Baby s favorite food, children s favorite home cooked food

Stir-fried shrimp with broccoli.

Ingredients: 8 shrimps, 1 small broccoli, salt, garlic, light soy sauce, starch, oil.

Method:1Wash the broccoli, soak it in lightly salted water for 30 minutes, remove the thick stems, and select small flowers; Marinate the shrimp with light soy sauce and starch; Garlic pat and finely chop.

2.Fill the pot with an appropriate amount of water, add a little salt after boiling, put the broccoli in, cook for a few minutes and remove it after it is cooked thoroughly.

3.Pour a little oil into the pot, add minced garlic and shrimp and stir-fry to change color, then add broccoli and stir-fry evenly.

Tofu pork meatballs.

Ingredients: 260 grams of pork, 250 grams of tofu, 1 tablespoon of salt, 1 tablespoon of chicken powder seasoning, 1 shallot, 1 ginger, 1 tablespoon of Weijixian, 1 tablespoon of pepper, 3 tablespoons of starch, 1 egg white, 1 tablespoon of ginger powder, 2 tablespoons of cooking wine, appropriate amount of oil.

Method: 1. Wash the fresh semi-fat and half-lean pork for later use.

2. Peel and wash the ginger.

3. Blanch the tofu first, it will not have a serious beany smell, and you can also remove purines. Let the tofu cool naturally and remove the skin from the tofu.

4. Add ginger to the pork and chop it. Add egg white, ginger powder, extremely fresh, salt, cooking wine and other seasonings, and add chicken powder seasoning to tender the meat, making the meat more tender.

5. Spread the tofu flat on the cutting board, cut it into large pieces first, place the knife flat on the tofu, press the knife surface with the palm of your hand, and crush the tofu. Then mince and wrap the tofu in gauze to squeeze out the water. It can make the minced tofu more delicate.

6. Mix the marinated pork, tofu and a little shallots into a bowl, and the seasoning is simple and uncomplicated, so that the flavor of the meat and beans is stronger. Stir with chopsticks in one direction until it is very sticky.

7. Take the filling and use your hands to form a round balls of equal size.

8. Pour oil into the pot, and fry the squeezed meatballs one by one along the edge of the pot into the pot; The balls are slightly formed, push with a colander, so that they are evenly heated, and the color is more uniform, and the color is golden and the oil control can be removed and put on a plate.

1.【Taste beer lobster】

Materials: The thinner the cinnamon, the more fragrant the cinnamon, the anise-like market is sold, the green pepper is hemp, the red pepper is fragrant, the black pepper is defective, ginkgo seeds, grass fruit, bay leaves, ginger and ginger, garlic fruit, the spicier the pepper, the better, the beer can be canned, the glass bottle is about half a bottle, perilla;

Method. 1.Clean the live shrimp (see the tips below for the specific cleaning method) After washing, marinate with a spoonful of salt for 15 minutes, and then control the moisture;

2.Heat the oil and fry the shrimp over high heat until each one is red; Spices under cold oil: anise, Sichuan pepper, ginkgo seeds, grass fruits, bay leaves, ginger slices, garlic fruits and stir-fry for 30 seconds;

3.Add lobster, dried chili peppers, light soy sauce, a small spoon of salt, pour in 1 hall of beer (if there are more lobsters, put a glass bottle, control according to the amount), simmer over medium heat for 20 minutes;

4.Turn on the lid and stir-fry to taste! Try the salt, then add the chicken essence and oyster sauce and stir-fry to reduce the juice; Finally, add the basil and remove from the heat; Perilla can be ignored, some friends can't accept the taste, the lobster is still the same delicious;

2.【Cold salad】

Ingredients: two thousand sheets, half a carrot, four or five coriander, an appropriate amount of crispy pepper, an appropriate amount of light soy sauce, an appropriate amount of salt;

Method. 1.Wash the 1,000 sheets and cut them into narrow strips; Add a little salt and blanch for two or three minutes, then remove the filtered water and set aside;

2.Peel and wash the carrots and cut into thin strips; Remove the head of the parsley, wash it and cut it into small pieces;

3.Take an appropriate amount of crispy peppers and put them in a fresh-keeping bag and press them with a rolling pin;

4.1,000 sheets, shredded carrots, coriander, minced peppers, and a little light soy sauce are all poured into the same plate and stirred well;

5.Serve on a plate;

Tips:1Toothpick meat, fried chicken tenders, etc. can also be sprinkled with this crispy pepper; 2.The side dishes can be freely matched, and those who don't like coriander can also be replaced with cucumbers, etc.; 3.I eat carrots raw, and if I am not used to them, I can also blanch them with Qianzhang;

3.Stir-fry the squid.

Ingredients: 350g squid, half a green pepper, half a red pepper, 1 onion, appropriate amount of green onion and ginger, 1 tablespoon oyster sauce, 1 4 teaspoons salt, 1 4 teaspoons sugar, 2 tablespoons oil, 1 teaspoon cooking wine;

Method. 1.Wash the squid and cut it into small pieces, and shred the onion and green and red peppers.

2.Bring an appropriate amount of water to a boil in a pot, add cooking wine, pour in the squid segments and blanch them, then remove and drain for later use.

3.Heat the oil in a pan for 7 minutes, add the green onion and ginger and stir-fry until fragrant, add the oyster sauce and stir-fry a few times.

4.Pour in the squid segments and stir-fry for 30 seconds.

5.Pour the onion and green and red pepper shreds into the pan and stir-fry until raw.

6.Add sugar and salt to taste.

7.Stir-fry quickly, turn off the heat.

Ingredients: 12 green shrimp, 3 eggs, 100 grams of cucumber, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of water starch, appropriate amount of vegetable oil.

Method: 1 Remove the head and tail of the green shrimp and peel off the shell, open the back of the shrimp, remove the sand line, and mix well with a little salt and water starch; All cucumber halves, deduct the cucumber seeds and cut into thick slices; Beat the eggs.

2 Put vegetable oil in a wok, heat the oil temperature 2, pour in the egg liquid, shovel out and stir into small pieces for later use.

3 Pour an appropriate amount of vegetable oil into the wok again, add the shrimp, stir-fry over low heat until the shrimp change color, then scoop out and set aside; Cucumber slices add a pinch of salt and grasp well.

4 Use the remaining oil in the pot, stir-fry the chopped green onion until fragrant, then add the eggs, shrimp and cucumber slices, stir-fry evenly, then turn off the heat and put on the plate.

Green vegetables, tofu, meat, etc., are all okay, as long as they are nutritious.

I think you can eat tofu, fish, and nutritious dishes.

The home-cooked meals that children love to eat are as follows:

1. Shrimp in sweet and sour sauce.

Ingredients: 220 grams of shrimp, 2 tablespoons of tomato paste, salt to taste, 1 teaspoon of sugar, 1 tablespoon of cooking wine, 3 cloves of garlic.

Method: 1. Thaw and clean the shrimp, and remove the black lines on the back and abdomen of the shrimp; Put a small spoonful of salt and stir it with your hands, then wash it well; Pour in an egg white and stir well.

2. Add about 1 tablespoon of starch, "massage" (grasp well) the shrimp, and then put it in the refrigerator for 1 hour for later use; Heat the oil in a pan, add the minced garlic and stir-fry until fragrant, then pour in the shrimp and stir-fry quickly; Add a little cooking wine; Add 2 tablespoons of tomato paste; Add 1 teaspoon sugar and 1 teaspoon salt to taste; Stir-fry evenly, then turn off the heat and serve.

2. Chicken wings with oyster sauce.

Ingredients: 14 chicken wings, 1 piece of ginger, a little chives, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine, appropriate amount of pepper, 2 tablespoons of water starch, half a bowl of water, a little oil.

Method: 1. Wash the ginger chicken wings, cut the ginger into shreds, and cut the front and back of the chicken wings into two knives, so that they will be better flavored when they will be pickled.

2. Put the shredded ginger chicken wings into a bowl, add a spoonful of light soy sauce and a spoonful of cooking wine, knead well, and marinate for more than 20 minutes.

3. During the period, mix a bowl of juice, a spoonful of light soy sauce, a spoonful of oyster sauce, two spoons of water starch, a spoonful of cooking wine, an appropriate amount of pepper, half a bowl of water, mix well and set aside.

4. Fry the chicken wings until golden brown on both sides, and pour out all the excess oil, so that the chicken wings are not greasy at all.

5. Pour in the bowl juice and chicken wings, simmer over medium-low heat until the soup is thick, add green onion leaves before cooking, and this child's favorite chicken wings with oyster sauce are ready.

Children's favorite home-cooked dishes: steamed eggs with shrimp, shrimp with slippery eggs, potato fat beef rice, kung pao chicken, sweet and sour pork ribs.

1. Steamed eggs with shrimp

Peel off the shell of the prawns, pick off the sand line, wash and drain the water for later use. Add a little salt to the eggs and beat them, add the amount of water to the eggs, and stir well. Strain the egg mixture through a colander to make the egg custard more delicate, wrap it in plastic wrap and steam it on high heat for about 8 minutes.

When the egg liquid solidifies on the surface, add the shrimp and chopped green onion and continue to steam for about 5 minutes. Add light soy sauce and sesame oil to a little warm boiled water, stir well, and pour over the egg mixture.

2. Slippery egg shrimp

Wash and drain the shrimp and put them on a plate, add 2 tablespoons of cooking wine, a little pepper and 2 chain of salt, wear disposable gloves, grasp the shrimp evenly and marinate for 5 minutes.

Knock the eggs into a bowl, add a little cooking wine, beat the eggs and set aside, pour in the cooking oil after the pot is heated, put in the shrimp when the oil temperature is 70% hot, and quickly stir-fry until the shrimp become cooked. Pour the egg mixture into the pot, stir-fry evenly after a little solidification, put three grams of salt in the pot and stir-fry evenly, add a little chopped green onion and stir-fry over high heat.

3. Potato fat beef rice

Dice the potatoes and carrots, and dice the onions. Blanch the fat cow water in the pot until it changes color and take it out, heat the pan with oil, fry the potatoes and carrots until golden, fry the onion until fragrant, pour in the boiling juice and a bowl of water to boil, stir-fry the fat cow evenly, pour in a little starch and cook until the soup is thick. Fill a bowl with rice, drizzle in the potatoes and fat cow, and sprinkle with a little black sesame seeds.

4. Kung Pao Chicken

Mix the sauce first: 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch, half a bowl of water, stir well and set aside. Dice the chicken breast, 2 tablespoons of cooking wine, 1/2 tablespoon of salt, 1/2 tablespoon of pepper, 1 tablespoon of starch, grasp well and marinate for 10 minutes.

Dice carrots and cucumbers and set aside.

Heat oil in a pan and stir-fry the marinated chicken. Leave the bottom oil in the pot, stir-fry chopped chives, minced garlic, 1 spoon of Pixian bean paste, stir-fry the red oil, pour in diced carrots and cucumbers and stir-fry evenly. Pour in the seasoned sauce, add the fried peanuts, and drain the soup to remove from the pot.

5. Sweet and sour pork ribs

Wash the pork ribs, pot under cold water, add 2 green onions, 5 slices of ginger, 2 tablespoons of cooking wine, bring to a boil and cook for another 2 minutes, turn off the heat and remove and wash. Mix ** ratio of sweet and sour sauce: 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of sugar, 3 tablespoons of aged vinegar and mix well.

After the oil is hot, turn to low heat and fry the old rock sugar until the jujube is red, then add the pork ribs and stir-fry to color. Pour in the sweet and sour sauce first, stir-fry for a while to color, then pour in half a bowl of water (not too many ribs, not too much), add 5 slices of ginger, 2 green onions, boil over high heat, turn to low heat and simmer for 20 minutes, then turn to high heat to reduce the juice.

1. Steamed eggs with scallops, tomato minced tofu, steamed dragon fish.

2. Potato stewed pork ribs, tomato roasted eggplant, braised potato wedges, are very simple and children love to eat, with balanced nutrition, color, flavor and flavor.