Accessories: refined salt and oil.
Exercise:
1) Cut beef, peel potatoes, shred carrots, and chop Chinese cabbage for later use.
2) Heat the wok and drain the oil. Add shredded onion and beef, stir-fry with yellow wine for a while. After the meat is firm, put the meat in a large soup pot, add water and boil it over high fire. After skimming the floating powder, stew it with low heat until it is 90% cooked.
3) Add two whole potatoes, cabbage and carrots to the soup pot and cook over low heat.
4) Heat the wok and drain the oil, stir-fry the tomatoes into tomato sauce, peel the tomatoes with chopsticks, put the sauce into a large soup pot, and add a proper amount of salt and monosodium glutamate.
Features: This dish is not only rich in variety and comprehensive in nutrition, but also delicious and fragrant, especially suitable for children with weak constitution. When eating this dish, you can also let the children eat some bread, which tastes more unique! Ingredients: fresh herring or pomfret 250g, egg 1 piece, green pepper and carrot 25g, auricularia auricula15g.
Accessories: sesame oil, salt, monosodium glutamate, cooking wine, refined oil, onion and ginger 20g each, and starch 20g.
Exercise:
1) Peel the fish, batch on both sides, cut into 0.4cm cubes, put in a bowl, add salt, onion ginger, egg white and starch, mix well and size. Scrape the remaining fish from the fishbone with a knife, chop it into mud, add the other half of egg white, salt and onion Jiang Shui, stir vigorously, then add a little wet starch and mix well.
2) Wash green pepper, carrot and fungus, cut each half into fine powder, and dice the other half for later use.
3) Squeeze the mixed fish paste into small balls, roll them in all kinds of minced vegetables, stick a layer of minced vegetables on the surface, and steam them in a cage for 8 minutes to make "hydrangea".
4) Take out the oil pan, add diced fish when the oil is 30% to 40% hot, lubricate until cooked, take out and drain. Leave a little oil in the pot, stir-fry the minced onion and ginger, add all kinds of diced vegetables, add a little water, salt, cooking wine and monosodium glutamate, add diced fish to boil, thicken the water and starch, pour in sesame oil and serve.
5) Surround the "hydrangea" around the diced fish, add a little clear soup (or water), salt and minced onion and ginger into the pot, thicken it with water starch, and pour it on the "hydrangea" to make its surface shiny.
Features: This dish is not only beautiful in appearance, bright in color, delicious, but also rich in protein, carotene, vitamin C and iron. Ingredients: chicken150g, orange juice 50ml.
Accessories: sugar 18g, starch 18g, 30ml of water, 5ml of white vinegar, 2g of salt, cooking wine, flour, refined oil and egg liquid.
Exercise:
1) Take 50 ml of orange juice, sugar 18 g, starch 18 g, 30 ml of water, 5 ml of white vinegar and salt 1.2 to make orange juice.
2) Add proper amount of water and egg liquid into flour to make egg paste.
3) Cut the chicken into strips, add salt and cooking wine and mix well. Let it stay for an hour to make it marinate. Pat dry starch, spread egg paste, fry in oil pan, and coat with orange juice.
Features: this dish has a strong orange juice flavor and is very popular with children! For children who don't like meat dishes, sweet and sour crispy chicken strips may interest him. If you eat it with vegetables and soup, the nutrition will be more comprehensive. Ingredients: cauliflower 75g, mushroom 75g, carrot 20g, 1 loofah, shrimp 20g, vermicelli 20g.
Accessories: onion, ginger, yellow wine, salt, egg white, fresh soup and vegetable oil.
Exercise:
1) Wash cauliflower, cut it into small flowers and blanch it with boiling water. Wash and dice carrots, peel and shred loofah. Wash and slice mushrooms. Soak the vermicelli in boiling water until it becomes soft.
2) Wash the shrimps, drain the water, put them in a bowl, add yellow wine, salt and egg white, and mix well in one direction for sizing.
3) Take out the oil pan. When the oil is 40% hot, add shrimp oil until cooked, and take out and drain the oil.
4) Leave a little oil in the pot, saute chives, ginger, cauliflower, diced carrots, loofah and mushrooms and add a little water to boil.
5) Put the pot on the fire, add base oil to heat it, add vermicelli, shrimp and fresh soup, boil it, then pour cauliflower, diced carrot, towel gourd and mushrooms, add salt and monosodium glutamate, and stir well.
Features: This dish is rich in protein, calcium, phosphorus, iron and vitamins. , very suitable for children's nutritional needs, bright color, good taste, can arouse children's appetite.