As the saying goes: "a year's plan lies in the spring", spring is a season of growth of all things, but also the best period for children to grow tall, I believe that many parents want to seize this period, so that their children grow taller, healthier, at this time, bao mom in addition to giving children to eat some meat food supplements, but also to give children to eat some vegetables, vegetables are more nutritious and more common, below, just share with you 5 kinds of vegetables, very suitable for spring to eat, simple and delicious, there are likes of bao moms hurry to learn it.
eggplant
【Saliva eggplant】
1. Prepare ingredients:
Cut slices of ginger, shallots, and garlic slices together, then grab a few dried chili peppers and a few green peppercorns to set aside.
Prepare a purple eggplant, wash it and cut off the two ends, first cut into long strips, then cut into even small pieces into the basin, sprinkle a little water, put in a handful of starch and mix well, so that the frying is more scorched, and can prevent the eggplant from absorbing a lot of oil.
Prepare a small bowl, add 10 grams of soy sauce, 5 grams of oyster sauce to freshen, 2 grams of pepper, 1 gram of chicken essence, a little sugar to freshen, then add a small spoonful of starch, add the right amount of water and stir and set aside.
2. Fried eggplant:
Burn oil in the pot, put in the eggplant when the oil temperature is 60% hot, high oil temperature can make the eggplant surface quickly set, avoid inhaling too much oil, fry for about 1 minute, and fish out when the eggplant is fried to a slight yellow.
Heat the oil to 70% heat, turn to low heat, add the eggplant and fry it for 10 seconds, and fish it out when the eggplant is crispy and golden brown.
3. Start cooking:
Leave the bottom oil in the pot, add green onion, ginger, garlic, peppercorns and dried peppers together to fry, pour in the prepared sauce, stir constantly to collect the sauce until it is viscous, pour in the eggplant and quickly stir-fry to make the eggplant evenly wrapped in the sauce, then pour in some bright oil to brighten the color to plate, and finally sprinkle with green onions and white sesame seeds, a crispy and tender saliva eggplant is ready.
spinach
【Spinach Cake】
Prepare an appropriate amount of spinach, choose to wash and cut off the roots, then cut into pieces and put them into a basin, add an appropriate amount of salt, salad oil, repeatedly grasp and knead out the moisture inside, pour a small amount of flour many times, and into a soft dough, do not add water throughout the whole process, only use spinach juice, retain the original taste of the cake.
2. Make a cake blank:
Sprinkle flour on the board, roll the dough into small pieces, knead and flatten, and arrange into slightly thicker round cakes.
3. Start steaming:
Brush a layer of oil on the grate to prevent adhesion, put the cake blanks one by one, leave a little gap in the middle, prevent sticking together after steaming, and then put in two eggs, etc. will be used to mix the sauce, and the water can be steamed for 15 minutes after the heat is boiled.
After 15 minutes, remove the cake blank, peel off the egg and put it into the garlic mortar, add the appropriate amount of garlic and mash.
After mashing, put it in a bowl, add the appropriate amount of soy sauce, aged vinegar, sesame oil, pour in a little cold white, mix the sauce, and a delicious spinach cake is ready.
tomato
【Scrambled eggs with tomatoes】
Prepare two tomatoes, put a cross flower knife, put it in boiling water and blanch it, blanch the skin for a while, peel off the outer skin and cut into small pieces.
Beat four eggs into the bowl, add 2 grams of salt into the low taste, add water a little to increase the tenderness of the eggs, and at the same time prevent the scrambled eggs from sticking to the pan, use chopsticks to stir hard in one direction, and make bubbles.
Cut some green onions and set aside.
2. Scrambled eggs:
Heat the pot, add vegetable oil slippery pan, after sliding the pot pour out hot oil to add cool oil, pour in egg liquid when the oil temperature is 60% hot, keep shaking the pot to make the eggs evenly heated, after all the eggs are set, use a stir-frying spoon to scatter immediately pour out, remember not to fry for a long time, it is easy to fry the eggs old.
3. Sautéed tomatoes:
Leave a little bottom oil in the pot, pour in the tomatoes, add the right amount of sugar and soy sauce, neutralize the sour taste of the tomatoes, stir-fry the juice of the tomatoes over medium heat, pour in the eggs to absorb the soup into the flavor, stir-fry evenly and turn off the heat, add a little salt, sprinkle with green onions, use the remaining temperature to sauté the green onions, and then pour in a little bright oil, a sweet and sour tomato scrambled egg is ready.
cauliflower
【Dry pot cauliflower】
Prepare a large flower of cauliflower, remove the hard roots, cut into small pieces and wash them in clean water.
Prepare a small piece of pork belly and cut into thin slices.
Prepare an appropriate amount of pepper, wash and cut into segments.
Prepare an onion, cut into slices and beat by hand, placing in a dry pan to the bottom of the pan to avoid the paste.
Cut some garlic slices into a bowl and grab a handful of dried chili peppers for later.
2. Blanch the cauliflower in the water:
Boil water in the pot, add a little salt into the bottom taste, pour in the cauliflower after the water boils, pour in a little vegetable oil to lock the nutrition in the cauliflower, blanch the water for about 1 minute, and pour out the water control after the cauliflower is broken, this step is to make the cauliflower raw and cook consistent.
Burn the oil in the pot, fully slide the pot after pouring out the hot oil to add cool oil, put in the meat slices to sauté the grease, the meat slices are fried fragrantly, after the frying is transparent, put in the garlic slices, pepper segments, line peppers, stir-fry the aroma on low heat, pour in a little cooking wine to fishy, pour in the cauliflower and stir-fry evenly, add the appropriate amount of soy sauce, salt, chicken essence, sugar, stir-fry into the flavor can be out of the pot, a simple home-cooked dry pot cauliflower is ready.
Lettuce
【Braised lettuce in oil】
Prepare a fresh lettuce, remove the leaves, cut into long pieces of about 7 cm, cut the skin into small even pieces, and soak in water for 5 minutes.
Cut some minced garlic, minced ginger and green onion into a bowl and add 10 grams of oyster sauce to freshen.
2. Blanch the lettuce in the water:
Boil water in the pot, add a little salt and chicken essence into the flavor, cooking wine 5 grams, after the water boils, pour the lettuce into the pot, add 5 grams of white vinegar, 5 grams of vegetable oil, blanch the water for about 2 minutes, fish out after the lettuce is broken, rinse quickly with cool water, control the water and set aside.
Burn the oil in the pot, pour in ginger, garlic and other accessories after the oil is hot, turn on the low heat and stir-fry the aroma, pour in the appropriate amount of water from the side of the pot, and start seasoning after the water is boiled: add 2 grams of salt, 2 grams of chicken essence, a little fresh sugar, 2 grams of soy sauce, stir evenly, pour in lettuce, add 5 grams of soy sauce to stir evenly, cover the pot lid, turn the heat down and simmer for 2 minutes to let the lettuce absorb the soup into the flavor.
After 2 minutes, hook a little water starch, turn the heat to collect the soup until it is viscous, then pour in a little oil to brighten the color, turn well and then you can put it on the plate, and a very simple oil stew of lettuce is ready.