Let's start with this dish, which is also the children's favorite. As long as children came to my house last winter, they were all must-eat dishes. Radish has just come down this year, and it is the first time to cook this year. In fact, it is delicious to make this dish with frosted radish, but there is still a period of time before frosting, and the children can't wait. Come and try it in advance. The practice is also very simple. The ingredients needed are pork and radish, shallots and ginger. You don't need to put down a lot of spices for children to eat. First cut the pork into thick slices, the green radish into large pieces, the ginger into pieces, and the shallots into small pieces for later use. It's best to blanch pork in cold water, so as to remove the fishy smell of pork. After the pot is hot, put less oil, prepare some rock sugar or sugar, and stir-fry a little sugar, which can brighten the color and taste of pork. When frying pork belly, if you add soy sauce to enhance the color, the meat will be a little bitter. Stir-fry the pork to the highest color, stir-fry the pork, then add pepper and star anise spice, stir-fry the radish, continue to stir-fry, add some edible salt, stir-fry for a while to make the radish taste better, then add warm water, make sure that the radish and pork are not eaten, boil, simmer for about 20 minutes, and sprinkle some shallots after taking out.
Fried edamame with leek is the most eaten dish in my childhood memory. When I eat too much, I sometimes try to innovate new ways to match more suitable vegetables. Recently, my family likes to fry edamame and leek together. The method is simple, light, refreshing and delicious. After washing the leek edamame, cut the leek into sections for later use. If the edamame is only peeled, there is no need to blanch it. Can be directly fried, so as to retain the original flavor of edamame. Soybeans are fried directly in the pot, which is not easy to cook. You can also add less water or broth. When the edamame soup is almost finished, add leeks and stir fry quickly. Add salt chicken powder and stir well, then serve.
Chinese cabbage protein meat Chinese cabbage is also an indispensable vegetable in three meals a day. The vitamin content of vegetables is relatively high, and adults and children should eat some every day. The protein meat I used today is also the children's favorite. This dish is relatively simple. After washing the small vegetables, control the water and dry them for later use. Slice the egg white meat for later use, and mince the chopped green onion and garlic. When the oil is hot, add the onion and garlic and stir-fry until fragrant, then add the small vegetables, stir-fry over high fire, stir-fry the vegetables until they are slightly soft, and add the protein meat. Protein meat itself is cooked and can't be fried for long. Add the edible salt, stir-fry in the pan for a few times, and you can go out. Generally, I only put oil and salt in this vegetarian dish without too much seasoning to keep the original flavor of the dish.