During the seventh day of National Day, many children who go to school or live outside have also come home on holidays? Do we parents especially want to improve their food? Or are parents who are usually busy have rested these days and want to cook a good meal for their babies? No matter which one it is, are we, as parents, starting to get busy again? Although we are busy traveling back and forth in the kitchen, like a gyroscope, we are willing to do so. The purpose is to make our children eat nutritiously and grow up well after eating well. But what kind of dishes do children like to eat? The 7 dishes recommended by Yueyue today are not repeated every day during these seven days. They are all specially loved by children. I hope they can bring a little inspiration to you who are confused.
1. Potatoes and tomato stew beef
Ingredients preparation: Beef brisket, potatoes, tomatoes, onions, ginger, dried peppers, star anise, cinnamon, bay leaves, rock sugar, light soy sauce, dark soy sauce, oyster sauce, salt
Preparation steps:
1. Clean the beef brisket, cut it into small pieces and put it in a pot, add water, add onion and ginger, and skim off the foam after the water boils, remove the foam, remove it, rinse it clean and control the water.
2. Peel the potatoes and clean them, cut them into hob pieces, scald them with boiling water, and cut them into tomato pieces.
3. Pour oil into the pot and heat it, add a few pieces of rock sugar, stir-fry and color it, then pour in beef brisket, stir-fry and color it, add onion, ginger, bay leaves, cinnamon, dried chili, and star anise, add tomatoes and stir-fry to make the juice, add appropriate amount of light soy sauce, dark soy sauce, oyster sauce, and enough hot water. Turn into the casserole. The casserole has good insulation effect, effectively shortening the stewing time.
4. Boil over high heat and turn to low heat and simmer for 40 minutes. Add potato cubes. After about 20 minutes, the potatoes are soft and rotten. Sprinkle a little salt to taste. When it comes out of the pot, sprinkle with chopped green onions and garnish.
2. Cola chicken wings
Ingredients preparation: Cola, chicken wings, light soy sauce, dark soy sauce, oyster sauce, cooking wine, ginger, green onion, cooking oil, cooked sesame
Preparation steps:
1. Thaw the chicken wings, make a flower knife on the front and back, put it in a pot with cold water, add ginger and green onion segments, boil over high heat and skim off the foam, take it out and rinse it with water, and control the moisture (you can also use a kitchen wipe to dry the moisture on the surface).
2. Pour a small amount of cooking oil into the wok, add the chicken wings and fry until both sides are golden, add a spoonful of light soy sauce, half a spoonful of dark soy sauce, and add the cola that has not crossed the chicken wings, and simmer for 20 minutes on medium-low heat.
3. Finally, close the juice from over high heat, put it on a plate and sprinkle with cooked sesame seeds.
3. Steamed basa fish with garlic
Ingredients preparation: basa fish, enoki mushrooms, shallots, ginger, garlic, millet spicy, cooking wine, light soy sauce, salt, starch, pepper powder
Preparation steps:
1. Thaw the basa fish, clean and cut into pieces, remove the roots of the enoki mushrooms, wash and tear them into strips, and chop the onion, ginger and garlic.
2. Put the basa fish pieces into a bowl, add shredded ginger, cooking wine, light soy sauce, pepper, salt and starch and mix well for 15 minutes.
3. Spread a layer of enoki mushrooms at the bottom of the plate and put the pickled basa fish on top.
4. Stir in hot oil in the pot with minced garlic, add light soy sauce and oyster sauce and stir-fry evenly, and pour evenly on the basa fish.
5. Put it in a pot and steam it over high heat for 15 minutes, sprinkle a little chopped green onion and millet spicy. (If children don’t like spicy food, please don’t add millet spicy food)
4. Sweet and sour eggplant
Ingredients preparation: eggplant, garlic, shallot, light soy sauce, balsamic vinegar, oyster sauce, starch, white sugar
Specific steps
1. Wash the eggplant and cut the garlic into chopped green onions.
2. Add a spoonful of light soy sauce, a spoonful of balsamic vinegar, a half spoonful of oyster sauce, a spoonful of starch, and a spoonful of sugar to the bowl and stir well.
3. Coat the surface of the eggplant with a layer of corn starch, add the eggplant under 70% oil temperature, and fry until the surface of the eggplant is slightly browned and served.
4. Leave oil at the bottom of the pot and stir-fry minced garlic, pour in the pre-adjusted sweet and sour sauce , boil and turn it thicker and add the eggplant, stir-fry quickly over high heat, so that each piece of eggplant evenly coats with sweet and sour sauce.
5. Finally put on a plate and sprinkle with chopped green onion.
This dish of sweet and sour eggplant has a crispy texture on the outer skin. It tastes soft and tender and smooth inside. It has a sweet taste of eggplant. The sauce wrapped around the outside is sour and sweet. It is a vegetarian dish that children like very much.
5, wood whisker
Ingredients preparation: cucumber, fungus , eggs, carrot , shallots, ginger, light soy sauce, oyster sauce, salt, sugar, starch
Preparation steps:
1. Wash the carrots and peel them into diamond slices, wash the cucumber and cut them into diamond slices, extract the black fungus, soak the hair and remove the root stems, and cut the onion and ginger into powder.
2. Add light soy sauce, oyster sauce, salt, sugar, starch and water to the bowl and stir well.
3. Beat the eggs into a bowl and stir-fry them, pour them into a hot pot and stir-fry them into large pieces.
3. Leave the bottom oil in the pan and stir-fry the chopped green onion and ginger, pour in the chopped carrots, cucumbers and fungus, stir-fry quickly and stir-fry until raw.
4. Pour in the prepared sauce and stir-fry evenly to make the ingredients taste delicious, add eggs, and then leave the pot to serve. Although the dish does not have meat, the eggs made in this way have a very smooth and tender taste, which absorbs enough soup. They are full of rich flavor when chewed in the mouth, and they taste no worse than eating meat. They are also paired with cucumbers, carrots, and fungus, which increases the intake of vitamins and makes the nutrition more balanced.
6, Sweet and Sour Tenderloin
Ingredients preparation: tenderloin, cooking wine, salt, white pepper powder, eggs, light soy sauce, sugar, balsamic vinegar, tomato sauce, corn starch
Preparation steps:
1. Cut the tenderloin into finger-sized strips, add a spoonful of cooking wine, a small spoonful of salt, and half a small spoonful of white pepper powder, and then add an egg to beat it in one direction and marinate for 20 minutes.
2. Add a spoonful of light soy sauce, two spoonfuls of balsamic vinegar, two spoonfuls of sugar, one spoonful of starch, two spoonfuls of tomato sauce to add half a small bowl of water and stir well.
3. Pour oil into the pot, put the oil in 70% heat, fry it in a strip, turn to medium heat until the surface is slightly golden and remove. The oil temperature in the pot rises again, fry for one minute until golden and remove. In this way, the fried tenderloin tastes crispy on the outside and tender on the inside.
4. Leave the bottom oil in the pot, pour in the sauce with the oil, and then pour in the fried tenderloin and stir-fry evenly, so that each piece of meat is covered with sweet and sour sauce, sprinkle with cooked white sesame seeds and put them on the pan.
7. Scallion oil chicken nuggets
Ingredients preparation: chicken legs, scallions, shallots, ginger, light soy sauce, dark soy sauce, salt, sugar, millet spicy, cooking oil
Preparation steps:
1. Cut the chicken legs into large pieces, add light soy sauce, dark soy sauce, salt, and sugar to marinate for 10 minutes.
2. Cut the scallion into long sections, then cut it into shreds, cut the scallion into scallion, and slice the ginger.
3. Pour a small amount of cooking oil into the pot, add shredded green onion and ginger slices, fry until browned, then remove, add the marinated chicken pieces, stir-fry until they change color, pour in the marinated chicken soup, cover and simmer for 15 minutes on medium-low heat.
4. After the soup is thick, turn off the heat and sprinkle in millet peppers and shallots.
or above are the seven dishes that Yueyue has shared with you. Have you learned it? Let’s make it for the child quickly, so that our children will fall in love with eating every day and have a happy meal! Here is @htmlFebruary Private Kitchen . There will be more home-cooked dishes to share with you in the future.
