September is the start of school season for children, and children are about to enter a learning state. Parents should also make adjustments to their children's diet to ensure that their nutrition is balanced. Give your child more of these 4 dishes, which are balanced and delicious, which will help supplement children's physical and mental strength.
1. Steamed eggs with shrimp
1. Cut the egg and tofu into small pieces, put it on a plate, cut some chopped green onion, then pour the green onion and ginger water into the shrimp, add a small amount of pepper, edible salt, grab and mix evenly. Beat three eggs into a bowl, add salt, white vinegar, add an appropriate amount of warm water, the ratio is 1:1, stir well, and then pour the egg liquid into the middle of the tofu.
2. Bring water to a boil in a pot, steam for five minutes, then put the shrimp on a plate, continue to steam for three minutes, sprinkle with chopped green onion, then pour hot oil, drizzle in a spoonful of steamed fish soy sauce, and you're good to go.
2. Tiger quail eggs
1: Clean the quail eggs, cool the pot, add a spoonful of salt, cook for 15 minutes, scoop up the quail eggs, pour them into cool water, and peel off the shell.
2. After the oil is 60% hot, add the quail eggs and fry until the surface is slightly yellow. In the pot, pour green onions and ginger spices into the pot and stir-fry until fragrant. Pour the quail eggs into the pan, add half a bottle of cola, season and add salt, light soy sauce and dark soy sauce. Bring the soup to a boil, simmer for 15 minutes, pick out the spice residue, thicken the soup, add a spoonful of white sesame seeds, sprinkle with chopped green onion, and the tiger quail eggs are ready.
3. Stir-fried meat slices with carrots
1. Cut the carrot into diamond-shaped slices, cut the lean meat into thin slices, and cut some garlic slices and garlic seedlings. Mix a sauce, light soy sauce, water. After the oil is hot, stir-fry the meat slices until fragrant, and stir-fry the garlic slices until fragrant.
2. Add carrot slices and stir-fry until soft, add salt and stir to taste. Pour in light soy water, cook for about a minute, add the garlic seedlings, and you are ready to come out of the pot.
4. Sauce roasted mushrooms
1: Cut the mushrooms into thick slices and the garlic into thin slices. Mix light soy sauce, oyster sauce, salt, chicken essence, sugar and half a spoonful of water and stir well to make a sauce.
2. Boil the water in the pot, then blanch the mushrooms for two minutes, take them out and cool them with water. When the oil is hot, add the garlic slices and stir-fry until fragrant. Add mushrooms over low heat and stir-fry until thick. Pour in the sauce and cook over low heat for one minute. Pour in a little thin chili and stir until the soup becomes sticky. Sprinkle in the chives.