The "lunch project" promoted by the state really solves what children eat for lunch? Mom doesn’t have to worry about the problem of what to do, but tomorrow the “Seven Days of National Day” will come, and the children go home one after another, and cooking has become another big

The "lunch project" promoted by the state really solves what children eat for lunch? Mom doesn’t have to worry about the problem of what to do, but tomorrow “ National Day Seven Days Le ” will come, and the children go home one after another, and cooking in has become a big problem again .

But don’t worry, 0.1 is on holiday and mother’s way! recipes are ready for a week. The combination of meat and vegetables is highly nutritious. You can do it every day. Children love to eat and eat every meal. .

Day 1: Large plate chicken + Stewed noodles

Specific methods:

. Prepare a mountain yellow chicken, chop the chicken pieces into even small pieces, wash them, control the water and set aside. It is best to soak the cut chicken pieces for a while to fully remove the blood inside, otherwise there will be a fishy smell .

. Slice the potatoes and cut them into hob pieces; cut the green and red pepper into diamond-shaped slices to add color to the dishes; cut the green onion into segments, cut the ginger into slices, flatten the garlic and put them together, grab a few star anise, a small pinch of pepper and a small pinch of pepper to set aside.

. Hot the pan and cool the oil, add half a spoonful of sugar and fry it into the sugar color, pour the chicken nuggets into the pot, stir-fry quickly and color. After the chicken nuggets are fragrant, add pepper, pepper, star anise and stir-fry for a while, then add green onion, ginger, and garlic to continue stir-frying, then pour in dried chili and stir-fry together, so that the chicken nuggets can fully absorb the fragrance of the small ingredients.

. Chicken nuggets are about 7 years old. After the bones are exposed, pour in potato cubes, add cooking wine, salt, and thirteen spices and stir-fry evenly. Then pour in an appropriate amount of water, boil over high heat and beat off the foam, then turn to high heat to reduce the juice. When the soup gradually becomes thick and the potatoes are very soft, pour in the prepared green and red peppers, and continue to stew for a while.

. After the green and red peppers are dried, they can be served on the plate and finally served with belt noodles. It is very enjoyable to eat.

Day 2: Sauerkraut fish +Rice

Special method:

.grass carp Drop, cut the fish head off, chop it in half, follow the spine and remove the fish bones, cut the fish bones into pieces, put them together with the fish head, and the fish meat oblique blades into butterfly slices, and half a centimeter is just right. If it is too thin, it is easy to break. Then grab the fish bones and fish fillets and wash the blood, squeeze the water and marinate it. Add 2 grams of salt, 2 grams of pepper and 10 grams of cooking wine to the fish to remove the fishy smell and mix well; add an egg white to increase the tenderness and smooth taste; add a little starch and mix well to lock the moisture in the fish fillets, and marinate aside for 10 minutes.

. Wash the excess salt and cut it into pieces; wild mountain pepper cut it into circles, flatten the garlic and chop it into minced, and cut the ginger into minced, divide the cut small ingredients into two halves, half of which is used to make the soup base and increase the base flavor, and half is used to enhance oil and make it into a rich ginger and garlic flavor of the dish. Prepare a few sticks of thread and pepper, wash them and cut them into circles, cut them into circles, and use them to match the colors. Put them in one of the ginger and garlic bowls, and cut them into some chopped green onions for later use.

. Heat the pot and add sauerkraut and wild pepper to stir-fry. The main purpose is to remove the moisture. The sauerkraut can be fried dry without the water vapor, so that it tastes more crispy. Then pour in an appropriate amount of water, add the fish head, sprinkle a few peppercorns, add 2 grams of salt, 2 grams of pepper, a little sugar to enhance freshness, and 5 grams of chicken sauce. After boiling over high heat, continue to stew for 5 minutes, so that the aroma of sauerkraut and the flavor of fish can be blended into the soup.

. Boil water in a pot. After the water boils, put the fish bones first, then turn off the heat and put the fish fillets. The remaining heat will burn the fish fillets until they are broken and snow-white. Pour it out and put it in the plate to top.

.html After 45 minutes, put the vermicelli into the sauerkraut soup, blanch for 10 seconds and turn off the heat immediately, then pour the fish head sauerkraut soup on the fish fillets. The fish fillets will be heated again by the hot soup and the meat will be very tender.

. Finally, heat the pot again, add a spoonful of vegetable oil, when the oil is 50% hot, pour in ginger, garlic, green and wild peppers and stir-fry, then take the pot and pour it into a plate, sprinkle with chopped green onion, and it’s delicious.

Day 3: Steamed noodles +egg soup

Special method:

. Pull the noodles and put them in a basin, pour some oil on and cook well, so that it will not sticky when steamed, and it will be moisturized when eaten. Boil water on high heat, brush grate with oil and put on top of the noodles, and steam for 8 minutes after the water boils.

. Cut pork belly into slices, wash the soybean sprouts, wash the celery and cut it into small pieces, and cut it into some scallions and ginger slices to stir-fry the pot. Heat the oil in a pan, add a few star anise and a small handful of peppercorns, fry it over low heat and take it out, then put the slices of meat in and stir-fry it out, then pour some dark soybeans and color it, add soybean sprouts and celery for a while, scoop two bowls of water, add salt, MSG, thirteen sprouts, and light soy sauce, make the soup slightly salty, boil over high heat and remove the vegetables, and leave the soup for mixing noodles.

.html After 48 minutes, pour out the noodles and pick them while they are hot. After the heat is dissipated, scoop the soup one spoonful by one on top of the noodles and mix well, then put it in the grate again, then spread the dishes and add the cage to steam for 6 minutes, so that the noodles can fully absorb the soup and taste it.

. It is time to turn off the heat and come out of the pot and shake quickly. When the hot noodles see the wind, the tendons will immediately arise. The meat in the food will come out in a pot, and the tendons will be soft and fragrant when eaten.

Day 4: Corn ribs braised rice

Specific methods:

. Prepare an appropriate amount of glutinous rice to clean, put it in clean water for 2 hours, it will be easier to steam after soaking, and the taste will be soft, glutinous and fragrant.

. Prepare an appropriate amount of ribs, pick them up and chop them into small pieces, wash them twice with clean water, wash them off the blood, then squeeze out the water, add appropriate amount of salt, pepper, sugar, dark soy sauce, light soy sauce and rib sauce, then pour in a little vegetable oil, put in an egg yolk, mix evenly with your hands, and let the sauce wrap on the ribs, marinate for 10 minutes; prepare two corn, break and cut into pieces for later use.

3. After soaking the glutinous rice, drain the water and spread it flat on the plate, place the ribs and corn alternately, spread the remaining glutinous rice on top of the ribs, and then pour the juice of the marinated ribs. After adding atmosphere in the steamer, put the ribs in and steam for 20 minutes.

.html After 420 minutes, the fresh and delicious corn ribs stewed rice will be released. Finally, sprinkle with chopped green onion and red peppercorns and enjoy.

Day 5: Fried noodles

Specific methods:

.Celery Wash, tear off the old tendons, break and cut into diced; chop 300 grams of pork belly into minced meat; break the scallion white, cut it into scallion, and cut the coriander into small pieces; then prepare an appropriate amount of freshly rolled round noodles for later use.

. Heat the pan of cold oil, pour in the chopped minced meat, stir-fry to stir-fry to achieve aroma, pour in chopped chopped green onion, add 10 grams of bean paste and stir-fry to achieve red oil, then add 20 grams of sweet noodles sauce, stir-fry quickly to color the minced meat, then pour in the cut diced celery, pour in appropriate amount of water from the edge of the pot, add 2 grams of salt, 1 grams of pepper, 1 grams of thirteen spices, and 3 grams of dark soy sauce, continue to stir-fry to taste the ingredients, then pour in a little water starch to make the sauce more rich, turn it evenly, turn off the heat and serve.

. Noodles are boiled and put into the pot with chopsticks, stirring them constantly to prevent sticking. All the noodles float up and the white hard core is basically cooked. Take it out and put it in a little cold water, which makes it more vigorous and can be just cold water, which makes it easier to wrap with the sauce and make it more delicious.

. Put the noodles into a bowl, pour the sauce, sprinkle with coriander and chopped green onion, mix well and enjoy it. It is simple and delicious, and it is easy to solve the lunch of the whole family.

There are two days left, so I have to take the kids out for a walk and have fun, eat some snacks, fast food, hamburgers, etc. to relax and be happy, let yourself be lazy and relax, and welcome the wonderful study time.