Spring rainy days, heavy humidity, especially if there are children at home with low resistance, we must supplement children from daily life to improve children's immunity. Especially in April, the weather is even more particular about eating. The "Yellow Emperor's Internal Canon" advocates the dietary principle of "nourishing the yang in spring and summer", and appropriately eating some foods that warm the yang.
Therefore, it is recommended that everyone with friends with children at home, do not eat too casually in the spring, give your children 5 more meals, and don't be reluctant to grow quickly.
First, garlic moss
Stir-fried shredded meat with garlic
1. Prepare a handful of garlic moss, cut into pieces of about 2 cm, shred red pepper as a side dish, cut into slices and shredded tenderloin, first cut into slices and shredded, put in a basin for later use.
2. Prepare a piece of white green onion, cut into slices and set aside. Prepare a few pieces of garlic and cut into slices for later use. Prepare a piece of ginger, cut into fine strips and set aside.
3. Add 1 gram of salt, 5 grams of cooking wine, a few drops of old soy sauce to the base color, and grasp well with your hands to let the shredded meat absorb the seasoning and taste. Then beat an egg white quickly to grasp well, put in an appropriate amount of starch and stir, and then put a few drops of vegetable oil to grasp well, the purpose of putting oil is to lock in the moisture of the shredded meat to keep it tender.
4. Add vegetable oil to the pot, when it is hot to 5, slowly grab the shredded meat when the oil is close to smoking, turn on low heat and fry for about 40 seconds, if there is adhesion with a spoon to break up, pour in garlic moss and fry for another 10 seconds, turn off the heat and pour out the control oil together. Finally, leave oil at the bottom of the pot, pour in green onion, ginger, garlic and dried red pepper and fry fragrantly, pour garlic moss and shredded meat and quickly stir-fry a few times, start seasoning: add 5 grams of cooking wine, 1 gram of salt, 1 gram of chicken essence quickly stir-fry, add a little water to melt the seasoning, and then hook in a little water starch, starch gelatinization in heat can stick the seasoning to the garlic moss so that it will taste, turn it over high heat twice and you can get out of the pot and put it on the plate.
2. Shrimp
Scrambled shrimp with seasonal vegetables and eggs
1. Ingredients: cucumber, carrot, egg, black fungus, kiwei shrimp, black pepper, salt, ginger, garlic cloves
2. How to scrambled shrimp with seasonal vegetables and eggs:
(1) Wash and cut cucumbers, wash and soak the fungus, wash and peel and cut carrots, remove the head and shell of prawns, remove the shrimp line and wash, peel and chop ginger, peel and mince garlic cloves.
(2) Pour an appropriate amount of water into the pot and boil, put in the soaked fungus, blanch the water for a while, drain the water and set aside.
(3) Pour an appropriate amount of oil into the pot, beat two eggs after the oil is hot, stir-fry over low heat and put on a plate for later use.
(4) Add the shrimp under the oil at the bottom of the pot, fry slowly over low heat until it changes color, and stir-fry the carrots, fungus and cucumbers in turn.
(5) Seasoning: Pour in the scrambled eggs, stir-fry together for a while, add an appropriate amount of salt and pepper to taste.
(6) Stir-fry over high heat until the ingredients are flavorful, turn off the heat and put them on a plate, nutritious and healthy children love to eat!
3. Yam
Yam hibiscus soup
1 crisp yam, 1/2 carrot, 1 green pepper, and a pinch of black fungus
How to make it:
1. First of all, we prepare an appropriate amount of black fungus to soak in warm water, then clean it and boil water in the pot, put the cleaned fungus into the inside and blanch it for later, and then cut the yam, carrot and green pepper into slices for later use.
2. Put an appropriate amount of cooking oil in a hot pan, first stir-fry the carrots, green peppers and black fungus, then add yam slices and stir-fry evenly, put salt and fresh chicken juice as shown in the picture, add a spoonful of stock, and finally stir-fry over high heat until the soup is covered with ingredients and can be out of the pot.
4. Spinach
Spinach custard
1. Prepare a handful of washed spinach, boil water in the pot, put a little salt and vegetable oil, salt into the bottom taste, vegetable oil to keep the green nutrients of spinach not lost, wait for the water to boil, put the washed spinach into the pot, blanch for 20 seconds, after the spinach becomes soft, pour out and rinse with water, cut the spinach blanched water into segments for later use.
2. Beat 4 eggs into the basin, add an appropriate amount of cold boiled water and a little starch, the oxygen content of cold boiled water is very small to effectively avoid the generation of pores, and add water The taste of eggs is more tender, starch can increase the toughness of eggs and easier to form, stir and beat into egg liquid, and then add 2 grams of salt into the bottom taste, stir evenly.
3. Pour the prepared egg liquid into the spinach, and when pouring, pass the egg liquid through the strainer to sift out the bubbles and unbroken egg whites, so that the steamed custard is more smooth and tender. Boil water in the pot, put a grate, first boil the water, and then put the egg liquid into the pot, the egg liquid must be sealed under the pot to prevent air from entering, and steam for 10 minutes on medium-low heat.
4. Prepare a few pieces of garlic, pat and chop into garlic, cut a piece of red pepper into granules, put it together with garlic, add 2 grams of salt, 1 gram of monosodium glutamate, 10 grams of light soy sauce, 5 grams of aged vinegar, 5 grams of ming oil, 5 grams of sesame oil, and stir all the seasonings well.
5. Beef
Brisket stew with potatoes
Ingredients: 1000g brisket, 1000g tomato, 2 potatoes, a small onion, green onion segments, fragrant leaves, star anise, mandarin, cinnamon!
Method:
1. First of all, we cut the sauce beef into suitable sized pieces and put them in a bowl for later use, and then the tomatoes are cleaned and cut into hob pieces for him for later use.
2. Then we put an appropriate amount of water in the pot, add beef cubes, a little cooking wine, then put in ginger slices and blanch water for 3 minutes, and finally take them out and wash them in clean water.
3. Then put a little cooking oil in the pot, add the onion to fry until fragrant, and then stir-fry the ingredients prepared in advance until fragrant, then we pour the blanched beef cubes into the pot, add two spoons of light soy sauce, one spoonful of old soy sauce, a piece of rock sugar to freshen, stir-fry over high heat until colored. Then pour in the tomatoes and stir-fry the soup, add an appropriate amount of water, cover the pot and simmer for about 90 minutes, finally pour in the remaining half of the tomatoes and potatoes, cook until cooked through, then turn off the heat and come out of the pot!
These ingredients are especially suitable for cold and wet spring, low price and high nutrition, and the method is very versatile, so friends who like it may wish to collect it and try to make it!