Families with children at home, how to reasonably match the daily diet, is one of the things that parents care about the most, in the child's growth period, balanced intake of nutrition, to help children thrive, is a particularly important thing. When supplementing nutrition for children, many parents will unconsciously eat too much big fish and meat for their children, especially after the cold weather, parents will take "sticking autumn fat" as the standard for daily cooking, which is likely to cause a burden on the child's stomach.
My children are also in the golden period of growth, usually cooking I pay attention to the balanced combination of nutrition, not only will prepare ingredients rich in high-quality protein, but also prepare nutrient-rich fresh vegetables, a meal must have meat and vegetarian, so that children can better digest and absorb. Today, I want to share with you is the 4 vegetarian dishes that I often make after the cold, the children at home can learn it, the nutritional value of these 4 dishes is very high, the method is not difficult, delicious and delicious, the child likes it.
<h1 class="pgc-h-arrow-right" data-track="4" > fried lilies with celery fungus</h1>
After the cold precipitation decreases, the air becomes particularly dry, the daily diet can eat more ingredients that can moisturize the autumn dry, lilies, fungus, celery are rich in vegetable fiber, can lubricate the intestines to help digestion, is very good for the body.
【Stir-fried lily with celery fungus】The specific preparation method:
1: Tear the dried fungus into small flowers with warm water bubble hair; cut into sections with a celery knife; break the fresh lilies into petals, wash and set aside.
2: Add water to the pot, then add a little oil and salt, put the fungus, celery and lily together into the pot and blanch it, drain it well after fishing out.
3: Heat the oil in the pot, sauté the pesto slices, then pour the blanched parsley, fungus and lilies together into the pot and stir-fry, fry for about 2 minutes, add a little salt before leaving the pot to taste.
<h1 class="pgc-h-arrow-right" data-track="12" > carrot fried tofu</h1>
Carrot is a very common vegetable in daily life, it is high nutrition and low price, used to fry with tofu taste a must, carrots come with sweetness, this taste children especially like, my family every time fried this dish children can eat a lot.
【Carrot fried tofu】The specific preparation method:
1, the north tofu cut into thin pieces, fry in the pan until both sides of the golden brown, fry the tofu does not have too much oil, low heat slow frying can fry the tofu crispy outside and tender inside.
2: Cut the carrots into strips and slice the garlic.
3: Heat the oil in the pot, sauté the pesto slices, then pour the carrot shreds into the pot and stir-fry, add a little salt to the radish when frying, so that you can also accelerate the shredded radish to soften.
4: Sauté the shredded carrots until slightly soft, pour the tofu into the pot, add a little soy sauce, oyster sauce and a small spoonful of water, stir-fry a few times quickly, so that the taste is completely integrated.
<h1 class="pgc-h-arrow-right" data-track="21" > broccoli fried fungus</h1>
Broccoli is rich in vitamins, eat refreshing and fragrant, give the family supplement after the cold, if you make a more greasy meat dish, then it is very suitable with a plate of broccoli fried fungus, degreasing greasy to help digestion.
【Broccoli stir-fried fungus】The specific production method:
1, broccoli into small flowers, soak in light salt water for 10 minutes, so that you can clean relatively clean; dry fungus with warm water to soak hair, tear into small flowers for later.
2: Add water to the pot, add a little oil and salt, blanch the fungus and broccoli, drain the water.
3: Heat the oil in the pot, sauté the pesto slices, pour the blanched ingredients together into the pot and stir-fry for 2 minutes, add a little salt and soy sauce before coming out of the pot to taste.
<h1 class="pgc-h-arrow-right" data-track="30" > cabbage shiitake mushroom roasted oil gluten</h1>
The most commonly eaten vegetable in autumn and winter is Chinese cabbage, after the cold day, Chinese cabbage is full of moisture, the taste is sweet, whether it is fried, boiled, stewed, roasted are very delicious, my family cabbage stewed out of this home-cooked dish is mushy and warm stomach, more than the big fish and meat also under the rice.
【Cabbage shiitake mushroom roasted oil gluten】Specific preparation method:
1: Soak dried shiitake mushrooms and dried shrimp in warm water, clean and tear the cabbage into large pieces, soak the oil gluten in boiling water, and squeeze out the excess water for later.
2: Heat oil in a pan and sauté the pesto slices, green onion, shredded shiitake mushrooms and dried shrimp.
3: Pour the cabbage into the pot, add a little salt, stir-fry until the cabbage is slightly soft, then add soy sauce, oyster sauce, sugar and an appropriate amount of water to fully stew the cabbage into the flavor.
4: After the cabbage is completely stewed, pour the oil gluten into the pot, stir-fry a few times with the cabbage, and then drizzle with a little water starch, until the soup is slightly thick.
It's cold, give your child nutrition can not only eat big fish and meat, don't forget to put these 4 delicious vegetarian dishes on the table, balance nutrition, help digestion, relieve dryness, delicious and simple, delicious and not expensive!
I am a small pot in the rough kitchen, it is my hobby to explore delicious food, it is my hobby to make food, pay attention to me, and bring you home-cooked recipes and gourmet food every day! Original graphics, plagiarism must be investigated!