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Many parents give their children walnuts to nourish their brains. What other brain-nourishing foods are there?
The best soup with fish head and bean curd for improving intelligence and brain.

1. Fish head is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; 2. Fish head is rich in selenium, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors; For people with weak body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish. Tofu is a popular food with good quality and low price, not only because it is delicious, but also because of its high nutritional value and special function. What are the nutritional values and effects of tofu? Tofu is rich in nutrition and protein, which can lower blood pressure and cholesterol. Tofu is a food suitable for all ages and can be eaten often! Fish head tofu, the absolute best partner, is the best brain food for children who often surf the Internet or are growing up.

Materials-

Yige fish head

2 pieces of tender tofu

Some dried mushrooms

Jiangyikuai

Steamed fish and soy sauce

How much garlic?

Appropriate amount of Chili sauce and vinegar

Salt and monosodium glutamate

Steps-

Marinate the fish head with steamed fish sauce first, so that the fish head will taste better.

Add a little salt.

Prepare ingredients

Chop ginger and mushrooms.

Chop tender tofu

Heat the pan and oil it.

garlic

Stir-fried ginger can make the fish stick to the pot first.

Fried mushroom

Fry the fish head until the meat turns a little white.

Other bones of fish

Boiling water, be sure to add boiling water to stew, be sure to pay attention, so that the boiled soup will be thick and white.

stew

Cover and cook for a while.

Add vinegar

salt

chilli sauce

monosodium glutamate

The finished product, the soup is thick and white, delicious, very delicious, very educational, and the brain-nourishing fish head tofu soup is ready.

Finished products, our children love to eat fish, so they grow very tall. By the way, many people say he is smart. I think this has something to do with my frequent cooking of fish.

Tips-First, fish heads must be marinated for more than half an hour in advance. Second, the fish head must be fried for a few minutes, so that calcium ions can be precipitated. Third, be sure to cook the fish head in boiling water, so that the soup will be thick and white. If I don't add mushrooms, the soup will be really white.

Steamed shrimp with soy sauce and garlic

Materials-

Shrimp150g

10g garlic

Steps-

Wash shrimp

Cut a knife in the back

Chopped garlic

Put garlic on the shrimp as shown in the picture.

Pour soy sauce on it

Steam for six minutes after SAIC.

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Honey, amber and walnut kernels are crispy and brain-strengthening.

Crispy amber walnut kernels, you can't stop eating and boiling sugar. Try to break the rock sugar. Remember to stir all the time with a small fire.

Materials-

200 grams of walnut kernel

50 grams of broken rock sugar

Maltose 50 grams

Water 30 grams

Engine oil10g

Honey 15g

Cooked white sesame 15g

Steps-

Wash walnuts and put them in a milk pot, and add some water.

Boil the water for two minutes to remove the bitterness of walnuts.

Drain the water slightly and spread it in a baking tray.

/kloc-bake at 0/50℃ for about 10 minutes until crisp (can be taken out for tasting).

My sesame is raw, so I wash it and fry it in the pot (omit the step of cooking sesame)

Stir-fried sesame seeds for later use

Put 30g of water,10g of oil and broken rock sugar into a non-stick pan (rock sugar must be broken).

Simmer until the rock sugar melts, add maltose and stir constantly.

Start rolling bubbles

Add honey, stir and cook slowly.

Turn off the fire immediately until it turns amber.

Quickly pour in the roasted peach kernels.

Stir well to coat each peach kernel with syrup.

Sprinkle in boiled white sesame seeds.

Mix evenly.

Pour into a dish covered with oil paper or oil cloth.

After cooling slightly, not too hot, separate the peach kernels one by one.

After completely cooling, the crispy and fragrant amber walnut kernel is finished and should be sealed and preserved.