Lily is rich in phosphorus and starch, and also contains 17 kinds of amino acids, carotene, protein, fat and vitamins needed by human body. Lily and cucumber mixed together to make vegetables have higher nutritional value and can promote children's growth and development.

Raw materials:

Fresh lily 125, cucumber 100g, 20g oil, a little monosodium glutamate, salt and minced onion and ginger.

Making:

1. Wash the fresh lily, split it and break it up naturally.

2. Wash the cucumber and cut it into thin slices the size of a lily.

3. Put the pot on fire, heat it with oil, add onion and ginger, stir-fry until fragrant, then add lily and cucumber slices and stir-fry slightly. When they are four ripe, add salt, and when they are nine ripe, add monosodium glutamate.

4, this dish should be eaten and fried now, and you can't put soy sauce when cooking, otherwise it will be very bitter.

Features:

White with green, salty with fresh, and a little natural sweetness of lily itself.

Fried shredded pork with kelp

Kelp is rich in iodine and calcium, which can promote the growth of bones and teeth. It is an indispensable health food for children's growth, contains more iron and can prevent iron deficiency anemia in children. With kelp and pork, the nutritional price is higher and more comprehensive. Children who often eat this dish will grow healthier.

Raw materials:

50g of lean pork, 0/00g of laver/kloc, 0/5g of vegetable oil/kloc, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of sugar, a little minced onion and ginger, and appropriate amount of water starch.

Making:

1. Wash kelp, cut it into filaments, steam it in a pot for 15 minutes, and take it out for later use. Steamed kelp, kelp and shredded pork should not be cut for too long.

2. Wash the moderately fat pork with water and cut it into shredded pork.

3. Put the pot on the kelp, put the oil, heat it, add the shredded pork, stir-fry over high fire for 1-2 minutes, add the minced onion and ginger and soy sauce, stir-fry evenly, add the kelp, clear water (depending on the overflow degree of kelp), refined salt and white sugar, stir-fry with kelp for 1-2 minutes, and wet the starch.

Features:

Thick and tender, delicious.

Sliced shrimps and cucumber

Shrimp contains protein, fat, carbohydrate, iron, calcium, iodine, vitamin A, vitamin B 1, vitamin B2 and nicotinic acid. Prawn is sweet, salty and warm in nature, strengthening the spleen and warming the stomach, strengthening yang and tonifying kidney. This dish is suitable for children and can keep fit.

Raw materials:

50g of shrimp, 250g of cucumber, soy sauce 10g, 5g of starch, appropriate amount of cooking wine, appropriate amount of chopped green onion, ginger slices and salt, and edible oil 10g.

Making:

1. Shell the shrimp, remove the mud intestines from its back, wash it, cut it into thin slices and soak it in cooking wine, soy sauce, chopped green onion and ginger slices 1 hour; Starch mixed with a little water; Wash cucumber and cut into pieces.

2. Heat the oil in the pan, dip the shrimp slices in the starch juice evenly, fry them in the oil pan, fry the cucumber slices with the remaining oil, then fry the shrimp slices and cucumbers together, add salt, and stir fry for a few times.

Features:

Shrimp is fresh and cucumber is delicious.

Braised cauliflower with ham

Broccoli is rich in nutrients, including protein, fat, phosphorus, iron, carotene, vitamin C, vitamin A and so on. Especially vitamin C, which contains 88 mg per 65,438+000 g, is the highest among vegetables, second only to pepper. Its texture is fresh and tender, sweet and delicious, easy to digest, which is conducive to protecting blood. Children's diet is conducive to healthy growth.

Raw materials:

50g of ham, 200g of cauliflower, 20g of edible oil, 0g of salt10g, 3g of monosodium glutamate and 30g of broth.

Making:

1. Slice the ham, wash the cauliflower, break it into small pieces and blanch it with boiling water for later use.

2. Heat oil in the pot, stir-fry cauliflower in the pot until cooked, add ham slices, stir-fry until half cooked, add salt, add a little broth (or water), and add monosodium glutamate until cooked.

Features:

The dishes are exquisite, the taste is light and the soup is clear.

Braised cabbage with shredded chicken

Chicken is rich in protein, fat, vitamin B 1, vitamin B2, nicotinic acid, vitamin E, lecithin, iron, calcium, phosphorus, sodium and potassium. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, replenishing essence and marrow, and strengthening the waist and bones. Children should eat more chicken, which can also strengthen their brains.

Raw materials:

50g raw chicken breast, 200g Chinese cabbage stalk, starch 10g, 5g salt, appropriate amount of onion and ginger, half an egg and 5g cooking oil.

Making:

1. Wash chicken, shred, mix with egg white, salt, some starch and cooking wine, cut Chinese cabbage into long sections, and then shred.

2. Put the cooking oil, onion and ginger in the pot, heat it to a slight heat, then wait for the oil to cool, then put the shredded chicken in the pot and oil it, and spread it out with chopsticks. Don't beat it into a ball and put it away for later use.

3. Leave oil in the pot, add shredded Chinese cabbage, stir-fry until it is 80% mature, add a little salt, pour shredded chicken, stir-fry evenly, add a little water to the remaining starch, thicken until the juice is thick, and serve.

Features:

Both meat and coriander are fresh and have a light and delicious taste.

Multicolored spinach

This dish is made from a variety of raw materials. Rich in nutrition, full of color and flavor, it can feast your eyes on babies who don't like spinach. Suitable for babies aged 4-6.

Raw materials:

350g of spinach, 2 eggs, 25g of cooked ham, 25g of winter bamboo shoots, 25g of edible fungus, 20g of sesame oil, 7g of refined salt, 2g of monosodium glutamate and 4g of Jiang Mo.

Making:

1. Wash spinach selectively, put it in a boiling pot, scald it slightly, take it out and put it in cold boiled water, let it cool, squeeze out the water, cut it into diced soybeans and put it on a plate for later use.

2. Add water to the winter bamboo shoots and cook them; Wash the auricularia auricula and cook it in a boiling water pot.

3. Beat two eggs into a bowl, add a little salt and monosodium glutamate, stir well, steam them into egg soup with low fire, then cut them into diced beans, and add ham, winter bamboo shoots and fungus.

4. Add spinach, custard, ham, winter bamboo shoots and fungus together, add refined salt and monosodium glutamate and mix well. Jiang Mo fried in hot oil, poured into spinach, mixed well, and served.

5, spinach should be cooked, winter bamboo shoots should be cooked, so raw food is mixed with hygiene.

Features:

Beautiful color, crisp and tender.

Sweet and sour lotus root slices

In hot summer, children often have a strong internal fire. Raw lotus root can cool blood, stop bleeding, clear heat and quench thirst. Suitable for eating in summer, it is a good product for relieving summer heat and promoting fluid production. This product is suitable for children to eat in summer.

Raw materials:

200g of fresh lotus root, 20g of sugar, 0g of vinegar10g, 4g of sesame oil.

Making:

1. Scrape off the lotus root skin, cut off the lotus root nodes, wash, scald with boiling water for 3 minutes, and take out.

2. Cut the lotus root into small pieces, put it in a pot, add sugar, vinegar and sesame oil, and mix well.

Features: crisp, tender, fragrant, sweet and sour.

Cucumber mixed with cuttlefish

Squid contains polypeptide substances, protein, fat, carbohydrate, vitamin B 1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other components, and has the effects of nourishing blood and nourishing yin, nourishing heart and activating collaterals, benefiting qi and strengthening the will; Cucumber is sweet and cold, clearing away heat and toxic materials, promoting diuresis and reducing swelling. The combination of the two can reduce weight and is suitable for obese children.

Raw materials:

250g cucumber, 500g frozen cuttlefish, appropriate amount of red oil, appropriate amount of seafood sauce, appropriate amount of soy sauce, ginger, white sesame, soy sauce and sugar, a little vinegar and starch, 50g wine and sesame oil, and a little peanut oil.

Making:

1, the cuttlefish is thawed, washed, soaked in hot water, taken out and drained; Stir-fry white sesame seeds in a pot that is not too hot.

2. Use 1 teaspoon of soy sauce, 1-2 teaspoons of sugar, 1-2 teaspoons of vinegar and water starch, and add a little water to make a sauce.

3. Put the red oil, seafood sauce, ground soy sauce and sauce into a bowl and mix well for later use.

4. Put peanut oil (or soybean oil) in the pot, add Jiang Mo to fragrant, then add wine, add sauce and mix well.

5. Put the small cuttlefish into the pot and cook until the juice is dry, sprinkle with sesame oil and sprinkle with sesame seeds and mix well.

6. Wash the cucumber, cut it into pieces and put it on the plate. Mix the returned cuttlefish, sesame oil and sesame seeds, and put them on the cucumber to serve.

Features:

Cucumber is crispy and cuttlefish is delicious.