Ingredients: Lily, eggs, salt and other seasonings.

Making:

Lily is soaked in clear water for one night; After cleaning the lily, put it into the pot, add appropriate amount of water, and stew it on high fire 1 hour until the lily is crisp and rotten; Beat the eggs, remove the albumen and leave the yolk, mix well, and pour into the soup pot to stir; Sprinkle with salt and monosodium glutamate, pour in sesame oil and stew for a while.

Autumn is dry, and children's respiratory system is weak. The usual diet and nutrition should strengthen the immunity that moistens the lungs. Drinking more lily soup has a good effect on moistening the lungs and improving children's immunity.

Kindergarten cookbooks II. Braised beef sauce.

Ingredients: beef 300g, pork100g, 2 eggs, onion100g.

Accessories: vegetable oil 30g, soy sauce 5g, refined salt 3g, sugar 25g, tomato sauce 25g, water starch 30g, onion Jiang Shui 15g, fresh soup 60g and yellow wine 5g.

Method:

1) Wash beef and pork, remove fascia and cut into minced meat. Add salt, egg, onion, Jiang Shui, yellow wine and water starch, and stir evenly in one direction with chopsticks. When sticky, put the minced meat into an oiled plate, smooth it by hand, and steam it directly in a boiling water pot for 25 minutes. After cooling, take it out and cut it into small pieces.

2) Heat the wok, pour in vegetable oil, stir-fry the chopped green onion until it is completely soft, add a little water, cover it and simmer until the fragrance overflows, uncover it and add tomato sauce. When the red oil is boiled, add fresh soup, sugar, salt, soy sauce and meat sauce, simmer for 15 minutes, then take it out with a colander and put it in the pot. Thicken the remaining juice with strong fire and pour it on the meat sauce.

Tip: After the beef sauce is steamed, it must be thoroughly cooled before it can be cut into small pieces, otherwise it will be brittle.

Features: This dish is bright red in color and salty and delicious. Beef sauce is tender and suitable for children. Beef is rich in protein, which is one of the essential nutrients for children's growth and development. Onions can strengthen the stomach and sterilize, which can improve children's disease resistance.

Kindergarten cookbook 3. Fruit milk perch

Ingredients: perch 1 (about 500g), apple 50g, pear150g, green pea 50g and fresh hawthorn 50g.

Accessories: raw flour 100g, egg 1 piece, 20g condensed milk, 25g sugar, 2g salt, a little pepper, 20g white vinegar, 50g tomato sauce and 50g oil.

Method:

1) After the fish is washed and killed, put oblique blades on both sides of the fish and sprinkle some salt and pepper.

2) Beat the eggs evenly, put the fish in the egg liquid, then put it in the dry raw flour and pat it on the flour, then fry it in hot oil until golden brown, take it out and put it in a plate.

3) Peel and dice apples and pears. Wash the hawthorn, remove the core and break it in half. Cook green peas in boiling water with strong fire, take them out in cold boiling water, blanch them and drain them for later use.

4) Put oil in another pan, add tomato sauce, add water, fruit and hawthorn when the red oil is fried, add sugar and salt when it is cooked, add white vinegar and light milk, thicken with raw rice flour, add a little hot oil, and pour the juice on the fish.

Point: Fish should be fried and crisp.

Tip: The sweet and sour taste is mixed with fruit, which makes the sweet and sour taste fruity and helps to improve the taste. The combination of milk juice and sweet and sour makes the color softer and the taste more mellow. This is a new condiment.

Kindergarten cookbooks. Multicolored shredded pork

Ingredients: Yunsi dried bean curd100g, Zizania latifolia100g, carrot100g, lettuce100g, lean pork150g and 2 eggs.

Accessories: a little raw flour, yellow wine, Zhenjiang vinegar, white sugar, refined salt, monosodium glutamate and sesame oil.

Method:

1) peeled and washed water bamboo and lettuce, blanched in boiling water, picked up and cut into filaments.

2) Peel and wash carrots and cut them into filaments.

3) Wash the dried shredded tofu, blanch it with boiling water and cut it into sections.

4) Blanch the lean pork in boiling water, add a little onion, ginger and yellow wine, simmer until it is 60% crisp, pick it up and cut it into filaments.

5) Beat the eggs evenly, add a little gouache, add a little refined oil to the iron pan, pour half of the egg liquid, turn the pan and spread it into an egg cake, and continue to heat it on low heat to form an egg cake. This made two large egg skins and cut them into filaments respectively.

6) Put all the filaments into the basin one by one, and pour the seasoning evenly on the filaments according to the taste. Add sesame oil and mix well before eating.

Tip: Don't be too crispy. It's best to spread the egg skin in a pan or non-stick pan. Each thread should be cut thin and the length is basically the same. Sweet and sour should be suitable for children's tastes.

Features: crisp and slightly sour, bright in color, well-made and reasonable in collocation, it is one of the ideal dishes for families.

Kindergarten cookbooks 5. Steamed meat tofu

Tofu is rich in protein, which is complementary to protein and can play a good role in the growth and development of babies. Onions can strengthen the stomach and sterilize, and improve the baby's resistance and defense ability against diseases.

Raw materials:

Chicken breast 15g, tofu 20g, onion 10g, starch 5g, egg 8g, sesame oil 1g and soy sauce 4g.

Making:

1. Wash the tofu, put it in a pot to boil, drain the water, grind it into mud, and spread it into small dishes with sesame oil.

2. Wash the chicken, chop it into fine mud, put it in a bowl, add chopped green onion, eggs, soy sauce and starch, make it uniform and sticky, spread it on tofu, and steam it on medium heat for 12 minutes.

Features:

Tofu is soft, slightly salty and delicious!

Kindergarten cookbook 6. Minced meat, onions and tomatoes

Ingredients: 50g lean pork, 50g tomato 150g onion 15g.

Accessories: 25g of vegetable oil, soy sauce, cooking wine, refined salt, sugar and dried starch.

Method:

1) Chop the cleaned pork into minced meat, put it in a bowl and steam it in a pot; Wash tomatoes, cut them into round pieces with little finger width, sprinkle dry starch on both sides, and set the plate.

2) Heat the wok, drain the oil, put the tomatoes into the dry powder one by one, fry them on both sides until golden brown, and then put them into the plate.

3) Add a little base oil to the wok, add shredded onion and stir-fry until fragrant, then add the fried tomato slices, evenly sprinkle the cooked minced meat on the tomato slices, add a little water, cover it, and uncover it when the fragrance overflows, then pour the soup left in the minced meat bowl into the wok, grind the tomato slices into mud, and add a little soy sauce, cooking wine and essence.

Features: Sweet and sour, rich in protein, fat, calcium, iron, provitamins A, B 1, C and nicotinic acid.

Kindergarten cookbook 7. Braised meatballs with vegetarian dishes.

Ingredients: 300g pork leg, 0/00g potato100g carrot100g egg.

Accessories: vegetable oil 750g (actual consumption 80g), dry starch 25g, cooking wine 15g, soy sauce, refined salt, sugar, onion and ginger.

Method:

1) Wash the meat, chop it into minced meat and put it in a container for later use.

2) Put the whole washed potatoes and carrots into a pot and cook them in cold water, peel them, and press them into mud with a knife or spoon. Take out 65,438+000 grams each and put them in a meat sauce container. Add eggs, salt, onion and ginger, then stir in one direction by hand, then add dry starch and stir well, and make meatballs the size of table tennis by hand.

3) Heat the wok, and add a lot of oil. When the oil temperature reaches 40-50%, put the meatballs in the wok and fry them until they are solidified, then take them out with a colander and put them in another wok for later use.

4) Add a proper amount of soy sauce and water into the pot with meatballs, first boil with high fire, then simmer for 25 minutes with low fire, then turn to high fire. When the soup is low, add a little sugar, thicken the water starch, pour a little cooked oil, and then put it into the bowl.

Features: This dish is braised in brown sauce with meat and vegetables, fresh, salty, soft and crisp. It is very suitable for children with bad habits of picky eaters, and is rich in nutrients such as protein, fat, calcium, iron, vitamin C, nicotinic acid and carotene.

Kindergarten cookbooks. Zesigan ointment

Ingredients: pork liver 125g, 2 eggs, 50g carrots, 25g green peppers, 25g fresh mushrooms, 25g onions and minced meat 15g.

Accessories: oil 15g, onion Jiang Shui 80g, yellow wine 5g, refined salt 2g, water starch 50g, clear soup 125g.

Method:

1) remove fascia from pig liver, clean it, chop it up with a knife (or wring it twice with a meat grinder), put it in a container, add 80g onion Jiang Shui, stir, and filter it with a sieve to remove liver residue and leave liver slurry for later use.

2) Shell the eggs, pour them into the liver pulp and mix well, then pour the salt, water starch, yellow wine and clear soup into the liver pulp, mix well, then pour the liver pulp into a pot coated with lard, steam it in a boiling water pot for 15 minutes, and take it out after the liver pulp becomes paste. After a little cooling, cut it with a cooked knife and put it in a pot.

3) Wash carrots, green peppers, fresh mushrooms and onions and cut them into filaments.

4) Heat a wok, add 15g oil, saute Jiang Mo and onion, then add minced meat and yellow wine, stir-fry a little, add shredded carrot, shredded mushroom and shredded green pepper, add a little water to stew for a while, when the fragrance overflows, open the lid and add salt, turn to high heat and thicken with starch.

note:

1) When making pork liver sauce, the ratio of onion Jiang Shui, egg, water starch, clear soup and pork liver sauce should be reasonable.

2) When the pork liver paste is steamed, the firepower should not be too large, nor should it be steamed more. As soon as the paste is cooked, it should be cooked.

Features: Pig liver paste is tender, instant in the mouth, bright and delicious with proper amount of vegetables, especially suitable for children around 2 years old. This dish is rich in special nutrients, high in nutritional value, high in organic iron, easy to be absorbed by children, and rich in protein, fat, calcium, phosphorus, vitamin A, B 1, B2, B 12, nicotinic acid and other nutrients.

Kindergarten cookbook 9. Colored shrimp

Ingredients: 250g shrimp, 25g peas, diced carrots, diced potatoes, diced winter bamboo shoots, diced fresh mushrooms, eggs 1 piece.

Accessories: 300 grams of vegetable oil (the actual dosage is 30 grams), 6 grams of sesame oil, 3 grams of refined salt, 5 grams of cooking wine, 0/5 gram of starch/kloc-,and a little onion and ginger.

Method:

1) Wash the shrimps, dry them with a clean cloth (or squeeze out the water by hand), put them in a bowl, add refined salt and mix well, then add egg white and mix well, and finally add dry starch and mix well for later use.

2) Heat the wok, put the oil to 40% heat, add the shrimps, remove and drain the oil for later use.

3) Leave a little oil in the original pot, put the onion and ginger slices into the pot and discard them. Stir-fry peas, diced carrots, diced winter bamboo shoots and diced mushrooms in a pot, add a little water, cover and stew, then uncover the pot until the dishes are fragrant, add eggs, salt and cooking wine, thicken with wet starch, pour in shrimps and sesame oil.

Tip: Squeeze the water out of the shrimps before sizing, and then mix with starch to make the shrimps sticky, so that the shrimps will be neat.

Features: This dish is bright in color, delicious in taste, diverse in food and comprehensive in nutrition, which can arouse children's interest and appetite. Rich in protein, calcium, phosphorus, iron, vitamins and so on. Suitable for children's nutritional needs.

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Kindergarten cookbooks daquan children's breakfast cookbooks 1:

Shrimp and egg jiaozi, spinach tofu soup.

Ingredients: 20g shrimp, egg 1 piece, 25g spinach, 50g tofu, 5g lean pork stuffing, garlic sprout, starch, ginger and onion.

(Shrimp and egg jiaozi) How to do it:

Shrimp is cooked the night before, dried and diced, and then added with lean pork stuffing, appropriate amount of garlic sprouts, minced onion and ginger, salt, etc. Stir well and simmer well.

In the morning 1 beat the eggs into proper amount of dry starch and mix them into paste with clear water. Add vegetable oil to the pot, pour in a tablespoon of egg paste, and spread it into an omelet with slow fire. 4 Add a small amount of vegetable oil to the shrimp stuffing simmered the night before, wrap them in the spread egg rolls, and steam them in a steamer for 8 minutes.

Production method (spinach tofu soup):

Wash tofu, cut into pieces and put it in boiling water.

1 min later, put the washed spinach into the pot, turn off the fire at the same time, and order a little salt and sesame oil. Note: Tofu has a history of more than 2,000 years in China. Every 100g of tofu contains protein 15. 1g, calcium 286mg, phosphorus 156mg, iron 7.2mg, vitamin B 1, vitamin B2 and other essential nutrients. Moreover, the baby is easy to digest and is a good choice for the baby to accompany the meal.

Kindergarten cookbooks Daquan children's breakfast cookbooks 2:

Milk, cake, fruit

Ingredients: a glass of milk, a boiled egg and a small bag of cornflakes.

Practice: Heat the milk and pour in the cornflakes.

Tips:

1. Eggs can be sliced with an egg cutter and dipped in ketchup or soy sauce to improve children's interest. There is an egg cutter in the supermarket, which cuts into pieces vertically and slices horizontally.

2. There are many kinds of cornflakes in the supermarket, such as Nestle's Crispy Valley Music, Eggs and Milk Stars, and many imported ones with various tastes.

Kindergarten cookbooks Daquan children's breakfast cookbooks 3:

Chicken and vegetable porridge, boiled quail eggs

Ingredients: 50g chicken breast, japonica rice 15g, green leafy vegetables 15g, and 2 quail eggs.

Production method (chicken and vegetable porridge):

Cooked porridge with japonica rice.

Chop the chicken breast into minced meat, add a small amount of vegetable oil to the pot, stir-fry the chicken paste after the oil is boiled, and cook it in japonica rice porridge. 3 add a small amount of refined salt, etc. Before cooking, finally sprinkle with vegetables, and you can cook.

Kindergarten cookbooks Daquan children's breakfast cookbooks 4:

Tomato beef soup, half a marinated egg, vegetable meat roll.

Ingredients: 50g tomato, 50g beef stuffing, proper amount of starch and a little coriander leaves; Flour 100g, Chinese cabbage 25g, carrot 15g, lean pork stuffing 15g, onion and ginger (tomato beef soup): put vegetable oil into a preheated wok and heat the oil.

Kindergarten cookbooks Daquan children's breakfast cookbooks 5:

Milk egg drop, fish ball, bean paste bag

Raw materials: fresh milk 250g, raw eggs 1 piece, carp meat 150g, sugar 8g, and proper amount of starch.

Production method (milk egg flower):

Fresh milk is poured into the pot and boiled. After boiling, beat in the eggs, add sugar, and take out the pot.

Life common sense

Production method (Sliced Fish Mud Pill): Boning and peeling carp meat the night before, chopping into paste, adding a little vinegar to remove fishy smell, adding refined salt and monosodium glutamate, and simmering. Boil a pot of water in the morning, add appropriate amount of starch and water to the stewed fish stuffing and mix well. Spoon into balls and put them in warm water (fish balls will be boiled off if the water temperature is too high). In an oil pan, the onion and ginger are shredded and fried until cooked, a small amount of refined salt is dissolved in water starch, and the juice is put into the pan. Finally, add water to the fish balls and pour them into the pot to hang the slurry.

Kindergarten cookbooks Daquan children's breakfast cookbooks 6:

Tomato beef soup, half a marinated egg, vegetable meat roll.

Ingredients: 50g tomato, 50g beef stuffing, proper amount of starch and a little coriander leaves; Flour 100g, Chinese cabbage 25g, carrot 15g, lean pork stuffing 15g, and appropriate amount of onion and ginger.

How to make (tomato beef soup): health knowledge

Put the vegetable oil into a preheated wok, heat the oil, add the wok with chopped green onion and Jiang Mo, and finally add a proper amount of water.

Blanch the beef stuffing to remove the smell of raw meat, then put it in a pot, order a few drops of vinegar and stew it gently.

After the beef stuffing is rotten, cut the tomatoes into thin slices, thicken them with water starch, add a little salt to taste, and sprinkle with fragrant leaves when taking out the pot.

Production method (vegetable meat roll):

Add yeast powder to flour and water in advance for fermentation.

Add onion, ginger, salt and monosodium glutamate to the pig lean meat stuffing the night before.

Blanch the cabbage in boiling water, cut it into powder, and add the carrot into the meat and mix well.

Roll the fermented dough into a cake, spread it with meat stuffing, roll it up and steam it in a pot.