Ten super simple home-cooked dishes that children love to eat. Ingredients for cucumber mixed with peanuts: 2 fresh cucumbers, a plate of fried peanuts, 2 cloves of garlic, light soy sauce, balsamic vinegar, chopped pepper, sugar, and peppercorn oil.

Method: Peel and chop the garlic, add a spoonful of light soy sauce, a spoonful of balsamic vinegar, a spoonful of chopped pepper, a little sugar, add a spoonful of cold water, stir into a cold sauce and set aside.

(If you like spicy food, you can add some chili oil.) Wash the cucumber, smash it, and cut it into small pieces. The skin of the cucumber is rich in nutrients and should be eaten raw.

However, in order to prevent pesticide residues from harming the human body, cucumbers should be soaked in salt water for 15-20 minutes before being washed and eaten.

Put the cut cucumbers into a bowl, add minced garlic, and drizzle with hot peppercorn oil to bring out the aroma.

Finally, add peanuts, pour in the prepared sauce, and stir evenly.

Ingredients for stir-fried shredded beef with green pepper: 250 grams of beef, 2 green peppers, a little red pepper, light soy sauce, oyster sauce, pepper, cooking wine, green onion and ginger, cooking oil.

Method: Cut the beef into shreds and soak in water for 15 minutes to remove the blood.

Put the soaked shredded beef into a bowl, add a spoonful of light soy sauce, a spoonful of oyster sauce, a little salt, a little pepper, a little cooking wine, a spoonful of corn starch, mix well, then pour a little cooking oil, stir well and set aside for 20

minutes or so.

Remove the seeds from two green peppers and cut into shreds. Remove the seeds from a few red peppers and cut into shreds.

Chop onion and ginger and set aside.

Heat the pan, pour in an appropriate amount of oil, stir-fry the shredded beef in the hot oil until it changes color, then remove.

Pour a little more oil into the pot, add onion and ginger and stir-fry until fragrant.

Then pour in the shredded green and red peppers, add a little salt, stir-fry for a while until the green and red peppers are broken, and finally add in the fried shredded beef, stir-fry evenly, remove from the pan and serve on a plate.

Ingredients for steamed dragon fish with enoki mushrooms: 1 piece of dragon fish, 1 small handful of enoki mushrooms, a little green beans (mainly used for color adjustment), 5-6 cloves of garlic, 1 piece of ginger, light soy sauce, oyster sauce, chopped pepper, pepper, salt,

Cornstarch, cooking oil.

Method: Cut off the roots of the enoki mushrooms and soak them in light salt water for about 10 minutes.

Chop ginger and garlic into pieces.

Defrost the Longli fish and cut it into small pieces, wash it, squeeze out the water and put it into a bowl. Add a little salt, a little pepper and a little corn starch, mix well and marinate for about 15 minutes.

Pour a little oil into the pot and heat it up, add the minced ginger and garlic and stir-fry until fragrant.

Add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of water and a little sugar, bring to a boil and set aside.

Drain the enoki mushrooms, spread them separately on the bottom of the plate, and put half of the ginger-garlic sauce on them.

Then put the marinated Longli fish pieces on the enoki mushrooms, and then put the remaining ginger and garlic juice evenly on the Longli fish.

Add a few chopped peppers, bring an appropriate amount of water to a boil, steam the longli fish, and steam over medium heat for 10 minutes.

After 10 minutes, take out the steamed Longli fish and garnish with some blanched green beans (you can also sprinkle some chopped green onion).

Ingredients for tomato sauce potato slices: 4 small potatoes, 2 medium tomatoes, 1 green pepper, 1 spoon of light soy sauce, half a spoon of dark soy sauce, a little sugar, 1 piece of ginger, 3 cloves of garlic, and appropriate amount of cooking oil.

Method: Peel potatoes, wash and cut into thin slices, remove seeds from green pepper and cut into small pieces.

Cut the tomatoes into small pieces (pee them if you don’t mind), chop the ginger and garlic and set aside.

Pour an appropriate amount of oil into the pot and heat it up, add the minced ginger and garlic and sauté until fragrant, then add the tomatoes and stir-fry until the tomatoes produce soup.

Add potato slices and stir-fry evenly.

Add a spoonful of light soy sauce and half a spoonful of dark soy sauce and stir-fry until it turns colour.

Add half a bowl of water, a little salt, a little sugar, stir evenly, cover the pot and simmer for a while.

Cook until the soup is thick and the potatoes are soft, add green peppers, stir-fry evenly, cook for about 2 minutes until the green peppers are broken and reduce the soup (the soup does not need to be drained, leaving a little soup is especially good when mixed with rice).

Just put the pot on the plate.

Tomato Mushroom Egg Soup Ingredients: 2 tomatoes, 1 egg, 100 grams of crab-flavored mushrooms, salt, pepper, sugar, ginger, garlic, shallots, cooking oil.

Method: Peel the tomatoes and cut into small pieces.

Crack the eggs into a bowl, add a little salt and pepper, beat well and set aside.

Cut the ginger into strips and slice the garlic.

Cut off the roots of the crab mushrooms and wash them clean, then cut them into small pieces, blanch them in boiling water, drain them in cold water and set aside for later use.

Pour a little oil into the pot to heat up, pour in the egg liquid, stir-fry into small pieces when the egg liquid solidifies slightly, and set aside.

Pour a little oil into the pot and heat it up. First add the ginger and garlic and stir-fry until fragrant. Then add the tomato cubes and stir-fry until the soup comes out. Then add the crab-flavored mushrooms and stir-fry evenly.

Add two large bowls of water, cover with a lid and bring to a boil. Cook for about 5 minutes. When the tomatoes are soft and rotten and the soup is thick, add the fried eggs. Stir evenly. Add an appropriate amount of salt and a little sugar to taste (a small amount of sugar can improve the freshness).

It can also neutralize the sour taste of tomatoes).

Finally, sprinkle a little pepper, sprinkle with chopped green onion, turn off the heat, stir-fry evenly and serve.