Ten years of cold window no one asked, in one fell swoop became famous in the world. Every year in the college entrance examination season, is the most nervous time for countless candidates and parents, candidates to prepare for the exam, when parents are not easy, the care of the child is meticulous, "logistics" work can be done as well as it is good, especially in the child to supplement nutrition more bothered, the usual cooking skills show without reservation always afraid that the child does not eat well, it is really pitiful to the parents of the world. Share 10 home-cooked dishes suitable for test takers, and when you don't know what to eat, you can do it and prepare your child's "extra meal".
【Open Screen Fish】
Delicious taste, children eat more fish can supplement a lot of nutrition and protein, beautiful shape, I wish children can show their ambitions.
1, the pomfret clean, drain the water, first cut off the fins, and then cut off the head and tail of the fish; from the back to cut evenly slices, the belly part of the fish to retain about 2 cm of the connection do not cut.
2, the head and tail of the fish cut from the middle, the tail of the fish along the middle of the bone cut, cut off the fish bone, so that the head and tail of the fish can stand up.
3: Put all the fish in a bowl, add 3 spoons of cooking wine, sprinkle with a spoonful of salt, cut some ginger slices and shredded green onion, grasp and marinate for 10 minutes.
4: Spread the bottom of the steamed fish plate with sliced ginger and green onion, spread out the fish and put it into the plate, and put the fish head in front to form the peacock opening screen.
5: Bring the water to a boil in the steamer, put the fish in the steamer basket as a whole, sprinkle some ginger and green onion, and steam on high heat for 10 minutes.
6: After the fish is steamed, pick off the green onion and ginger shreds, put some new ones again, decorate some sliced green and red peppers on the scattered fish meat, and evenly sprinkle 4 spoons of steamed fish soy sauce. Heat two spoonfuls of oil in a pan until smokes, then pour over the fish and ginger shreds.
【Braised Three Fresh】
It is a very fresh and delicious next meal, the cooking is simple and fast, the nutrition is comprehensive, and the children also like to eat it.
1: After cleaning the mushrooms, cut into thick slices, add half a spoonful of cooking wine, 1 spice spoon pepper and pickle well, and beat the eggs with salt after thawing.
2: Boil water in a pot, add mushroom slices and cook for 2 minutes, then remove oxalic acid. Scrambled eggs and set aside.
3: Add the right amount of oil to the wok, add ginger and garlic cloves and stir-fry until the color changes. Blanch the mushrooms into a pot and stir-fry over medium heat for 2 minutes until the mushrooms are cooked through.
4: Add half a bowl of water, add scrambled eggs, 1 spoonful of soy sauce, half a spoon of sugar, and simmer for 3 minutes with salt.
【Fried small fish and shrimp】
Children in high-intensity learning, at any time may be hungry, hungry, fried some small fish and shrimp that can maintain a crispy taste for a long time on the table, the ability to replenish is very timely.
1: Clean the small fish and river shrimp, add the appropriate amount of salt, pepper, white wine, chicken essence and catch evenly, marinate for 10 minutes to taste.
2, the corn starch is divided into 2 parts, the ratio is 7:3, small parts of the starch poured into boiling water, stirred into flocculent.
3, large portion of starch cold water to open the paste, the cooked paste added to it, stir evenly, raw and cooked paste is ready.
4, the good raw and cooked paste can flow smoothly, and it is relatively viscous, and it is very easy to use to fry things with this paste. Small fish and shrimp are poured into the paste and hung in the paste, and the frying pan is prepared to fry.
5, the oil temperature in the pot is 60% hot, the shrimp with a spoon scoop up into the oil pan in parts, fried until the big bubble becomes small bubble, the shrimp can be fished out when it is crispy and brown.
【Stir-fried beef with enoki mushrooms in eggplant sauce】
Beef is high in protein and multivitamins, and with enoki mushrooms, it is not only more delicious, but also promotes digestion.
1: Cut the beef into thin slices, first add a small half spoon of salt and 1 spoonful of raw soy sauce to grasp well, marinate for 5 minutes, add water in a small amount of water many times, keep scratching well, so that all the water in the bowl is absorbed by the beef. Add the right amount of pepper, 1 spoonful of dry starch, 1 spoonful of oil or so, grasp well and lock in the moisture, and the work of marinating the beef is completed.
2: With the right amount of oil in the pot, put the processed mushrooms into medium heat and stir-fry slowly until the mushrooms are slightly browned and then fish out and set aside.
3: Put oil in a wok, heat the oil to 60%, pour the marinated beef into the pan and stir-fry until it changes color. Add garlic slices, shallots, dried chili peppers, and peppercorns to the "pouring pot" out of the aroma.
4: Stir-fry the fragrant mushrooms, peel and dice the diced tomatoes into the pot, stir-fry over medium heat and simmer for 3 minutes. Finally, add 2 tablespoons of oyster sauce, salt and chicken essence to taste, stir-fry well and then serve.
【Eggplant in eggplant sauce】
An appetizing vegetarian dish with a rich soup to mix with rice.
1, cut the eggplant into long strips, sprinkle with two spoonfuls of salt, grasp evenly and then sit aside and wait for the water to come out, grasp the water in your hand, pinch off most of the water in the eggplant, and then fry it is very easy.
2, add the right amount of oil to the pot, the oil does not need a lot, the eggplant that has been pinched with water basically does not absorb oil, put in the onion, garlic, dried peppers to the bottom of the pan.
3: Pour the eggplant into the pot, stir-fry for 3 minutes on high heat, let the eggplant be basically cooked thoroughly, add 2 spoons of soy sauce, 2 spoons of oyster sauce, a small amount of salt and stir-fry evenly.
4: Peel and cut the tomatoes into hob pieces, pour them into the pot and stir-fry together, cover the pot and simmer for 2 minutes.
5, before finally out of the pot, add an appropriate amount of sesame sesame oil to increase the flavor, if the tomatoes are too sour, you can also add the right amount of sugar to taste.
【Stir-fried artemisia annua with garlic】
Artemisia annua has the clear breath of artemisia, the sweet fragrance of chrysanthemum, has a special refreshing smell, and is extremely rich in nutrition, which can be eaten as a green leafy vegetable often.
1: After washing the artemisia annua, cut its leaf stalk and leaves into sections for later, five or six cloves of garlic are crushed and minced, and the dried pepper is cut into sections and rinsed in water for later.
2: Boil water in a pot, add 1 spoonful of salt and 1/2 spoon of oil, after the water is boiled, first add the leaf rod of Artemisia annua to blanch the water for 1 minute, then add the leaves of Artemisia annua and blanch the water for 20 seconds and then fish out and set aside.
3: Add the right amount of oil to the wok, cook until 60% heat, add half of the minced garlic and 2 dried chili peppers and stir-fry.
4: Pour in the blanched artemisia annua, stir-fry on high heat for 1 minute, turn it over a bit more, let the garlic paste be covered with artemisia annua. Add 1 spoonful of soy sauce, 1 spoonful of oyster sauce, 1/2 spoon balsamic vinegar, 1/2 tablespoon of sugar, stir-fry evenly with salt, and before finally out of the pan, add the remaining half of the minced garlic, continue to stir-fry a few times and then you can put it on the plate.
【Garlic broccoli】
Broccoli is a dish with very high nutritional value, the average nutritional value is much higher than our daily consumption of a variety of vegetables, there is the title of nutritional model student, you can give children to eat more broccoli.
1: After the broccoli is broken into small flowers, rinse and soak in salt water for 10 minutes.
2: Add water to the pot, add a spoonful of salt, half a spoonful of oil, pour the broccoli in, cover the pot and cook for 2 minutes, the broccoli is still slightly cooked and delicious.
3: Blanch the broccoli and remove the water, almost a head of garlic is pressed into minced garlic, and the dried chili pepper is cut into sections and set aside.
4: Add oil to the pot, add minced garlic and dried chili pepper and stir-fry until fragrant. Pour in a small half bowl of water, add a spoonful of oyster sauce, a little pepper, a small half a spoonful of sugar, and an appropriate amount of salt to boil the sauce.
5: Pour the broccoli into the pot and stir-fry evenly over high heat so that the broccoli sticks to the sauce.
6: Keep the broth in the pot, fish out the broccoli and put it into a small bowl, then buckle it upside down into the plate, force out some of the water, and pose.
7: Add two spoonfuls of water starch to the broth and pour evenly on the broccoli.
【Tofu Brain】
The breakfast for kids can be homemade tofu brain, not complicated, and safe enough to eat.
1, soybeans soaked in water overnight, pay attention to the amount of water to be enough, at least more than 2 times the soybeans to make the soybeans completely absorb water.
2, soaked soybeans into the wall breaker, add 3 times the water, high-speed beat into soy milk, juice machine takes about 3 minutes.
3, the beaten raw soy milk into the gauze to filter out the okara, squeeze by hand do not waste.
4, soy milk into the pot, boil on high heat and then turn to low heat, pay attention to non-stop stirring, to prevent cooking paste, continue to cook for 5 minutes.
5: Add "gluconolactone" to the bowl and add a little water to melt and set aside.
6, after the soy milk is cooked, turn off the heat to cool for 2 minutes, cool down to about 90 degrees, from a high place into the bowl, wait for a few minutes to solidify, tofu brain is ready, according to personal preferences to add soy sauce, side dishes, sugar and so on.
【Mapo Tofu】
The protein content, calcium and other trace elements of tofu are not low, and the mapo tofu in Sichuan cuisine is a traditional appetizer meal.
1: 1 tablespoon of peppercorns and 1/2 tablespoon of peppercorns and 6 dried peppers, place in a wok and slowly sauté over low heat until crispy and fragrant.
2: Pour the peppercorns and peppercorns into the stone spoon, smash them into powder and set aside, and chop the dried peppers for later.
3: Remove the old skin of the tofu, cut into cubes of about 2 cm, add water to the pot, add two spices of salt (10 grams), put the tofu in cold water, bring to a boil over medium-low heat and continue to cook for 1 minute.
3: Prepare the accessories, about 2 pairs of beef, finely chop, a little ginger and garlic crushed and shredded, 1/2 spoonful of tempeh minced, red oil bean paste, processed pepper powder and dried chili pepper.
4: Add more rapeseed oil to the pot, cook until it is 60% hot, add the beef filling, slowly stir-fry for about 3 minutes on medium heat, and fry the beef slightly dehydrated and somewhat crispy.
5: Add 2 spoonfuls of Pixian bean paste, prepared tempeh, ginger, garlic, pepper powder, crushed chili pepper, 1 spoonful of cooking wine and stir-fry to bring out the aroma. Add about 150 ml of water and bring to a boil over high heat.
6: Pour blanched tofu, use a spatula to slowly spread out, add half a spoonful of sugar, season with a spoonful of salt, and bring to a boil over medium heat.
7, 3 spoons of dry starch plus 5 spoons of water mixed with water starch ready to hook, keep the medium heat boiling state, pour a spoonful of water starch, and then use the spatula to slowly push away, wait a while, and then pour a spoonful of water starch, continue to push, so repeat three times, until the soup reaches a satisfactory degree of viscosity.
8: After finally putting it on the plate, sprinkle some pepper noodles on the surface of the tofu and add some spring onions to garnish.
【Yuanyuan and the first porridge】
While ensuring adequate nutrition, how can you not come to a bowl of yuan and the first porridge to ask for a "good color head"?
1, after the rice is washed, mix a small amount of oil and salt, add the right amount of water, put it in the pot and simmer for more than 1 hour, until you can't see the complete rice grains, rice porridge is viscous.
2: Cut about 2 two tenderloins into fillings, add 1 spoonful of cooking wine, 2 tablespoons of water, and stir in one direction with chopsticks to let the filling absorb all the water. Cut the pork liver into thin slices, rinse with plenty of water, rinse the blood water, add a spoonful of cooking wine, half a spoonful of starch and mix well. Pork belly is directly used with cooked pork belly, cut into strips and set aside; ginger and shallots are shredded and set aside.
3, another pot, the bottom of the porridge poured, according to the amount of personal use to boil the yuan and the first porridge, boil the porridge on high heat, first add meat filling and ginger shredded, stir well and cook the porridge for 2 minutes.
4: After the minced meat changes color, add the sliced pork liver and pork belly shreds, put it in a pot and stir well for 3 minutes.
5: Add a spoonful of pepper and salt and chicken essence to taste. Chicken essence can be optionally added, and those who do not like it can not be completely.
6: When eating, add the cut fritters and green onions, fish out and put them out.
——Lao Jing said——
"Zhuangyuan and the first porridge" is very famous in Guangdong, every time during the college entrance examination, many candidates will drink this bowl of porridge and then go to the examination room, hoping that the picture will be a good color head and can be named in the gold list. This "Zhuangyuan and the first porridge" is really related to a genuine Guangdong Zhuangyuan.
There is a candidate in the Foshan area of the Ming Dynasty called Lun Wenshu, the family is relatively poor, selling vegetables for a living, there is a porridge shop near the home, the owner of the porridge shop is more fond of Lun Wenshu's literary talent, every day to buy him a basket of vegetables to take care of its business, often will sell the remaining pork offal, pork and other ingredients into the porridge boiled together, please Lun Wenshu free to eat to supplement nutrition. Later, Lun Wenshu lived up to expectations, even the first place in the middle school test, the first place in the temple test, and the pressure on Liu Xiankai, who was also only high and eight buckets tied for the top of the list, the high school Champion, when he returned to his hometown, Lun Wenshu came to the porridge shop specifically, thanking the boss for taking care of it for so many years, and wrote a plaque for the boss's shop, named "Zhuangyuan and the first porridge", and his reputation has been greatly enhanced since then.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.