If you want your child to grow taller, you must first supplement nutrition. No matter how busy parents are, they should remember to cook these seven kinds of soups for their children. They are nutritious and often drink too much.
Ingredients: yam, mushrooms, carrots, cabbage leaves, eggs.
Seasoning: cooking oil, white vinegar and salt, soy sauce and sesame oil.
1. An iron stick yam, washed, peeled, placed on a clean chopping board, made into yam paste with a knife, chopped with a knife, all cut and put into a bowl.
2. A few mushrooms are cut into mushrooms, half a carrot is sliced with a knife, and two washed green leaves are chopped with a knife for use. Put two eggs in a bowl, add a few drops of white vinegar to remove the fishy smell, and stir evenly with chopsticks to break up.
3. Add a little cooking oil to the pot, add mushrooms and carrots when the oil is hot, stir-fry with a shovel for a few times, about one minute, stir-fry the ingredients until they are seven-cooked, pour in a proper amount of clear water, add the pre-cut yam mud, stir evenly with a shovel, cook for 3 minutes on high fire, and hook in a spoonful of water starch to make the soup rich and sticky.
4. Turn the torch to continue to cook the soup, reduce the heat, pour in the egg liquid, stir while pouring, and continue to cook for about 30 seconds. Sprinkle with green leaves, add a spoonful of salt to taste, add a little raw extract and stir well. Then turn off the fire, pour it into a large bowl, and finally pour in sesame oil to taste.
Required ingredients: chicken leg, ginger, onion, carrot, jujube, fungus.
Seasoning: cooking oil, cooking wine, salt, pepper, monosodium glutamate.
1. First cut the chicken leg into small pieces and put it on a plate for later use. Ginger is cut into ginger slices, and scallion is cut into horseshoe slices and put into a material bowl for later use. Cut carrots into hob blocks and put them with jujube and fungus.
2. Boil the water in the pot and pour a little cooking wine to remove the fishy smell. After the water is boiled, add the chicken pieces, blanch for about 2 minutes, skim the floating foam with a spoon, and pour out the water.
3. Take another pot, add a little cooking oil, add aniseed and onion ginger, then pour the chicken pieces, stir fry with a spoon for a few times, add a little cooking wine and add a proper amount of water.
4. Add carrots, cover the pot and simmer for about 15 minutes. /kloc-After 0/5 minutes, open the pot cover, add auricularia, red dates and almonds, continue stewing for 5 minutes, then add 3 grams of salt, 2 grams of pepper and 2 grams of monosodium glutamate.
5. Push with a spoon, the seasoning melts, then skim the floating foam and remove the star anise, so as not to affect the taste, continue to cook for 1 min, then turn off the fire and pour into the basin. Pour in a little sesame oil and decorate with 2 coriander flowers. Serving is delicious.
Seasoning required: fish head, old tofu, ginger, onion and star anise parsley.
Seasoning: cooking oil, cooking wine, chicken essence, sugar, salt, pepper and sesame oil.
1. Prepare a fish head, cut it from the middle, remove the gills, clean it and put it in a basin for later use. Half a catty of old tofu is cut into diamond-shaped pieces and put on a plate. Cut a slice of ginger into slices, half a onion into onion segments, put it in a bowl, take a few pieces of star anise, cut two pieces of coriander into segments, and put it in a bowl for later use.
2. Pour cold oil into the hot pot, put the fish head down into the pot, shake the wok and stir-fry slowly, add the onion, ginger and star anise, stir-fry until fragrant, pour a little cooking wine to remove the fishy smell, and add a proper amount of water to avoid the fish head. Then add the cut tofu pieces and simmer 15 minutes.
3. When the soup is stewed to milky white, start seasoning, add appropriate amount of chicken powder, sugar, salt and pepper, turn off the fire after one minute, then pour the fish head tofu soup into the basin, add a little coriander to decorate, and then pour a little sesame oil to enhance the fragrance, and you can eat delicious.
Ingredients: eggs, tomatoes, black fungus, day lily, shallots, coriander.
Seasoning: salt and pepper chicken powder vinegar soy sauce sesame oil
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2. Add a proper amount of water to the pot, pour in the cut side dishes, add 3 grams of salt, pepper 1 g, chicken powder 1 g, boil the soup with strong fire, add 30 grams of aged vinegar and 20 grams of mushroom soy sauce, and hook in a proper amount of water starch to make the soup thick.
3. After boiling, pour in the egg liquid, slide it a few times with a spoon, then pour in a little sesame oil, then turn off the fire and put it into the soup basin. Finally, sprinkle a little parsley and chopped green onion, which is delicious.
Ingredients: pork, lean meat, eggs, tomatoes, day lily, fungus, onion, ginger, star anise and corn starch.
Seasoning: cooking oil, salt, pepper, cooking wine, soy sauce, soy sauce, chicken essence, vinegar.
1. Prepare two yuan of lean pork, first cut it in the middle, cut it into thin slices, then change the knife and cut it into strips and put it into the basin.
2. Add a spoonful of salt, a little pepper, a little cooking wine, a little soy sauce and a few drops of soy sauce, mix well, then beat an egg, mix well, then add a little corn starch, add a little water, and mix well by hand for 10 minute.
3. A washed tomato, cut into small pieces, put it in a small pot, soak a handful of day lily, cut a knife from the middle, put it in the pot, soak a handful of fungus, tear the big one into small pieces, put it together with the day lily, cut two shallots into chopped green onion, a small piece of ginger, chop it into Jiang Mo, put it in the pot with chopped green onion, and then add half an octagonal and a few peppers for later use.
4. Pour the cooking oil into the pot, and when the oil temperature reaches 50% heat, change it to medium and small fire, and then add the mixed meat strips in turn. After the meat strips are shaped, stir with a spoon, fry the crispy meat until golden and crisp, and take out the oil control.
5. Leave a little base oil in the pot, pour in onion, ginger and aniseed and stir fry. After the fragrance explodes, add the tomatoes, stir-fry a few times, stir-fry the juice inside the tomatoes, then add the fungus and day lily, stir-fry evenly, add a proper amount of water, cover the pot and boil the soup.
6. Start seasoning, add two spoonfuls of salt, a little pepper, a little cooking wine, a little soy sauce, half a spoonful of chicken essence, and a proper amount of soy sauce, and stir to melt the seasoning.
7. Add the fried crispy meat and simmer for 5 minutes. After stewing the crispy meat, hook in a proper amount of water starch. When it is thick, add a proper amount of mature vinegar, push it with a spoon a few times, then turn off the fire, add a little sesame oil to enhance the fragrance, put the crispy broth into the soup basin, sprinkle with chopped green onion and coriander, and you can eat delicious.
Recommended recipes: winter melon ribs, ginger, onion, jujube and medlar.
Seasoning: cooking wine, white vinegar, salt and chicken essence.
1. Boil water in the pot, add ribs and ginger slices with cold water, remove fishy smell with a little cooking wine, boil with strong fire, skim the floating foam after boiling, remove and rinse with clear water, and control the water to dry for later use.
2. Then pour the ribs into the casserole, add the onion and ginger slices, and add water. It is best to add enough water at a time to avoid adding water in the middle, which will affect the taste of the soup, and then boil it with medium heat.
3. Cut the wax gourd in half from the middle, peel it off, cut it into small pieces, put it in a basin, add a little white vinegar after the water boils, and then simmer for 40 minutes.
4. It's time to open the lid, pick out the slices of onion and ginger inside, add wax gourd, red dates and medlar, add salt, add a little chicken essence, continue stewing for 5 minutes on medium heat, and finally sprinkle a little chopped green onion for decoration. It is delicious.
Ingredients: loofah, Pleurotus eryngii, eggs, tomatoes and shrimps.
Seasoning: cooking oil, salt, chicken powder, pepper, sesame oil.
1. Wash two long loofahs, peel them first, and then slice them. After washing, put a handful of Pleurotus eryngii into the basin, put two eggs into the basin, stir them evenly with chopsticks, and then break them up. Slice half of the tomatoes, put them into the soup basin, and put a handful of shrimp skins for later use.
2. Boil the water in the pot, add Pleurotus ostreatus, blanch for about one minute, pour out the water, add a little cooking oil to another pot, when the oil temperature reaches 50% heat, pour in the egg liquid, stir fry a few times, and add appropriate amount of water.
3. Break the larger egg pieces with a spoon. After boiling, add Pleurotus eryngii and Luffa, and cook for about 2 minutes. Add 3 grams of salt, chicken powder 1 g, pepper 1 g, add a little sesame oil to enhance fragrance, and pour into the soup basin. It's delicious.
Most parents should not leave their children's nutrition behind because they are busy with work. The soup recommended above is very simple and contains high calcium, so don't worry about your child's future growth.