Spring is here, and the topic of calcium supplementation is on the homepage of hot search. March-May is the fastest time for children's height growth, so many parents want to take advantage of the golden period of spring to supplement calcium for their children. Take advantage of the children at home every day, and quickly start to supplement calcium!
Do you know which ingredients are more calcium-supplemented? It is not difficult to find that the calcium content of the most common tofu and cabbage is similar to that of milk. The calcium content of tofu is per100g 138 mg, which is much higher than the 56 mg of eggs. Moreover, the price of tofu is really cheap, even if it is eaten every day, no one thinks it is expensive.
Children can eat a little tofu properly, but tofu is not easy to digest, which is easy to cause flatulence and should not be eaten more. You can give children tofu brain, which is very delicate, soft and nutritious. You can also stew tofu and fish for children. You can also steam tofu, crush it and add seasoning. You can also make shrimp tofu for children.
Four delicious ways to share tofu are simple and easy to learn. Meat, soup and vegetables are all good and delicious.
The first course is: dried mushroom bean curd.
Ingredients: Beidoufu 1 2, 2 mushrooms, carrots 1 2, eggs1,2 tablespoons of flour, proper amount of oil and salt, and onion1.
Practice: 1. Put tofu in a bowl, put on disposable gloves, and make tofu paste, or press tofu into mud with a spoon and cut mushrooms and carrots into powder.
2. Knock the eggs into a large bowl, add chopped green onion and salt to break up, and put carrots and mushroom powder into the egg mixture and stir well.
3. Add bean paste and flour and mix well.
4. Take a disposable paper cup or plastic cup, leave the bottom up 2 cm, cut off the rest, scoop the mixed stuffing into the paper cup with a spoon and smooth it.
5. Add oil to the pot and heat it. Buckle the filling in the pot to form a round cake. The rest are made according to the sample, put into the pot and fry with low fire until the bottom is fried to a hard shell.
6. Turn the cake over, fry the other side, fry both sides golden, cook thoroughly, turn off the fire and serve.
The second course is leek tofu and egg soup.
Ingredients: leek 1 a handful, 2 eggs, tofu 1 2 pieces, shrimp skin 1 tablespoon, sesame oil 1 tablespoon, salt, ginger1slice,
Practice: 1. Prepare the required materials, rinse the shrimp skin, wash the leek selectively, cut off a short section of roots, cut the leek into small pieces of two centimeters, and open the stems and leaves of the leek respectively.
2. Beat the eggs into the bowl and cut the tofu into small pieces.
3. Add water to the pot to boil, add Jiang Mo and dried shrimps to boil, and add tofu to boil for 5 minutes.
4. Add leek stalks to boil, turn off the heat, pour in the egg liquid, and stir in one direction with a spoon when the egg liquid turns into a flower.
5. Add leek leaves and stir well, add salt to taste, turn off the fire, pour in sesame oil, stir well and serve.
The third course is steamed tofu with minced meat.
Ingredients: tofu 1 block, pork 150g, vegetable oil, salt, onion, ginger, garlic, cooking wine, soy sauce and dried pepper.
Practice: 1. Cut the tofu into small pieces of uniform size.
2. Chop the pork, chop the shallots into chopped green onions, separate the onion leaves from the onions, chop the ginger and garlic, and cut the dried peppers into small pieces.
3. Heat the oil in the pan, add the onion, garlic and Jiang Mo, stir-fry the dried Chili until fragrant, and then add the minced meat and stir-fry until it turns white.
4. Pour cooking wine, light soy sauce, turn off the fire after boiling, and pour minced meat on tofu.
5. Add water to the steamer to boil, and steam with tofu in a dish for 10 minutes. After the time is over, take out the tofu, sprinkle with shallots, add a little oil to the pot and heat it until it smokes. Pour hot oil on the shallots and mix them while eating.
The fourth course is spinach tofu soup with fresh mushrooms.
Ingredients: tofu 350g, spinach 100g, fresh mushrooms 100g, starch, salt, vegetable oil and vegetable powder.
Method: 1, cut tofu into small squares, and wash spinach and fresh mushrooms.
2. Boil the water in the casserole first, and stew the tofu and fresh mushrooms on the fire.
3. After stewing, add oil and salt, and then add spinach.
4, add water starch, the soup begins to thicken, and finally sprinkle some fruit and vegetable powder.