This issue of the guide: Mid-Autumn Festival do not ignore the children, share 8 home-cooked dishes suitable for babies to eat, nutritious and delicious
The Mid-Autumn Festival is approaching day by day, the atmosphere of preparing for the festival is getting stronger and stronger, and various mooncakes have begun to be placed on the counter.
Many friends also began to talk about the festival, after all, August 15th has a very profound meaning for the Chinese people, on this day of family reunion, how to zhang Luo a table of good dishes and good meals, the noodles must also be passed.
However, the children's feelings can not be ignored, but also to prepare their favorite food for the babies, today I sorted out 8 home-cooked dishes, more in line with the taste of children, like friends quickly collect it.
Egg yolk corn kernels
Ingredients: 2 cans of corn kernels, 2 salted egg yolks
Seasoning: 1 g salt, 8 g sugar, 50 g corn starch
method:
1: Steam the salted egg yolk for about 10 minutes, remove and chop for later, open the can and remove the corn kernels to control the net water.
2: Put the corn kernels on a colander, sprinkle a handful of cornstarch, shake well as much as possible, and finally hang the starch again and mix well.
3: Add a little more salad oil to the wok over high heat, put in the corn kernels at about 50% of the oil temperature, and shake it with a colander after setting. Fry until golden and crispy and drain. It is best to re-fry it.
4: Leave a little bottom oil in the wok, add the egg yolk to crush, slowly fry the foam on low heat, add a little salt and sugar to taste, put in the corn kernels and stir-fry evenly to get out of the pot.
Sweet and sour pork ribs
Ingredients needed: 750 grams of pure ribs, 1 green onion, 1 piece of ginger
Seasoning: 1 g salt, 2 g chicken essence, 10 g rice wine, 50 g sugar, 30 g balsamic vinegar, 25 g aged vinegar, 1 g pepper, 1 star anise, 2 g dark soy sauce, a little cooked sesame seeds
Production process:
1: Chop the ribs into small pieces of about 3 cm, soak in water for about 15 minutes, remove and drain. Cut the green onion into sections and the ginger into slices.
2: Add a little salad oil to the wok over high heat, add star anise and green onion and ginger and stir-fry until fragrant, add ribs and sauté for a while.
3: After the stir-fried ribs change color, cook a little rice wine to remove the fish, add a little soy sauce and stir-fry until fragrant, put in the old soy sauce and stir-fry to color.
4: Add the right amount of hot water to wipe the ribs, add a little salt, chicken essence and pepper to taste, then add sugar and balsamic vinegar to taste, simmer for about 30 minutes.
5: See that the soup is thick, then pour in the aged vinegar and continue until the color is red and bright, sprinkle with a little white sesame seeds.
Avanti stir-fry
Ingredients required: 1 can of corn kernels, 1 packet of small rice balls, 1 carrot, 1 cucumber, 20 grams of raisins, 1/2 can of red loin beans
Seasoning required: 0.5 g salt, 15 g sugar
1: Open the canned corn kernels, pour out the corn kernels and control the dry water, remove the red beans from the tin can, and cut the carrots and cucumbers into small cubes.
2: Heat the wok, put in an appropriate amount of water, put in the small rice balls, cook for about 2 minutes after boiling, cook soft glutinous and then fish out the cold.
3: Wash the wok and bring to a boil in some water, add corn kernels, red beans, carrots and cucumbers and blanch the water. Cook for about a minute and drain.
4: Add a little salad oil to the wok over high heat, add corn kernels and small rice balls and all other ingredients, stir-fry evenly over high heat.
5: Add a little salt and sugar to taste, stir-fry quickly over high heat, put on the pan and sprinkle with raisins.
Kyo sauce shredded meat
Ingredients needed: 400 grams of pork tenderloin, 100 grams of green onion, 10 grams of ginger, 10 grams of garlic cloves, 150 grams of bean skin
Seasoning required: 30 grams of cooked sweet noodle sauce, 1 gram of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 2 grams of sesame oil, 15 grams of sugar, 10 grams of cooking wine, 3 grams of dark soy sauce, 1 egg, 15 grams of corn starch
1: Wash the pork tenderloin with water and cut into even thick wires. Soak the shredded meat in a basin of water for about 10 minutes, then grab and wash it.
2: Control the moisture of the dried meat shreds, add a little salt and cooking wine and stir well. Cut the ginger into minced ginger and garlic and set aside.
3: Beat the egg whites, add the shredded meat and stir, then add a little cornstarch and mix well to sizing the shredded meat. Put a little salad oil to seal the meat shreds.
4: Cut the green onion into thin strips with a white knife and soak it in clean water.
5: Cut the skin of fresh beans into squares, blanch in a pot of boiling water for 2 minutes, drain and drain. Fold the peels into a triangle, stack them on the edges of the plate, shake off the shredded green onion and place on the plate. You can also put some coriander segments.
6: Heat the wok and put in a little more oil, when the oil temperature reaches 50% heat, put in the meat silky and loose, change color and pour out.
7: Leave a little oil in the wok, sauté the minced ginger and garlic, add the appropriate amount of sweet noodle sauce, and sauté over low heat.
8: Add the old soy sauce color, put in the shredded meat and stir-fry quickly, cook a little cooking wine to remove the fishy, add a little MONOS glutamate, sugar and pepper to taste, continue to stir-fry evenly on high heat, drizzle with sesame oil.
Diced cashew chicken
Ingredients needed: 300 grams of chicken breast, 1 carrot, 1 cucumber, 30 grams of cashew nuts, a little green onion and ginger
Seasoning required: 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken powder, 1 gram of pepper, 10 grams of cooking wine, 20 grams of water starch, 1 egg, 1 gram of sesame oil
1: Cut the green onion into green onions, peel the ginger and cut into minced ginger. Wash the carrots and cucumbers and cut them into small cubes, cut the chicken breast into even cubes and soak them in water for 10 minutes, then drain and drain.
2: Put a little salt and cooking wine into the chicken cubes and mix well, then beat an egg white and mix well, add a little water starch and mix well to sizing.
3: Heat a small salad oil in a wok and fry the cashew nuts until golden brown when it is 30% hot.
4: Put the diced chicken in the pot and slide it out, change color and add carrots and diced cucumbers and stir-fry.
5: Stir-fry the green onion and ginger, cook a little cooking wine to remove fishiness, add a little salt, monosodium glutamate, chicken powder and pepper to taste.
6: Stir-fry evenly, pour in a little water starch, add cashew nuts, drizzle with a little sesame oil and stir-fry well.
Stir-fry mushrooms
Ingredients required: 100 grams of white jade mushrooms, 100 grams of apricot abalone mushrooms, 100 grams of fresh shiitake mushrooms, 30 grams of carrots, 5 grams of spring onion, 5 grams of ginger, 2 pieces of garlic
Seasoning required: 10 grams of oyster sauce, 5 grams of soy sauce, 3 grams of dark soy sauce, 1 gram of monosodium glutamate, 1 gram of pepper, 2 grams of sugar, 10 grams of water starch
1: Wash and cut the apricot abalone mushroom into diamond-shaped slices, the white jade mushrooms are cut into a knife in the middle, the fresh shiitake mushrooms are cut into thick slices, and the carrots are cut into diamond-shaped slices. Wash and cut the shallots into segments, cut the ginger into diamond-shaped slices and slice the garlic.
2: Put an appropriate amount of water in the wok, add a little cooking wine, a little salt and salad oil, bring to a boil and add three kinds of mushrooms, cook for about a minute to drain the water, blanch the carrots and fish out.
3: Heat the pot, heat the salad oil, add the shallots, ginger slices and garlic slices and sauté until fragrant.
4: Stir-fry oyster sauce over low heat, sauté with soy sauce until fragrant, add an appropriate amount of water.
5: Bring to a boil, add a little soy sauce, add MSG, pepper and sugar to taste.
6: Add mushrooms and heat for about 2 minutes. Drizzle with a little water starch, drizzle a little shallot oil, and serve on the plate.
Wine-scented apple rings
Ingredients: 2 apples, 1 can of beer
Seasoning: corn starch 25 grams, flour 30 grams, potato starch 25 grams, baking powder 2 grams, cheese powder 5 grams, condensed milk to taste
1: Peel and pit the apples, rest and cut into 1/2 cm thick slices. Buckle the middle with a beer lid to form a ring.
2: Put corn starch, flour, potato starch and cheese flour into a large bowl and mix well, then add a little baking powder, add a little beer to make a yogurt-like paste. Leave on for about 10 minutes, add 20 grams of salad oil and mix well. Water can also be used instead of beer.
3: Prepare a pot of hot oil, pat the apple rings with a little flour, and then hang a layer of crispy paste.
4: When it is about 60% hot, fry the apple rings until golden brown and fish out. When the oil temperature rises, re-fry until crispy and plated, with a plate of condensed milk. It can also be made by dipping breadcrumbs.
Steamed chicken with shiitake mushrooms
Ingredients required: 350 grams of chicken thigh, 150 grams of fresh shiitake mushrooms, 1/2 red pepper, 1 green onion, 1 piece of ginger, 1 shallot
Seasoning required: 0.5 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 5 grams of cooking wine, 10 grams of oyster sauce, 15 grams of steamed fish sauce, 15 grams of corn starch, 2 grams of sesame oil
1: Soak the chicken nuggets in clean water for about 15 minutes and drain the water.
2: Wash the shiitake mushrooms, put them in a pot of boiling water and cook for 2 minutes to remove the roots, and slice into thick slices. Cut the green onion into pieces, cut the ginger into slices, wash and cut the shallots into green onions, cut the red pepper into pieces and grains and set aside.
3: Take a soup bowl and put in the chicken nuggets, add salt, monosodium glutamate, cooking wine and pepper and mix well, then add oyster sauce and steamed fish sauce to grasp well, drop a few drops of sesame oil, and add the old soy sauce to color.
4: Add shallots and ginger and shiitake mushroom slices to the chicken nuggets, add a spoonful of dry starch and mix well, marinate for about 15 minutes. #我的花样生活 #
5: Lay the chicken nuggets flat on the plate, bring water to a boil in the steamer, and put the mushrooms and chicken nuggets into the steamer. #打卡美好生活 #
6: Start steaming for about 15 minutes after steaming, and take out the chicken nuggets. Strain out the excess broth, pick up the slices of green onion and ginger, move to another plate, sprinkle with chopped green onions and red peppercorns.
7: Heat the salad oil until it is 80% hot and pour over the green onion.
Hui Ge has something to say:
*The above dishes can be found in my previous articles, more detailed production process and pictures, if necessary, please move.
Hello everyone, I am Hui Ge, the creator of the field of gastronomy. Today's sharing is 8 dishes that children like to eat, and friends who like it can try to make it. This article is Hui Ge original, taking photos, code words is not easy, it is strictly forbidden to copy and embezzle bad media, welcome to forward, comment and like, thank you for your support! 【Original content Plagiarism must be investigated】
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