The first course is pork belly and carrots.
When cooking this dish, children like it delicious and its taste is softer. Pork belly is just right, fat and thin, fragrant but not hard, just suitable for children to eat. Add some carrots, which are soft and sweet, and are very popular among children. This dish is delicious, with soup and bibimbap.
Ingredients: carrot 1 root, pork belly with skin 90g, minced onion and ginger, 2 tablespoons of delicious soy sauce, salt and vegetable oil.
Production process:
1/ Peel and wash carrots, and cut carrots into hob blocks; Cut the pork belly into thick slices.
2/ When the oil temperature is 40% hot, add the sliced meat, stir-fry until the color turns white, and add the minced onion and ginger to stir-fry.
3/ Add soy sauce, add water and no ingredients. After boiling, turn to low heat and burn slowly.
4/ When the soup is reduced by half, add carrots and continue to burn slowly.
5/ When the soup is almost dry, add salt to taste, stir fry evenly, and take out the pot.
Ma Bao tip:
Roasted carrot with pork belly is the most fragrant, boiled in water 10 minutes.
2/ Cut the carrot into hob pieces, and finally burn it with the soup until it is soft and rotten, which tastes better. If you prefer, you can put more water.
The second course is shrimp balls and peas.
A very popular food in spring, peeled shrimp is made into shrimp balls, which are fresh and tender, and served with crispy and slightly sweet peas. It's really delicious. I often eat it in spring, which strengthens my brain and enhances my immunity.
Ingredients: shrimp150g, 90g of Dutch beans, Jiang Mo, starch, cooking wine, sugar, salt and vegetable oil.
Production process:
1/ Peel and wash the peas; Remove the sand line from the shrimp and rinse it clean.
2/ Shrimp is deep and long, and it will automatically shrink into shrimp balls when fried. Add Jiang Mo, cooking wine, starch and salt, mix well and marinate for 5 minutes.
3/ Add water to the pot, bring to a boil, add a little salt and vegetable oil, add blanched peas, remove them after blanching, and put them in a cold water basin for later use.
4/ Put the vegetable oil in the wok, the oil temperature is 30% hot, add the marinated shrimps, and stir fry until the shrimps change color and roll up.
5/ Add water-controlled peas, add sugar and a little salt to taste, stir-fry evenly, and then turn off the heat and serve.
2/ poke a hole in the thick part of the chicken leg with a stick or fork, which makes it easier to taste when pickling.
3/ Chicken legs with pickled peppers. Put the drumsticks into the pot, pour the barbecue ingredients in Orleans, add 2 spoonfuls of water to soak, mix the drumsticks evenly and stir them repeatedly.
4/ Put the marinade and chicken legs into a fresh-keeping bag and put them in the refrigerator for more than 6 hours (office workers can pickle them in the morning and fry them at night).
5/ Paste mixing: Take a large bowl, add 6 tablespoons of flour, 3 tablespoons of corn starch, 1/4 tablespoons of baking powder without aluminum and 1 tablespoon of Orleans barbecue material, and mix well. Add water and stir to form a batter that can flow slowly. Add half a spoonful of vegetable oil and stir well. Let stand for 10 minute and stir again. The batter is more delicate.
6/ Put the marinated chicken legs into a dish, add water to the pot, steam them in a drawer for 15 minutes until there is no blood, pinch out the water, and dry them until they are not hot.
7/ Preparation: Heat the frying oil in a wok, drop a drop of batter to try the oil temperature, and the batter can be fried when it floats slowly. First roll the chicken leg in flour, not too thick, then roll it in the fried paste and fry it in a frying pan over medium heat.
8/ Fried. When the red fried chicken leg turns yellow, it will turn over.
9/ Take out the two sides and turn to Huang Shi, turn on high heat until the oil temperature is 80% hot, then add the chicken legs and fry them again, and take out the golden crispy oil to control the oil. Fried chicken legs can be cut and eaten directly. You can also sprinkle some cumin Chili noodles and white sesame seeds while they are hot, which is a favorite taste of adults, or dip them in tomato sauce, which is especially popular with children.
Ma Bao tip:
1/ The chicken legs should be marinated for at least 6 hours, and if they are not delicious, they will not be delicious. If you are really in a hurry to eat, there is another way, that is, chop the chicken legs into pieces and then marinate them, which takes 2-3 hours. This finished product is called fried chicken nuggets.
2/ The fried chicken legs must be steamed first, which not only shortens the frying time, but also ensures that the meat is tender and not so greasy.
The fourth method is to spread eggs with laver.
This dish is unexpectedly delicious. The ingredients are eggs and seaweed. It is simple to make and very popular with children. Porphyra promotes the growth and health care of bones and teeth, improves immune function, and should be eaten often in spring.
Ingredients: 2 eggs, 3g dried laver, a little chopped green onion, proper amount of salt and vegetable oil.
Exercise:
1/ Prepare ingredients
2/ laver soaked in cold water
3/ The eggs are scattered; Remove laver with water and chop it.
4/ Mix the egg liquid with laver, add chopped green onion and salt, and stir well.
5/ When the oil temperature is 50% hot, pour in the mixed egg liquid, and stir it into pieces after basic shaping.
6/ Stir-fry a few times, thoroughly finalize the design and then take out the pan.
Ma Bao Kitchen:
1/ Porphyra should be soaked soft before use.
2/ Don't soak laver in too dry water, it tastes fresher when it is moistened.
3/ The oil temperature should not be too high, and the spread eggs will be more tender.
The fifth sweet and sour perch
Buy fresh and tender fish for children. I often use bass, so I'm tired of steaming. Sweet and sour tastes more popular. Perch, its DHA content is super high, and eating perch is the most brain-nourishing. Children at home should eat it often, and the more they eat, the smarter they become. Perch is rich in protein, which is beneficial to the bones of children and middle-aged and elderly people.
Ingredients: perch 500g, tomato sauce 100g, chopped onion, ginger and garlic, 3 tablespoons of sugar, white vinegar, dry starch, water starch, cooking wine, salt and vegetable oil.
Production process:
1/ bass, cut two knives on each side to make flower knives. After cutting the fish bones, replace them with a flat knife, cut them towards the fish head, and marinate them with salt and cooking wine for a while.
2/ Pour out the cooking wine of pickled fish, wash and dry the plate, and pour dry starch on the fish.
3/ Put vegetable oil in the wok, the oil temperature is 60% hot, shake off the excess starch, insert a chopstick from the fish mouth, keep the fish head bent, put it in the oil pan, and take it out after frying. When the oil temperature rises again, fry the fish in the pot for the second time until it is cooked.
4/ Add vegetable oil to the wok again. When the oil is warm, put the onion, ginger and garlic into a wok and add tomato sauce.
5/ Add sugar and white vinegar
6/ Add a little water and vegetable oil to boil.
7/ Pour in water starch to thicken
8/ Pour the sweet and sour sauce on the fish.
The sixth course is fresh shrimp with onion and cumin.
Shrimp has high nutritional value and can enhance human immunity, especially sea shrimp, which contains three important fatty acids, which can keep people's attention for a long time and keep children from being distracted in class. This time, I added shrimps and onions to make the cumin flavor of barbecue, which is very popular with children. Eating onions in spring can sterilize and resist influenza virus.
Ingredients: shrimp 300g, onion 1 10g, cumin 1 spoon, white pepper, a little white wine, salt and vegetable oil.
Production process:
1/ Cut off the shrimp gun and whiskers, cut off the shrimp back and pick out the sand line.
2/ Rinse after the treatment, control the moisture, put it in a plate, add appropriate amount of white pepper, salt and a little white wine, mix well and marinate for 5 minutes.
3/ Shredded onion
4/ Put the vegetable oil in the wok, the oil temperature is 50% hot, and add the marinated prawns and stir fry.
5/ Shrimp becomes discolored, add shredded onion and stir fry.
6/ Stir-fry until the shrimps are arched and the onions are light. Add cumin, season with salt, stir well, then turn off the heat and put on a plate.
The seventh carrot and fungus scrambled eggs
This dish is nutritious and suitable for spring. Carrots have the function of nourishing the liver and improving eyesight, which is good for eyesight. Secondly, vitamin A is normal for children's bones.
Substance that is essential for long-term development is an element of children's physical growth, especially in spring, which can promote growth and enhance immunity, and make less trouble in spring.
Ingredients: carrot 1 root, 50g of pickled fungus, 2 eggs, 5g of chopped green onion, 4g of salt and proper amount of peanut oil.
Exercise:
1/ peeled carrot, cut into sections and washed; Soak the fungus in advance, remove the hard roots and wash it twice.
2/ Carrots are first cut into sections with an oblique knife, and then the cut pieces are erected and cut into diamond-shaped blocks; Knock the eggs into the bowl and break them.
3/ Heat the wok, add proper amount of peanut oil, pour in egg liquid, smooth both sides, shovel out, and stir into small pieces for later use.
4/ Use the remaining oil in the pot, add carrot slices and stir fry. When the carrot slices wilt, add chopped green onion and stir-fry until fragrant.
5/ Add the spread eggs and soaked fungus, season with salt and stir well.
6/ Pour a little water, stir fry quickly, and then turn off the fire and put on the plate.
Ma Bao tip:
1/ This dish is characterized by less oil, light weight, healthy and delicious.
2/ Stir-fry the scrambled eggs in oil, which tastes better. So, add a little more eggs than usual.
3/ The main point of making this dish: carrots should be stewed slowly and fried soft to make children love to eat. Put more chopped green onion, and the smell of onion can arouse appetite. Eating in spring also has bactericidal effect.
No.8 donggua stewed sparerib
This dish is soft and delicious. You can eat meat, vegetables and soup, which is nutritious! Pork ribs are the best thing for pigs. They are not greasy, supplement calcium, tonify kidney, strengthen bones and muscles, and nourish spleen and stomach. People often eat them to strengthen their physique and energy.
Ingredients: 360 grams of ribs, 280 grams of wax gourd, star anise 1 slice, ginger 1 slice, half a spoonful of cooking wine, a little white pepper, a little coriander and a proper amount of salt.
Production process:
1/ Wash wax gourd meat
2/ Add water to the pot, blanch the ribs in cold water, bring to a boil, skim off the floating foam, cook for 5 minutes, and take out.
3/ Put the fished ribs into the pressure cooker liner, and add appropriate amount of hot water, ginger, star anise, cooking wine and white pepper.
4/ Choose the sparerib stand and choose the one with rich taste.
5/ After the ribs are pressed in the pressure cooker, cut the wax gourd into pieces for use.
6/ After the ribs are pressed, pour the soup and ribs into the boiling pot, and add the wax gourd slices to boil.
7/ Slice the cooked wax gourd, season with salt and a little coriander, and then turn off the heat.
Ma Bao tip:
1 likes soup. Drink more water when you press your ribs. This soup is delicious and nutritious.
Wax gourd slices should not be thin; Thicker slices are better.
Have you learned these eight dishes that children like?
If you think this recipe is good, remember to click follow ~