Ingredients: 65438+ 0-2 eggs, horseshoe (appropriate amount), minced meat (appropriate amount) and onion (two pieces); Seasoning (right amount): salt (right amount), olive mustard seed oil (right amount), cooking wine, sugar and soy sauce.
Exercise:
1, beat the eggs into a bowl, add a proper amount of salt and mix well; Stir minced pork and chopped horseshoe evenly and season with salt and fresh soy sauce.
2. Heat the pot to drain the oil, put a spoonful of eggs in the pot with a spoon, and add seasoned meat after the eggs are solidified.
3. Then cover the meat stuffing on the egg skin in turn and fry until golden brown on both sides.
4. Put the fried egg horn into a steamer and steam for 8 minutes, then serve.
Children's nutrition recipe 2: scallop spinach soup
Ingredients: 520g spinach, 60g scallop, proper amount of oil and shrimp.
Exercise:
1. Prepare ingredients: spinach, dried shrimps and scallops.
2. Wash scallops, put them in casserole and add enough water at one time.
3. Cover the pot, bring to a boil and simmer for 30 minutes.
4. Uncover the lid and pour in the right amount of rapeseed oil.
5. blanch the washed spinach.
6. Put it in a casserole and turn on the fire.
Cooking methods suitable for children aged 3 to 6
Children's nutrition recipe 3: colorful mashed potatoes
Ingredients: potato, 600g, corn, 1/3 tablespoons, green beans, 1/3 tablespoons, ham, 1/2 tablespoons, a little salt and a little pepper (black).
Exercise:
1. In a large bowl, press the steamed potatoes into mud with a big spoon or rolling pin.
2. Turn on medium heat, pour a little vegetable oil into the pot, pour corn, green beans and ham into the pot, and fry on low heat until it is cooked quickly (don't fry for too long, it is easy to cook).
3. Turn the heat down and pour the mashed potatoes into the pot and mix well. Stir all the mixture for a while.
4. Finally, pour in a little salt and black pepper and mix well, then serve.
Cooking methods suitable for children aged 3 to 6
Children's Recipe 4: Eggs and Shrimp
Ingredients: egg (1-2), shrimp, ham, salt, monosodium glutamate, onion (two), sugar and starch (appropriate amount).
Exercise:
1, knock the eggs into the container, add refined salt and monosodium glutamate and mix well. Shrimp and chopped ham are put in a container. Add chopped green onion, sugar and refined salt, and stir with egg white and starch to make stuffing.
2. Add a proper amount of cooked lard into a tablespoon, and when it is cooked to 70% maturity, pour the egg liquid into a flat pan and spread it into an egg roll, put the mixed stuffing on the egg roll, gently fold the surrounding egg skin toward the center with chopsticks, put the stuffing pericardium in the middle, then turn it over, fry it thoroughly with low fire, and pour out the remaining oil to get the spoon.
Note: when cooking this dish, the stuffing should be wrapped tightly to avoid missing the stuffing. The fire should not be too big, in case the bottom is burnt.
Children's recipe five: stir-fried mignonette meat
Ingredients: lean meat150g, 2 eggs, 50g shredded bamboo shoots, 25g shredded black fungus, proper amount of salt, cooking wine and salad oil, and a little shredded onion and ginger.
Exercise:
1. Slice lean pork into filaments. Beat the eggs into a bowl, add salt and cooking wine and mix well.
2. Add the base oil to the wok, heat it, pour in the egg liquid, fry it, and put it in a bowl.
3. Add base oil to the wok, heat it, add shredded pork and stir-fry until it is broken, then add shredded onion, shredded ginger, shredded bamboo shoots and auricularia auricula, add seasoning and cooked eggs, stir well and serve.
skill
Children's nutritious meals should be matched with:
Vegetarian collocation, every meal has vegetarian collocation, coarse grains and coarse grains are mixed with flour and rice, dry and thin (soup, porridge), salty and sweet (children eat less sugar), eat fish or poultry once a week, be sure to eat foods containing calcium and iron every week, and eat more fish, egg yolk, laver, lean meat, carrots, spinach, oranges, apples, bananas and milk.