Kindergarten recipes and recipes for stir-fry are just when children are growing up, so many parents want to send their children to kindergartens with better food so that they can eat and drink well. Do you all know the common kindergarten recipes and recipes?
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Below, the Healthy Way website will introduce you to some kindergarten recipes and methods, take a look.
1. Oatmeal double rice porridge: 80g oats, 80g millet, 80g glutinous rice, and appropriate amount of wolfberry.
Prepare glutinous rice and oatmeal.
Wash the glutinous rice and oatmeal and soak them in cold water for 30 minutes.
After soaking, it is easier to cook and saves time.
Second, the porridge tastes better.
Add water to the pot, put glutinous rice and oatmeal into the pot and cook.
Bring the pot to a boil and then reduce to a simmer.
Stir regularly during this period.
After 15 minutes, wash the millet and put it into the pot to cook.
Stir regularly during this time.
After the porridge is cooked, add wolfberry.
Turn off the heat and simmer for 5 or 6 minutes, then serve.
2. Fresh shrimp steamed eggs: 200g eggs, 100g fresh shrimp, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of boiled water.
Remove the heads, shells and strings of the shrimps, rinse them with clean water, and add an appropriate amount of cooking wine to remove the fishy smell.
Crack the eggs and break them up. After beating evenly, sift through a sieve to remove the egg foam. Add twice as much boiled water as the egg liquid, beat evenly, and then add salt.
Pour into the bowl of the steamer.
Add the washed shrimps. You don’t need to blanch the shrimps first. Steam them directly in the egg liquid to maintain the freshness of the shrimps.
Cover with plastic wrap and poke a few small holes with toothpicks. Pour cold water into the steamer and steam over high heat for 10-15 minutes. Drizzle sesame oil, light soy sauce and chopped chives according to your taste.
3. Chicken and Broccoli Meatballs: 100g chicken, 100g broccoli, 100g tofu residue, oil, salt, 1 egg, ginger, green onion, allspice, pepper, light soy sauce, starch.
Chop the chicken, chop the broccoli, and chop the onion and ginger.
Crack an egg into the chicken, add light soy sauce, five-spice powder, and pepper, and beat in a clockwise direction. Add bean dregs to the chicken, add minced broccoli, add an appropriate amount of salt, mix well, and knead into small balls with your hands.
Preheat the oven to 180 degrees for ten minutes.
Then prepare shredded onions and ginger.
Heat oil in a pan. When the oil is hot, add shredded onion and ginger and sauté until fragrant. Add a bowl of water, a little sugar, salt, and oyster sauce. After boiling, add the meatballs and cook for two or three minutes to let the flavor infuse. If they are not cooked,
Cook for a while here, prepare the water starch, and add it to the already flavored meatball pot.
Stir evenly.
4. 200g of quail eggs, small mushrooms, cherry radish, 12 quail eggs, and some celery leaves.
Prepare the ingredients and wash the radishes carefully.
Boil the quail eggs in a pot under cold water.
Let the hard-boiled quail eggs cool slightly, remove the shells, and cut both ends flat with a knife.
Cut the cherry radishes in half.
Combine the cherry radishes and quail eggs and place on a plate lined with celery leaves.
Use a mold or straw to press the cut off egg white scraps into a round shape.
Place on top of cherry radish for decoration.
5. Pea Tofu and Egg Drop Soup: 200g fresh peas, 200g tofu, 50g eggs, starch, seasoning sauce, and soup.
Cut the tofu into small cubes and set aside.
Wash and drain the peas.
Pour the soup into the soup pot.
Add diced tofu, bring to a boil, then reduce heat and simmer for 5 minutes.
Add peas and continue cooking for 2 minutes.
Boil the peas.
Add a spoonful of sauce and mix well.
Add thin gravy and bring to a boil.
Cook until the soup is slightly thick, then turn off the heat and gently pour in the egg liquid.
Just pour in the sesame oil.
6. Pine nut tofu: 240g old tofu, 200g tomatoes, 10g pine nuts, oil, salt, shallots and garlic.
Cut the old tofu into large pieces, cut the tomatoes into small pieces, slice the garlic, and cut the onions into small knots.
Pour more oil into the pot, heat the oil and put the tofu in it.
Once one side is cooked, flip over and cook the other side.
Take out the fried tofu, use the original oil in the pot and add onions, garlic first, then tomatoes.
When tomatoes change color add salt to taste.
Stir well, put the fried tofu down and add a small amount of water.
Then cover the pot and simmer for 5 minutes to absorb the flavor.
Open the lid and observe that the tomatoes have turned into a puree.
Sprinkle chopped green onion and pine nuts on a serving plate, and the dish is complete.
7. Banana tofu: 200g of tofu, 200g of banana, oil, salt, egg liquid, starch, green onion, light soy sauce, vinegar, sugar.
Peel the banana and cut into rounds. Set aside.
Cut the tofu into slices.
Add salt and marinate for 2 minutes.
Take a bowl, add starch, light soy sauce, vinegar, sugar and water and mix well to form a sauce.
Chop green onion into pieces.
Coat tofu slices and banana slices with egg wash.
Then dip them in starch.
Fry in oil until both sides are golden brown, remove and drain.
Leave the oil in the pot and sauté the chopped green onions.
Pour in the sauce and cook until the soup becomes thick.
Add fried tofu and banana.
Stir fry evenly.