Scrambled carrots and scrambled eggs

Ingredients: 2 small carrots, 4 free-range eggs, 1 chive (optional), 3 tablespoons of water, 1.5 teaspoons of salt, oil Just the right amount.

Specific methods:

1. Peel the carrots with a paring knife. I buy clean vegetables from the supermarket. Although the surface is clean and tidy, I always peel off the skin before eating at home because I am worried that there will be preservative materials and other things attached to it. Everyone should pay attention to this.

2. Then rinse the carrots again, or cut or grate them into thin strips for later use.

3. Crack four free-range eggs into a bowl and add appropriate amount of salt. Don't use too much salt, just give the eggs a light salty taste.

4. Before mixing the egg liquid evenly, add 3 tablespoons of water to make the scrambled eggs more tender and fluffy. Generally speaking, the amount of water added should not exceed one-third of the amount of egg liquid.

5. Heat the oil in a hot pot, pick up the pot, and let the oil turn twice in the pot to cover the bottom of the pot. Then pour in the egg liquid, don't move it for the time being. When the bottom of the egg liquid begins to solidify and bubble, use chopsticks to quickly spread the eggs and fry them until they are 9-mature, then scoop them out and set aside.

6. Reheat the oil pan, add shredded carrots after the oil is hot, and quickly fry until the carrots change color and become soft.

7. Then pour in the scrambled eggs, stir well and turn off the heat. Don't put any more salt here. The eggs have a salty taste, and the shredded carrots have their own sweetness.

8. The eggs are fragrant and tender, and the shredded carrots are fragrant and sweet. If you don’t just eat rice, your child can eat half a plate in a row.

Shrimp and Broccoli

Ingredients:

15 fresh prawns, 1 broccoli, half a head of garlic, two slices of ginger, a little starch, 1 piece of oil tablespoon, a little salt.

Specific methods:

1. All ingredients are fresh and the most nutritious. Therefore, shrimp is the first choice. If you really can’t buy fresh shrimp, buy frozen shrimp or shrimp. It's shrimp.

2. Take the shrimp: Hold the shrimp with one hand, and gently break off the shrimp head with the other hand. Do not use too much force, so that the shrimp thread can be pulled out. Remove the head, and then peel and remove the shrimp. The same goes for the tail of the shrimp. Pull it gently to pull out the shrimp line at the tail. In this way, you don't need to use tools such as toothpicks, and the shrimp line can be removed cleanly. Wash the shrimps, add a little salt and shredded ginger, mix well, marinate for a while to remove the smell, then pick out the shredded ginger, sprinkle with a little starch, mix well and set aside.

3. Cut the broccoli into small florets and soak in light salt water for ten minutes. Experience shows that cutting into small flowers and then soaking in salt water will help small bugs escape. If the whole plant is soaked in salt water, the flowers will be too dense, even if there are small bugs, it will be difficult to get out. Soaking in salt water can not only remove some pesticide residues, but also repel insects.

4. Then wash the broccoli, boil water, add a few drops of oil after the water boils, sprinkle with appropriate amount of salt, put the broccoli in and blanch until it changes color and take it out.

5. Peel the garlic and cut it into minced garlic; heat oil in a hot pan and sauté the minced garlic over low heat until fragrant, but do not change color.

6. Pour the shrimp into the pot and stir-fry until the shrimp changes color.

7. Then add the blanched broccoli, add a little salt, stir-fry together and turn off the heat.

8. The fragrance of broccoli and the fragrance of garlic are blended together. The two are in a wonderful relationship. They complement each other and are indispensable. The shrimps are tender and delicious, without any fishy smell. The children will eat one shrimp at a time. After eating, I had some broccoli and it was a joy to eat.

Tips:

1. Shrimp must be processed in advance to ensure they are not fishy and tender. Just handle them according to the method taught in the article.

2. Broccoli must go through the process of soaking in salt water, otherwise the insects will be eaten into the stomach. Soaking in salt water and frying is a double insurance method for dealing with pesticide residues. Eat like this Don’t worry, don’t omit it.

3. Be sure to add less salt in the last step. Just a little salt is enough. The amount of salt used for cooking should be reduced by half.

Fried pork with mushrooms

Ingredients: A dozen mushrooms, 100 grams of pork belly, appropriate amounts of onion and ginger, appropriate amounts of oyster sauce and light soy sauce, appropriate amounts of oil and salt.

Preparation steps:

1. I use fresh shiitake mushrooms. Today, fresh shiitake mushrooms are sold all year round. Slice the mushrooms and pork belly and set aside.

2. Boil half a pot of water. After the water boils, pour the mushroom slices into the pot and blanch them until soft. Remove and drain. Shiitake mushrooms contain purine substances, and blanching them is very effective in removing purines.

3. Heat oil in a hot pan, add pork belly slices and stir-fry over low heat until the meat slices are slightly rolled.

4. Then add the onion and ginger and stir-fry until fragrant, then add the blanched mushrooms.

5. Stir fry a few times quickly. Since the mushrooms have been blanched, there is no need to fry them for a long time.

6. Add oyster sauce, light soy sauce and salt. Shiitake mushrooms themselves are very fresh. Adding a little oyster sauce will make them taste better and have better nutrition.

7. Stir well and then turn off the heat and serve.

8. A plate of fried mushrooms is full of aroma, nutritious and delicious. I make it at least twice a week, and each time one of my children can eat half of the plate.