1, oatmeal double rice porridge
80g of oats, 80g of millet, 80g of glutinous rice and proper amount of medlar.
Prepare glutinous rice and oatmeal. Wash glutinous rice and oatmeal and soak them in cold water for 30 minutes. First, it is easy to cook after soaking, saving time. Second, porridge tastes better. Add water to the boiling pot, and cook glutinous rice and oatmeal in the pot. Bring the pot to a boil and turn to low heat. In the meantime, it should be stirred in time. /kloc-after 0/5 minutes, wash the millet and put it into the pot for cooking. In the meantime, it should be stirred at the right time. Add Lycium barbarum when porridge is cooked. Turn off the fire and simmer for 5 or 6 minutes before serving.
2. Steamed eggs with fresh shrimp
Eggs 200g, fresh shrimp 100g, sesame oil, salt, onion and boiled water.
Remove the head, shell and line of shrimp, rinse with clear water, and add appropriate cooking wine to remove fishy smell. Break the eggs and break them up. After beating well, sieve to remove the foam in the egg liquid. Add boiled water twice as much as the egg liquid, beat well, and then add salt.
Pour into the bowl of the steamer. Add the washed shrimps, and the shrimps can be steamed directly in the egg liquid without blanching first, so as to keep the delicious taste of the shrimps. Cover with plastic wrap and stick a few small holes with a toothpick. Put cold water into a steamer and steam for10-15 minutes. According to the population, pour sesame oil, light soy sauce and sprinkle chopped chives.
3, chicken broccoli balls
Chicken 100g, broccoli 100g, bean curd residue 100g, oil, salt, egg 1 piece, ginger, onion, allspice powder, pepper, soy sauce and starch.
Chop chicken, broccoli, onion and ginger.
Beat an egg into the chicken, add soy sauce, allspice powder and pepper, and then send it clockwise. Add bean dregs, broccoli powder and salt to the chicken, mix well and make into small balls by hand. Preheat the oven, 180 degrees for ten minutes.
Then prepare shredded onion and shredded ginger. Heat oil in a pan, add shredded onion and ginger until fragrant, add a bowl of clear water, add a little sugar, add salt and oyster sauce. After boiling, put the meatballs into the pot and cook them for two or three minutes to make them taste. If they are not cooked, they will be cooked here more. Prepare water starch and add them to the pot of meatballs that have already tasted. Stir well.
4, quail eggs and small mushrooms
200g cherry radish, quail eggs 12, a little celery leaves.
Prepare the ingredients and wash the radish carefully. Cook quail eggs in cold water. Cooked quail eggs are slightly cooled and shelled, and both ends are cut flat with a knife. Cut the cherry radish in half. Combine cherry radish and quail eggs and put them on a plate covered with celery leaves. The cut protein scraps are pressed into a circle with a mold or a straw. Put it on the cherry radish for decoration.
5, pea tofu egg soup
200g fresh peas, 200g tofu, 50g eggs, starch, seasoning juice and soup.
Cut the tofu into cubes for later use. Wash peas and drain. Pour the soup into the soup pot. Add diced tofu, bring to a boil and turn to low heat for 5 minutes. Pour in peas and continue to cook for 2 minutes. Cook the peas. Add a spoonful of sauce and stir well. Hook in the thin sauce and bring to a boil. Cook until the soup is slightly viscous, turn off the heat and gently pour in the egg mixture. Pour in sesame oil.
6. Pine nut tofu
240g of old tofu, 200g of tomatoes, 0/0g of pine nuts/kloc-,oil, salt, shallots and garlic.
Cut old tofu into large pieces, tomatoes into small pieces, garlic slices, and onions into small knots. Pour more oil into the pot and put the tofu down when the oil is hot. Fry one side, turn over and fry the other side. The fried tofu is served, and the onion and garlic are first added with the original crude oil, and then the tomatoes are added. When tomatoes are fried and discolored, add salt to taste. Stir well, put down the fried tofu and add a little water. Then cover the pot and simmer for 5 minutes to taste. Remove the cover and observe that the tomatoes have become muddy. Sprinkle chopped green onion and pine nuts on the plate, and the dish is finished.
7. Banana tofu
200g of bean curd, 200g of banana, oil, salt, egg liquid, starch, onion, soy sauce, vinegar and sugar.
Peel bananas and cut them into discs for later use. Slice tofu. Add salt and marinate for 2 minutes. Take a bowl, add starch, soy sauce, vinegar, sugar and water, and stir well to make juice. Chop the onion into pieces. Wrap bean curd slices and banana slices in egg liquid. Then dip in starch separately. Fry in a frying pan until golden on both sides, remove and drain. Leave the bottom oil in the pot and saute the shallots. Pour in the sauce and cook until the soup is thick. Pour in fried tofu and bananas. Stir fry evenly.
Expand and continue kindergarten food:
Monday
Breakfast: Lycium barbarum porridge and zucchini cake
Simple meal: grapefruit and banana
Lunch: Braised pork trotters soup with black rice ribs, beans and melon slices and scrambled eggs.
Extra food: guozhen time red jujube crackers
Tuesday
Breakfast: Plum Blossom Cake and Lotus Soup
Simple meal: pineapple, sugar and orange
Lunch: yam, rice, little lion's head, tofu, nuts, corn, seaweed and egg drop soup.
Extra meal: milk peanut cake
Wednesday
Breakfast: eight-treasure porridge buns
Simple meal: kiwi fruit in crown pear
Lunch: stewed potato, rape, mushrooms, diced melon and egg drop soup with raisins, rice and chicken gizzards.
Extra meal: homemade canned fruit souffle
Thursday
Breakfast: small wonton and refreshing cucumber strips
Simple meal: Hami melon Fuji apple
Lunch: Sweet potato, rice, fish-flavored shredded pork and fresh mutton vermicelli soup.
Extra meal: walnut milk oatmeal cake
Friday
Breakfast: bean paste cake, wolfberry millet porridge
Simple meal: grapefruit grapes
Lunch: dumplings
Extra meal: homemade Chuanbei pear water digital cake
Saturday
Breakfast: Wonton Noodles boiled eggs.
Simple meal: fruit assorted
Lunch: Handmade noodles (minced meat+white mushrooms) (eggs+tomatoes)
Extra meal: yogurt peanut cookies
Kindergarten autumn recipes:
1. stewed lily egg soup
raw material
Lily, eggs, salt, etc.
make
Soak lily in clear water for one night; After cleaning the lily, put it into the pot, add appropriate amount of water, and stew it on high fire 1 hour until the lily is crisp and rotten; Break the egg, remove the egg white and leave the yolk, mix well, pour into the soup pot and stir; Sprinkle with salt and monosodium glutamate, pour in sesame oil and stew for a while.
Autumn is dry and children's respiratory system is weak. The usual diet and nutrition should strengthen the immunity that moistens the lungs. Drinking more lily soup has a good effect on moistening the lungs and improving children's immunity.
2. Braised beef paste in red
Ingredients
300g of beef, 0/00g of pork/kloc, 2 eggs and 0/00g of onion/kloc.
ingredients
30 grams of vegetable oil, 5 grams of soy sauce, 3 grams of refined salt, 25 grams of sugar, 25 grams of tomato sauce, 30 grams of water starch, 0/5 gram of onion Jiang Shui/kloc-,60 grams of fresh soup and 5 grams of yellow wine.
preparation
1) Wash beef and pork, remove fascia and chop into meat paste. Add salt, eggs, onion, Jiang Shui, yellow wine and water starch, and mix well in one direction with chopsticks. When it is sticky, put the minced meat into an oiled plate, smooth it by hand, and steam it directly in a boiling water pot for 25 minutes. After cooling, take it out and cut it into small pieces.
2) Heat a wok, pour in vegetable oil, stir-fry the chopped onion thoroughly and softly, add a little water, cover and simmer until the aroma overflows, uncover and add tomato sauce, add fresh soup, sugar, refined salt, soy sauce and meat sauce when the red oil is boiled, then simmer on low heat for 15 minutes, and take it out with a colander and put it in a pot. Thicken the remaining juice with strong fire and pour it on the meat paste.
Tips
After beef paste is steamed, it must be cooled thoroughly before it can be cut into small pieces, otherwise it will be fragile.
characteristic
This dish is bright red in color and salty and delicious in taste. Beef paste is very tender and suitable for young children. Beef is high in protein, which is one of the necessary nutrients for children's growth and development. Onions can strengthen the stomach and kill bacteria, which can improve children's disease resistance.
3. Fruit milk perch
Ingredients
Perch 1 strip (about 500g), apple 50g, pear150g, green pea 50g and fresh hawthorn 50g.
ingredients
Flour 1 00g, egg1egg, 20g of weak milk, 20g of sugar, 2g of salt, a little pepper, 20g of white vinegar, 50g of tomato sauce and 50g of oil.
preparation
1) After the fish is washed and killed, put oblique blades on both sides of the fish, and then sprinkle some salt and a little pepper.
2) Beat the eggs evenly, put the fish in the egg liquid, then put it in the dry raw flour and pat it on the powder, then put it in hot oil and fry it until golden brown, then take it out and put it on the plate.
3) Peel the apples and pears and dice them. Wash the hawthorn, remove the core and break it in half. Cook the green peas in boiling water with strong fire, fish them in cold boiling water, quench them and drain them for later use.
4) Add oil to another pot, add tomato sauce, add water, fruit and hawthorn when the red oil is fried, add sugar and salt when it is cooked, then add white vinegar and light milk, thicken with uncooked rice flour, add a little hot oil, and pour the juice on the fish.
Order the fish to be crispy.
Tips
The sweet and sour taste is mixed with the fruit, which makes the sweet and sour taste fruity and helps the taste. The combination of milk juice and sweet and sour makes the color softer and the taste more mellow, so it is a new condiment.