Mixing, drying and diluting. The following is a list of recipes for the summer week for your reference.
Monday
Breakfast: soybean milk, gold and silver rolls, bean curd with soy sauce.
Chinese food: Noodles include noodles (pork, shrimp skin, eggs, tomatoes) and shredded tofu.
Dinner: fried bacon slices, Chinese cabbage, soft rice and spinach soup.
Tuesday
Breakfast: milk, oil and salt rolls, and meat floss.
Chinese food: chopped tofu, stir-fried persimmon pepper, egg and tomato soup, soft rice.
Dinner: pork fennel bread, mixed with Jiang Dou.
Wednesday
Breakfast: Rice and mung bean porridge, Melaleuca cake, spiced dried bean curd.
Chinese food: steamed stuffed bun (pork, leek, shrimp, eggs) and cucumber soup.
Dinner: Fried lentils with sliced meat, roasted loofah with yuba, soft rice and bean curd soup.
Thursday
Breakfast: milk, bean paste buns and peanuts.
Chinese food: chicken nuggets, diced eggplant, winter melon soup and soft rice.
Dinner: bone soup wonton, vegetarian fried wormwood stalk, steamed buns.
Friday
Breakfast: millet porridge, steamed bread, salted duck eggs.
Chinese food: beef and potato chips, tomatoes and melons, soybean soup and soft rice.
Dinner: moo Shu pork (pork, eggs, yellow flowers, black fungus), steamed bread, loofah soup.
Saturday
Breakfast: milk, sweet and sour rolls, shredded kimchi.
Chinese food: Sanxian jiaozi (minced meat, leeks, eggs, shrimp).
Dinner: bean curd with liver, stir-fried vegetable core, cabbage soup and soft rice.
Sunday
Breakfast: corn porridge, sugar packets and pork floss.
Chinese food: roast chicken, shrimp skin and winter melon soup and soft rice.
Dinner: noodle soup (eggs, cabbage, minced meat), braised pork, sesame sauce roll.
In addition to three meals, you can also add snacks such as fruits in the morning 10 and at 3-4 pm.
3-6 years old is the key age for children's growth and development, so nutrition experts have repeatedly reminded parents to provide their children with a reasonable diet so that the nutrients contained in it can fully meet their needs.
What to feed the children? A simple question often gives parents a headache. I am always worried that children will not get enough (more importantly, balanced) nutrition, which will affect their growth and development.
Parents' worries are not unreasonable. 3-6 years old is the key age for children's growth and development. At this time, children have more material needs than adults to meet their growth and development. Therefore, nutrition experts have repeatedly reminded parents to provide their children with reasonable meals so that the nutrients they contain can fully meet their needs.
What to eat? How much to eat?
At present, there is no such standard as what food and how much each child should eat every day, because the basis for determining the type of food depends on the nutrients contained in the food, which are the basic substances to supplement the growth and development of children. In the Reference Intake of Dietary Nutrients for Residents in China formulated by China Nutrition Society, there are at least dozens of reference intakes of nutrients, which are basically divided into energy, protein, lipids, carbohydrates, macronutrients, micronutrients, fat-soluble vitamins, water-soluble vitamins and other dietary components.
The daily reference intake of main nutrients for children aged 3-6 is listed in the table below for reference:
Calories of 3 years old (kilojoules) 5530
Protein (g) 45
Fat (g) Fat produces 30% of the total calories.
Vitamin A (μ g) 500
Vitamin B 1 (mg) 0.6
Vitamin B2 (mg) 0.6
Vitamin C (mg) 60
Calcium (mg) 600
Iron (mg) 12
Zinc (magnesium) 9
Calories of 4 years old (kilojoules) 5940
Protein (grams) 50
Fat (g) Fat produces 30% of the total calories.
Vitamin A (μ g) 600
Vitamin B 1 (mg) 0.7
Vitamin B2 (mg) 0.7
Vitamin C (mg) 70
Calcium (mg) 800
Iron (mg) 12
Zinc (magnesium) 12
Calories of 5 years old (kilojoules) 6480
Protein (grams) 55
Fat (g) Fat produces 30% of the total calories.
Vitamin A (μ g) 600
Vitamin B 1 (mg) 0.7
Vitamin B2 (mg) 0.7
Vitamin C (mg) 70
Calcium (mg) 800
Iron (mg) 12
Zinc (magnesium) 12
Calories of 6 years old (kilojoules) 6880
Protein (grams) 55
Fat (g) Fat produces 30% of the total calories.
Vitamin A (μ g) 600
Vitamin B 1 (mg) 0.7
Vitamin B2 (mg) 0.7
Vitamin C (mg) 70
Calcium (mg) 800
Iron (mg) 12
Zinc (magnesium) 12
* There are differences in calories between men and women. Data in this table are taken from the average values of men and women.
The form is clear, but it doesn't seem to solve the problem. For ordinary parents, it is very difficult to convert the nutrient reference intake in the above table into the food that children eat every day. So here, we arrange several meals for parents to choose according to the requirements of nutrient intake, combined with the food provided in the market and referring to the recipes of ordinary kindergartens. Because of the limitation of data collection, the recipes provided here are close to the taste of northern cities. For readers in the south, I'm afraid more adjustments need to be made according to children's eating habits. )
As the reference intake of nutrients for children aged 3-6 has not changed much, the following is only for children aged 4:
Formula 1: (defective formula)
Breakfast: fruitcake, milk.
Chinese food: rice, sliced hibiscus chicken (carrot), fried cabbage with vegetables, tomato and egg soup.
Dinner: rice, fried mushrooms with minced meat, fried rapeseed with dried beans, dried shrimps, coriander and winter melon soup.
Fruit: citrus
In which: rice110g, flour 35g, chicken15g, pork15g, eggs 25g, Chinese cabbage100g, tomatoes15g, carrots 20g.
Analyze the nutritional components of the above foods:
suck up
Heat (kilojoule) 3822
Protein (grams) 34.9
Fat content 24.9
Vitamin A (μ g) 345.7
Vitamin B 1 (mg) 0.47
Vitamin B2 (mg) 0.7
Vitamin C (mg) 88
Calcium (mg) 537
Iron (mg) 9.3
Zinc (mg) 5.0
Reference intake
Heat (kilojoule) 5530
Protein (grams) 50
Fat (g)
Vitamin A (μ g) 600
Vitamin B 1 (mg) 0.7
Vitamin B2 (mg) 0.7
Vitamin C (mg) 70
Calcium (mg) 800
Iron (mg) 12
Zinc (magnesium) 12
Compare%
Heat (kilojoule) 69
Protein (grams) 70
Fat content 25
Vitamin A (μ g) 58
Vitamin B 1 (mg) 67
Vitamin B2 (mg) 100
Vitamin c (mg) 126
Calcium (mg) 67
Iron (mg) 78
Zinc (magnesium) 42
As can be seen from the above table, except for vitamin B2 and vitamin C, which can meet the standards recommended by the Nutrition Society, the nutrients calculated in other tables have not met the requirements.
Fried lily cucumber
Lily is rich in phosphorus and starch, and also contains 17 kinds of amino acids, carotene, protein, fat and vitamins needed by human body. Lily and cucumber mixed together to make vegetables have higher nutritional value and can promote children's growth and development.
Raw materials:
Fresh lily 125, cucumber 100g, 20g oil, a little monosodium glutamate, salt and minced onion and ginger.
Making:
1. Wash the fresh lily, split it and break it up naturally.
2. Wash the cucumber and cut it into thin slices the size of a lily.
3. Put the pot on the fire, heat the oil, add the onion and ginger, stir-fry until fragrant, then add the lily and cucumber slices and stir-fry slightly. When it is four ripe, add salt, and when it is nine ripe, add monosodium glutamate.
4, this dish should be eaten and fried now, and you can't put soy sauce when cooking, otherwise it will be very bitter.
Features:
White with green, salty with fresh, and a little natural sweetness of lily itself.
Fried shredded pork with kelp
Kelp is rich in iodine and calcium, which can promote the growth of bones and teeth. It is an indispensable health food for children's growth, contains more iron and can prevent iron deficiency anemia in children. With kelp and pork, the nutritional price is higher and more comprehensive. Children who often eat this dish will grow healthier.
Raw materials:
50g of lean pork, 0/00g of laver/kloc, 0/5g of vegetable oil/kloc, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of sugar, a little minced onion and ginger, and appropriate amount of water starch.
Making:
1. Wash kelp, cut it into filaments, steam it in a pot for 15 minutes, and take it out for later use. Steamed kelp, kelp and shredded pork should not be cut for too long.
2. Wash the moderately fat pork with water and cut it into shredded pork.
3. Put the pot on the kelp, put the oil, heat it, add the shredded pork, stir-fry over high fire for 1-2 minutes, add the minced onion and ginger and soy sauce, stir-fry evenly, add the kelp, clear water (depending on the overflow degree of kelp), refined salt and white sugar, stir-fry with kelp for 1-2 minutes, and wet the starch.
Features:
Thick and tender, delicious.
Sliced shrimps and cucumber
Shrimp contains protein, fat, carbohydrate, iron, calcium, iodine, vitamin A, vitamin B 1, vitamin B2 and nicotinic acid. Prawn is sweet, salty and warm in nature, strengthening the spleen and warming the stomach, strengthening yang and tonifying kidney. This dish is suitable for children and can keep fit.
Raw materials:
50g of shrimp, 250g of cucumber, soy sauce 10g, 5g of starch, appropriate amount of cooking wine, appropriate amount of chopped green onion, ginger slices and salt, and edible oil 10g.
Making:
1. Shell the shrimp, remove the mud intestines from its back, wash it, cut it into thin slices and soak it in cooking wine, soy sauce, chopped green onion and ginger slices 1 hour; Starch mixed with a little water; Wash cucumber and cut into pieces.
2. Heat the oil in the pan, dip the shrimp slices in the starch juice evenly, fry them in the oil pan, fry the cucumber slices with the remaining oil, then fry the shrimp slices and cucumbers together, add salt, and stir fry for a few times.
Features:
Shrimp is fresh and cucumber is delicious.
Braised cauliflower with ham
Broccoli is rich in nutrients, including protein, fat, phosphorus, iron, carotene, vitamin C, vitamin A and so on. Especially vitamin C, which contains 88 mg per 65,438+000 g, is the highest among vegetables, second only to pepper. Its texture is fresh and tender, sweet and delicious, easy to digest, which is conducive to protecting blood. Children's diet is conducive to healthy growth.
Raw materials:
50g of ham, 200g of cauliflower, 20g of edible oil, 0g of salt10g, 3g of monosodium glutamate and 30g of broth.
Making:
1. Slice the ham, wash the cauliflower, break it into small pieces and blanch it with boiling water for later use.
2. Heat oil in the pot, stir-fry cauliflower in the pot until cooked, add ham slices, stir-fry until half cooked, add salt, add a little broth (or water), and add monosodium glutamate until cooked.
Features:
The dishes are exquisite, the taste is light and the soup is clear.
Braised cabbage with shredded chicken
Chicken is rich in protein, fat, vitamin B 1, vitamin B2, nicotinic acid, vitamin E, lecithin, iron, calcium, phosphorus, sodium and potassium. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, replenishing essence and marrow, and strengthening the waist and bones. Children should eat more chicken, which can also strengthen their brains.
Raw materials:
50g raw chicken breast, 200g Chinese cabbage stalk, starch 10g, 5g salt, appropriate amount of onion and ginger, half an egg and 5g cooking oil.
Making:
1. Wash chicken, shred, mix with egg white, salt, some starch and cooking wine, cut Chinese cabbage into long sections, and then shred.
2. Put the cooking oil, onion and ginger in the pot, heat it to a slight heat, then wait for the oil to cool, then put the shredded chicken in the pot and oil it, and spread it out with chopsticks. Don't beat it into a ball and put it away for later use.
3. Leave oil in the pot, add shredded Chinese cabbage, stir-fry until it is 80% mature, add a little salt, pour shredded chicken, stir-fry evenly, add a little water to the remaining starch, thicken until the juice is thick, and serve.
Features:
Both meat and coriander are fresh and have a light and delicious taste.
Multicolored spinach
This dish is made from a variety of raw materials. Rich in nutrition, full of color and flavor, it can feast your eyes on babies who don't like spinach. Suitable for babies aged 4-6.
Raw materials:
350g of spinach, 2 eggs, 25g of cooked ham, 25g of winter bamboo shoots, 25g of edible fungus, 20g of sesame oil, 7g of refined salt, 2g of monosodium glutamate and 4g of Jiang Mo.
Making:
1. Wash spinach selectively, put it in a boiling pot, scald it slightly, take it out and put it in cold boiled water, let it cool, squeeze out the water, cut it into diced beans and put it on a plate for later use.
2. Add water to the winter bamboo shoots and cook them; Wash the auricularia auricula and cook it in a boiling water pot.
3. Beat two eggs into a bowl, add a little salt and monosodium glutamate, stir well, steam them into egg soup with low fire, then cut them into diced beans, and add ham, winter bamboo shoots and fungus.
4. Add spinach, custard, ham, winter bamboo shoots and fungus together, add refined salt and monosodium glutamate and mix well. Jiang Mo fried in hot oil, poured into spinach, mixed well, and served.
5, spinach should be cooked, winter bamboo shoots should be cooked, so raw food is mixed with hygiene.
Features:
Beautiful color, crisp and tender.
Sweet and sour lotus root slices
In hot summer, children often have a strong internal fire. Raw lotus root can cool blood, stop bleeding, clear heat and quench thirst. Suitable for eating in summer, it is a good product for relieving summer heat and promoting fluid production. This product is suitable for children to eat in summer.
Raw materials:
200g of fresh lotus root, 20g of sugar, 0g of vinegar10g, 4g of sesame oil.
Making:
1. Scrape off the lotus root skin, cut off the lotus root nodes, wash, scald with boiling water for 3 minutes, and take out.
2. Cut the lotus root into small pieces, put it in a pot, add sugar, vinegar and sesame oil, and mix well.
Features: crisp, tender, fragrant, sweet and sour.
Cucumber mixed with cuttlefish
Squid contains polypeptide substances, protein, fat, carbohydrate, vitamin B 1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other components, and has the effects of nourishing blood and nourishing yin, nourishing heart and activating collaterals, benefiting qi and strengthening the will; Cucumber is sweet and cold, clearing away heat and toxic materials, promoting diuresis and reducing swelling. The combination of the two can reduce weight and is suitable for obese children.
Raw materials:
250g cucumber, 500g frozen cuttlefish, appropriate amount of red oil, appropriate amount of seafood sauce, appropriate amount of soy sauce, ginger, white sesame, soy sauce and sugar, a little vinegar and starch, 50g wine and sesame oil, and a little peanut oil.
Making:
1, the cuttlefish is thawed, washed, soaked in hot water, taken out and drained; Stir-fry white sesame seeds in a pot that is not too hot.
2. Use 1 teaspoon of soy sauce, 1-2 teaspoons of sugar, 1-2 teaspoons of vinegar and water starch, and add a little water to make a sauce.
3. Put the red oil, seafood sauce, ground soy sauce and sauce into a bowl and mix well for later use.
4. Put peanut oil (or soybean oil) in the pot, add Jiang Mo to fragrant, then add wine, add sauce and mix well.
5. Put the small cuttlefish into the pot and cook until the juice is dry, sprinkle with sesame oil and sprinkle with sesame seeds and mix well.
6. Wash the cucumber, cut it into pieces and put it on the plate. Mix the returned cuttlefish, sesame oil and sesame seeds, and put them on the cucumber to serve.
Features:
Cucumber is crispy and cuttlefish is delicious.