Materials:
2 pieces of tender tofu, 50 grams of fresh mushrooms, 25 grams of bamboo shoots, and appropriate amounts of soy sauce, salt, cooking wine, monosodium glutamate, chicken soup and sesame oil.
Practice:
1 Wash the tofu, cut it into small pieces and put it in a cold water pot. Add a little cooking wine and cook with high fire until there are small holes around the tofu. Remove the water from the tofu.
2. Add bamboo shoots, fresh mushrooms, soy sauce, salt and clear soup to tofu, simmer for 20 minutes, sprinkle with monosodium glutamate and pour in sesame oil.
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2
6-year-old baby recipe: fried spinach with shredded pork
Materials:
250g of lean pork, 250g of spinach 1 kg, 250g of leek, 25g of vegetable oil150g, 25g of soy sauce, 20g of refined salt17g and 25g of water starch; Onion and Jiang Mo each10g.
Practice:
1, shred lean pork, put it in a pot, add 5 grams of refined salt and water starch, stop and size it evenly, use a hot pot to warm the oil and slip it, and take out the oil; Wash spinach and cut into small pieces; Wash leek and cut into sections.
2. Put the oil into the pot, heat it, put it into the wok with minced onion and ginger, add shredded pork, soy sauce and essence evenly, then stir-fry leeks and spinach, and serve.
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three
6-year-old baby recipe: stir-fried raw clam meat
Materials:
600 grams of raw clams, 20 pieces of tender leaves of nine-story pagoda. Onion, garlic, ginger, red pepper, cooking wine, broth, salt and vegetable oil are appropriate.
Practice:
1, raw clams spit sand and wash; Wash onion and ginger respectively and cut into powder; Peel garlic, wash and cut into powder; Remove pedicels and seeds from red pepper, wash and slice; Wash and drain the tender leaves of the nine-story tower.
2. Put the pan on fire, add a proper amount of vegetable oil, add chopped green onion, Jiang Mo, minced garlic and red pepper slices when the oil is hot, then release the clams and stir-fry for several times, then pour in cooking wine and stock.
3. Cook over high fire until the raw clams are slightly open, mix in the nine-layer pagoda leaves, add salt to taste, turn off the fire, cover and simmer for about 3 minutes.
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four
6-year-old baby recipe: roasted eggplant with sauce
Materials:
Eggplant 1 kg, persimmon pepper100g, tomato150g, 2 kg of vegetable oil, 50g of sweet noodle sauce, 20g of white sugar, 20g of soy sauce, 5g of refined salt, 5g of monosodium glutamate and 50g of water starch; Onion, ginger and minced garlic each10g.
Practice:
1, peeled eggplant and cut into 2 cm square pieces; Seed persimmon pepper and cut into small pieces; Wash tomatoes and cut them into small pieces.
2. Heat the oil in the pot, fry the eggplant into golden brown and take it out; Pour out the oil in the pan, leaving a little oil, stir-fry the onion, ginger, garlic powder and sweet noodle sauce together, and add water when the fragrance comes out;
3. Then put the soy sauce, sugar, salt, monosodium glutamate and eggplant into the boil, add green peppers and tomatoes, then burn them together and thicken them.