Ingredients: 200 grams of potatoes, 50 grams of tomatoes, 70 grams of cucumbers, 65 grams of ham, boiled eggs 1 piece, a little salt, an appropriate amount of cooking oil and a little chicken essence.
Specific practices:
1, potatoes are cleaned, peeled off, put on a chopping board and cut into pieces; Clean cucumbers and tomatoes and cut them into dices; Ham is also diced; After peeling the cooked eggs, cut them and cut the egg whites into small pieces.
2. Cut the potato chips in a plate and steam them in a steamer, which takes about 20 minutes. Take it out after steaming, let it cool and mash it into mud for later use.
3. Pour cooking oil into the pot, add cucumber, tomato, diced ham and mashed potatoes after the oil is hot, stir well, then add salt, protein blocks and chicken essence to taste, stir well and serve.
Tips:
The potatoes fried in this way are salty, fragrant and soft, and are matched with different ingredients to ensure nutritional diversity.
The second paragraph: scrambled eggs with colored pepper and corn
Ingredients: 2 eggs, 85g corn kernels, 0/0g colored pepper/kloc-,a little chopped green onion, 3g salt, a little chicken essence and a little cooking oil.
Specific practices:
1, clean the colored pepper, cut it, remove the seeds, cut it into strips first, and then cut it into dices; Cut the onion into chopped green onion for use.
2. Knock the eggs into the bowl and add about 1 g of salt, and stir a little chicken essence evenly for later use.
3. Add water to the pot and boil it, then add corn kernels and colored peppers, blanch until it stops growing, remove and drain.
4. Pour the cooking oil into the pot. When the oil is hot, first pour the egg liquid and fry until cooked, then pour the blanched corn kernels and diced colored peppers and stir fry quickly. Finally, add the remaining 2 grams of salt to taste, and turn it out of the pot.
Tips
This dish with corn and eggs is full of nutrition and children love it.
The third paragraph: zucchini tofu
Preparation of ingredients: half a pumpkin, tofu 1 piece, ham 1 piece, dried rice 1 teaspoon (which needs to be soaked in advance), salt 1 teaspoon, sugar 1 teaspoon, pepper, sesame oil, wet starch.
Specific practices:
1, after cleaning the zucchini, dig out the pulp inside and cut it into small pieces with a knife; Cut tofu into cubes; Cut the ham into small grains; The dried seaweed soaked in advance is also cut into small grains for later use.
2. Add water to the pot and boil it, then blanch the diced tofu. After blanching, remove and drain, put in a plate, add half a teaspoon of salt, mix well and marinate slightly.
3. Take another pot, pour the cooking oil into the pot, and after the oil is hot, put it into the sea rice to stir-fry the fragrance.
4. Stir-fry the zucchini and ham until fragrant. After stir-frying, add half a teaspoon of salt, 1 teaspoon of sugar and a proper amount of pepper to taste. Finally, add more than half a bowl of water to boil. After boiling, add wet starch to thicken the soup, and then take it out of the pot and plate it.
5. Add a little chicken essence and sesame oil to the bowl and mix well to make a sauce. Pour the prepared sauce on the diced tofu and mix well when eating.
Tips
1, Tofu cubes must be blanched, not only to remove the fishy smell of the beans, but also to make the tofu after blanching into pieces, which should not be broken.
2. If there is no dried seaweed at home, shrimp can be used instead, and the taste will be better.
Paragraph 4: Sauced pork liver
Ingredients: 500g pork liver, 50g green pepper, 50g red pepper, 20g sweet noodle sauce, a little minced garlic, scallion and Jiang Mo, 2g salt, soy sauce 1 tablespoon, cooking wine 1 tablespoon, appropriate amount of water starch, half a teaspoon of soy sauce and a little sesame oil.
Specific practices:
1, pig liver soaked in clean water 1 hour or so, then washed and sliced; Clean green pepper, remove seeds and cut into small pieces.
2. Put the sliced pork liver into a bowl, add salt, soy sauce, cooking wine and water starch, mix well, and marinate for taste. After pickling, fry in a pan until cooked and soft, and put it out for use.
3. Pour cooking oil into another pan. When the oil is hot, add minced garlic and Jiang Mo to saute until fragrant, and then add sweet noodle sauce to saute until fragrant.
4. Then add pork liver and green pepper, stir well, add salt, soy sauce and water starch to taste, and finally add scallion, pour in sesame oil, stir well and take out.
Tips
The pork liver fried in this way is rich in sauce flavor and delicious in mouth, which children like.
The fifth paragraph: Fried winter melon with shrimp skin
Ingredients: wax gourd170g, shrimp skin 60g, chopped green onion, cooking wine, starch and cooking oil.
Specific practices:
1, wax gourd peeled and cleaned, then sliced, then cut into thick shreds, and finally changed the knife and cut into dices for use.
2. Pour the cooking oil into the pot, add the shrimp skin after the oil is hot, and then pour in the cooking wine to stir fry. Then add the wax gourd and stir well.
3. Add a little water after stir-frying, cover the pot and cook for 3 minutes with medium and small fire until the ingredients are cooked.
4. After the ingredients are cooked, open the lid, pour in a little water starch, thicken, turn it evenly, put it out of the pan, and finally sprinkle with chopped green onion.
Tips
First, put the shrimp skin into the oil and add cooking wine to saute, which will help to increase the umami flavor of the shrimp skin.
The sixth piece of fish in tomato sauce
Ingredients: 500g of Spanish mackerel, 2g of salt, cooking wine 1 tablespoon, appropriate shredded onion and ginger, and appropriate amount of edible oil.
Tomato juice: 50 grams of tomato sauce, appropriate amount of chopped green onion, half a small bowl of clear water, 2 grams of salt, 4 grams of soy sauce, 3 grams of balsamic vinegar and half a teaspoon of sugar.
Specific practices:
1, clean the Spanish mackerel pieces and cut them into blocks on the chopping board with a knife. After cutting, put it in a bowl, add shredded onion and ginger, salt and cooking wine, mix well and marinate for 5 minutes to make it tasty.
2. Add more cooking oil to the pot. When the oil temperature is 50% hot, add the cut fish pieces and fry until golden brown. Remove and drain the oil. During the period, it should be turned constantly to make it evenly heated.
3. Take another pan and pour 1 tbsp cooking oil into it. After the oil is hot, add chopped green onion and saute until fragrant. After saute, add 50g tomato sauce and stir-fry evenly. After stir-fry, add half a bowl of water to boil.
4. After boiling, add balsamic vinegar, sugar, salt and soy sauce to make tomato sauce. Finally, pour the boiled tomato sauce on the fried fish pieces.
5. Such delicious fish pieces with tomato juice are ready. The sweet and sour tomato juice just neutralizes the greasy fried fish pieces, and it tastes sweet and sour and appetizing, which is very good.