Fall equinox After the weather gradually becomes cooler, and the cool autumn weather is particularly suitable for outdoor activities. Children also like to jump in cool weather. Increased exercise can better promote calcium absorption than in summer. Therefore, autumn is also the "golden season" for growth. Eat well in the morning and be full of vitality. If possible, make 4 more breakfasts for your children, which are high in calcium and high in protein to help them grow.
1. Egg Custard
1. Prepare ingredients:
Beat 4 eggs in a small bowl, add a little salt and stir thoroughly to form egg liquid; add warm boiled water exceeding 35 degrees and stir well, the ratio of water to egg liquid is 2:1.
There are many bubbles in the stirred eggs, so we need to filter them, and after filtering, let the mixed egg liquid stand for 15 minutes. It is best to use a shallow-mouthed flat bowl for steaming eggs. A deep bowl cannot be steamed steamed eggs .
boil water from the pot, put the egg liquid into the pot, and steam it in medium heat for about 15 minutes. Add some sesame oil (or lard) and light soy sauce to taste, sprinkle some chopped green onion and serve.
2. seafood porridge
1. Prepare ingredients:
Wash the appropriate amount of rice with clean water several times, drain the water and put it in the refrigerator for 2 hours; prepare a few fresh shrimps to cut off the shrimp whiskers and legs, cut the shrimp heads off and set aside for later use, peel out shrimp with toothpicks and pick out shrimp ; cut a few onions into segments; cut half of carrot into diced; cut broccoli into small pieces and put them in clean water to wash; soak a few dried mushrooms and cut them into diced, and shiitake mushrooms can replace chicken essence to increase natural umami flavor.
Then take out the frozen rice and grab it with your hands if it is stuck together. After the rice is frozen, small honeycomb-shaped holes will form inside, which can reduce the cooking time and make the porridge cooked more sticky.
2. Start cooking:
Heat the casserole and add a little oil. When the oil temperature is 50% hot, add the scallion slices and shrimp heads, fry the shrimp oil on low heat, then add appropriate amount of boiling water and pour in the prepared rice and stir in one direction. Boil over high heat and turn to low heat and boil for 8 minutes.
After the time is up, pour the shrimp, mushrooms, broccoli and carrots into the pot, cook until the rice porridge boils again and turns to low heat to start seasoning. Add 3 grams of salt and 2 grams of pepper to continue boiling. After the ingredients are all cooked, turn off the heat and serve. The cooked fresh shrimp porridge is rich, sticky, and full of fresh fragrance.
3. pot stickers
1. Add a pound of flour, a little salt and alkaline noodles to the basin, and then use warm water not exceeding 30 degrees, stir into dough while pouring, then knead it into dough, seal the wake-up noodles for 20 minutes.
2. Add an appropriate amount of chopped green onion, minced ginger, salt, MSG, chicken powder, pepper, light soy sauce, a little dark soy sauce to color, and grind sesame oil. Then beat the onion and ginger water into the meat filling three times, and beat the meat filling until it is sticky. Then cut the leeks into powder and pour the meat filling and stir well.
3. Roll the dough into strips, cut it into small dough, roll it into dough, put the filling on the dough and pinch it tightly; put a spoonful of flour and a spoonful of starch in the bowl, pour more water and melt it. The ratio of flour to starch is 1:1., so the starch water is ready.
4. The bottom of the pan is evenly brushed with oil, cool the oil into the pan, fry it over low heat until the bottom is slightly browned, pour the starch water into the gap, and the dough water is overwhelmed by the bottom of the pot body, then cover the pot and fry it slowly for four or five minutes on low heat. Turn the pot frequently. If the bottom of the pot is heated, it will be easy to paste in the middle and the moisture will dry. Take a plate to cover it and press the pot stickers onto the plate.
4. Spinach egg box
1. Boil water in a pot, pour in the washed spinach and blanch it for 30 seconds to remove the oxalic acid in the spinach. After the spinach becomes soft, take it out and cool it, then squeeze the moisture in the spinach dry and cut it into small pieces; beat three eggs into the basin, add a little salt and stir it quickly to make egg liquid.
2. Roast the oil in the pan. After the oil is heated, pour the egg liquid into the pan and stir gently to allow the egg liquid to heat evenly. After the egg liquid is all fixed, pour it out and cut it into egg crushes.
3. Then put the chopped eggs together and spinach, add 1 gram of salt, 2 grams of chicken powder, 1 gram of thirteen spices, 5 grams of oyster sauce to increase freshness, and 5 grams of sesame oil and stir evenly.
4. Pour the prepared filling on spring roll skin and spread it flat with chopsticks, then fold the edges of the spring roll skin inward to wrap the filling, and the green body of the spinach box is ready.
5. Turn on the pot and pour vegetable oil evenly. When the oil temperature is 50% hot, put the cake in the pot, cover the pot and bake for 2 minutes. When the bottom surface is golden yellow, turn the cake over and bake for another 2 minutes. When both sides are golden yellow, you can come out of the pot.
(Cao Cao)
