the first item: scrambled eggs with mashed potatoes (I think every child likes potatoes)

ingredients: 2g of potatoes, 5g of tomatoes, 7g of cucumbers, 65g of ham, 1 boiled egg, a little salt, an appropriate amount of cooking oil and a little chicken essence.

Specific methods:

1. After the potatoes are cleaned, peel them off and put them on a chopping board to cut into pieces; Clean cucumbers and tomatoes and cut them into dices; Ham is also diced; After peeling the cooked eggs, cut them and cut the egg whites into small pieces.

2. Cut potato chips are packed in a plate and steamed in a steamer, which takes about 2 minutes. Take it out after steaming, let it cool and mash it into mud for later use.

3. Pour cooking oil into the pan, add cucumber, tomato, diced ham and mashed potatoes to stir well, then add salt, egg white and chicken essence to taste, stir well and serve.

Tip:

The potatoes fried in this way are salty, fragrant, soft and waxy, and are matched with different ingredients to ensure diversified nutrition.

paragraph 2: scrambled eggs with colored peppers and corn

ingredients: 2 eggs, 85g corn kernels, 1g colored peppers, a little chopped green onion, 3g salt, a little chicken essence and a little cooking oil.

Specific methods:

1. After cleaning the colored pepper, cut it, remove the seeds, cut it into strips first, and then cut it into dices; Cut the onion into chopped green onion for use.

2. Knock the eggs into a bowl, add about 1g of salt, and stir a little chicken essence evenly for later use.

3. Add clear water to the pot and boil it, then add corn kernels and colored peppers, blanch until it stops growing, remove and drain.

4. Pour the cooking oil into the pan. When the oil is hot, first pour in the egg liquid and fry until cooked, then pour in the blanched corn kernels and diced colored peppers and stir fry quickly. Finally, add the remaining 2g of salt to taste, turn it over and take it out of the pan.

Tips

This dish, with corn and eggs, is full of nutrition and children love it.

paragraph 3: zucchini tofu

ingredients: half zucchini, 1 piece of tofu, 1 small piece of ham, 1 small handful of dried seaweed (which needs to be soaked in advance), 1 teaspoon of salt, 1 teaspoon of sugar, appropriate amount of pepper, appropriate amount of sesame oil, appropriate amount of wet starch, 2 tablespoons of cooking oil, appropriate amount of chicken essence, and half a bowl of clear water.

Specific methods:

1. After cleaning the zucchini, dig out the pulp inside and cut it into small pieces with a knife; Cut tofu into cubes; Cut the ham into small grains; The dried seaweed soaked in advance is also cut into small grains for later use.

2. Add water to the pot and boil it, then add the diced tofu and blanch it. After blanching, remove and drain, put in a plate, add half a teaspoon of salt, mix well and marinate slightly.

3. Take another pot, pour the cooking oil into it, and after the oil is heated, stir-fry the rice in the sea for fragrance.

4. Stir-fry the zucchini and ham until fragrant. After stir-frying, add half a teaspoon of salt, 1 teaspoon of sugar and a proper amount of pepper to taste. Finally, add more than half a bowl of water to boil. After boiling, add wet starch to thicken the soup, and then take it out of the pot and plate it.

5. Add a little chicken essence and sesame oil into the bowl and mix well to make the sauce. Pour the prepared sauce on the diced tofu and mix well when eating.

Tips

1. Diced tofu must be blanched, not only to remove the fishy smell of beans, but also to ensure that the blanched tofu can be blocked and not broken.

2. If you don't have dried shrimps at home, you can use shrimps instead, which will taste better.

Paragraph 4: Sauté ed pork liver

Ingredients: 5g pork liver, 5g green pepper, 5g red pepper, 2g sweet noodle sauce, a little minced garlic, scallion and Jiang Mo, 2g salt, 1 tbsp light soy sauce, 1 tbsp cooking wine, appropriate amount of water starch, half a teaspoon soy sauce and a little sesame oil.

Specific methods:

1. Soak the pig liver in clean water for about 1 hour, then wash and slice it; Clean the green pepper, remove the seeds and cut it into small pieces

2. Put the sliced pork liver in a bowl, add salt, soy sauce, cooking wine and water starch, mix well, and marinate to taste. After pickling, fry in a pan until cooked and soft, and put it out for use.

3. Add cooking oil to another pan, add minced garlic and Jiang Mo to saute until fragrant, and then add sweet noodle sauce to saute until fragrant.

4. Then add pork liver and green pepper, stir well, add salt, soy sauce and water starch to taste, and finally add scallion, pour in sesame oil, stir well and take out.

Tips

The pork liver fried in this way is rich in sauce and delicious in mouth, which children like.

Paragraph 5: Fried white gourd with shrimp skin

Ingredients: 17g of white gourd, 6g of shrimp skin, a little chopped green onion, appropriate amount of cooking wine, appropriate amount of water starch and appropriate amount of edible oil.

Specific methods:

1. Wash the wax gourd after peeling off the skin, then slice it, then cut it into thick shreds, and finally change the knife and cut it into small dices for later use.

2. Pour the cooking oil into the pot, add the shrimp skin after the oil is hot, and then pour in the cooking wine to stir-fry until fragrant. Then add the wax gourd and stir well.

3. Stir well, add a little water, cover the pot and cook for 3 minutes over low heat until the ingredients are cooked.

4. when the ingredients are cooked, open the lid, pour in a little water starch, thicken, turn it evenly, then take it out of the pan and put it on a plate, and finally sprinkle with chopped green onion.

Tips

First, put the shrimp skin into the oil and add the cooking wine to saute, which will help to increase the flavor of the shrimp skin.

the sixth kind of fish in tomato sauce

ingredients: 5g of Spanish mackerel, 2g of salt, 1tbsp of cooking wine, appropriate shredded onion and ginger, and appropriate amount of cooking oil.

tomato juice: 5g of tomato sauce, appropriate amount of chopped green onion, half a small bowl of clear water, 2g of salt, 4g of soy sauce, 3g of balsamic vinegar and half a teaspoon of sugar.

Specific methods:

1. Clean the Spanish mackerel pieces and cut them into blocks on the chopping board with a knife. After cutting, put it in a bowl, add shredded onion and ginger, salt and cooking wine, mix well and marinate for 5 minutes to make it tasty.

2. Add more cooking oil to the pot. When the oil temperature is 5% hot, add the cut fish pieces and fry until golden brown. Remove and drain. During the period, it should be turned constantly to make it evenly heated.

3. Take another pot, pour 1 tbsp of cooking oil into it, add chopped green onion after the oil is hot and saute until fragrant, add 5g of tomato sauce and stir-fry evenly, then add half a small bowl of water to boil.

4. After boiling, add balsamic vinegar, sugar, salt and light soy sauce to make tomato sauce. Finally, pour the boiled tomato sauce on the fried fish pieces.

5. In this way, the delicious fish pieces with tomato juice are ready. The sweet and sour tomato juice just neutralizes the greasy taste of fried fish pieces, and it tastes sweet and sour and appetizing, which is very good.