What parents fear most is that their children only like to eat snacks and not eat. Here are some recipes that children like to eat. I hope there are one or two that suit you, and mothers will no longer have to worry about their children being picky eaters!
1. Garlic chicken wings
Ingredients:
Chicken wings, garlic, ginger slices, raw wine, salt, black pepper, honey, bay leaves
Steps:
1. Try to choose chicken wings as small as possible to shorten the marinating and cooking time. Wash and drain thoroughly, and cut both sides with a knife.
2. Mix ginger slices, cooking wine, raw extract, old extract, salt, black pepper, honey and bay leaves and marinate for half a day. (The kind of grated bay leaves bought in the supermarket is unavoidable)
3. Keep the garlic and chop it
4. The salted chicken wings are dried with kitchen paper. (Be sure to suck it into a dry enough place, otherwise the oil will splash and burn itself when frying.)
5. Oil the non-stick pan and turn it to the lowest temperature. Then add chicken wings. (It must be the smallest fire so that the chicken wings can be thoroughly fried and the surface will not be burnt)
6. When frying, turn over and fry frequently until both sides are slightly burnt. Chopsticks go through the chicken wings easily.
7. Sprinkle the chicken wings with garlic powder and continue to turn the chicken wings to fry the aroma of the garlic powder.
2. Chestnut fried tofu
Ingredients:
180g chestnuts, 300g old tofu, a little bitter melon, salt, soy sauce, pepper, soy sauce, ginger and Soy sauce
Steps:
1. Boil chestnuts in boiling water for 5 minutes, peel and cut in half.
2. Cut the tofu into small pieces; cut the bitter melon into small pieces; slice the ginger.
3. Fry the tofu until golden brown and serve.
4. Stir-fry ginger and soy sauce in an oil-based pan.
5. Add tofu and chestnuts, stir-fry briefly
6. Add half a bowl of clear soup, add pepper and soy sauce, and simmer for 5 minutes.
7. Cook until the juice dries up. Add bitter melon and cook for 2 minutes.
3. Kung Pao Chicken
Ingredients:
Chicken breast, green onions, fried peanuts, chili segments, salt, soy sauce, sauce, vinegar, sugar , ginger, minced garlic, 1 teaspoon of starch water + 1 teaspoon, pepper, white pepper, cooking wine
Steps:
1. Complete preparation of food raw materials:
2. Pat the chicken breast lightly with the back of the knife and cut into small pieces.
3. Cut the onions into sections, add wine, cooking oil, white pepper, salt, starch and marinate for 10 minutes.
4. Pour the oil into the pot and fry the chicken pieces with 70% heat.
5. Add dried chilies, green onions and a teaspoon of pepper and stir-fry until fragrant.
6. Add the sauce and stir-fry over high heat until thickened and dry.
7. Turn off the heat and stir in the peanuts.
4. Shrimp balls
Ingredients:
Shrimp, potatoes, oil, salt, pepper, flour, eggs, bread crumbs, tomato sauce
Steps:
1. Wash the shrimp and remove the shredded shrimp.
2. Use kitchen scissors to cut off the shrimp heads. Cut the third joint from the joint between the tail and body of the shrimp.
3. Keep the shrimp tails and peel the remaining parts of the shrimp. Cut the peeled part into small pieces or mince the shrimp into paste.
4. Peel and slice potatoes. Steam in a steamer and mash while hot.
5. Add shrimp paste, salt and black pepper to the mashed potatoes and stir evenly.
6. Knead the mashed potatoes and shrimp into a ball, then insert the shrimp tail into the potato ball, and wrap it in flour, whole egg liquid and bread crumbs in turn. While packaging, the mashed potatoes are also taking shape.
7. Pour an appropriate amount of cooking oil into the pot, heat it and add the shrimp balls. Fry it until golden brown and remove from the oil. You can enjoy delicious keto food.
5. Baked pumpkin with egg yolk
Ingredients:
500 grams of pumpkin, 5 duck egg yolks, salt, sugar, cheese powder and starch.
Steps:
1. Put the egg yolk in a bowl, cover with plastic wrap, steam in a steamer for 5 minutes, and simmer for 5 minutes.
2. Mash the egg yolk with a spoon.
3. Peel the pumpkin, sow the seeds, and cut into pieces.
4. Cut off part of the seeds with a knife.
5. Trim and remove the inner ladle.
6. Cut rectangular strips
7. Add cheese powder.
8. Shake the plate and wrap it evenly.
9. Add starch, shake well, and wrap well.
10. Heat the pan, pour in oil, and fry the pumpkin one by one until golden brown.
11. Take it out, control the oil, and place it on kitchen paper to absorb the oil.
12. Put some oil in the pot and fry the egg yolk until cooked.
13. Add fried pumpkin strips and add a little sugar to taste.
14. Wrap the egg yolk on the pumpkin strips and you can come out of the pot.
6. Colorful rice rolls
Ingredients:
White rice, eggs, black and white cooked sesame seeds, asparagus, carrots.
Steps:
1. Prepare a bowl of semi-hot rice.
2. Beat the eggs into egg juice and set aside.
3. Cut the carrots and asparagus into slices.
4. Fry sesame seeds or make cooked sesame seeds directly.
5. Put the carrots and asparagus into the pot and stir-fry, pour in the egg juice, stir-fry, and add the rice after taking it out of the pot.
6. Sprinkle with black and white sesame seeds. Add some salt to taste.
7. Wear disposable gloves. Use your hands to pull out all the ingredients.
8. Prepare the sushi curtain and cover it with plastic wrap and nori.
9. Spread the mixed rice on top, roll it up, cut it and eat it.
PS:
1. Seaweed can be packed in large pieces or replaced with 10 cm square wave seaweed. When 4 pieces of seaweed overlap slightly, the size of a packaged piece of sushi seaweed is the same.
2. This is to fry the ingredients and then mix them into rice. It can also be fried directly into eggs and fried rice.
3. When rolling sushi, use a little more force with your hands to make the sushi wrap stronger and more beautiful. When cutting, the knife should be sharp. Before cutting, the surface of the knife can be soaked in water or coated with sesame oil.
7. Emerald vegetable rolls
Ingredients:
3 slices of Chinese cabbage, 30g of spinach, 50g of carrots, 50g of pepper, 1 spoon of salt, 1 abalone juice spoon, appropriate amount of sugar, 1 spoon of water starch.
Steps:
1. Sichuan peppercorns and carrot shreds.
2. Drainage of cabbage and spinach.
3. Place the shredded vegetables on the cabbage leaves.
4. Roll-in roller.
5. Cut into sections.
6. Add water to the pot, add salt, abalone juice (oyster sauce), water starch, and cook until the soup becomes sticky.
7. Pour it over the colorful vegetable rolls.
8. Beef Pearl Balls
Ingredients:
300g beef, 80g glutinous rice
Steps:
1. Wash the glutinous rice and soak it in water for 4 hours.
2. Wash and drain the meat.
3. Cut the meat into slices.
4. Cut the meat into thin slices.
5. Cut the shredded meat into small pieces and cut it several times with a knife.
6. Put the chopped meat in a large bowl.
7. Add salt, sugar, cooking wine, soy sauce and MSG, and stir more than 10 times by hand.
8. Add onions, ginger and vegetable oil to the beef filling.
9. Mix well.
10. Put the soaked glutinous rice in water on a plate. Put the minced meat into balls of the same size and place them on the glutinous rice.
11. Evenly wrap a layer of glutinous rice on the surface of the meatballs and press them tightly with your hands. It is glutinous rice and meat filling.
12. Put the green pearl balls into a boiling pot and steam them over high heat for 10 minutes.
9. Braised tofu with tomato sauce
Ingredients:
300 grams of tofu, 1 tomato, 1 teaspoon soy sauce, ginger powder, vegetable oil, salt, tomato paste Appropriate amount
Steps:
1. Cut the tofu into 0.5 cm slices and fry in an electric wok until golden brown.
2. Peel and dice the tomatoes
3. Pour the oil into the frying pan and fry the ginger powder.
4. Stir-fry diced tomatoes
5. Stir with salt, soy sauce and tomato paste until the tomatoes come out of the soup.
6. Put the fried tofu in and cook for a while.
7. Bring the soup to a boil and then turn off the heat.
10. Stir-fried shrimp with cashew nuts
Ingredients:
Fresh shrimp, cashew nuts, carrots, cucumber, ginger, garlic
Steps:
1. Wash the shrimps, shredded shrimps, carrots and cucumbers.
2. Sauté ginger, garlic, carrots and cucumber in a hot oil pan.
3. Add shrimp and stir-fry for a while.
4. When the shrimp changes color, add it to the cashews, stir-fry evenly, add seasonings, and remove from the pan.
Ripe cashews are used here.
If you buy raw cashews, fry them before using and then light them up.