Children’s recipes for home-cooked dishes should pay attention to cooking techniques and methods, and should be suitable for children’s age characteristics. Because children are young and have poor chewing ability, they should chop the vegetables into smaller pieces when cooking, pay attention to the color matching of vegetables, and change the patterns frequently to arouse the child's appetite.

1. Stir-fried pork slices with mushrooms

Ingredients: 4 taels of fresh mushrooms, 2 taels of pork, vegetable oil, red pepper, starch, egg white Method: Cut the pork into slices, add water starch and egg white , pickle with salt; wash the mushrooms; dice the red pepper and cut the garlic into slices; cut the green onion and ginger into shreds; heat the pot with a little oil, add the meat slices and fry until they change color, take it out of the pot and set aside; Heat the oil, add garlic slices until fragrant, add green onions and ginger, stir-fry mushrooms when fragrant, add salt when half-cooked, continue stir-frying; when mushrooms are almost cooked, add fried meat slices, add red pepper, Stir-fry twice, turn off the heat and add chicken essence, mix well and serve on a plate.

2. Lily shrimp

Ingredients: 2 taels of shrimp, 1 tael of carrots, 1 tael of bell pepper, vegetable oil, lily, starch, monosodium glutamate, and appropriate amount of salt. Method: add a small amount of shrimp to the shrimp. A spoonful of starch, half a spoonful of salt, and half an egg white; grasp it evenly with your hands, hold it for a while longer, and marinate the shrimp for about ten minutes; break the fresh lily into pieces, wash them, and blanch the lily in boiling water. It does not take too long. One minute is enough; add oil to the pan, add ginger slices and garlic slices; when the oil temperature is not too high, slide in the battered shrimp and stir-fry; add a tablespoon of cooking wine; add the blanched lily; Pour in an appropriate amount of thin water starch, add half a spoonful of salt, stir evenly and serve.