After autumn, the weather turned cold and people's appetites improved. Autumn is also the harvest season, and various vegetables and fruits are frequently listed, and the selected ingredients will be more abundant.

Adults' tastes are relatively easy to adjust, but the children at home really need careful care, not only in terms of balanced nutrition, but also in terms of children's tastes and habits. Therefore, Huige has sorted out eight foods that babies like to eat, and friends who like them should quickly collect them.

Tuan Tuan yuan yuan

Ingredients needed: one can of corn kernels, small dumplings 1 packet, carrots 1 root, cucumbers 1 segment, 20g of raisins, and red kidney beans 1 can.

Seasoning required: 0.5g of salt and 0/5g of sugar/kloc-.

Production process:

1, open the canned corn kernels, pour out the corn kernels and control the moisture, take the red kidney beans out of the tin can, peel the carrots, wash them and cut them into small grains, and wash the cucumbers and cut them into small grains.

2. When the wok is on fire, add appropriate amount of water, add small glutinous rice balls, boil for about 2 minutes on low heat, cook soft glutinous rice, remove and shower with cold water for later use.

3. Wash the wok, add appropriate amount of water to boil, and add corn kernels, red kidney beans, carrots and diced cucumbers.

4. Cook for about 30 seconds, remove and drain.

5. Heat the wok on fire, add a little salad oil, add all the ingredients such as corn kernels, and stir fry evenly.

6, add a little salt and sugar to taste, stir well and put on a plate, sprinkle with raisins.

Braised auricularia auricula with garlic

Ingredients needed: 20g of auricularia auricula, garlic 1 head.

Seasonings needed: salt 1 g, monosodium glutamate 1 g, sugar 1 g, pepper 1 g, oyster sauce 5g, light soy sauce 2g, water starch 5g, sesame oil 1 g.

Production process:

1, auricularia auricula is soaked in clear water in advance, picked and washed. Peel garlic and cut it into small pieces.

2. Pour a proper amount of water into the wok, bring it to a boil, add the fungus to the water, cook for about 2 minutes, remove and drain.

3. Add a little base oil to the wok, add garlic to fry until fragrant, add a little oyster sauce to fry until fragrant, add a little soy sauce to enhance fragrance, and add a little water to boil.

4, add a little salt, sugar, monosodium glutamate and pepper to taste, add a little soy sauce to color, add fungus to burn for about 2 minutes, pour in a little starch thickening, and pour in a little sesame oil.

Shishu snack

Ingredients needed: yam 1 50g, broccoli 1 50g, soaked fungus 50g, carrot 1 piece, lotus root 1 piece, scallion1piece and ginger1piece.

Seasoning required: 3g of salt, 2g of monosodium glutamate, 0g of water starch10g, 2g of onion oil and 80g of salad oil.

Production process:

1, broccoli washed and cut into small flowers, broccoli roots peeled and sliced.

2. Wash the green onions and cut them into chopped green onion, peel the ginger and cut them into rhombic pieces, and peel and wash the yam and cut them into even pieces, which can be soaked in light salt water to prevent oxidation.

3, the soaked fungus is torn into small flowers, and the lotus root is peeled and sliced, and cleaned. Wash carrots and cut them into rhombic pieces for later use.

4. Pour a proper amount of water into the wok, add a spoonful of salt and a little salad oil, which is oily salt water. After boiling, add all the ingredients and blanch. After the water boils, remove and drain.

5, add a little base oil to the wok, add onion and ginger to saute, pour all the ingredients, and stir fry quickly.

6, stir fry 15 seconds or so, add a little salt, monosodium glutamate to taste, pour a little water starch thicken, then pour a little onion oil, and take it out of the pot and put it on the plate.

Crispy fried banana

Ingredients needed: 4 bananas, 2 eggs and 50g flour.

Need seasoning: a little tomato sauce and a proper amount of bread crumbs.

Production process:

1, eggs break up and mix well. Peel the banana and cut it into sections for later use.

2. Dip the banana in a little flour, then wrap it in egg liquid, and then dip it in bread crumbs.

3. Pour a proper amount of salad oil into the wok. When it is about 40% hot, add bananas and fry until golden brown.

4. Squeeze out a dish of tomato sauce and serve with fried bananas.

Fish-flavored potato chips

Ingredients needed: 450g of potato, 30g of red pepper, 20g of pickled fungus, green bamboo shoots 1 piece, onion 1 piece, ginger 1 piece, and 5 cloves of garlic.

Seasoning required: 5g of Pixian bean paste, 5g of pickled pepper15g, 2g of monosodium glutamate, 2g of chicken essence, 25g of white sugar, 25g of aged vinegar, 2g of soy sauce, 5g of Donggu soy sauce and 0g of water starch15g.

Production process:

1, potatoes peeled and washed, cut into strips with uniform thickness, and soaked in clear water for a while.

2. Wash the red pepper, remove the root and cut it into thin strips, cut the soaked fungus into thick shreds, peel the green bamboo shoots and cut them into shreds thicker than matches, cut the onion into chopped green onion, cut the ginger into powder, and chop the garlic into minced garlic. Mix pickled peppers with Pixian bean paste and chop them on the chopping board.

3. Put the potato chips into the colander to drain the water. Put the right amount of salad oil into the wok and burn it to about 60% heat. Add the potato chips and fry them.

4. fry until the potato chips are golden yellow. Fry shredded red pepper, shredded fungus and shredded green bamboo shoots, remove and put them with potato chips to control oil.

5. Leave a little base oil in the wok, add chopped pickled pepper sauce, stir-fry red oil on low heat, and stir-fry the fragrance. Add chopped green onion, ginger rice and minced garlic and stir-fry until fragrant.

6. Cook a little cooking wine, add about 50 grams of water, and add a little soy sauce. Add a little monosodium glutamate, chicken essence, sugar and mature vinegar to taste, and add a little soy sauce to color.

7. Add the fried potato chips and ingredients, stir fry quickly and evenly, pour in a little water starch to thicken, and push the juice evenly. Finally, sprinkle with chopped green onion to decorate.

Pleurotus eryngii with black pepper

Required ingredients: Pleurotus eryngii 4, green pepper 1 piece, carrot 1 piece, onion 1 piece, ginger 1 piece, and garlic 2 cloves.

Seasonings needed: salt 1 g, chicken essence 1 g, 5 g of black pepper, 3 g of sugar, 5 g of oyster sauce, 5 g of fresh soy sauce and 2 g of soy sauce.

Production process:

1, Pleurotus eryngii washed and cut into even thin strips. Wash green peppers and carrots and cut them into thin strips. Cut the green onion into chopped green onion, peel the garlic and cut it into garlic slices, and cut the ginger into Jiang Mo.

2. Put a little oil into the wok and heat it. Add Pleurotus eryngii and fry until golden on both sides. Pull aside.

3. Add onion, ginger and garlic to saute, add a little black pepper to saute, add a little oyster sauce to enhance the flavor, add fresh soy sauce to enhance the flavor, add a little soy sauce to color, and add ingredients to stir fry for a while.

4, pour a little sesame oil and stir well.

Shredded pork tenderloin with winter bamboo shoots

Ingredients needed: shredded winter bamboo shoots 1 bag, pork tenderloin 1 00g, scallion 1 segment, ginger 1 block, 4 cloves of garlic, and shallots1piece.

Seasoning required: 2g of salt, 2g of monosodium glutamate, 2g of chicken essence, 2g of pepper 1 g, 0/5g of cooking wine 1 egg, 20g of water starch, 2g of sesame oil and 50g of salad oil.

Production process:

1, cut the pork tenderloin into even pieces, then cut it into silk slightly thicker than a matchstick, soak it in clean water 15 minutes, and then gently scratch and wash it with your hands to remove blood from the tenderloin.

2. Wash the green onion and cut it into chopped green onion, peel the ginger and cut it into Jiang Mo, cut the garlic into minced garlic, and cut the shallot into chopped green onion.

3. Open the package, pour out the shredded winter bamboo shoots and rinse with running water.

4. Dry the tenderloin silk, add a little salt and cooking wine to marinate the bottom flavor, keep stirring until it is sticky, then add an egg white and stir it evenly, and add a proper amount of water starch to grab it evenly for sizing treatment.

5. Heat the wok on fire, add a little salad oil, add the tenderloin shreds to slip quickly after heating, and after all the shredded pork turns white, put the shredded bamboo shoots into the wok and stir fry quickly.

6. Add onion, ginger and garlic to the wok, and cook a little cooking wine to smell and volatilize the fragrance.

7, add a little salt, monosodium glutamate and chicken essence to taste, a small amount of white sugar to refresh, stir fry quickly, stir fry. Pour in a little sesame oil, sprinkle with chopped green onion and stir well.

Carp with scallion oil

Ingredients needed: carp 1 000g, scallion 1 root, ginger1piece.

Seasoning required: 2g of salt, 0g of cooking wine10g, 5g of steamed fish black bean oil15g, 3g of pepper.

Production process:

1. After the carp is slaughtered, the mucus on the surface is scraped clean, and the blood attached to the bone and the fish tooth bone are removed. After washing, it is cut into a knife for use.

2. Wash the green onions, take the scallions and cut them into filaments, then cut a little onion and cut the ginger into thin slices.

3. Prepare a pot of water and add a little salt and cooking wine. After boiling, add carp, and simmer for 12 minutes until it is fully mature.

4. Take the carp out and put it on a plate. Sprinkle a layer of pepper on the surface and pour in steamed fish and soy sauce. Add shredded onion.

5. Put the oil in the wok and burn it to 80% heat, then pour it on the shredded onion.

# My fancy life #