Spring is the season when everything recovers, and it is also a good time for children to grow up. Therefore, children's nutrition must be indispensable. Usually, children like soup very much, so I will cook it for him in another way. Let's share these four soups with you. The ingredients are simple and the method is simple, which is very suitable for this season. Do it for the children in turn every week. The soup is delicious, nutritious and calcium-supplemented. Children often drink, grow fast, and also enhance their resistance.
Corn sparerib soup is simple, nutritious and delicious. It is very suitable for drinking all year round. Spring is the season for children to grow up, so do more for them!
Ingredients: ribs, corn, carrots, shallots, salt and ginger.
1. Prepare a catty and a half of fresh chops, rinse them with running water and blanch them in cold water.
2. Remove the floating foam from the ribs after boiling, take out the ribs after boiling for two minutes, then prepare some warm water and rinse the small ribs with warm water.
3. Prepare enough warm water in the casserole. This water must be filled at one time, and no water is allowed in the middle.
Then pour the small row into the pot, add a few slices of ginger, cover the pot and boil. After boiling, simmer for an hour.
4. Prepare a fresh corn cob and cut it into small pieces for later use. Then prepare a washed carrot and cut it into hob blocks for later use.
5. Prepare a pot of water in the pot. After the water is boiled, put the corn pieces into the water, and then stew the soup with the corn pieces. The soup will be fresher.
6. When the sparerib soup is stewed for 35 minutes, put the carrots and corn pieces into the casserole, boil the soup with high fire, and remove the floating foam after boiling. Turn down the heat and continue to stew for 25 minutes. Add edible salt before cooking, and no other seasonings are needed. The original soup is delicious. Sprinkle chopped green onion after cooking.
Yellow bone fish makes this, the fish is fresh and tender, the soup is delicious, there are fish and soup, you can make it once a week for children to eat, and children like it very much!
Ingredients: yellow croaker, flour, eggs, roe deer, shredded pepper, chives, salt, sugar and shredded ginger.
1, buy wild yellow croaker as much as possible. Wild yellow croaker is rich in nutritional value, which can supplement minerals, prevent anemia and promote children's physical development. Just give it to the children once a week. Clean the bought yellow croaker and put it in a basin for later use.
2. Prepare a scorpion, peel it, wash it, cut it into strips for later use, and then prepare half a red pepper, ginger and chives.
3. Prepare 2 eggs and beat them in one plate to break up the egg liquid, and prepare some dry flour in the other plate. Roll the washed fish in dry flour first, and then roll it in egg liquid.
4. Next, put rapeseed oil in the pot. When the oil is hot, put the yellow croaker together with the egg liquid into the pot and fry until both sides are golden. This fish will be fried.
5. Prepare a pot of water in the wok to boil. After the water is boiled, you can add the fried yellow croaker, so that the soup of the yellow croaker will be very fresh. Then add the scorpion, boil it, add shredded ginger, add shredded red pepper when the scorpion is about to break, finally add edible salt, a little sugar, and finally sprinkle chives out of the pot!
Agaricus blazei Murill is a pure natural edible fungus with high nutritional value, which contains 18 amino acids. It tastes particularly delicious, and it is more nutritious when stewing soup with hens. Children can enhance their resistance by drinking more!
Ingredients: Agaricus blazei, hen and wolfberry.
1. Soak the bought Agaricus blazei in clear water 15 minutes.
2. Next, prepare a washed old hen and chop it. After the water in the pot is boiled, the old hen pours it into the pot and blanchs it, skimming off the floating foam on it, and then takes out the chicken and puts it in a casserole. Prepare a pot of warm water in advance in the casserole, and the water must be filled up. You can't add water to the stew halfway. After the fire boils, turn to low heat and stew for an hour.
3. Let's deal with Agaricus blazei, first cut off its roots, then brush the soil on the surface of Agaricus blazei with a toothbrush, and then cut Agaricus blazei into pieces for later use. Prepare some Lycium barbarum L. and soak Lycium barbarum L. 10 minute in water.
4. Stew the chicken soup to 1 hour, add Agaricus blazei pieces, bring to a boil over high fire, cover the pot and stew for 20 minutes, add the soaked Lycium barbarum 5 minutes before taking out the pot, and finally add the edible salt. After stirring evenly, you can take out the pot, which is nutritious and delicious Agaricus blazei chicken soup.
Wax gourd and pork are used to make soup to clear away heat and fire. Delicious taste, rich nutrition, non-greasy, and simple method. If you like it, you must try it yourself!
Ingredients: white gourd, pork, ginger, onion, salt, pepper, white wine, egg white, starch, vermicelli, fungus and chives.
1. Prepare a catty of front leg meat and chop it into minced meat. After chopping, put the minced meat into a larger pot. First, add a spoonful of onion Jiang Shui into minced meat, and stir it for 5 minutes by hand, then add salt, pepper, a little high-alcohol liquor and a spoonful of Jiang Shui, and continue to stir it for 5 minutes. Then add an egg white, egg white and meat foam, stir well, add some cooked oil, and finally add a little starch, and continue to work in one direction 10 minute. So our meat stuffing is ready.
Turn off the fire when the water in the pot boils to about 50 degrees, and then squeeze the meatballs out of the tiger's mouth and put them in the pot. After all the meatballs are cooked, cook for 2 minutes on high fire, remove them and put them on a plate for later use.
3. Prepare a clean wax gourd and cut it into small pieces, and then clean the pre-soaked vermicelli and fungus for later use.
4. You can stew a pot of bone soup in the casserole in advance, and then prepare a smaller casserole. First, take out the bone soup, add wax gourd slices, fungus and ginger, and cook for 5 minutes. Then add salt, add vermicelli and meatballs, and cook for about 1 minute. Before cooking, add appropriate amount of sesame oil and sprinkle some chopped cucumber meatball soup.