When spring comes, everything grows, and it is also the fastest time for children to grow up. Mothers will take some pains to cook some nutritious and delicious dishes for their children, and seize the good opportunity of spring to make their children healthy, smart and tall! Bao Ma's family has second-grade pupils. Anyone who is familiar with Bao Ma knows that my son is in excellent health, which is inseparable from his daily diet. At your request, I would like to share eight delicious dishes that ordinary children like to eat, which are rich in nutrition and good to cook. They are very popular with children. These dishes are flexibly mastered when you cook. Choose according to children's age ~

The first dish, pork belly with carrots

When cooking this dish, children's taste is even softer, while pork belly is just right, fat and thin, fragrant but not hard, just suitable for children. Add some carrots, which are also soft and sweet, and are very popular among children. This dish is very delicious, even with soup and bibimbap. 9g of pork belly with skin, minced onion and ginger, 2 tablespoons of extremely fresh soy sauce, salt and vegetable oil < P > Production process:

1/Peel and wash carrots, and cut them into hob blocks; Slice the pork belly into thick slices

2/The oil temperature is 4% hot, add the meat slices, stir-fry until the color turns white, add the minced onion and ginger and saute until fragrant

3/Add the clear water without ingredients after adding soy sauce, and simmer slowly after boiling

4/When the soup is reduced by half, add carrots and continue to cook slowly

5/ When the soup is dry, add salt to taste. Stir-fry evenly.

Bao Ma's tip:

1/Pork belly roasted carrots are the most fragrant, and they are cooked in water for 1 minutes.

2/Carrots are cut into hob pieces, and finally they are cooked with soup until soft and rotten, and the taste is better. If you like a little worse, you can add a little more water.

The second course of shrimp balls and peas

It is a very popular food in spring.

Preparation of ingredients: 15g of shrimp, 9g of Dutch beans, Jiang Mo, starch, cooking wine, sugar, salt and vegetable oil

Production process:

1/Wash the Dutch beans without tendons; Remove the sand line from the shrimps and rinse them thoroughly.

2/The shrimps are deeper and longer, so that they will automatically shrink into shrimp balls when fried. Stir well with Jiang Mo, cooking wine, water starch and salt, and marinate for 5 minutes < P > 3. Add water to the pot, boil it, add a little salt and vegetable oil, blanch the peas, and then take it out. Put it in a cold water basin and let it cool for later use < P > 4. Put the vegetable oil in a wok, the oil temperature is 3%, add the marinated shrimps, and stir-fry until the shrimps become discolored and rolled up <. Stir-fry evenly, then turn off the heat and put on the plate

2/Punch the chicken leg in the thick place with a stick or fork, which is more convenient to taste when pickling

3/Marinate the chicken leg. Put the chicken legs into a pot, pour in the Orleans barbecue material, add 2 spoonfuls of water to soak them, mix them evenly, and repeatedly grab and mix them.

4. Put the marinade and the chicken legs into a fresh-keeping bag to tie the mouth, and keep them in the refrigerator for more than 6 hours (office workers can marinate them in the morning and fry them at night).

5. Paste mixing: take a large bowl, add 6 spoonfuls of flour, 3 spoonfuls of corn starch and 1/4 spoonfuls of aluminum-free baking powder. Add water and stir it into a batter that can flow slowly. Add half a spoonful of vegetable oil and stir it evenly. Let it stand for 1 minutes and stir it again. The batter is more delicate.

6. Put the marinated chicken legs into a plate, add water to the pot, steam for 15 minutes until there is no blood, pinch out the water and dry it until it is not hot.

7. Preparation: Add frying oil to the wok to heat it up, and try dropping a drop of batter. Roll the drumsticks in flour first, not too thick, then roll them in the fried paste, and put them in a frying pan to fry over medium heat

8/fry. Turn the chicken leg over when it turns yellow on one side

9/Take it out when it turns yellow on both sides, turn on high heat until the oil temperature is 8% hot, add the chicken leg again and fry it, and then take it out and control the oil. Fried chicken legs can be cut into pieces and eaten directly. You can also sprinkle some cumin pepper noodles and white sesame seeds while they are hot, which is the taste that adults like, or dip them in tomato sauce, which is especially popular among children. < P > Bao Ma's tip:

1/Chicken legs can be marinated for at least 6 hours, and they are not delicious without taste. There is another way to eat in a hurry, that is, chop the chicken leg into pieces and then marinate it, so that 2-3 hours is enough. This finished product is called fried chicken.

2/The fried chicken leg must be steamed first, which not only shortens the frying time, but also does not worry about being undercooked, which can ensure the meat is tender and not so greasy.

The fourth laver spread eggs

This dish is unexpectedly delicious. Porphyra, which promotes the growth and health care of bones and teeth and improves immune function, should be eaten often in spring.

Prepare ingredients: 2 eggs, 3g dried laver, a little chopped green onion, appropriate amount of salt and vegetable oil

Practice:

1/Prepare ingredients

2/Soak laver in cold water

3/Break eggs; Take out the laver and chop it

4/Mix the egg liquid with laver, add chopped green onion and salt, stir well

5/Heat the oil to 5%, pour in the mixed egg liquid, stir it into pieces after basic shaping

6/Stir fry a few times, and take it out of the pot after thorough shaping

Bao Ma Kitchen:

1/Soak the laver until it is soft before use < Moist tastes fresher

3/The oil temperature is not too high, and the eggs spread out are tender

The fifth sweet and sour perch

You should choose fresh and tender perch for children to eat. I often use perch, and I am tired of steaming it. It is more popular to change it to a sweet and sour one. Perch, its DHA content is super high, eating perch is the most brain-nourishing, and children at home should eat it often, and the more they eat, the smarter they become. Perch is rich in protein, which is beneficial to the bones of children and middle-aged and elderly people.

ingredients: 5g of perch, 1g of tomato sauce, minced onion, ginger and garlic, 3 tablespoons of white sugar, white vinegar, dried starch, water starch, cooking wine, salt and vegetable oil

Production process:

1/Cut two knives on both sides of perch to make a flower knife, then cut it into fish bones, then change it into a flat knife, cut it towards the fish head, and marinate it with salt and cooking wine. Put dry starch on the fish

3/Put vegetable oil in the wok, and shake off the excess starch when the oil temperature is 6% hot. Insert a chopstick from the fish mouth to keep the fish head bent, put it in the oil pan and fry it and take it out. When the oil temperature rises again, put the fish into the pan for secondary frying until it is cooked.

4. Add vegetable oil to the wok again. When the oil is warm, add onion, ginger and minced garlic to the wok, add tomato sauce

5. Add white sugar and white vinegar

6. Add a little water and vegetable oil. Boil

7/ Pour in water starch to thicken

8/Pour the sweet and sour juice on the fish.

The sixth onion cumin shrimp

Shrimp has extremely high nutritional value and can enhance human immunity, especially sea shrimp, which contains three important fatty acids, which can keep people focused for a long time and keep children distracted in class. This time, I made shrimp with onions into the cumin flavor of barbecue, which is very popular among children. Eating onions in spring can sterilize and resist the flu virus.

Preparation of ingredients: 3g of shrimp, 11g of onion, 1 spoon of cumin, appropriate amount of white pepper, a little white wine, appropriate amount of salt and appropriate amount of vegetable oil

Production process:

1/ Cut off the shrimp gun and shrimp whiskers, cut off the shrimp back, and pick out the sand line

2/Rinse after treatment, control the moisture and put it on a plate. Marinate for 5 minutes

3/Shredded onion

4/Put vegetable oil in wok, the oil temperature is 5% hot, add marinated prawns and stir-fry them

5/Stir-fry the shrimps until they are hunched

6/Stir-fry until the onions are weak, add cumin granules, add salt to adjust the flavor, and turn off the heat after stir-frying. Carrots have the function of nourishing the liver and improving eyesight, which is good for eyesight. Secondly, vitamin A is an essential substance for the normal growth and development of children's bones, and is an essential factor for children's physical growth, especially in spring, which can promote growth and enhance immunity, and make fewer troubles in spring.

Prepare ingredients: 1 carrot, 5g of soaked fungus, 2 eggs, 5g of chopped green onion, 4g of salt, and proper amount of peanut oil

Practice:

1. Peel the carrot, cut it off and wash it; Soak the fungus in advance, remove the hard roots, and wash it with water twice.

2/First cut the carrot into sections with an oblique knife, and then stand the cut pieces and cut them into rhombic pieces; Knock the eggs into a bowl and break them up

3/Heat the wok, add proper amount of peanut oil, with the oil temperature 6% hot, pour in the egg liquid, spread it on both sides, shovel it out and stir it into small pieces for later use

4/Use the remaining oil in the wok, stir-fry the carrot slices, and when the carrot slices are wilted, add chopped green onion and stir-fry until fragrant

5/Add the spread eggs and carrots. You can turn off the fire and put it on the plate

Bao Ma's tip:

1/ This dish is characterized by less oil, light weight, healthy and delicious

2/ Stir-fried eggs with oil will taste better. Therefore, add a little more oil than usual to spread eggs.

3/The key points of this dish: stir-fry carrots slowly, and stir-fry them until they are soft. Put more chopped green onion, which can arouse the appetite better. Eating onions in spring also has a bactericidal effect.

No.8 stewed ribs with winter melon

This dish is soft and delicious. You can eat meat, vegetables and soup, which is full of nutrition! Pork ribs are the best thing to eat in pigs. They are not greasy, supplement calcium, tonify kidney and strengthen bones and muscles, and nourish the spleen and stomach. They are often eaten to enhance physical fitness and energy.

ingredients: 36g of ribs, 28g of wax gourd, 1 star anise, 1 small piece of ginger, half a spoonful of cooking wine, a little white pepper, a little coriander, and a proper amount of salt

Production process:

1/Wash wax gourd

2/Add water to the pot, blanch the ribs in cold water, and boil. Add an appropriate amount of hot water, ginger, star anise, cooking wine and white pepper

4/Choose the ribs stall and the flavor is strong

5/When the ribs are pressed in the pressure cooker, cut the wax gourd into pieces for later use

6/After the ribs are pressed, pour the soup and ribs into the boiling pot, add the wax gourd slices to boil

7/Cook the wax gourd slices, season with salt and put them in. Turn off the fire

Bao Ma's tip:

1 Drink a little more water when you like soup with pressed ribs. This soup is delicious and nutritious.

2 The slices of wax gourd should not be too thin, but thicker is more delicious.

Have you learned these eight dishes that children like?

If you think this recipe is good, remember to click Follow ~