A lot of data show that spring is the best time for children to grow up, and parents must seize the opportunity to help their children "get ahead". Below, I recommend five kinds of nutritious soups to help children take off. The first one is high in calcium and high in protein. Although some of them are expensive, they are also worth the money. Some are cheap, but they are also the king of parity.
Compared with other ingredients, beef is indeed a lot more expensive, but its rich amino acid tissue is the closest to the human body. In the golden age of spring, you must give your children more beef soup, which can not only improve their resistance, but also strengthen their bones and muscles and help them fly high, so even if it is expensive, it is worthwhile and willing to give up.
1. First, we cut the beef into even slices against the grain, so as to cut off the fibers inside and make it smoother and tender. After cutting, blanch in cold water, pour some cooking wine to remove the fishy smell, cook for about 2 minutes, pour out the beef and wash it with water. Blanching beef is mainly to remove blood foam and make the soup more pure.
2. Prepare a handful of red dates, pat them with the back of a knife after washing, and take out the red dates inside; Prepare another piece of ginger and pat it for use.
3. Pour the beef slices, ginger and red dates into the casserole, put half a pot of water, heat it to SAIC first, and then stew it on low heat 1 hour.
4. While stewing soup, we prepare side dishes: Lycium barbarum is soaked in water 10 minute; Peel the yam and cut it into hob blocks; Remove the ends of the carrot and cut it into hob blocks for later use.
5. 1 hour later, put the yam and carrot into the pot, cover the pot, and stew for another 30 minutes.
Stewed out the nutrition of yam and carrot. Add Lycium barbarum 5 minutes before cooking, add a spoonful of salt and pepper to taste, and finally add coriander to taste. Big bone soup
If you think beef is too expensive, you can settle for the second best. Bone soup is also a good choice, which can supplement the body and improve the child's bone development.
1. Big bone soup, big bone soup, be sure to use big bones with bone marrow inside, cut them open and soak them in water for two or three hours, mainly to remove the blood foam inside, otherwise the stewed soup will be black and fishy.
2. soaked big bones don't need to be soaked in water. Cook directly in cold water, add some cooking wine, onion and ginger slices to remove fishy smell, and heat slowly on low heat. As the temperature rises gradually, some blood foam will overflow, and it will often be cleaned with a spoon, so that the stew will not have a fishy smell.
3. After the foam is clean, I want to drink thick soup and stew it over high fire. If you want to drink clear soup, stew it on low heat. Put the lid on and leave the rest to time. There is no special skill in stewing bone soup, and there is no need to enlarge the materials and season them in the early stage. It takes about an hour to stew. At this time, the soup has been stewed white. I picked out the onion and ginger, stewed them and smashed them, and put a codonopsis pilosula in them to increase nutrition.
4. Then simmer for 30 minutes with high fire to boil out all the bone marrow and collagen inside, so that the bones can fully precipitate nutrients. The stewed bone soup is white and delicious. When drinking, just add a little salt and sprinkle with chopped green onion to keep the original flavor of bone soup. This bowl is no better than milk.
As the saying goes: eat birds, eat pigeons and eat quail. How nutritious is pigeon soup? I guess you've heard the rumor that "one pigeon wins nine chickens". Unlike other meat products, pigeons are low in fat and grease, but high in protein, which is very suitable for growing children.
1. Wash pigeons and cook them in cold water to remove the smell of blood. Don't cook them for too long. Then take it out. Pigeons soaked in water should not see cold water, so as to avoid tight meat and stew nutrients.
2. it is best to use casserole for stew. Add a few red dates, a root of codonopsis pilosula and a few slices of ginger to remove fishy smell, put pigeons in, and pour more than half a pot of boiling water, also to prevent protein from tightening. When the fire boils, turn to low heat and stew for an hour. This step is mainly to stew the nutrients in pigeon meat.
3. After one hour, peel the yam, clean it, cut it into sections with an oblique knife, put it in a casserole, continue to stew for 20 minutes, and then stew the yam until it is cooked and nutritious.
4. Finally, sprinkle some medlar before cooking and add a little salt to taste. The delicious and nutritious pigeon soup is a perfect tonic.
Many people think that kelp is just an ordinary vegetable. In fact, the nutritional value is very high, especially the content of crude protein, calcium and iron is several times higher than that of spinach and rape. This is a very good nutritious soup.
1. First, we prepare a small piece of tenderloin and cut it into shredded pork; Two pieces of tofu skin are also shredded; Cut kelp into shreds and cut it short, which is convenient for eating.
2. Beat two eggs into a bowl, add a little salt, stir and break into egg liquid. Salt can make egg yolk and egg white blend together better, and it can also increase the bottom taste.
3. Boil water in the pot, add a little salt, put bean curd skin and kelp silk in and cook for one minute to remove fishy smell. Cooked for a long time, the tofu skin will not be strong. After taking out of the pot, quickly cool and rinse.
4. Put oil in a hot pan and cool, add shredded pork to stir-fry until it tastes like meat, then add kelp, add 10 soy sauce to enhance the color and flavor, and keep the kelp stir-fry in medium heat. Then pour an appropriate amount of water along the edge of the pot, add the bean curd skin, add 3 grams of salt, 2 grams of pepper and 2 grams of chicken essence and stir to melt the seasoning. After the soup is boiled, pour the starch while stirring, so that it is not easy to agglomerate and paste the bottom. Just adjust the soup to your favorite concentration.
5. Finally, pour the egg liquid into the pot to float into egg blossoms, pour in sesame oil and sprinkle with chopped green onion.
As the saying goes: Chinese cabbage and tofu are safe. Tofu, as a high-quality protein in the plant world, is stewed with Chinese cabbage rich in crude fiber and calcium, which is light and nutritious and easy to absorb, and can be called the king of evaluation.
1. First, we cut the old tofu into cubes. Generally, the soup stewed with old tofu is more fragrant. When washing cabbage, we only use leaves and cut them into wide strips for later use. Dice ginger and soak some medlar in water for a while.
2. Blanch the tofu before eating, remove the beany smell, and add a spoonful of salt when blanching, which can not only taste the tofu, but also make the tofu more energetic. After the water is boiled, add tofu and boil for 1 min, then pour it out, rinse it off and control the water for later use.
3. Heat the oil in the pot, put the ginger granules into a small fire, scoop in half a pot of water, add 2g of salt, 2g of pepper and 2g of chicken essence, stir well, then add the tofu, simmer for 2 minutes after the fire is boiled, and let the tofu absorb the soup and taste.
After 4.2 minutes, add Chinese cabbage leaves and continue to cook for 30 seconds. After cutting the cabbage, pour a little sesame oil on it and add the soaked medlar, which is delicious.
Every soup is good, and every soup is high in calcium and protein. Don't just be lazy, save your strength and drink milk. Grasping the golden period of spring, nutritious soup must keep up. Milk can only provide high protein, and all kinds of trace elements and vitamins needed for children's growth still have to be obtained from meat, blood, fruits and vegetables.