Spring, is the golden age of children to grow up, below, for everyone to share 8 delicious home cooking, high calcium content, simple method, nutritious and delicious, do more for children to eat, easy to absorb and grow fast.
Crucian carp stewed tofu
1. Prepare ingredients:
Prepare two small crucian carp, has been slaughtered in advance, on both sides of the fish obliquely hit the flower knife to facilitate the taste, pay attention to the knife pattern is not too deep, otherwise the fish is easy to stew, put the crucian carp in water to wash twice, the abdomen of the black membrane and the blood on it are washed clean, fished out of the water control reserve.
Cut into slices of ginger, green onion and green onion and set aside.
Prepare a piece of old tofu, cut into slices and soak in water for a while.
2. Fry the crucian carp:
Burn the oil in the pot, pour out the hot oil after fully sliding the pan, add two spoonfuls of salt, salt can prevent the fish body from directly contacting the bottom of the pot, avoid sticking to the pan and breaking the skin, put the crucian carp into the pot, keep the low heat and fry for about 3 minutes, when the fish skin is fried golden brown, turn the pan upside down, put the onion and ginger slices into the pot, and continue to fry until the other side is also golden brown.
3. Start cooking:
Pour the right amount of boiling water into the pot without over the crucian carp, pour in some cooking wine to fishy, add 2 spoons of salt into the bottom flavor, after the water boils, cover the pot and turn the lid to the high heat to simmer for 10 minutes, be sure to add boiling water This is the key to the milky white soup.
After 10 minutes, the fish soup has been stewed to a milky white, beat the foam on top, pour the tofu into the pot, cover the pot and simmer for another 8 minutes.
After 8 minutes, add a little chicken powder to taste, the delicious fish soup can come out of the pot, sprinkle a little green onion, drizzle with sesame oil, a milky white and fragrant crucian carp stew tofu is ready.
Corn stewed ribs
Prepare a piece of pork ribs, first remove and then chop into even small pieces into the basin, add an appropriate amount of water and dry starch, a spoonful of salt, using the penetration of salt and the adsorption of starch, grab and wash out the blood in the ribs.
Prepare two sticks of corn, wash them and cut them into small pieces.
Prepare a few dried bamboo shoots and cut into small pieces for later. (No dried bamboo can be replaced with shiitake mushrooms and tea tree mushrooms)
Cut the green onion and ginger slices together and set aside.
2. Blanch the ribs in the water:
Boil water in the pot, cold water for the ribs, add a spoonful of salt, cooking wine, slowly cook out the blood and impurities in the ribs, after the water boils, beat the foam in the pot, cook until there are no impurities overflowing to fish out the ribs, rinse with water, control the water and set aside.
Burn the oil in the pot, after the oil is hot, put the onion and ginger into the pot, open the small fire to produce the aroma, put the ribs into the pot, turn the heat to stir-fry for 2 minutes, fry the water in the ribs, after the ribs are fried, pour the right amount of water from the side of the pot without ribs, add a little cooking wine, boil the water on high heat, beat the foam in the pot again, and the soup is more refreshing and will not be greasy.
Put the corn in, add a little salt to the bottom taste, stir well, pour the ribs into the casserole, turn the heat to low and simmer for 40 minutes after boiling, stew the ribs and corn, stew out the nutrients inside.
After 40 minutes, wash the bamboo and put it in the pot, keep the heat low and continue to simmer for 20 minutes, stew out the nutrients in the bamboo, and add freshness to the rib soup.
After stewing, according to your own taste, add a little chicken essence, a little sesame oil and green onions, a fragrant and nutritious corn stew ribs are ready.
Shredded potatoes with green peppers
Prepare two potatoes, cut into evenly sliced and then thinly sliced, and then soaked in water to avoid oxidation and discoloration.
Grab and wash the soaked potato shreds twice to remove the starch on it, so that it is not easy to stick to the pan when frying.
Cut into shredded red peppers, sliced green peppers and ginger slices, and sliced shallots and set aside.
2. Blanch the shredded potatoes in water:
After the water in the pot is boiled, add the shredded potatoes and blanch for 30 seconds, and after the shredded potatoes change color, pour them out, and quickly put them into the cool water to cool, so that it is more crisp to eat.
Heat the pot, add vegetable oil to the slippery pan, pour out the hot oil after the pan is added to the cool oil, pour in the green onion section, ginger slices when the oil temperature is 50% hot, add green and red peppers to fry until it is broken, pour the potato shreds into the pot, quickly stir-fry for 30 seconds, add 2 grams of salt after the potatoes are cooked, 2 grams of chicken essence, stir-fry into the flavor and then you can get out of the pot, a crisp and refreshing green pepper potato shredded is ready.
Taro in sauce
1. Prepare the ingredients
Prepare the appropriate amount of taro, wash it and put it into the pressure cooker, add the right amount of water, heat until the steam, turn off the heat, let it cool naturally, after the pressure valve is lowered, pour the taro out over the cold water, peel off the skin, and cut into uniform hob pieces.
Prepare a few garlic grains, pat flat and cut into minced garlic for later.
Prepare half a bowl of water, add 2 grams of pepper, sugar, 5 grams of oyster sauce to freshen, pour a little cooking wine to neutralize the milky smell of taro, stir well.
2. Fry the taro:
Burn the oil in the pot, sprinkle a layer of starch on the taro, pour the taro when the oil temperature is 50% hot, turn on the low heat and fry slowly, after the taro is set, gently push it with a spoon to make it evenly heated, about 2 minutes, the taro is fried to a golden brown, very scorched and crispy when fished out to control the oil.
Leave some oil in the pot, add minced garlic and stir-fry, add two spoonfuls of seafood sauce and stir-fry, pour in the prepared bowl, turn the heat to boil, pour in the fried taro, turn the heat down and simmer for 2 minutes, let the taro absorb the flavor of the soup.
After 2 minutes, hook a little water starch, let the sauce better adsorb on the surface of the taro, pour a little oil to brighten the color, sprinkle with green onions, and a saucey taro with a rich sauce is ready.
Sautéed shrimp with broccoli
Prepare a broccoli, break it into small flowers along the rhizome, sprinkle a pinch of table salt in clean water, rinse it, soak it for another 5 minutes, fully remove impurities and dust, wash it and then fish it out for later.
Prepare a carrot, wash it and cut it into diamond-shaped pieces to match the color.
Prepare an appropriate amount of fresh shrimp, open along the back of the shrimp, rinse with water to remove the shrimp line inside.
Cut the green onion slices and ginger slices and set aside.
2. Marinate the shrimp:
Add an appropriate amount of salt, pepper and chicken powder to the basin, pour a little cooking wine to remove fishy, grasp and mix evenly in advance to add the bottom flavor, then grab a pinch of starch and mix well to lock in the water, put it aside and marinate for 5 minutes.
3. Blanch the shrimp and broccoli:
Boil water in the pot, pour a little vegetable oil to lock in nutrition, add salt into the bottom taste, boil the water on high heat, put the shrimp into the pot one by one, when the shrimp are down, it is best to turn off the heat, easy for the shrimp to set, the water is too boiling, the shrimp are easy to desouplete, the shrimp are all finished and then open the fire, quickly cook until the roll changes color, immediately fish out over the cold, so that it is more tender to eat.
Continue to boil the water in the pot, put in the diced carrots, cook on high heat for 30 seconds, then add broccoli, cook for three or five seconds to get out of the pot, broccoli is cooked for too long, easy to yellow eat not crisp enough, pour out the ingredients immediately too cold, to prevent softness at the residual temperature.
4. Start cooking:
Burn the oil in the pot, put in the onion ginger garlic slices to fry the incense, add a spoonful of water, boil the shallot aroma on high heat, beat the onion ginger garlic in the pot, add the appropriate amount of salt, monosodium glutamate, sugar, oyster sauce to add freshness, stir and open the seasoning, put in the broccoli to quickly stir-fry evenly, add the broccoli into the flavor, add shrimp, hook a little water starch and sesame sesame oil, let the seasoning better wrap on the ingredients, continue to turn well and then you can get out of the pot, a fragrant and nutritious broccoli fried shrimp is ready.
Tofu meatballs
Prepare a piece of old tofu, crush it with the back of a knife and put it in a cotton cloth, squeezing out the moisture inside.
Prepare a piece of pork belly, remove the skin, cut into thin slices and then chop into meat pieces.
Prepare half a carrot, chop into small pieces, and set aside with the tofu.
Cut some ginger and shallots, add a little salt, and knead the shallots and ginger water inside.
Cut the green onion and garlic and set aside.
Prepare half a bowl of water, add 2 grams of chicken essence, 2 grams of salt, 10 grams of soy sauce, 5 grams of oyster sauce to freshen, 2 grams of pepper, stir well, add a little wet starch, drizzle with a few drops of dark soy sauce, stir well and set aside.
2. Mix the meat filling:
Pour the onion and ginger water into the meat filling, add 2 grams of salt, 2 grams of pepper, 5 grams of oyster sauce to freshen, stir well with chopsticks, beat an egg white, stir in one direction, stir until the filling absorbs all the egg whites, then add a little starch, continue to grasp and mix until the filling is a ball.
Prepare a plate evenly brushed with vegetable oil, grab a small handful of filling, form a ball in the palm of your hand, and make a ball of one by one and put it on the plate for later.
3. Start croquettes:
When the oil is 50% hot, gently put the balls into the pot, keep the low heat and fry slowly, and when the balls are charred and fried to a golden brown, they are fished out to control the oil.
Leave the bottom oil in the pot, put in the minced garlic and sauté for a while, after smelling the garlic flavor, pour the bowl ingredients into the pot and stir evenly, the juice is boiled and poured into the fried balls, the balls are evenly wrapped in the juice and can be out of the pot, and finally sprinkled with green onions, a golden soft sticky tofu meatballs are ready.
Fried dried shrimp with artemisia
Prepare a handful of dried shrimp and soak them in clean water for a while to remove excess salt from the dried shrimp.
Prepare 400 grams of artemisia annua, wash and cut into about 3 cm segments.
Cut into strips of red pepper and use to match the color.
Prepare a few garlic grains and pat flattening for later.
2. Start cooking:
When the oil is boiled in the pot, when the oil temperature rises to 40% heat, pour in the garlic and fry the garlic flavor, pour in the artemisia and red pepper shreds and quickly stir-fry for a while, pour in the shrimp rice, add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar to add freshness, turn on the heat and quickly stir-fry the seasoning, fry until the artemisia annua is broken, and a tender and delicious shrimp and fried artemisia annua is ready.
Braised pork
Prepare a piece of pork belly, first cut the pork belly into wide strips, and then cut into mahjong-sized pieces, which can be appropriately larger, because the meat will shrink after cooking, and the small pieces will easily lose moisture and become dry and hard.
Cut the shallots, garlic slices, and ginger slices together, grab an octagon, and set aside a few fragrant leaves.
2. Sauté the pork belly:
Burn oil in the pot, after fully sliding the pan, pour out hot oil to add cold oil, hot pan cold oil will not stick to the pan when frying pork belly, pour the pork belly into the pot for sautéing, pork belly is shaped golden brown when poured out to control the oil.
Leave a little bottom oil in the pot, put in half a spoonful of rock sugar, gradually melt the rock sugar and change color, turn into a reddish brown when the pork belly is poured into the pot, quickly turn well so that the pork belly is evenly wrapped in sugar color, pour in green onions, ginger and garlic and other small ingredients to stir-fry together, pour two cans of beer, beer can play a role in defishing and freshening, add 10 grams of soy sauce, 2 grams of salt, a little white sugar to freshen, chicken essence 2 grams stir to open the seasoning.
After the soup is boiled, pour the pork belly into a casserole dish, turn the heat to a low heat and simmer for 30 minutes, then stew the pork belly and simmer into the flavor.
After 30 minutes, pick out the spices in the pot, turn the heat to collect the soup until it is thick and viscous, evenly wrap it on top of the pork belly, you can put it out of the pot, plate it, sprinkle with green onions, and a fat but not greasy braised meat is ready.
Summer editing