first, the raw materials of the three-silk bream: 3g of bergamot, 15g of potato and 75g of carrot. Seasoning: 15 grams of refined oil, salt, bittern, sugar, chicken essence and water starch. Production: 1. Wash fingered citron, potatoes and carrots, peel them and cut them into thin filaments with uniform thickness; 2. Place the washed wok on the stove, heat it, stir-fry it with three shreds, add a little soup, salt, bittern, sugar and chicken essence, thicken it with water starch after boiling, and pour a little cooked oil. Nutritional value: Fingered citron can clear away heat. Potatoes contain more plant protein and a little fat, as well as crude fiber, calcium, iron, phosphorus, vitamins C, B1, B2 and carotene, which is beneficial to the digestion and absorption of food. Carrots contain carotene, which has the effects of clearing away heat, relieving summer heat and helping digestion. Features: refreshing, fresh and fragrant, bright in color, suitable for children over 2 years old. 2. Fish fillets with vinegar sauce Ingredients: 5g of hairtail, refined oil, onion ginger, soy sauce, yellow wine, salt, sugar, rice vinegar and water starch. Production: 1. Remove the head of hairtail, remove the intestines and wash, batch the fish on both sides, batch them into pieces with an oblique knife, add a little yellow wine, soy sauce and starch, mix well, and fry them in a 7% hot oil pan until golden brown; 2. Leave the remaining oil in the wok, stir-fry the onion slices and ginger slices, add a proper amount of soup, add soy sauce, yellow wine, salt and sugar, add the fish fillets to boil, and then add rice vinegar and water starch to thicken. Nutritional value: Hairtail is rich in unsaturated fatty acids, lecithin, calcium, iron and iodine, and contains a certain amount of vitamins, which is a good product for children to nourish their brains and beautify their skin. Sliced fish with vinegar sauce is a special fish for children to stimulate their appetite in summer. Features: bright red color, moderate sweet and sour. Suitable for children over 2 years old. Third, the cold melon eel back raw materials: 3 grams of eel, 15 grams of bitter gourd. Seasoning: 35g of refined oil, a little onion and ginger slices, a little yellow wine, 15g of soy sauce, .8g of salt, 1g of sugar, .2g of monosodium glutamate, appropriate amount of water starch and a little sesame oil. Production: 1. Remove the head and bone of Monopterus albus and change it into a back slice of Monopterus albus for later use. Remove seeds from bitter gourd, cut it into pieces, blanch it with boiling water and take it out for later use; 2. Wash the wok and heat it on the stove, add oil to heat it, stir-fry the grapes and ginger slices for fragrance, stir-fry the eel back until the meat turns white, add yellow wine, soy sauce, salt, white sugar and a little soup, boil it for a while, add bitter gourd slices, add monosodium glutamate, thicken it with water starch, and pour a little after stir-frying. Nutritional value: Momordica charantia clearing away heat and toxic materials, and Monopterus albus is rich in nutrition. Features: unique taste, brown in color and green in color.