Spring is a good time for children to grow up. I believe many parents know that we can't be idle. We should take our children to do more exercise outside, urge them to go to bed early, change their diet and let them eat well. Doing these things well will help children grow up. Especially in terms of diet, if children's daily meals are not to their liking, it will easily affect their physical development, so they should not drag their feet and learn more about cooking. Make more of these five dishes in spring. They are delicious and nutritious. Children like them best and their bodies grow fast! Let's take a look. It's simple and easy, and it's clear at a glance.

1. Stir-fried diced garlic with minced meat.

Prepare a small piece of pork belly, peel it, rinse it, chop it into minced meat, put it in a cooking machine if it is troublesome, put it in a bowl, add cooking wine, soy sauce, pepper, Jiang Mo and starch, stir well and marinate for a while.

Wash and dice garlic moss, wash and dice dried bean curd, and wash and dice millet pepper.

Heat the wok, add oil and moisten the wok. When the oil temperature reaches 50%, pour minced meat and stir-fry until it becomes slightly oily.

Add the millet pepper and diced tofu, stir-fry, stir-fry for a while, and dry the diced tofu.

Then pour in minced garlic, add salt and stir fry constantly. Stir-fry, add appropriate amount of soy sauce, stir-fry evenly, and serve. This dish is super delicious.

Second, scrambled eggs with carrots and asparagus.

Prepare half a carrot, an appropriate amount of asparagus and two or three eggs. Peel and wash carrots, cut into small strips, wash asparagus and cut into small pieces, beat eggs in a bowl, add salt and stir well.

Add water to the pot, bring it to a boil, add a spoonful of salt and a few drops of oil, pour in carrots and asparagus, blanch and cut off the raw materials. If you like carrots to soften, pour carrots and asparagus for a while, as you like.

Blanch with cold water and control the water for later use. Cut some minced garlic for later use.

Add oil to the pan, moisten the pan and heat it. When it is 70% hot, pour in the egg mixture, stir-fry into large pieces, and serve.

Leave the base oil, add minced garlic and stir-fry until fragrant. Add carrots and asparagus and stir fry. After half a minute, add the eggs and add a little salt to taste.

Third, stir-fried shredded pork with green beans.

Prepare a handful of green beans, remove both ends and old tendons, break them into small pieces and wash them, or wash the whole root and shred it with an oblique knife. You can try them all.

Boil the water in the pot, pour the green beans into the pot and blanch them, then take them out. This is to remove toxic substances from green beans. This step should not be omitted. If it is shredded, you can blanch it before cutting it.

Wash the pork, cut it into fine threads, add salt, soy sauce, pepper and soy sauce, stir well, add starch and cooking oil, and marinate for ten minutes.

Add oil to the wok, heat it to make it moist, pour it out when the oil temperature reaches 70%, then pour in cold oil, and pour in shredded pork and stir-fry until it changes color.

Leave the base oil, add garlic and ginger, stir-fry until fragrant, add green beans and stir-fry, and add salt to increase the base taste.

Stir fry a few times, pour in shredded pork, add a little soy sauce, stir fry evenly, and serve.

Fourth, sweet and sour pork tenderloin

Prepare a pork tenderloin, cut it into small strips, mix well with cooking wine, salt and pepper, and marinate for 20 minutes.

Mix a bowl of batter, add two tablespoons of starch and one tablespoon of flour, pour in one tablespoon of cooking oil, stir well, add water and mix several times, stir into a fine batter, and hold it up with chopsticks to be streamlined.

After the meat strips are marinated, put them into the batter and mix well for later use. Add oil to the pot, heat it to 50%, turn off the heat, put the meat strips into the pot, fry them until they are slightly yellow, then heat the oil to 60%, pour the meat strips back, fry them until they are golden yellow, and take them out.

Stir another bowl of juice, add four tablespoons of sugar, three tablespoons of white vinegar, three tablespoons of tomato sauce and a little salt, and stir well.

Put some cooking oil in the pot, heat it, then pour in ginger and garlic slices and stir-fry until fragrant. Remove the ginger and garlic, then pour in the juice and cook over low heat, and then pour in the starch water when bubbling.

Stir-fry until it becomes sticky, then pour in some cooking oil, pour the meat strips into the pot, stir-fry until the sweet and sour sauce wraps the meat strips, and the sweet and sour fillet is ready.

Five, cashew shrimp

Prepare appropriate amount of cooked cashews, prawns, half a cucumber and half a carrot. Remove the head of prawn, shell and shrimp line, wash, add cooking wine, shredded ginger, salt, pepper and starch, and marinate for 10 minutes.

Wash cucumber and cut into pieces, peel carrot, wash and cut into pieces. Add oil to the wok, heat it to make it moist, pour in the shrimps, stir fry and take it out.

Add ginger slices and garlic slices into the base oil, stir-fry until fragrant, add carrots and stir-fry until soft, then add cucumbers.

Stir-fry evenly, add a little salt to taste, then add shrimp and cashew nuts to stir fry together, stir fry quickly and evenly, and serve.