot pot, add shredded pork and stir in one direction with chopsticks until the color changes completely, and take it out for later use.
Shred all vegetables, pour a little oil into a hot pot, stir-fry peppers until they are almost cooked, add ginger foam and stir-fry until they are 70% cooked, pour in oiled shredded pork, stir-fry evenly, then pour in the prepared juice, continue to stir-fry until fragrant, add appropriate amount of salt and chicken essence, and stir-fry evenly.
Precautions for children's diet:
1, avoid eating cold, hard, spicy, irritating and hormone-containing foods, and try to avoid being greasy. ......
2. Balanced nutrition, combination of meat and vegetables, eating more foods rich in protein and fruits and vegetables rich in vitamins can promote children's growth and development.
3, appropriate outdoor activities, bask in the sun, drink warm water, avoid carbonated drinks, coffee and strong tea.