Introduction to this issue: Every family dinner is worried about what your children eat, 8 children’s favorite home-cooked dishes, how many
National Day is coming, are you ready for the menu for the National Day family dinner? The dishes for the holiday home banquet must not only be rich in dishes, but also mix meat and vegetables, and also prepare some wine dishes for adults. Have you prepared dishes for the children at home?
Many people worry about what their children eat every time they have a family dinner and don’t know what dishes they are good for cooking. We recommend 8 favorite home-cooked dishes for children. They are served on the table and the children are rushing to eat. As mothers, they need to learn a few dishes, so they don’t have to worry about what dishes they cook for their children every time they have a family dinner. Let’s take a look at what dishes there are:
[ Home-cooked braised pork ribs ] Required ingredients: 2 jin of ribs, appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 2 star anise, 3-4 slices of bay leaves, 2-3 dried peppers, 2 tablespoons of light soy sauce, 1 half tablespoon of braised soy sauce, 10 pieces of rock sugar, 1 tablespoon of cooking wine, 1 teaspoon of white pepper powder,
Preparation steps:
1. Cut the ribs into pieces, soak them in clean water for half an hour, rinse them a few times to remove the blood from the ribs.
2. Add water to the pot, put cold water into the ribs and blanch them. Blanch them in cold water to better remove the blood from the ribs. The ribs made in this way are not fishy. After the water boils, cook for 4-5 minutes, skim the floating foam with a spoon, and remove the ribs.
3. After taking out the ribs, put them in warm water and wash them clean. Take them out and drain the water for later use. The water in the ribs must be drained, otherwise it will easily splash oil when stir-frying.
4. Prepare the seasoning, cut the green onion into pieces, slice the ginger, crack the garlic, stir-fry the sugar color, it is best to use rock sugar. The stir-fry the sugar color is very important for roasting braised pork ribs, which is directly related to the color and taste. It is best to use rock candy, as the color will be more rosy and will not be black after being left for a long time.
5. After heating the pan, pour in oil. Fry the sugar color on low heat. Turn the wok around and let the oil fill the whole wok. After the oil temperature becomes hot, pour in the rock sugar and quickly crush the rock sugar. After the rock sugar melts, bubbles first, and then slowly turn into yellow bubbles. As the temperature continues to rise, the yellow bubbles turn into yellow foam. Continue to heat up, and the color turns maroon. At this time, you will smell the aroma of caramel and the sugar color will be fried.
6. After the sugar color is fried, immediately add the ribs and stir-fry them, stir-fry them with color, and lock the moisture of the ribs. Then pour in braised soy sauce, light soy sauce, cooking wine, and stir-fry evenly over high heat.
7. Then add onion slices, ginger slices, garlic, peppercorns, star anise, bay leaves, dried chili, stir-fry for 1 minute, and stir-fry to achieve the aroma of the seasoning.
8. Drop in hot water, the amount of water should be over the ribs, then add white pepper, bring to a boil over high heat, cook for 1-2 minutes, cover the pot, turn to low heat and simmer for about 1 hour, and cook the ribs until crispy. It is best to add enough water at one time. If the water is lacking during the cooking process, heat the water and do not add cold water.
9. After the time is up, open the lid of the pot, turn to high heat to collect the juice, stir-fry continuously during the period, so that the soup evenly wraps the surface of the ribs. After the juice in the pot is completely collected, turn off the heat and serve the ribs. A braised rib with color, fragrance and flavor are ready.
[Cherry Meat] Required Ingredients: Half a pound of pork tenderloin, Carrot halves, cucumber, 1 egg, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 3 tablespoon of tomato sauce, 2 tablespoon of sugar, 1 tablespoon of rice vinegar, appropriate amount of starch,
1. Cut the tenderloin into large slices 1 cm thick, then cut into strips, and finally cut into diced 1 cm.
2. Put the diced meat into the container, add white pepper, cooking wine, a little salt, grind it evenly, and then beat in 1 egg and grind it evenly.
3. Add starch in different parts, grip well, and it becomes a paste.
4. Add 1 tablespoon of oil and grip well. This way the fried meat is crispy and fragrant.
5. Add oil to the pot and heat it. Heat it until the oil is heated until it is 60% hot. Put the diced meat into the oil pan one by one and fry it. Fry the diced meat until it is fixed. The appearance becomes hard, and remove the diced meat.
6. Heat the oil in the pot until 80% hot, add the diced meat and fry again, fry the diced meat until golden and crispy, remove the diced meat and drain the oil and set aside.
7. Cut the onion and ginger into grains, and cut the cucumber and carrot into diced 1 cm.
8. Add a little oil to the pot and heat it up, add the green onion and ginger and stir-fry.
9. Add tomato sauce, stir-fry with red oil in medium heat, stir-fry with sour taste, then add half a bowl of water, a little salt, sugar, vinegar, boil, pour in an appropriate amount of water starch and thicken it, and heat until the soup becomes sticky.
10. Add the diced carrots and cucumbers, and fry the fried diced meat together over high heat and stir-fry evenly. Wrap the tomato sauce on the ingredients, turn off the heat, serve on a plate, and a sweet and sour cherry meat is ready.
[ Cola Chicken Wings ] Required Ingredients: 10 chicken wings, 1 bottle of Cola, appropriate amount of salt, 4 slices of ginger, 2 star anise, half a tablespoon of braised soy sauce, half a tablespoon of cooking wine,
Preparation steps:
1. Choose chicken wings, wash the chicken wings, drain the water, and then scratch the inside of the chicken wings for 2-3 knives, so that the chicken wings are easier to taste.
2. Add water to the pot, put the chicken wings under cold water and blanch them. After the water boils, skim off the foam and cook for 2-3 minutes. Remove the chicken wings and drain the water and set aside.
3. Add oil to the pot and heat it, add slices of ginger and star anise and fry it.
4. Add chicken wings and fry them, and fry both sides of the chicken wings until golden.
5. Drop in cooking wine, then add cola, just keep the amount of cola flat with the chicken wings, then pour in soy sauce, add salt, bring to a boil over high heat, turn to low heat, and simmer for about 15 minutes.
6. After the time comes, turn on high heat to collect the juice. Turn the chicken wings from time to time to prevent the pan from being pasted. The juice is collected until the soup becomes sticky. The soup is wrapped on the chicken wings. Turn off the heat, put the chicken wings on the plate, sprinkle sesame , and a color, fragrance and flavorful Coke chicken wings are ready.
[Pineapple Grilled Meat] Required Ingredients: 300 grams of pork tenderloin, 1 pineapple, 1 green pepper, 1 egg, an appropriate amount of oil and salt, 2 tablespoons of tomato sauce, 1 tablespoon of sugar, 2 tablespoons of vinegar, 1/2 teaspoon of white pepper, 1/2 tablespoon of cooking wine, 2 tablespoons of starch, 2 tablespoons of flour,
Preparation steps:
1. Cut the pineapple off the skin and wash it, cut it into 2 2 cm square pieces, and cut the green pepper into diamond-shaped pieces.
2. Cut the tenderloin into 2 cm square pieces, add a little salt, soy sauce, cooking wine, and white pepper, grind it evenly, marinate for 15 minutes, knock the eggs into the plate, beat it apart, add the tenderloin and grind it evenly, wrap a layer of egg liquid on the surface of the meat.
3. Mix the flour and starch together, place the tenderloin in the powder, evenly coat a layer of powder, and leave the rest according to the same method for 5 minutes so that the powder wrapped during frying will not fall off.
4. Add oil to the pot and cook until 6-70% hot, put the tenderloin into the meat and fry it for a while, take it out, raise the oil temperature to 7-80% hot, put the meat section and fry again, fry the meat section to a golden appearance and remove it to control oil.
5. Add the green pepper pieces of grease, remove them, control the oil and set aside. Just pass the green pepper in the oil for a while, and the time doesn’t take long.
6. Pour out the oil in the pot, add a little base of oil and heat it, add tomato sauce and stir-fry to make it sour, pour in half a bowl of water, add sugar, vinegar, and appropriate amount of water starch, boil, stir continuously to prevent the sauce from pasting the bottom of the pot.
7. Stir until the soup becomes sticky, add pineapple and stir-fry for 1 minute, stir-fry evenly, add the meat section, stir-fry quickly and evenly so that each piece of meat can be covered with sauce. Turn off the heat and serve on a plate.
[Salt and pepper prawn section] Required ingredients: 1 jin of prawn, 1 egg, appropriate amount of pepper, appropriate amount of oil and salt, half a teaspoon of white pepper powder, half a tablespoon of cooking wine, 3 tablespoon of starch, 1 tablespoon of flour,
Preparation steps:
1. Remove the shrimp head, peel off the shell, pick off the shrimp line , leave only shrimp , wash it clean, drain the water, and put it on a plate. Don’t use fresh shrimps, you can choose quick-frozen shrimps. Put the shrimps in cold water and thaw them naturally.
2. Add white pepper powder and cooking wine, a little salt to the shrimp, mix well, marinate for 10 minutes to remove the fishy smell of the shrimp.
3. Let’s mix the paste below: knock 1 egg into a small bowl, add 3 tablespoons of starch and 1 tablespoon of flour and mix well. The ratio of starch to flour is 3:1.
4. While stirring, pour in clean water in batches, stir evenly with chopsticks, stir until the batter is flowing but stagnant, use a spoon to lift the batter, and the batter can be hung on the spoon and slowly flow down. Just add 1 tablespoon of oil, mix well, and the paste will be prepared. If the paste is diluted, add some starch in moderation. When mixing
and paste, do not stir in the same direction. This will make it easy to stir. The paste after the force is not easy to wrap with raw materials. The correct way is: first mix all the powder evenly and add water, stir well and there are no lumps, then add oil and evenly.
5. Put the pickled shrimp into the paste and mix well so that each shrimp evenly wraps a layer of paste.
6. Add oil to the pan and heat it, heat it to 60% heat. First put one in and try the oil temperature. After putting it into the pan, dense small bubbles will immediately appear around the shrimps. The oil temperature is enough. Put the shrimps one by one into the pan and fry them. Don’t turn it first, fry the shrimps until they are set, then turn the shrimps to heat up evenly, and take out the shrimps for later use.
7. After the shrimp is taken out, put it for a while, it will soften. Fry it again and the surface will become golden and crispy.
8. Increase the oil temperature to 70%-80% hot, add the shrimp and fry again, fry the shrimp until it looks golden and crispy, remove, drain the oil, put it on a plate, sprinkle with pepper and salt. If children eat it, they can also serve it with tomato sauce, which tastes sweet and sour.
[Dried fried pork meatballs] Required ingredients: 1 jin of pork, 1 carrot, 2 eggs, appropriate amount of oil and salt, 2 tablespoons of flour, 2 tablespoons of starch, 1 piece of green onion, 2 slices of ginger, 1 teaspoon of thirteen spices, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine,
Method steps:
1. Pork uses front-trough meat, front-trough meat is what we often call front-trough meat. The meat of the front-trough meat is tender and has more lean meat. Whether it is used to stir-fry slices of meat, make dumplings, and fried meatballs are very good. Chop the pork into meat filling, or use a dish to beat the pork into meat paste.
2. Cut the scallions into shreds, put them in a bowl, add half a bowl of water, rub the scallions with your hands, melt the flavor of the scallions into the water, soak for more than ten minutes, and put the scallions into the meatballs to fry. The scallions on the surface of the meatballs are easily burnt, affecting their appearance and appetite.
3. Shave the carrot off the skin, cut it into slices first, then cut it into shreds, and finally cut the carrot into powder.
4. Put the pork filling in a basin, add the chopped carrots and minced ginger, knock in the eggs, then add starch and flour, chicken essence, salt, thirteen spices, cooking wine, and pour in the water soaked onion shreds, and do not use the shreds of scallion.
5. Use chopsticks to mix the seasonings and meat filling evenly, and stir the meat filling until it becomes sticky.
6. Add oil to the pot and heat it until 60% hot. Put the filling in your left hand, squeeze out the meatballs from the tiger's mouth, catch it with a spoon with your right hand and put it in the pot, or use a small spoon to dig out the shape of the meatballs, put it in the pot and fry it. After the meatballs are put in the pot, don't rush to turn them.
7. When the meatballs in the pot are fried until a hard crust is formed on the surface, fry them over medium-low heat. Fry the meatballs from time to time with a spoon, fry the meatballs until golden and crispy, and fry them inside. Take out the meatballs, drain the oil, and put them on the plate. Fry the remaining meatballs as usual, and a crispy and fragrant dried fried pork meatballs are ready.
[Pipa Prawn] Required Ingredients: 16 prawns, 1 egg, appropriate amount of oil and salt, 1\2 teaspoons of white pepper, 2 tablespoons of flour, 1\2 bags of bread crumbs
Preparation steps:
1. Cut the head of the prawn, peel off the shrimp shell, retain the last section of the shrimp tail, and pick the shrimp thread.
2. Open the belly of the shrimp with a blade, do not penetrate the slices, and cut the shrimp tendons a few more times to cut them through. If the shrimp tendons are not cut, the shrimp will easily be fried and rolled up when frying.
3. After all, sprinkle salt and pepper on the shrimp evenly.
4. Knead the eggs into the bowl, beat them apart, and prepare the flour and bread crumbs.
5. Place the prawns in the flour, evenly coat with a layer of flour, and shake off the excess flour.
6. Put it in the egg liquid and dip it evenly in a layer of egg liquid.
7. Put it in the bread crumbs, wrap it with a layer of bread crumbs, and press it with your hands to prevent the bread crumbs from falling off.
8. Make all the prawns as usual and leave them for a few minutes.
9. Add oil to the pan and heat it until 60% hot. Add the prawns one by one and fry them warmly. During this period, fry the prawns a few times. This way, let the prawns have the same color on both sides, fry the breadcrumbs to golden brown, remove them to control oil, and put them on a plate. You can dip them together with tomato sauce.
[Shredded Sweet Potato] Required Ingredients: 2 sweet potatoes, 4-5 tablespoons of sugar, appropriate amount of oil,
Preparation steps:
1. Scrape the sweet potato off the skin and wash.
2. Then cut the sweet potato into hob pieces, and the size of the pieces should be even and moderate, so that it will not fry the raw and cooked unevenly.
3. Apply a layer of oil on the plate you are preparing to hold the dishes to prevent the sugar from sticking to the plate and it is difficult to clean. Brush a layer of oil and the sugar juice won't stick to the plate.
4. Add oil to the pot and heat it, add sweet potatoes and fry them. Fry the sweet potatoes thoroughly, with golden appearance, and a hard shell. Take out the sweet potatoes and drain the oil to set aside.
5. Pour out the oil from the fried sweet potato in the pot, leave a little base oil, add white sugar, add 1 spoon of water, and stir it continuously with a spoon during heating, and melt the sugar over low heat.
6. After the sugar is dissolved, first big bubbles are formed, then smaller bubbles are made, and the water is completely evaporated, the syrup gradually becomes thicker, the bubbles gradually become smaller, and the syrup turns yellow, it is almost done, and the sugar is boiled.
7. Immediately put the fried sweet potato down and stir-fry quickly evenly so that the syrup is evenly hung on the sweet potato. Turn off the heat and put it on a plate. Add a bowl of cold white . You can pull out such long shreds of sugar while it is hot. When eating, dip the sweet potato in water and you can eat it. In this way, dip it in water and eat it, and you won’t stick to your teeth.
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