Mix vegetable puree Wash potatoes and carrots, steam them in a pot, peel them and grind them into a paste. Peel tomatoes with boiling water, cut them into pieces, and fry them in a pot. Don't fry them with mashed potatoes, carrots, liver mud and cooked meat, and add a little salt to eat them.
Fruit soup: Wash apples, lilies, yams, pears and lotus seeds, peel and core them, cut them into small pieces, add agar, and cook them with water on fire. Leave the fire, add sugar and cool before eating. No agar can be replaced by coupling powder.
Lily honey
Lily contains starch, protein, fat, various alkaloids, calcium, phosphorus, iron and other ingredients, and has the function of relieving cough. Lily combined with honey has stronger effect of moistening lung and quenching thirst. This product is more suitable for treating chronic bronchitis and dry throat cough in infants, especially cough with constipation after autumn.
Raw materials: 60 grams of lily and 30 grams of honey.
Production: Wash and dry the lily, mix it with honey, put it in a porcelain bowl and steam it in a boiling water pot.
Features: light and sweet, and can be eaten as children's snacks.
Shrimp and cauliflower
This dish is tender, sweet and delicious, and easy to digest after eating. Cauliflower is rich in nutrients, including protein, fat, sugar, vitamins A, B and C, and minerals such as calcium, phosphorus and iron. Especially, the content of vitamin C is the most, which is four times that of Chinese cabbage, eight times that of tomato, five times that of celery/kloc-0 and more than 20 times that of apple. Adequate intake of vitamin C can not only enhance the detoxification ability of the liver, promote growth and development, but also improve the body's immunity and prevent colds and scurvy. When making, peel off the shrimp skin, chop and cook the cauliflower and shrimp meat to suit the baby's chewing ability.
The main ingredients are cauliflower 30g and shrimp 10g.
Accessories: white soy sauce, refined salt.
Method 1. Wash cauliflower, blanch with boiling water, and chop.
2. Cook the shrimp in boiling water, peel it, chop it, add white soy sauce and refined salt to make it salty, and pour it on the cauliflower.
Fried noodles with oil: stir-fry animal oil (lard, butter, etc.). ) or put vegetable oil and flour in an iron pan, then add walnuts and peanuts and stir-fry until light yellow. When eating, make it into a paste with boiling water and add a little sugar, which is sweet.
Radish cake: add flour fertilizer to standard flour and mix well with warm water. After the flour is cooked, add alkali and knead well. Slice the radish into filaments, remove the proper amount of refined salt, and then drain the water. Cut pork suet into cubes for 3 minutes, add chopped green onion, shredded radish and salt and stir well to make stuffing for later use. Wrap the dough with stuffing, pinch the mouth tightly and roll it into a cake. If dipped in sesame seeds, it's best to gently press them with your hands and bake them with urgent fire.
Diced Meat Steamed Bread: Cut the fat pork into cubes about 0.5 cm, add salt, onion, ginger, Huang Gan and a little soy sauce and sesame oil, mix well, and let stand for 4 hours to taste. After the flour is fermented, adjust the alkali, knead the dough into small balls, flatten the dough, adjust the ugly diced meat and make steamed buns.
Chinese cabbage meat roll: blanch Chinese cabbage leaves with boiling water. Put the seasoned pork stuffing on the spread Chinese cabbage leaves, roll it into a tube, cut it into sections, and add onion, ginger, cooking wine, soy sauce, salt, pepper, aniseed, etc. Steam in a cage for 30 minutes.
Wuren steamed stuffed bun, fermented with flour, mixed with alkali, kneaded into small balls and made into round skins for later use. Chop walnuts, lotus seeds and melon seeds, add fried black sesame seeds, green shredded pork, sugar and big oil, and mix well. After filling the dough, control the mouth, and then steam it in a cage 15 minutes.
Deep-fried carrot box: cut rough carrots into blades about 0.2 cm thick and blanch them with boiling water for later use. Mix the fat and thin pork stuffing with onion, ginger, soy sauce and salt. Put the meat stuffing into carrots, dip it in batter, and fry it in oil until golden brown.
Fish stuffing jiaozi: Peel the fish, remove the fishbone, chop it into mud, then add sweet noodle sauce, chopped green onion, Jiang Mo, cooking wine, monosodium glutamate, salt, cooked peanut oil, sesame oil and cabbage leaf powder (dehydrated), stir well, and wrap the jiaozi.
Assorted fried noodles: cook the noodles until they are 67% mature, remove and drain. Stir-fried shredded pork, shredded carrot, spinach leaves and noodles together, with good color and flavor.
(1) red and white tofu
Ingredients: 250g of fresh tofu, 250g of red tofu (pig blood or chicken and duck blood), 0/00g of cooked lard/kloc-,25g of soy sauce, a little refined salt, Jiang Mo, onion, sugar, starch, monosodium glutamate and garlic.
Method: Wash the red and white tofu, cut it into pieces of 1.5 cm respectively, and take it out after a little scalding. Heat a wok, add 50g lard, add white tofu after heating, and fry until yellow. Set the wok on fire again, add 50g of oil, when it is hot, add onion, ginger and garlic, stir-fry until yellow, add red bean curd, stir-fry a few times, add white bean curd, stir-fry a little, then add soy sauce, sugar, monosodium glutamate, refined salt and half a spoonful of water, stir-fry a few times, and pour water starch to thicken.
Features: red and white, delicious.
Nutritional value: Red and white tofu contains 64.7 grams of high-quality protein (the daily supply of children aged 5-6 in protein is 52.5 grams).
(2) Xiangyuan tofu
Ingredients: 500g fresh tofu, 250g minced pork, egg 1 egg (egg white), a little refined salt, clear flavor, cooking wine, white sugar, water starch, minced cooked ham, pea sprouts (or coriander).
Method: Fry the whole piece of tofu in boiling water pot, take it out and press it into mud. Put minced meat into a bowl, add egg white, salt, monosodium glutamate and cooking wine and mix well to make 13- 15 jujube balls. Divide the bean paste into corresponding portions, pat each portion into small cakes, put them into meatballs, wrap them in the shape of jiaozi, put them in a plate, steam them in a cage 10 minutes, and take them out. Heat the wok, add a spoonful of water and a little salt, cooking wine, monosodium glutamate and sugar. After the soup is boiled, pour in water starch, pour it on tofu balls, sprinkle with minced ham and add bean sprouts.
Features: milky white in color and delicious in taste.
Nutritional value: The protein content of this Doritos is about 59g.