Ingredients
250g shrimp, 80g asparagus/kloc-0,
ingredients
60 grams of broad beans and 20 grams of carrots,
seasoning
5g of white garlic, 3g of salt, 3g of pepper 1 g, 3g of pea starch and 50g of vegetable oil.
method of work
1, shell the fresh shrimp, wash and absorb water, add seasoning and marinate for 15 minutes, soak in tender oil and drain the oil for later use;
2. Fresh asparagus is supercooled with salt, oil and water;
3. Wash carrots and turn them into carrot flowers;
4, broad beans, carrots flying water, filled up;
5. Wash garlic and mash it into minced garlic;
6. Stir-fry minced garlic in oil, add fresh asparagus, broad beans and carrot flowers and stir well. Return the fresh shrimp to the pan and stir-fry, and use a little cornflour water to thicken it.
Second, children's light diet of banana milk-flavored porridge
material
Raw oatmeal 1 00g, milk 1 bag, banana1root, raisin10g.
method of work
1, put about 500ml of water in the pot, and burn until the water seems to be boiling.
2. Clean100g of raw oatmeal, and put it into the pot.
3. Boil over high fire, skim off the floating foam with a small spoon and continue to cook for about 20 minutes.
4. Cook until the cereal is soft and rotten. When the soup is thick, turn to low heat and add 1 bag of milk.
5. Peel the banana and cut it into diced or small pieces.
6. Put the diced bananas into the pot.
7. Wash the raisins with clear water and put them into the pot.
8. Turn to low heat and continue to boil, then turn off the heat.
Children's light diet
Three, children's light diet of apple cress salad
material
Appropriate amount of Oenanthe javanica, half an apple or 1 piece, and chopped nuts (peanuts, almonds, whatever).
method of work
1, water cress after washing, remove the leaves, oblique cut into filaments.
2, boil the pot of water, pour the water into the cress, immediately remove it, and let it cool.
3. Peel and core the apple, cut into filaments, mix well with shredded cress, sprinkle with chopped nuts, and live together!
Four, children's light diet of vegetables, corn and porridge
material
50g of stick residue, 30g of rice, 20g of corn flour, 20-30g of instant oatmeal, appropriate amount of clear water (porridge or porridge can be made), corn kernels, peas, carrots, diced potatoes and broccoli.
method of work
1, prepare porridge materials first, here are oatmeal, stick residue, rice and corn flour.
2. Wash the dregs, soak them one night in advance, and wash them again the next day to cook porridge.
3. Take a small pot, put the washed rice and the stick residue soaked for one night, and then inject enough water.
4. Put the small pot on the fire and boil it.
5. After boiling, pour the cornmeal. Before the cornmeal is put into the pot, it can be made into a paste with water, and stir well with a spoon to avoid agglomeration. Then turn to low heat and simmer slowly.
6. Prepare vegetables when the porridge is almost cooked, wash the vegetables you choose and cut them into cubes for later use.
7. Just cook the porridge until the rice grains bloom. At this time, put in diced vegetables and oatmeal. Vegetables that are not easy to cook can be put first. Cook them slightly until all the materials are ripe, and then turn off the fire.
8. When drinking, you can add a little salt to taste, or you can add nothing. You can eat it with roasted toast. Slice whole wheat toast, coat it with butter, and bake it in the oven for about 10 minutes.