Children are growing up, so many parents want to entrust their children to kindergartens with better food, so that their children can eat and drink well. Is everyone familiar with the common kindergarten recipes and practices? Let's take a look at some recipes and practices in kindergartens.

1, oatmeal double rice porridge

80g of oats, 80g of millet, 80g of glutinous rice and proper amount of medlar.

Prepare glutinous rice and oatmeal. Wash glutinous rice and oatmeal and soak them in cold water for 30 minutes. First, it is easy to cook after soaking, saving time. Second, porridge tastes better. Add water to the boiling pot, and cook glutinous rice and oatmeal in the pot. Bring the pot to a boil and turn to low heat. In the meantime, it should be stirred in time. /kloc-after 0/5 minutes, wash the millet and put it into the pot for cooking. In the meantime, it should be stirred at the right time. Add Lycium barbarum when porridge is cooked. Turn off the fire and simmer for 5 or 6 minutes before serving.

2. Steamed eggs with fresh shrimp

Eggs 200g, fresh shrimp 100g, sesame oil, salt, onion and boiled water.

Remove the head, shell and line of shrimp, rinse with clear water, and add appropriate cooking wine to remove fishy smell. Break the eggs and break them up. After beating well, sieve to remove the foam in the egg liquid. Add boiled water twice as much as the egg liquid, beat well, and then add salt.

Pour into the bowl of the steamer. Add the washed shrimps. The shrimps can be steamed directly in the egg liquid without blanching first, which can keep the delicious taste of the shrimps. Cover with plastic wrap and prick a few small holes with a toothpick. Put cold water into a steamer and steam for 10- 15 minutes. According to the population, pour sesame oil, light soy sauce and sprinkle chopped chives.

3, chicken broccoli balls

Chicken 100g, broccoli 100g, bean curd residue 100g, oil, salt, egg 1 piece, ginger, onion, allspice powder, pepper, soy sauce and starch.

Chop chicken, broccoli, onion and ginger.

Beat an egg into the chicken, add soy sauce, allspice powder and pepper, and then send it clockwise. Add bean dregs, broccoli powder and salt to the chicken, mix well and make into small balls by hand. Preheat the oven, 180 degrees for ten minutes.

Then prepare shredded onion and shredded ginger. Heat oil in a pan, add shredded onion and ginger until fragrant, add a bowl of clear water, add a little sugar, add salt and oyster sauce. After boiling, put the meatballs into the pot and cook them for two or three minutes to make them taste. If they are not cooked, they will be cooked here more. Prepare water starch and add them to the pot of meatballs that have already tasted. Stir well.

4, quail eggs and small mushrooms

200g cherry radish, quail eggs 12, a little celery leaves.

Prepare the ingredients and wash the radish carefully. Cook quail eggs in cold water. Cooked quail eggs are slightly cooled and shelled, and both ends are cut flat with a knife. Cut the cherry radish in half. Combine cherry radish and quail eggs and put them on a plate covered with celery leaves. The cut protein scraps are pressed into a circle with a mold or a straw. Put it on the cherry radish for decoration.

5, pea tofu egg soup

200g fresh peas, 200g tofu, 50g eggs, starch, seasoning juice and soup.

Cut the tofu into cubes for later use. Wash peas and drain. Pour the soup into the soup pot. Add diced tofu, bring to a boil and turn to low heat for 5 minutes. Pour in peas and continue to cook for 2 minutes. Cook the peas. Add a spoonful of sauce and stir well. Hook in the thin sauce and bring to a boil. Cook until the soup is slightly viscous, turn off the heat and gently pour in the egg mixture. Pour in sesame oil.

6. Pine nut tofu

240g of old tofu, 200g of tomatoes, 0/0g of pine nuts/kloc-,oil, salt, shallots and garlic.

Cut old tofu into large pieces, tomatoes into small pieces, garlic slices, and onions into small knots. Pour more oil into the pot and put the tofu down when the oil is hot. Fry one side, turn over and fry the other side. The fried tofu is served, and the onion and garlic are first added with the original crude oil, and then the tomatoes are added. When tomatoes are fried and discolored, add salt to taste. Stir well, put down the fried tofu and add a little water. Then cover the pot and simmer for 5 minutes to taste. Remove the cover and observe that the tomatoes have become muddy. Sprinkle chopped green onion and pine nuts on the plate, and the dish is finished.

7. Banana tofu

200g of bean curd, 200g of banana, oil, salt, egg liquid, starch, onion, soy sauce, vinegar and sugar.

Peel bananas and cut them into discs for later use. Slice tofu. Add salt and marinate for 2 minutes. Take a bowl, add starch, soy sauce, vinegar, sugar and water, and stir well to make juice. Chop the onion into pieces. Wrap bean curd slices and banana slices in egg liquid. Then dip in starch separately. Fry in a frying pan until golden on both sides, remove and drain. Leave the bottom oil in the pot and saute the shallots. Pour in the sauce and cook until the soup is thick. Pour in fried tofu and bananas. Stir fry evenly.