As a parent, when you expect your children to grow up healthily but worry about the contradiction between nutrition and delicacy; when you face the picky children, at a loss and helplessness; when you face the variety of ingredients and don’t know how to choose; make the nutritious meals your children love.
Scientific and nutritious meals are a guarantee for the healthy growth of children. They can not only improve children's physical resistance, but also promote the development of the brain and physical body. Here are the home-cooked recipes to share the nutritious meals that children love.
1. Fish ball soup
Ingredients: 500 grams of Jingkun fish meat, 200 grams of pork, 25 grams of ham and pea seedlings each.
Seasoning: Appropriate amount of refined salt, MSG, white sugar, soy sauce, cooking wine, water starch, and cooked chicken oil, 750 grams of fresh soup.
Preparation steps
1 Remove the fascia from the pork, wash it, chop it into a meat paste, put it in a bowl, add cooking wine, soy sauce, MSG, white sugar and a little water starch and stir well, and mix it into a meat filling.
2 Wash the pea seedlings; wash the ham and cut it into small slices; wash the fish meat, chop it into fish paste with the back of the knife, put it in a bowl, add a little salt and water starch and stir well into a thick paste.
3 Take a little fish paste and put it in the palm of your palm and gently flatten it. Then put an appropriate amount of prepared meat filling, then clench the palm to wrap the meat filling, and gently rub it into fish balls.
4 Add water to the pot and boil until slightly boiled, add fish balls and blanch until cooked, and then soak in cold water.
5 Put the heat on the pot, add fresh soup, salt, MSG, and ham and boil it, then add fish balls and bean seedlings and cook it briefly, pour it out of the pot and pour it into a soup bowl, and drizzle it with cooked chicken oil.
2, spinach pork liver soup
Ingredients: 200 grams of pork liver and spinach each.
Seasoning: 10 grams of ginger slices, 1/2 teaspoon of refined salt, 1 tablespoon of cooking wine and vegetable oil each.
Preparation steps
1 Select the spinach and cut it into long sections; wash the pork liver, cut it into thin slices, put it in a pot of boiling water and blanch it thoroughly, remove it and drain it.
2 Sitting in the pot, add vegetable oil and burn until 60% hot, first add slices of ginger and stir-fry, then add pork liver slices and spinach slices and stir-fry slightly.
3 Then add appropriate amount of water and boil for about 5 minutes, then add fine salt to adjust the taste, and then set it out of the pot and put it in a bowl.
3, stir-fried daylily
Ingredients: 100g daylily.
Seasoning: 10 grams of chopped green onion, a little peppercorn; 1 teaspoon of fine salt, 1/2 teaspoon of MSG, 2 teaspoons of soy sauce, 1 tablespoon of water starch, 2 tablespoons of vegetable oil.
Preparation steps
1 Dried daylily removes impurities, soak it in a basin of water, wash, drain, and cut into two pieces.
2 Sitting in the pot, add vegetable oil and heat it up, first add peppercorns and stir-fry until fragrant (take it out without using it), add chopped green onion and stir-fry the pan.
3 Add the daylily and stir-fry slightly, add the fine salt and soy sauce, add appropriate amount of water, and simmer for 2 minutes.
4 Then add MSG and stir-fry until it tastes good, use water starch to hook the flavour, then take it out of the pot and put it on the plate.
4, mushroom chicken feet soup
Ingredients: 5 chicken feet, 200 grams of fresh mushrooms.
Seasoning: 15 grams of scallion slices, 10 grams of ginger slices, 1 star anise, 1 teaspoon of refined salt, 1/2 teaspoon of MSG and chicken essence, and 1 tablespoon of vegetable oil.
Preparation steps
1 Blanch the chicken feet in boiling water, remove the old skin, chop off the tips of the claws, and wash; remove the stems of the mushrooms, wash, blanch slightly with boiling water, and cut into large slices.
2 Add vegetable oil to the pot and heat it. First add chicken feet, scallion slices, ginger slices, star anise and stir-fry, then add appropriate amount of water, mix in fine salt, and boil over high heat.
3 Then turn to low heat and simmer for 10 minutes, add mushrooms, then turn to medium heat and simmer until the chicken feet are cooked, add MSG and chicken essence to adjust the taste, and then take it out of the pot and put it in a bowl.
5, white fried shrimp
Ingredients: 500 grams of small river shrimp, 15 grams of red pepper shreds.
Seasoning: 10 grams each of scallion slices and ginger slices, 1/2 teaspoon of fine salt, 2 tablespoons each of soy sauce and vegetable oil, and a little sesame oil.
Preparation steps
1 Wash and organize the shrimps and drain the water; put the red pepper shreds into a small bowl, pour the hot vegetable oil, then add soy sauce and sesame oil and mix well.
2 Add base oil to the pot and heat it. First add the scallion slices and ginger slices to stir-fry, then add a little water to boil.
3 Then pick off the scallion slices and ginger slices, add the fine salt and river shrimp to cook for about 3 minutes, pour in the red pepper shreds and stir-fry evenly to taste, and then put it out of the pot and put it on a plate.
6, tomato tenderloin
Ingredients: 400 grams of pork tenderloin.
seasoning: a little salt, 3 tablespoons of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of tomato sauce, 100 grams of starch, and appropriate amount of vegetable oil.
Preparation steps
1 Wash the pork tenderloin, cut it into thick strips, add fine salt and marinate, then add starch and appropriate amount of water to grind it evenly.
2 Add vegetable oil to the pot and heat it, add the tenderloin strips and fry until it is burnt on the outside and tender on the inside, remove and drain the oil.
3 Leave a little base oil in the pot and heat it. First add tomato sauce and stir-fry, then add sugar and rice vinegar, add a small amount of water, and then thicken with water starch.
4 Put the pork tenderloin strips and hang them evenly, pour in a little light oil, and then put it on the plate and serve.
7, scallion fermented black chicken
Ingredients: 300 grams of chicken breast, 50 grams of scallion segments.
Seasoning: 10 grams each of minced ginger and minced garlic, 51 tablespoons of fermented black beans, 1 teaspoon of fine salt, soy sauce, chicken essence, sesame oil, a little sugar and starch, 2 tablespoons of cooking wine and water starch, and an appropriate amount of vegetable oil.
Preparation steps
1 Wash the chicken, cut it into diced, put it in a container, add fine salt and starch to marinate for 10 minutes.
2 Sitting in the pot, adding vegetable oil to 40% hot, add the chicken diced diced meat and slippery, and remove and drain the oil.
3 Leave the bottom oil in the pot and heat it. First add minced ginger, minced garlic, and fermented black beans and stir-fry, then add the chicken and stir-fry briefly.
4 Then add the scallion slices, soy sauce, sugar, and chicken essence and stir-fry well, thicken with water and starch, pour in sesame oil, and then take it out of the pot and put it on a plate.
8, braised lamb
Ingredients: 500 grams of lamb tenderloin, 100 grams of rapeseed heart.
seasoning: grass fruit 1, star anise, mountain cherry , bay leaves, onion segments, ginger cubes, fine salt, MSG, and pepper powder, 2 teaspoons each of chicken essence, white sugar, soy sauce, cooking wine, and southern milk, 1 tablespoon of water starch, and 3 tablespoons of vegetable oil.
production steps:
1 Wash the rapeseed, put a cross knife on the root, then blanch it in boiling water with a little salt, and then remove it into the pot.
2 Soak the mutton in clean water, wash away the blood, cut it into 4 cm pieces, then put it in a pot of boiling water and blanch it, and remove it and rinse it.
3 Add water to the pot, first add onion slices, ginger pieces, bay leaves, star anise, pineapple, and grass fruit to boil, then add mutton pieces, cooking wine, and salt, simmer over low heat, and remove the mutton pieces.
4 Place a clean pot on a high heat. First, add a little raw juice of the mutton and boil it over high heat. Then add soy sauce, chicken essence, pepper, sugar, vegetable oil, and southern milk to boil.
5 skim off the foam, then put in the mutton pieces, boil over high heat, turn to low heat until the soup is thick, use water starch to collect the thick soup, put it into a pot with rapeseed heart.
9, Mushroom stewed bean curd
Ingredients: 200 grams of water-fat bean curd, 100 grams of fresh mushrooms.
Seasoning: 1/2 teaspoon of refined salt, a little MSG, and appropriate amounts of cooking wine, fresh soup, sesame oil, and vegetable oil.
Preparation steps
1 Wash the water-haired bean curd and cut into 3.5 cm long sections; remove the stems of the mushrooms, wash them, and cut them into thick slices.
2 Put the pot on the heat, add vegetable oil and cook until 70% hot, add the bean curd sections and mushrooms and stir-fry.
3 Add cooking wine and fresh soup, boil over high heat, cover, and simmer for 10 minutes.
4 Then add the fine salt and MSG and mix well. Continue to simmer over low heat for about 2 minutes, pour in sesame oil, and then put it out of the pot and put it on the plate.
10, halter mushroom lentils
Ingredients: 300 grams of lentils, 75 grams of halter mushrooms, and 25 grams of carrots.
Seasoning: 10 grams of minced garlic, 1 teaspoon each of refined salt, MSG, shrimp oil, and pepper oil, 2 teaspoon white sugar, and 1/2 teaspoon rice vinegar.
Preparation steps
1 Tear off the bean tendons of the lentils, wash, and cut into small pieces; wash the mushrooms, and cut into slices; peel the carrots, wash, and cut into diamond-shaped slices.
2 Put the pot on the heat, add appropriate amount of water, first add the lentils and mushroom slices to boil.
3 After blanching for about 3 minutes, add carrot slices and blanch until cooked thoroughly, remove and drain.
4 Lentil slices, mushroom slices, and carrot slices cool, put them in a large bowl, add fine salt, MSG and white sugar and mix briefly.
5 Then add minced garlic and rice vinegar, pour in shrimp oil and pepper oil and mix well, put it on a plate and serve.
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