Spring is the season for all things to grow, and it is also the best time for children to grow up. According to the results, March-May in spring is the fastest time for children to grow up. If you want children to grow up quickly in spring, you should eat more "high calcium" food, which is nutritious and easy to absorb. In addition, you should exercise more, go to bed early and get up early, and your children will grow up slowly. Here are eight kinds of "high calcium".

stir-fry yuba

1. Prepare ingredients:

Prepare 8g of dried yuba and soak it in cold water for two hours. Never use hot water, it will be easy to soak and taste bad. After soaking, cut it into pieces for later use.

prepare one green pepper and half red pepper, and cut them into rhombic pieces respectively.

prepare a handful of fungus, which has been soaked in advance.

cut some garlic slices, shallots and ginger slices and put them together.

2. blanch yuba and agaric in water:

boil water in a pot, add warm water to yuba, and pour 4g cooking wine to reduce the beany smell of yuba. After the water is boiled, pour agaric, continue blanching for 3 seconds, and then pour out the water for later use.

3. Start cooking:

Heat oil in the pot, add onion, ginger and garlic, grab a few dried peppers and stir-fry them together. After the onion smells, pour a little cooking wine, add a little water, 2 grams of salt, 2 grams of chicken powder and a little sugar to freshen up, pour yuba and auricularia into the pot and stir-fry them evenly, then add green and red pepper slices and stir-fry them until they are broken.

Crispy fresh milk

1. Stir-fried milk:

Prepare 2 boxes of pure milk, heat the pan and pour it into the pure milk. First, boil the milk until it boils, then turn to a small fire and add a proper amount of water starch. Stir-fry repeatedly to prevent the milk from sticking to the pan, and then take off the pan until the milk is sticky and pasty.

pour the milk paste into the fresh-keeping box, cover it and put it in the refrigerator for 1 hour.

After 1 hour, the milk paste has been shaped. Trim the surface of the milk paste neatly and cut it into even strips.

2. Wrap bread crumbs:

Prepare 1g of bread crumbs for later use.

prepare a small pot, pour in an appropriate amount of egg white, add a little wet starch and mix well.

put the cut milk strips into egg white, wrap them with egg white, then put them into bread crumbs, evenly wrap them with bread crumbs, and wrap all the remaining milk strips.

3. Start frying:

Burn oil in the pan. When the oil temperature is 5% hot, take out the pan, put the milk strips into the pan one by one, gently shake the pan to prevent the bottom from being burnt, and keep frying on low heat for about 2 minutes. After the milk strips are set, gently push them to be heated evenly. When the milk strips are fried until the surface is golden, take out the oil and control the oil, and a golden crispy yogurt is ready.

Sauté ed chicken with soy sauce

1. Prepare ingredients:

Prepare two chicken legs, remove the skin and bones inside, cut into diced meat about 1 cm long, then put them in clear water, and wash the blood on them so that they won't smell fishy when eating. Take out the diced chicken and squeeze out the water for later use.

prepare 1g of walnut kernel for later use.

Cut some ginger into pieces and put them in a cooking machine. Pour a little water into it and make it into ginger water. After making it, drain the ginger residue out and use only ginger juice.

prepare a small pot, put 2g of soybean sauce, 1g of sugar, 2g of chicken powder and 1g of pepper, and pour in a proper amount of ginger juice to melt the seasoning.

2. Marinate the diced chicken:

Add 2g of salt, a little white sugar to freshen up, 1g of pepper, 5g of light soy sauce, grab and mix the diced chicken evenly by hand, pour in some ginger juice, grab and marinate for 1min, and the ginger juice will not only enhance freshness and remove fishy smell, but also make the meat more tender.

after the diced chicken is marinated, beat in half an egg white. The egg white can make the diced chicken taste smoother and tender. Grab a handful of starch, let the starch be evenly wrapped on the diced chicken to lock the water, then pour in some vegetable oil, and continue to mix well for later use. The vegetable oil mainly plays a role in lubrication to prevent the diced chicken from sticking together after cooking.

3. Fry the diced chicken and walnut kernel:

Burn the oil in the pan. When the oil temperature is 3% hot, pour the walnut kernel into the strainer and soak it in the oil pan, and fry the moisture in the walnut kernel. After the walnut kernel is dried and fragrant, take it out to control the oil.

when the oil temperature rises to 4% heat, pour the diced chicken into the pot, quickly push it away with a spoon to make the diced chicken evenly heated, lubricate for about 3 seconds, and then take it out of the pot to control the oil when the diced chicken turns golden.

4. Start cooking:

Leave a little base oil in the pot, pour in the prepared bowl, add a proper amount of ginger juice, and simmer for a while. When the juice is fragrant and sticky, pour in diced chicken and walnut kernels, stir fry quickly so that the juice is evenly wrapped on the ingredients, and then pour in a little bright oil to brighten the color, and you can get out of the pot. A very delicious diced chicken with soy sauce can be made.

stir-fried pork with mushrooms

1. Prepare ingredients:

Prepare 5g of pork belly, remove the skin of the pork, and change the knife into even slices.

prepare several mushrooms, remove the roots and cut them into pieces.

prepare a few millet peppers and string peppers, and cut them into sections with an oblique knife for later use.

cut shredded onion, garlic slices, shredded ginger and chopped green onion for later use.

2. Slip-boil the sliced meat:

Boil water in the pot, add 5g of cooking wine to remove fishy smell, add a little salt to the bottom flavor, put the sliced meat into the pot and quickly stir it up. After the water is boiled, remove the floating foam in the pot and blanch it for about 2 minutes. After the sliced meat turns white, pour it out, rinse it with clear water and control the water for later use.

boil the water in the pot again, add a little vegetable oil and salt, and the salt will taste at the bottom. The vegetable oil will prevent the loss of nutrients in the mushrooms. After the water is boiled, pour the mushrooms into the pot, quickly blanch them for 3 seconds, and then pour them out when the surface is soft and slightly translucent. Rinse them with cold water for a few times, and control the water for later use. Do not blanch the mushrooms for too long to avoid the loss of flavor.

3. Start cooking:

Burn the oil in the pan, pour out the hot oil and add the cold oil after fully sliding the pan. It is not easy to stick to the pan when frying the meat slices with hot oil. Pour the meat slices into the pan and stir-fry the oil. After frying the meat slices, add 5 grams of bean paste to stir-fry the red oil, add 2 grams of soy sauce to improve the color, and pour in small ingredients such as ginger and garlic to stir-fry the fragrance.

stir-fry the green pepper until it is cut off, pour in the mushrooms, stir-fry evenly, add 2g of salt, 1g of chicken essence, a little white sugar to freshen up, 5g of cooking wine to remove fishy smell, stir-fry the seasoning to add flavor to the ingredients, then sprinkle a little white sesame seeds, pour in a little bright oil to brighten the color, stir-fry evenly quickly, pour in shredded onion and stir-fry until it is cut off, and then take out the pan. A simple and homely small fried meat of mushrooms is ready.

scrambled eggs with tomatoes

1. Prepare ingredients:

Prepare two tomatoes, put them with a cross knife, blanch them in boiling water, cool them a little after scalding, remove the skins and cut them into small pieces for later use.

prepare four or five eggs, beat them into a bowl, add 2g of salt to taste, and add a little water to increase the tenderness of the eggs, so as to prevent them from sticking to the pan when scrambled, and stir them evenly to make bubbles.

cut some chopped green onion for use.

2. Stir-fry the eggs:

Heat the pan, add the vegetable oil pan, pour out the hot oil and add the cold oil. When the oil temperature is 6% hot, pour in the egg liquid. After all the eggs are set, break them up with a spatula and pour them out immediately. Remember not to stir-fry them for a long time, because they are easy to stir-fry.

3. Start cooking:

Leave a little base oil in the pot, pour in tomatoes, add appropriate amount of white sugar and light soy sauce, stir-fry tomato juice over medium heat, pour in eggs to absorb the soup, and finally turn off the fire, add a little salt, sprinkle chopped green onion, stir-fry chopped green onion with the remaining temperature, and then pour in a little bright oil, and a sweet and sour tomato scrambled egg will be ready.

Radish balls

1. Prepare ingredients:

Prepare a carrot, cut it into thin slices and then shred it.

Prepare a white radish and cut it into filaments.

After cutting, put it into bowls respectively, add a proper amount of salt, grab it evenly by hand, and marinate for 1 minutes to kill the water in the radish.

prepare a small piece of pork belly and cut it into small pieces.

cut some Jiang Mo and put it with the meat.

prepare an appropriate amount of green beans for later use.

2. Making meatball blank:

Pickled shredded radish becomes very soft. Take out a handful and put it in the palm of your hand. Squeeze out the water inside, stick starch several times, and make it into smooth balls. Make meatballs with the same size for later use.

3. Deep-fry the meatballs:

Burn the oil in the pot. When the oil temperature is 5% hot, put the radish meatballs into the ball, and slowly fry them on low heat until the meatballs are shaped. When the meatballs are crisp and golden brown, take them out to control the oil.

4. Start cooking:

Leave the bottom oil in the pot, pour in the meat and Jiang Mo, stir-fry the fat oil in it over medium heat, stir-fry the green beans a few times after smelling the smell of meat, add a proper amount of water along the pot, cook the green beans over high heat, add 2 grams of chicken essence and 2 grams of salt, add the fried balls and simmer over low heat for a while, and the soup will soon be dried up.

Fried tofu

1. Prepare ingredients:

Prepare a piece of tender tofu and cut it into even small pieces for later use.

Beat two eggs in a bowl, add a spoonful of starch to increase the toughness of the egg liquid, and stir evenly with chopsticks for later use.

pour the egg liquid on the tofu block, so that the egg liquid is covered with tofu, so that it is not fragile when frying.

cut some minced garlic for later use.

2. Seasoning juice:

Prepare a small basin, put half a spoonful of clear water, add 1g of light soy sauce, 5g of oyster sauce and a spoonful of white sugar to refresh, and stir well for later use.

3. fry tofu:

burn oil in the pan, pour out hot oil and add cold oil after fully sliding the pan. The cold oil in the hot pan can prevent the tofu from sticking to the pan when frying. Pour the tofu into the pan and smooth it, so that it is heated more evenly. Keep the fire low and fry slowly. After frying for a while, turn it over and fry the other side, and let the tofu be heated evenly for about 5 minutes. When the tofu is golden brown, pour it out for later use.

4. Start cooking:

Heat the oil in the pot, pour in the minced garlic and stir-fry to give garlic flavor, and pour in the prepared bowl materials. After the juice is boiled, pour the fried tofu into the pot, simmer for 2 minutes on low heat, and let the tofu absorb the soup to taste. Finally, hook in a little starch to make the soup better adsorbed on the tofu, and then sprinkle with chopped green onion to make a fresh and nutritious fried tofu.

milky white fish soup

1. Prepare ingredients:

Prepare a crucian carp, which has been slaughtered in advance, and wash the fish inside and out for later use.

cut some onion slices, ginger slices and parsley slices for later use.

2. Fry the fish:

Burn the oil in the pan. After fully sliding the pan, pour out the hot oil and add more cold oil. This step is mainly to prevent the crucian carp from sticking to the pan. When the oil temperature is 5% hot, put the onion and ginger slices into the pan and make sure to keep the fish dry. Otherwise, the skin of the crucian carp will easily stick to the pan and be damaged. Turn on low heat and fry slowly. Once it is set, turn it over gently. The main purpose of frying is to.

3. Start cooking:

Put the fish in a boiling casserole, and stew it with high fire, so that the protein in the fish can be fully stewed, so that the fish soup will be more rich and delicious. When the fish soup is milky white, add a little salt and pepper to adjust the bottom taste, and do not put monosodium glutamate or chicken essence, so as not to affect the freshness of the fish soup itself. Sprinkle coriander and sesame oil before taking out of the pot.

the first food: summer editor.