Tomato stew beef brisket
This dish is sour, fragrant and delicious. Tomato is one of children's favorite vegetables. The tomato beef brisket cooked with it is not only loved by children, but also by parents. It is a good dish for next meal.
1, clean the sirloin, add a proper amount of water, soak for 20 minutes, remove the blood and impurities in it, and reduce the fishy smell.
2. After soaking the brisket, cut it into pieces with appropriate size. After scalding two tomatoes with boiling water for 10 second, take out and tear off the epidermis, cut it into pieces with appropriate size, clean the shallots, peel the ginger and slice it in half, shred the other half, and cut the shallots into sections.
3. Add appropriate amount of water, scallion segments, scallion knots and ginger slices to the boiling pot, add the chopped brisket, turn to low heat after boiling over high fire, blanch for about 2 minutes, and remove and clean the floating foam on the surface.
4. Add an appropriate amount of oil to the wok. When the oil is hot, add shredded ginger and scallion. After frying, add the boiled beef brisket, stir-fry until the beef brisket becomes discolored, then take it out, take it out again, add tomatoes, and stir-fry tomato sauce.
5. Add the fried beef brisket and tomatoes into the rice cooker, continue to add the onion, 1 star anise, 1 small piece of cinnamon, 4 pieces of fragrant leaves, 1 small piece of chafing dish bottom, a small amount of pepper, 2 tablespoons of soy sauce, salt and chicken essence, add appropriate amount of boiling water, and press the cooking button to turn on the rice cooker.
Prawn in tomato sauce
Compared with boiled shrimp, it adds some sweet and sour taste, and the color is golden and attractive, so children can eat a lot at a time.
1, cut off the shrimp feet and whiskers, find the second or third joint of the shrimp, poke it in with a toothpick, pick out the shrimp line, and rinse it with clear water.
2. Add 3 tablespoons of tomato sauce, 1 tablespoon of light soy sauce, 1 tablespoon of white sugar, 3 tablespoons of clear water and appropriate amount of salt to the bowl and mix well.
3, shrimp control to water, ginger, garlic slices.
4. Pour the oil into the pot, add the ginger slices and garlic slices to saute, then pour the washed shrimp and stir fry until it changes color.
5. Pour in the prepared sauce. After the fire is boiled, cover it and simmer for about 3 minutes. The sauce does not need to be completely dried. Leave a little stir-fry and sprinkle with chopped green onion.
Braised pineapple meat
Everyone loves fruit, and a sweet dish of goo-goo meat has always been one of the dishes that children must order when they go to restaurants.
1, peeled pineapple, cut into four halves, remove the hard core in the middle, and cut into pieces of appropriate size for later use.
2. pat the tenderloin with the back of a knife a few times to make it softer, cut into squares, and cut the green pepper into hob blocks for later use. Add salt, chicken essence and a small amount of white wine and pepper to the tenderloin and marinate for 10 minute. Add starch, eggs and oil and mix well for later use.
3. Burn the oil in the pot and roll the processed tenderloin with a layer of dry starch for later use. The oil temperature is 60% to 70% hot. Add the tenderloin and fry it until it is golden and crisp. You can fry it again.
4, a small amount of oil in the pot, first pour the pineapple and green pepper into the simple frying for 2 minutes, remove the raw taste and serve it for later use.
5, the right amount of oil in the pot, add about 3 tablespoons of tomato sauce, 2 tablespoons of sugar, 1 tablespoon of white vinegar, add 5 tablespoons of water, and pour in the right amount of water starch to cook thick bubbles.
6. Pour the fried tenderloin, pineapple and pepper into the pot and stir-fry for a few times.
Sparerib with tomato sauce
Try stewing the ribs with tomatoes, too, to make sure you eat more and faster.
1, after the ribs are washed, add the water that submerged the ribs in the pot, add 4 spoonfuls of cooking wine and ginger slices, boil over high fire, skim off the floating foam, cover the pot, continue to cook for 5 minutes on medium fire, and then take out and drain for later use.
2. Peel the tomatoes and cut them into dices; Add three spoonfuls of tomato sauce, two spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, one spoonful of cooking wine, one spoonful of sugar, and half a spoonful of spiced powder into the bowl, and stir evenly to make the juice; Slice onion and ginger.
3. Add a little oil to the pot, add onion and ginger to the bottom of the pot, add the half-cooked ribs and stir-fry until the surface is slightly browned and discolored.
4. Add the diced tomatoes and ribs and stir-fry for 3 minutes, so that the tomatoes are fully softened and the juice is precipitated.
5. Add water without ribs, pour the prepared juice into the pot, add corn kernels, mix well and bring to a boil. Pour all the soup and ingredients in the pot into the pressure pot, simmer for 25 minutes on high fire, and then take out the pot and plate.
Cola Chicken Wings
It's a classic old dish to coax children to eat. There are many ways to do it. Share one.
1, chicken wings blanched. Wash the chicken wings first and wash away the blood; Add an appropriate amount of water to the pot, add two spoonfuls of soy sauce, some ginger slices and cold water to the wings. The cold water can further force the blood out of the chicken wings. After the water is boiled, cook for 3 minutes on medium heat to remove the wings and drain them for later use.
2. Add a small amount of oil to the wok, because the chicken wings don't absorb oil, so the amount of oil used can be less. Pour the wings into the wok, add two star anise, three fragrant leaves and a spoonful of pepper, fry slowly with medium fire, and turn it from time to time. This process takes about 5-8 minutes until the chicken wings are fried into golden colors on both sides, remove the oil control, and throw away all the auxiliary materials in the wok except the oil.
3. Stir-fry the chicken wings with the remaining oil in the pot, add ginger slices and onion segments, stir-fry the chicken wings, pour in the fried chicken wings, add a whole can of cola, add a spoonful of soy sauce to enhance the color, a spoonful of raw extract the flavor, a spoonful of cooking wine to remove the fishy smell, add about half a spoonful of salt, cover the lid and simmer for 5 minutes, then open the lid until the soup is thick and almost gone, and the cola chicken wings are ready.
Roasted potatoes with beef
Traditional classic meals, both adults and children can't eat enough, and potatoes should be noodles.
1, beef is best to choose beef ribs or brisket, it is not recommended to use pure lean or tendon meat, it is best to eat with some fat oil, cut into pieces for later use, peel potatoes and cut into hob pieces, and prepare other spices such as onion, ginger and garlic.
2. Boil water in the pot, add two spoonfuls of cooking wine and two pieces of crushed ginger. After boiling for 3 minutes, pour the beef pieces into the pot and cook for about 3 minutes. After all the beef is discolored, remove it and control the water.
3. Add a little oil to the wok, pour the potato pieces into the wok and stir fry until the edges of the potato pieces are brown and transparent, and then remove them for later use.
4. Refuel the oil in the pot, pour in all the spices and stir-fry the fragrance, then pour in the boiled beef pieces and stir-fry until the beef changes color and tightens.
5, add a spoonful of soybean sauce, two spoons of soy sauce, two spoons of soy sauce, one spoonful of sugar, stir-fry for 2 minutes. Then pour the fried potatoes into the pot and continue to stir fry for 3 minutes.
6. Add about 1 bowl of boiling water. After the fire is boiled, pour it into the pressure cooker. Be careful not to drown the potatoes and beef, otherwise it will become stewed beef with potatoes. Cook it in the electric pressure cooker for 30 minutes before serving.
Braised Hairtail in Brown Sauce
Many children don't like to eat fish, but they like to eat hairtail. Braised hairtail needs to be fried, so you can try it if you can.
1, clean hairtail, cut into sections, wash both sides, change the flower knife, change the ginger knife to slice and cut the onion into sections for later use.
2. Marinate hairtail, put the chopped hairtail into a big bowl, add ginger slices and onion segments, then add 1 spoon pepper, a little salt, 1 spoon soy sauce, 1 spoon cooking wine, knead evenly to fully blend hairtail seasoning, and marinate for 10 minute.
3. Take another bowl, add a proper amount of soy sauce, a spoonful of vinegar, 1 spoonful of soy sauce, 1 spoonful of cooking wine, and 1 spoonful of tomato sauce into the bowl and mix well for later use.
4. Pour out the pickled hairtail and the excess water, add a proper amount of corn starch and knead it evenly, so that each hairtail is covered with starch.
5. Add more oil to the pot, fry the hairtail wrapped with starch in the pot when the oil is hot, fry until golden and set, and take out the oil control for later use. At this time, the hairtail is ready to eat, so you can eat something to satisfy your appetite.
6. Leave the bottom oil in the pot, add onion, ginger, garlic and dried Chili until fragrant, then add the fried hairtail and the sauce prepared before, add water until the fish section is over, boil over high heat and simmer for 10 minute. In the gap between stewing hairtail, add appropriate amount of starch and 2 spoonfuls of water to the bowl and stir evenly for use. When there is not much soup in the pot, add starch water and turn to high fire to collect the juice. Sprinkle chopped green onion on the pan, and a plate of braised hairtail with attractive color will be ready.
Sauced squid rolls
This dish is slightly spicy with bean paste. Children who can't eat it at all can cook it without bean paste.
1, the squid slices are blanched after changing the flower knife, and the squid slices can be taken out after curling, and the squid heads and whiskers can be blanched for 30 seconds.
2, a little oil in the pot, after heating, add 1 spoon Pixian bean paste, sweet noodle paste, soybean sauce, stir-fry with low heat.
3. Add shallots, shredded ginger and dried peppers, stir-fry on low heat for 30 seconds to burst into fragrance.
4. Dry the blanched squid, pour it into the pot, and stir fry for 1 min on medium heat until the squid is cooked. Shred the onion, pour it into the pot and stir-fry, add about 3 tablespoons of water and stir-fry for 1 min until the onion is slightly soft.
5. Finally, add half a spoonful of sugar, appropriate amount of chicken essence and salt, stir fry evenly and then serve.
Pleurotus eryngii and popcorn.
Jimihua is one of children's favorite places to go to fast food restaurants. The "Jimihua" made of Pleurotus eryngii tastes even more fragrant than that made of chicken, and it will be healthier.
1, Pleurotus eryngii cut off both ends, cleaned, changed into hob blocks, put them in a bowl, add a spoonful of salt, grab them evenly, and marinate for 10 minute.
2. Squeeze Pleurotus eryngii in your hand and squeeze out as much water as possible, so that the fried Pleurotus eryngii can be crispy and tender and sweet. This step is essential.
3. Put an egg in the bowl, add two spoonfuls of sweet potato starch, one spoonful of spiced powder and pepper, add a proper amount of salt, one spoonful of sugar and one spoonful of water, and stir evenly with chopsticks.
4. Put the squeezed Pleurotus eryngii, the batter for hanging pulp and the bread crumbs. First, the Pleurotus eryngii passes through the batter, and then roll it in the bread crumbs.
5. Add oil to the pot. After the oil temperature rises to 60% heat, add the processed Pleurotus eryngii and fry for 2-3 minutes until the surface of Pleurotus eryngii is golden, and then remove and drain the oil.
6. Raise the oil temperature to 80% heat, that is, just smoke. Put Pleurotus eryngii into deep frying again 10 second, and then take out the oil and put it on a plate for eating.
Steamed shredded carrot
Making this dish looks simple, but it's actually quite difficult. It really needs some skills, otherwise it will be a mess and stick together. The prepared shredded carrots are crystal clear and soft, without any carrot flavor, and children are super fond of them.
1, carrots should be fresh and crisp, which can be easily rubbed into filaments, put in a bowl, add two spoonfuls of salt and marinate evenly.
2. After the carrot is marinated 15 minutes, it has become soft and collapsed. Put it in gauze and squeeze out the juice.
3. Squeeze the shredded carrots by hand, pour in about 4 tablespoons of oil, and grab them evenly by hand to make all the shredded carrots stick with grease.
4. Add 6 spoonfuls of corn starch to the shredded carrots that have been mixed with oil and grab them evenly, so that all the surfaces of the shredded carrots are covered with starch, and none of them can stick together.
5. Put the processed shredded carrots into the steamer, spread them out as far as possible to reduce the overlap, and turn off the fire for 4 minutes.
6. Let the steamed shredded carrot cool slightly, shake off the adhered part easily and pile it on the plate layer by layer, so that a soft and sweet steamed shredded carrot is ready.