Children's Day food: Braised cabbage with bamboo shoots, coriander meatball soup, three fresh steamed eggs, sweet and sour tenderloin, minced potatoes, fried chicken with Pleurotus eryngii.

Braised cauliflower with bamboo shoots:

Required ingredients: rape seeds, bamboo shoots, green onions and medlar

Required seasonings: salt, monosodium glutamate, white sugar, water starch and sesame oil

Production method:

1. Remove the excess roots of rape seeds, soak them in clear water for about 1 minutes, and then rinse them with running water. Cut the scallion into chopped green onions.

2. Remove the roots and umbrella heads of Dictyophora dictyophora, soak it in clear water for about 3 minutes until it swells completely, then wash the dirty things and cut it into small pieces of about 4 cm for later use. Soak Lycium barbarum in clear water.

3. Heat a wok, pour a proper amount of clean water, add a little salt and cooking oil, add rape after boiling, blanch for 4 seconds, then remove and drain. Blanch the bamboo sun for ten seconds, remove and drain. Put the root of rape heart in one direction and put it neatly on the plate.

4. After heating the wok, add a little oil, add chopped green onion and stir-fry, add a little clear water, add a little salt to adjust the bottom flavor, add a little monosodium glutamate and white sugar to make it fresh, and then add a little water starch to thicken it. When the rice soup is thickened, add a little sesame oil to enhance the flavor, then pour it on the leaves of Chinese flowering cabbage and sprinkle with some medlar.

coriander meatball soup:

Ingredients: pork stuffing, coriander, scallion, ginger, Chinese cabbage and vermicelli

Seasoning: salt, chicken powder, pepper, yellow wine and sesame oil

Production steps:

1. Put the pork stuffing in the refrigerator and chill. Remove the roots of Chinese cabbage, rinse and cut into even slices. Soak the vermicelli in warm water. Wash coriander and scallion and cut them into pieces, and wash ginger and cut it into Jiang Mo.

2. Take out the minced meat and pour it into a pot. Add a little salt, yellow wine and pepper to taste. After mixing well, add chopped green onion, Jiang Mo and minced coriander, and mix well in one direction until it is a little strong.

3. Prepare a proper amount of clear water in the pot, add onion and ginger and cook until it rings, turn to low heat, squeeze out the uniform meatballs with both hands, put them in the soup pot, add cabbage slices and vermicelli when the meatballs float, and cook for about 2 to 3 minutes, then skim off the floating foam.

4. Add appropriate amount of salt, chicken powder and pepper to taste, and finally pour a few drops of sesame oil into the soup bowl, and then pour the meatball soup.

Three fresh steamed eggs:

Required ingredients: 4 eggs, 5 fresh shrimps, 2g sea cucumber, 2g squid, 1 scallion and 1 shallot

Required seasonings: salt, monosodium glutamate, cooking wine, water starch, steamed fish soy sauce and scallion oil

Preparation method:

1. Beat eggs. Put a little more water in the steamer, heat it until it boils, add water eggs and cover it for steaming.

2. Cut the green onions into chopped green onions, and wash and chop the shallots. Remove the shrimp line from the shrimp and wash it. Cut the sea cucumber into strips and rinse it. Cut the squid and wash it with a flower knife.

3. After heating the wok, pour a little water, add a little cooking wine, boil the wok, add shrimps, sea cucumbers and squid, boil for one minute, then pour out, rinse with water and drain for later use.

4. After the wok is heated, add a little base oil, add chopped green onion and Jiang Mo until fragrant, add a spoonful of water, add a little salt, monosodium glutamate and pepper to taste, add three kinds of seafood to cook for about 3 seconds, pour in a proper amount of water starch to thicken, and pour in a little onion oil to enhance the flavor.

5. Steam the boiled eggs for about 9 to 1 minutes, then pour the cooked three fresh ingredients evenly on the boiled eggs, drizzle a little steamed fish and soy sauce, and garnish with a little chopped green onion to serve.

Sweet and sour pork tenderloin:

Ingredients needed: pork tenderloin 3g, 2 eggs, flour 5g

Seasoning needed: salt 3g, cooking wine 5g, tomato sauce 2g, sugar 2g, white vinegar 2g, corn starch 5g, baking powder 2g, cornstarch 1g

Production process: < Put it in a pot, add a little salt and cooking wine, mix well and marinate for 15 minutes. Soak the raw flour in a little water.

2. Prepare a large bowl, beat in two eggs, and stir the egg mixture evenly with chopsticks. Add about 15 grams of clear water, add flour and corn starch and stir them into a thick paste. Add a little baking powder and mix well. Let it stand for about ten minutes.

3. Put the tenderloin into the starch paste and mix well. Add a little salad oil and mix well.

4. Heat the wok, pour in a proper amount of salad oil, and heat it to about 5%. Lift the fillet covered with paste and fry it in the oil pan. When it floats, gently break it up with a spoon to avoid adhesion. Take out the oil control.

5. Raise the oil temperature to 7% heat, put in the tenderloin for re-frying, fry until golden brown, and take it out when the skin is crisp.

6. Leave a little base oil in the wok, add a little more tomato sauce to stir-fry red oil, add about 1 grams of water to dilute it, add a little salt to adjust the base taste, and add appropriate amount of white sugar and white vinegar to adjust the sour and sweet taste. Generally speaking, the sour taste is slightly heavier, because vinegar is more likely to volatilize at high temperature.

when the tomato sauce bubbles, pour in a little hot oil, add the tenderloin and stir-fry evenly. if the tomato sauce is not thick enough, pour in a little water starch and stir-fry evenly until the tenderloin is covered with tomato sauce, and then take out the pan and plate.

minced meat and mashed potatoes:

required ingredients: potatoes, minced pork, green onions, ginger, green and red peppers and lettuce

required seasonings: salt, monosodium glutamate, oyster sauce, soy sauce, yellow wine, sesame oil and water starch

Production method:

1. Wash potatoes and steam them in a pot for about 2 minutes.

2. Cut the green onion into chopped green onion, peel and wash the ginger and cut it into Jiang Mo. Rinse the lettuce, clean the green and red peppers, remove the roots, and cut into small pieces (if you are afraid of spicy food, you don't need it).

3. Heat the wok, add a little oil, add chopped green onion and saute until fragrant, add mashed potatoes and stir-fry for a while, add a little salt to taste, stir well and then pour out.

4. Pour a little oil into the wok, add minced pork and stir-fry until it changes color, add chopped green onion and Jiang Mo to stir-fry until fragrant, and cook a little yellow wine to remove fishy smell. Add a little water, add appropriate amount of oyster sauce, salt and monosodium glutamate to taste, pour in a little soy sauce to color, and finally pour in a little water starch to thicken it into yogurt. Pour it on the mashed potatoes while it is hot, and sprinkle a little green pepper to decorate it.

spread the lettuce on the bottom of the plate, put a glass pot with mashed potatoes on it, and you can also put some oval rice balls on the lettuce.

Fried diced chicken with Pleurotus eryngii:

Required ingredients: chicken breast, carrots, Pleurotus eryngii, green peppers and eggs

Required seasonings: salt, monosodium glutamate, sugar, cooking wine, starch and sesame oil

Production process:

1. Wash the chicken breast, cut it into dices with uniform size, and soak it in clear water for 15 minutes. Remove and drain, put in a large bowl, add a little salt and cooking wine to marinate the bottom flavor, add half an egg white and mix well, add a proper amount of starch and mix well, size the diced chicken, and finally pour a little salad oil on the cover.

2. Wash Pleurotus eryngii and cut it into cubes about 2 cm. Peel and wash the carrots and cut them into cubes. Seed the green pepper and cut it into diced carrots.

3. Heat the wok on fire, moisten the wok with oil and pour it out, then add a proper amount of salad oil, stir-fry the diced chicken and pour it out until it becomes discolored.

4. Leave a little base oil in the wok, stir-fry Pleurotus eryngii for about 2 minutes until it is soft, stir-fry onion and ginger until fragrant, stir-fry carrots for a while, and stir-fry diced chicken evenly.

5. Cook a little cooking wine to remove the fishy smell, add diced green pepper and stir well. Add a little salt, monosodium glutamate and sugar to taste, stir-fry evenly over high fire, and pour in a little sesame oil to taste.