Ingredients: lettuce 300g, potato150g, carrot 75g.

Seasoning: refined oil 15g, salt, brine, sugar, monosodium glutamate and water starch.

Production method:

(1) Wash lettuce, potatoes and carrots, peel them and cut them into even filaments.

(2) Put the cleaned wok on the stove, heat it, stir-fry it with three wires, add a little soup, salt, brine, sugar and monosodium glutamate, thicken it with water starch after boiling, and pour in a little cooked oil.

Features: adding fragrant food and sugar, unique cooking method, so that children are willing to accept smelly food. This dish is delicious and brightly colored, suitable for children over 4 years old.

Nutritional value: rich in protein, vitamin E, zinc, vitamin C, carotene, etc.

Double flowers in oyster sauce

Ingredients: 200g cauliflower and 200g broccoli.

Seasoning: oyster sauce100g, garlic paste15g, vegetable oil100g. Salt, monosodium glutamate, sugar and wet starch are appropriate.

Production method:

(1) Wash cauliflower and broccoli, remove old roots, change knives and cut into small flowers, blanch and drain.

(2) Heat a clean pot, add oil, stir-fry garlic paste, add cauliflower and broccoli, stir-fry for a while, add oyster sauce, fresh soup, salt and monosodium glutamate, thicken with water starch slightly, and start the pot.

Features: Jade in color, salty and fresh in taste, very refreshing, suitable for children over 4 years old. Nutritional value: Broccoli contains minerals and is rich in vitamin C. Broccoli is similar to broccoli in nutrition and is also rich in carotene.

Stir-fry three slices of mushrooms.

Raw materials: fresh mushroom100g, Chinese cabbage 250g, carrot100g, yam100g.

Seasoning: salt, monosodium glutamate and oil.

Production method:

(1) Wash Lentinus edodes, Chinese cabbage, carrot and yam respectively and cut into pieces.

(2) Heat the oil pan, first fry the mushrooms, then add the cabbage, carrot and yam, and then add the salt and monosodium glutamate.

Features: rich in color, fresh and delicious. Suitable for children over 4 years old.

Nutritional value: rich in vitamin C and carotene, combined with bacteria and vegetables, the nutrition is improved.

Five treasures of stewed dishes

Raw materials: carrot100g, peeled horseshoe 200g, potato100g, mushroom100g, auricularia auricula10g.

Seasoning: oil 15g, salt, monosodium glutamate.

Production method:

(1) Wash carrots and potatoes separately, peel and cut into pieces, peel and wash water chestnut, soak fungus in warm water and cut into pieces.

(2) Add oil to the wok and heat it. Stir-fry carrot slices first, then add mushroom slices, potato slices and black fungus slices. Stir-fry and add some salt and monosodium glutamate to taste.

Features: full of color and flavor, suitable for children over 4 years old.

Nutritional value: Mushrooms can strengthen the brain, water chestnut can clear away heat and resist diseases, black fungus can enrich blood, carrots are rich in carotene, and potatoes are rich in cellulose and vitamins, which constitute a nutritious and delicious food for children.

Siwei meat fried rice

Raw materials: rice 350g, cucumber 100g, potato 100g, mushroom 50g (soaked in water), pork 20g, refined oil, chopped green onion, salt and monosodium glutamate.

Production method:

(1) Wash and dice cucumbers and potatoes respectively, dice pork and mushrooms, and add salt, monosodium glutamate and water starch to pork for sizing.

(2) Heat a little oil in a wok, stir-fry diced meat, add yellow wine and a little soup, simmer until diced meat is crisp and rotten, add potatoes and mushrooms, stir-fry chopped green onion, diced cucumber, fresh rice, salt and monosodium glutamate.

Features: fried rice is bright in color, refreshing and delicious.

Nutritional value: rich in calories, mixed with meat and vegetables, and complete in nutrition.

Shredded shrimps and vegetables

Ingredients: 5g shrimp skin, 50g Chinese cabbage, egg 1 piece, spontaneous flour, a little seasoning, etc.

Method: wash the shrimp skin, soak it in warm water, then cut into pieces and add the fried eggs; Wash and blanch Chinese cabbage, cut into pieces, and mix eggs to make stuffing; Mix the spontaneous flour, wake up a little, wrap hundreds of steamed buns and steam them in a cage.

The mystery of calcium supplementation:

Shrimp skin is rich in calcium and phosphorus. After blanching, some oxalic acid and phytic acid in Chinese cabbage can be removed, which is more conducive to the absorption of calcium in the intestine.