During summer vacation, children are picky eaters. How to make children fall in love with eating is a headache for every mother. In addition to ensuring that children have balanced nutrition every day, they also need to cook their favorite dishes. If you have children at home, don’t make do with meals. I suggest mothers to feed their children these 5 meat dishes during the summer vacation. They are not greasy, not greasy, and don’t cause irritation. They can be eaten every time.
№: ⒈ Coke Chicken Wings
Coke Chicken Wings are delicious, bright in color, tender and smooth, moderately salty and sweet, and retain the aroma of Coke, which is very popular among the public. Coke chicken wings are a meat dish that most children like to eat, and my children are no exception. My family will make a meal of Coke chicken wings every now and then to satisfy their cravings.
┵ Ingredients list ┶Chicken wings, ginger, green onions, cola
1. Prepare two pounds of fresh chicken wings just bought from the market. Add a spoonful of flour and mix well to absorb the impurities in the chicken wings.
2. Stir for about 3 minutes to almost squeeze out the blood stains in the chicken wings. Then pour in an appropriate amount of water to clean the chicken wings.
3. Wash the chicken wings about twice, remove them from the water, squeeze out the water inside, and put the chicken wings in a basin for later use.
4. Prepare a small knife to prick the chicken wings several times to facilitate the flavor of the chicken wings, and process all the chicken wings in sequence.
5. Add a spoonful of pepper, a spoonful of light soy sauce, and half a bottle of granules to the chicken wings, stir for two minutes, and marinate for 15 minutes.
6. Prepare a large piece of ginger and cut it into slices. Cut a green onion into slices with a diagonal knife. After cutting, put them all into a bowl and set aside.
7. Remove the marinated chicken wings from the water, put the chicken wings into a large bowl and set aside. Discard the remaining soup.
8. Put a bowl of water into the pot, put the marinated chicken wings into the cold water, put the ginger slices and green onion slices into the pot, turn up the heat and bring the water to a boil.
9. After the water boils, use a spoon to skim off the scum on the surface, then use a shovel to stir evenly to prevent the bottom from sticking, and stir-fry until the soup has dried up.
10. Then add a can of Coke, stir quickly and evenly, then add a spoonful of sugar, stir constantly to prevent the bottom from sticking.
11. Cook again until the soup thickens. Remove the green onion and ginger. Turn on low heat and slowly dry up the soup to prevent the chicken wings from frying.
12. For seasoning, add a spoonful of chili powder and a spoonful of white sesame seeds, stir-fry quickly and evenly, and stir-fry the chicken wings until the chicken wings are fragrant and the surface is golden.
13. The Coke chicken wings made in this way are very delicious and the children like to eat them very much.
№: ⒉ Salt and pepper prawns
The shells of salt and pepper prawns are crispy and delicious, so you can chew them directly. One bite is not enough. The salt and pepper prawns are crispy and full of color and flavor. Especially during this barbecue season, it’s really good to make this.
┵ Ingredients list ┶Prawns, shallots, ginger, garlic
1. Prepare two kilograms of fresh prawns. Be sure to prepare more. If you prepare less, you may not be able to eat enough. My family makes it twice a week.
2. Use scissors to cut off all the shrimp legs, shrimp tentacles, and shrimp guns. Then use scissors to cut the back of the prawn and take out the shrimp tentacles inside.
3. Pour a little more water and wash the prawns several times. Clean the prawns, then drain them and set aside.
4. Add a spoonful of salt and a spoonful of cooking wine to the prawns and mix thoroughly. Set aside and marinate the prawns for 15 minutes to increase the base flavor.
5. Cut a small onion into chopped green onions, a piece of ginger into shredded ginger, and a handful of garlic into slices. Put them all into a bowl and set aside.
6. Prepare a small handful of Sichuan peppercorns and cumin , pour them into a pot without water and oil, turn on low heat and slowly stir-fry the Sichuan peppercorns and fennel until fragrant.
7. Stir-fry for about two minutes, turn off the heat and pour it onto the chopping board to cool slightly. Then use a rolling pin to roll the peppercorns and cumin into powder.
8. Add cornstarch to the marinated prawns in small amounts and several times, and stir evenly with chopsticks so that each prawn is coated with a layer of cornstarch.
9. Heat oil in a pan. When the oil is hot, put the prawns into the pan one by one and fry until one side is set. Fry the other side until both sides are golden brown and remove the oil.
10. Leave the bottom oil in the pot. After the oil is hot, add the onion, ginger and garlic into the pot and stir-fry until fragrant. Then add a few chili segments and stir-fry until the spicy flavour.
11. Put the fried prawns into the pot, sprinkle with a little homemade peppercorn noodles, and stir-fry quickly and evenly.
12. Season with a little salt and half a spoonful of sugar, stir-fry quickly and evenly, then sprinkle with a little white sesame seeds and stir-fry until fragrant.
13. Once the prawns are fried, turn off the heat and serve on a plate. The peppers are crispy and very delicious.
№: ⒊ Garlic Spare Ribs
Garlic Spare Ribs are simple to make and easy to learn . They come out of the pan and are crispy and charred, leaving a fragrant aroma on your lips and teeth. The taste is really not inferior to that of a restaurant. Fragrant pork ribs is a delicious local dish with rich garlic flavor, tender texture and delicious taste.
┵ Ingredients list ┶ Spare ribs, shallots, ginger, garlic, green peppers, red peppers, onions
1. Prepare two fresh ribs just bought from the market. The ribs have been chopped by the boss.
2. Add a spoonful of flour, a spoonful of salt, and a little water to the ribs, then grab and mix the ribs repeatedly for two minutes to allow the flour to absorb the blood from the ribs.
3. Then rinse the ribs several times with running water to rinse away the impurities inside the ribs. Wash until the water becomes clear. Soak the ribs in clean water for 10 minutes.
4. Prepare a handful of shallots and cut them into longer pieces, flatten a piece of ginger and cut it into cubes and put it in a bowl for later use. Chop a handful of garlic into minced garlic for later use.
5. Squeeze out the water from the soaked pork ribs, put it into a large bowl, then add the onion, ginger, and garlic into the pork ribs, and then add an appropriate amount of beer.
6. Add another spoonful of sugar, a spoonful of pepper, and a spoonful of chicken essence. Mix thoroughly and mix evenly. Pull out the juice of onion, ginger, and garlic, then cover with plastic wrap and marinate for 30 minutes.
7. Prepare a washed green pepper, remove the seeds first, and then cut the green pepper into dices. After removing the seeds from a red pepper, cut it into diced red peppers and put them in a bowl for later use.
8. Prepare half an onion, first cut into thin slices, then into diced onions, and put the diced onions into a plate for later use.
9. At this time, add a spoonful of salt, a spoonful of edible baking soda to the marinated ribs, mix well again, cover with plastic wrap and marinate for 10 minutes.
10. Pick out the marinated ribs one by one, and then squeeze out the juice from the ribs with your hands to prevent the pan from frying when frying the ribs.
11. Heat the oil in a pan. The oil temperature is 30%. Place the ribs into the pan one by one. Fry slowly over medium-low heat. Stir while frying to prevent the bottom from burning.
12. Fry until the surface of the pork ribs is slightly brown, remove the oil and remove. Increase the oil temperature to 70% heat. Put the pork ribs into the pot again and fry until the surface is golden brown. Remove the oil and remove.
13. Heat oil in another pot. When the oil is hot, add diced onions into the pot and stir-fry until fragrant. Add diced green and red peppers into the pot and stir-fry a few times quickly.
14. Then put the fried ribs into the pot, add a spoonful of light soy sauce and a spoonful of balsamic vinegar to enhance the freshness and flavor, and stir-fry quickly with a spatula evenly.
15. Sprinkle a handful of white sesame seeds before serving, stir-fry quickly and evenly, turn off the heat, remove from the pan, put it on a plate and start enjoying the food.
№: ⒋ Sweet and sour pork
Sweet and sour pork is simple to make, charred on the outside and tender on the inside, sweet and sour. Sweet and sour pork is a famous traditional Chinese dish and one of the Shandong cuisines. Sweet and sour pork is sour and sweet, caramel and crispy. It is a dish that is loved by many children and is full of color, flavor and flavor.
┵ Ingredients list ┶Tenderloin, green onions, ginger, eggs, flour
1. Prepare a piece of pure lean tenderloin. Be sure to prepare this square tenderloin. Use a knife to cut the tenderloin into thin and even thick slices.
2. Cut the tenderloin strips into even thicknesses as thick as chopsticks. After cutting, put them into a bowl, add a spoonful of flour and a little water.
3. Start by fully grabbing and mixing the tenderloin for two minutes to absorb the impurities and blood inside the tenderloin, and then change the water and wash it twice.
4. Just wash it until the water becomes clear, and then squeeze out the water inside. Only by squeezing out the water inside can the tenderloin taste better.
5. Flatten a green onion leaf and cut it into sections. Flatten a piece of ginger and cut it into small pieces. Put it in a small bowl and add a dozen peppercorns.
6. Add a spoonful of salt and a spoonful of cooking wine, stir vigorously to get the onion and ginger juice, then pour in a little water and set aside to soak for 10 minutes.
7. Put the processed tenderloin into a large bowl, add a spoonful of pepper and a little beer to remove the fishy smell and increase the aroma, then pour in a little onion and ginger juice, stir evenly and completely absorb the onion and ginger juice.
8. Then add another spoonful of corn starch, and continue to mix until it is slightly sticky, so that each tenderloin is coated with corn starch.
9. Prepare another small bowl and beat a hen's egg into it. Mix a spoonful of flour thoroughly, then add a spoonful of sesame oil and continue to stir evenly until a thick paste forms.
10. Add a little minced ginger, a spoonful of tomato paste, two spoons of sugar, a spoonful of rice vinegar, a spoonful of onion, ginger, and garlic into a small bowl. Stir thoroughly with a spoon and set aside.
11. Pour the mixed egg batter into the tenderloin, mix evenly with your hands, so that each tenderloin is evenly coated in the egg batter, and set aside.
12. Heat the oil in a pan to 50% heat. Put the tenderloins into the pan one by one to prevent them from sticking. After they are all put in, use chopsticks to stir them to heat evenly.
13. Fry until the surface of the tenderloin is slightly yellow and remove the oil. When the oil temperature rises, put the tenderloin into the pot again and fry until it is charred on the outside and tender on the inside. Remove the oil.
14. Heat the oil in the pot again. When the oil is hot, put sweet and sour sauce into the pot. Fry the white sugar until the sauce becomes thick. Put the tenderloin into the pot and stir-fry quickly.
15. Sprinkle a handful of white sesame seeds and continue to stir-fry evenly. When each tenderloin is coated with the sauce and white sesame seeds, you can turn off the heat and take it out, plate it and enjoy.
№: ⒌ Shredded Beef Jerky
There are many ways to eat beef, it can be stewed in soup or braised in braise. Children's favorite thing to eat in summer is hand-shredded beef jerky, which can be eaten as a snack and is very satisfying and delicious when chewed.
┵ List of ingredients┶Beef, onions, ginger, green onions, sweet rice wine
1. Prepare a few pounds of fresh beef hind shank meat. The beef jerky made from the leg meat tastes strong and chewy, and is very delicious. .
2. Soak the beef in clean water for 1 hour, soak in the bleeding water, and then wash the beef with clean water several times to clean the beef.
3. Put the cleaned beef into the drain basket to dry the moisture in the beef, and then use a knife to cut off the fascia on the surface of the beef.
4. Then cut the beef into thick slices of about 1 cm along the grain of the beef, then cut the beef into long strips of about 1 cm along the grain and put them into a bowl for later use.
5. Prepare half an onion and cut it into shredded onions, a piece of ginger and cut it into slices. Cut a green onion into slices. After cutting them all, add them to the beef strips.
6. Then add another tablespoon of sweet rice wine to the beef, stir thoroughly for two minutes, then add two spoons of salt and continue to stir evenly. Cover with plastic wrap and marinate for 30 minutes.
7. For the aniseed ingredients, prepare a piece of cinnamon bark, two star anise, three bay leaves, a small handful of peppercorns, and a small handful of fennel. Pour them into clean water and wash them thoroughly. Drain the water and set aside.
8. Put the cleaned aniseed into a water-free and oil-free pot, turn on low heat and slowly stir-fry out the aroma of the aniseed, dry and stir-fry the aniseed until fragrant, let cool and set aside.
9. Then pour the fried aniseed into the wall breaking machine , and beat the aniseed into powder. You can also use the purchased five-spice powder directly.
10. Pour the five-spice powder you beat into the beef, then add a spoonful of chili powder and mix well. Cover with plastic wrap and marinate again for 2 hours.
11. Spread the marinated beef strips evenly on the grill to facilitate ventilation. Put the beef strips in a ventilated place to dry for about 2 days.
12. Rinse the dried beef twice with water, put it in a bowl, boil water in a pot, put it in a steamer and steam it for 1 hour.
13. Put the steamed beef jerky in a ventilated place to dry for half a day. Remove the water and put it into a water-free and oil-free bottle. It is very convenient to eat and take it anytime.
