The child doesn’t like to eat and the mother is anxious.

The child doesn’t like to eat and the mother is anxious. For parents, they naturally hope that their children can grow up healthily, and the growth of their children Naturally, good nutrition is needed. Below I will share ways to make mothers anxious when their children don’t like to eat, so that mothers will no longer be anxious. An anxious mother whose child doesn’t like to eat 1

Nutritional recipes for children

1. Stir-fried spinach with shredded pork

Ingredients: 250 grams of lean pork, 1 kilogram of spinach, 250 grams of leeks (or leek).

Ingredients: 150 grams of vegetable oil, 25 grams of soy sauce, 17 grams of refined salt, 25 grams of water starch, 10 grams each of green onion and minced ginger.

Preparation method: ① Cut the lean pig into shredded meat, put it in a basin, add 5 grams of refined salt, water starch and evenly sizing it, use a hot pot to spread it with warm oil, remove and drain; choose spinach Wash and cut into small sections; wash and cut the leeks into sections for later use. ②Put the oil into the pot, heat it up, add the chopped green onion and ginger to the pot, add the shredded pork, soy sauce, and essence evenly, then add the leeks and spinach, stir-fry until raw, and serve.

Features: Fresh, tender and salty.

Key points for production: The shredded pork should be cut shorter and the spinach should be stir-fried over high heat.

2. Stir-fried wooden crab meat with cabbage

Ingredients: 150 grams of pork shreds (fat and lean), 150 grams of eggs, 1 kg of clean cabbage, and 250 grams of water-coated fungus.

Ingredients: 150 grams of vegetable oil, 40 grams of soy sauce, 20 grams of refined salt, 10 grams of cooking wine, 50 grams of water starch, 300 grams of stock (or water), 10 grams each of green onion and minced ginger.

Preparation method: ① Remove the side leaves from the cabbage, cut it into large pieces with a razor blade, then cut it into 3 cm long shreds, stir-fry with a little oil, remove from the pot to control the moisture; beat in the eggs In a bowl, fry with a little oil until cooked. ②Put oil into the pot, add shredded pork and stir-fry until raw, add minced onion and ginger, soy sauce, cooking wine and stir-fry again, add fungus, shredded cabbage, fried eggs, stir well, add a little stock (or water) , monosodium glutamate, refined salt, thicken the soup after boiling.

Features: Beautiful color, delicious taste and rich nutrition.

The key to making this dish: The key to this dish is to stir-fry the shredded cabbage with a little oil to remove the soup, and then stir-fry it with other ingredients, so that the fried mignonette meat will have a good color and taste.

3. Sautéed Eggplant

Ingredients: 1 kilogram of eggplant, 100 grams of bell pepper, and 150 grams of tomatoes.

Ingredients: 2 kilograms of vegetable oil (actual consumption 150 grams), 50 grams of sweet noodle sauce, 20 grams of sugar, 20 grams of soy sauce, 5 grams of refined salt, 5 grams of MSG, 50 grams of water starch, onions, ginger, minced garlic 10 grams each.

Preparation method: 1) Peel the eggplant and cut it into 2 cm square pieces; remove the seeds from the bell pepper and cut into small pieces; wash the tomatoes and cut them into small pieces for later use. 2) Heat oil in a pot, add eggplant and fry until golden brown, take it out; pour out the oil from the pot, leaving a little oil, stir-fry onion, ginger, garlic, and sweet noodle sauce together, add water (and eggplant) when fragrant (The same amount is appropriate), then put soy sauce, sugar, refined salt, MSG, and eggplant together and bring to a boil. Add green peppers and tomatoes, and cook again to thicken the sauce.

Characteristics: Eggplant is soft and rotten, fresh and sweet, rich in sauce aroma, and beautiful in color.

Making key: The sweet noodle sauce should be stir-fried slowly over low heat to avoid burning. It is not advisable to add too much soup. After thickening, the marinade should be used to cover the eggplant.

4. Shrimp skin and winter melon

Ingredients: 1.25 kg of winter melon, 50 g of shrimp skin.

Ingredients: 60 grams of peanut oil, 25 grams of refined salt.

Preparation method: 1) Peel the winter melon, remove the pulp, and cut into small thick slices; soak the shrimp skin in warm water and wash it for later use. 2) Put the oil into the pot, heat it up, add the winter melon and stir-fry, then add the shrimp skin and refined salt and stir-fry evenly, add a little water, and cook until the flavor is absorbed.

Features: The soup is delicious and rich in calcium and vitamin C.

Key points for making: This dish must be cooked until it is thoroughly cooked and not crispy.

5. Coral tofu

Ingredients: 1 kilogram of tofu, 250 grams of minced pork, 250 grams of minced carrots, 60 grams of green beans (or fresh peas).

Ingredients: 200 grams of lard, 25 grams of refined salt, 4 grams of MSG, 15 grams of cooking wine, 10 grams each of onion and ginger, 50 grams of water starch, and 350 grams of water.

Preparation method: 1) Cut the tofu into 1 cm square dices, blanch them in boiling water, remove and drain. 2) Put the lard into the pot, add the minced radish and stir-fry over low heat until red oil appears. Add the minced meat and stir-fry until loose. Add the minced onion and ginger, cooking wine, water, green beans, refined salt, monosodium glutamate and tofu, and bring to a boil. To taste, thicken the sauce with water starch, pour in a little lard, and serve.

Features: Beautiful color, soft texture and delicious taste.

Making key: Use red carrots as raw materials. When frying carrots, use low heat so that the fried oil will be red and the tofu will be beautiful.

6. Stir-fried pork slices with rape

Ingredients: 250 grams of lean pork, 1.25 kilograms of rape.

Ingredients: 150 grams of vegetable oil, 90 grams of soy sauce, 12 grams of refined salt, 10 grams of cooking wine, 25 grams of water starch, 10 grams each of green onion and minced ginger.

Preparation method: 1) Cut the lean pork into fingernail-sized slices, sizing them with soy sauce, water starch, and cooking wine; use high heat and warm oil to slide the meat slices into pieces, remove and drain; wash the rapeseed. , cut into 1.5 cm pieces. 2) Put the oil into the pot, then add the smooth meat slices, minced onion and ginger, soy sauce, and refined salt, stir-fry evenly, add the rapeseed and stir-fry for a few times.

Features: Crisp green, fresh and fragrant.

The key to production: After the rape is put into the pot, cook it quickly and use less soy sauce.

7. Eggs with tomato sauce

Ingredients: 10 eggs, 150 grams of tomato juice.

Ingredients: 200g vegetable oil, 75g sugar, 10g refined salt, 10g minced green onion.

Preparation method: 1) Crack the eggs into a basin and break them up; put the tomato juice in a bowl and use 150 grams of water to dissolve. 2) Put 90 grams of oil into the pot. After it is hot, add the egg liquid and stir-fry until it forms small flakes. Remove from the pot and set aside. 3) Brush the pot clean, add 80 grams of vegetable oil, heat it and add chopped green onion to the pot, then pour in the well-mixed tomato juice and stir-fry thoroughly, then add sugar and refined salt, stir-fry evenly, and finally add the scrambled eggs and mix. Mix well, pour in 30 grams of clear oil (cooked oil) and serve.

Features: Golden-red color, tender eggs and fresh juice, salty, sweet and slightly sour.

Production key: The tomato juice used in this dish is tomato juice (tomato sauce, tomato sauce). When adding tomato juice to the pot, the fire should not be too high and the oil should not be too hot, otherwise the tomato juice will fry and burn, affecting the color and taste.

8. Sixi Steamed Dumplings

Ingredients: 750g flour, 350g pork, 150g sea cucumber, 150g fresh shrimp, 200g egg yolk, 200g small sausage , 200 grams of water fungus, 300 grams of spinach.

Ingredients: 20g sesame oil, 40g vegetable oil, 40g soy sauce, 15g refined salt, 20g minced green onion, 10g minced ginger, 4g MSG.

Preparation method: 1) Pour the flour on the chopping board, add 380 grams of boiling water, stir while pouring, and knead into a hot dough, let cool and set aside.

2) Chop the pork into puree, cut the sea cucumber and shrimp into small dices, put it in a basin, add soy sauce and refined salt, mix well, add water and stir until it becomes sticky, then add green onion, ginger, MSG, sesame oil, mix well to form filling.

3) Mix the egg yolks evenly, fry them with lard until cooked, cut the sausages into mince and set aside for later use; wash and chop the fungus; blanch the spinach and mince it for later use.

4) Roll the dough into strips and cut into 4 pieces of 50g. Flatten the dough and roll it into a round dough. Then hold the dough with your left hand, beat the filling with your left hand, and then use the thumbs and index fingers of both hands. Knead the dough into a square shape (the four corners are hollow), and fill the hollows with fillings of four colors: egg yolk, sausage, fungus, and minced spinach. Put the raw material into the drawer, steam over high heat for 15 minutes and it will be cooked.

Features: Red, yellow, black and green, beautiful color and delicious taste.

9. Fried pumpkin meatballs

Ingredients

Ingredients: 300g pumpkin, 100g flour, 250g glutinous rice flour, 250g auxiliary ingredients, appropriate amount of sugar.

Steps

1. First, peel and flesh the pumpkin, cut it into pieces, and place it on the steaming bowl.

2. Pour water into the pot, put on the steaming rack, place the pumpkin on the steaming rack, and steam for ten minutes, then it is ready to serve.

3. Then crush the pumpkin with a spoon, add two spoons of sugar, 100 grams of flour, and 250 grams of glutinous rice flour, stir evenly, and knead into a ball.

4. Prepare a plate, grease the bottom with cooking oil, and then roll the pumpkin balls into pumpkin balls about two centimeters in size.

5. Prepare half a pot of oil in the pot, heat it to 60% heat, put the pumpkin meatballs into the pot one by one, fry until the meatballs are golden brown and crispy, take them out, put them on the plate, and you are done! Children will not like it. Mom who is anxious about eating 2

1. If your child doesn’t like to eat, you should let the child do more exercises. This can make the stomach and intestines absorb and digest food quickly, and increase the child’s interest in food. Improve anorexia. Many babies are anorexic because they think the food is not delicious. At this time, parents should improve their cooking skills and try to cook the food in different ways to make it more delicious, so that the children will like to eat it.

2. Don’t let your children develop the habit of eating snacks, otherwise it will affect normal eating. The child will not be hungry at all and will naturally not eat well. The interval between meals should be controlled according to the actual situation of the baby, and do not allow the child to eat when he is not hungry.

3. If you want to change your children’s picky eating and anorexia, parents must set an example. There are many parents who are picky eaters themselves. It is obviously unrealistic to ask their children not to be picky eaters at this time. Parents should not always talk about the bad taste of certain foods in front of their children. They should talk more about the benefits of various foods. If the child is anorexic due to poor digestion, the baby's spleen and stomach should be recuperated.

You can take Ding Gui Yi Spleen Spleen Gel to regulate the spleen and stomach from the root, so that children can digest well, eat deliciously, and solve the problem of children not liking to eat.

Coix sprout spleen strengthening gel is refined from 7 kinds of Chinese herbal medicine, and these 7 ingredients are both traditional Chinese medicine and commonly used food. Medicine and food come from the same source, so they are natural and safe. It has no side effects, so it can be used by children with confidence, and it is also suitable for long-term conditioning.

Among them, hawthorn and malt help children promote digestion, yam, jujube, coix seed (barley), and white lentils strengthen the spleen, and radish seed (white radish seed) ventilates and reduces bloating. The exquisite combination of 7 herbs can strengthen the spleen and stomach, increase appetite, and can fundamentally alleviate the baby's anorexia and picky eating symptoms.

Seeing this, many mothers will probably have more headaches: their children won’t even eat, and it will be even harder to ask them to take medicine!

In fact, Dinggui Adlay Spleen-Strengthening Gel has the texture of fruit puree, with a sweet and sour taste and no medicinal taste. The children eat it by themselves. The key is that there are many ways to take Dinggui Adlay Spleen Strengthening Gel, it can be eaten as a snack, or it can be eaten with many complementary foods. Mom doesn’t need to take medicine, which is very worry-free.

Moreover, there are many ways to eat Coix Spleen Spleen Gel, which can make taking medicine a kind of fun, and babies love to eat it even more~

At the same time, experts suggest that because it regulates the spleen and stomach It is a long-term process. Therefore, it is best for children to take Dinggui Coix Spleen Spleen Gel continuously for one month. In this way, the child's spleen and stomach will be healthy and the body will be better.