condiments
250g of shrimp, 80g of asparagus/kloc-0,
condiments
60 grams of broad beans and 20 grams of carrots,
condiment
5g of white garlic, 3g of salt, 3g of pepper 1 g, 3g of pea starch and 50g of vegetable oil.
working methods
1. Shell the fresh shrimp, wash it, absorb water, add seasoning to marinate for 15 minutes, soak it in tender oil, and drain the oil for later use;
2. Fresh asparagus is supercooled with salt, oil and water;
3. Wash carrots and turn them into carrot flowers;
4, broad beans, carrots flying water, filled up;
5. Wash garlic and mash it into minced garlic;
6. Stir-fry minced garlic in oil, add fresh asparagus, broad beans and carrot flowers and stir well. Stir-fry the fresh shrimps and thicken them with a little cornstarch water.
Second, children's light diet banana milk porridge
material
Raw oatmeal 100g, milk 1 bag, banana 1 root, raisin 10g.
working methods
1, put about 500ml of water in the pot until the water seems to boil.
2. Remove impurities from 100g raw oatmeal and put it into the pot.
3. Bring the fire to a boil, skim off the floating foam with a small spoon and continue to cook for about 20 minutes.
4. Cook until the cereal is soft and rotten, and when the soup is thick, turn to low heat and add 1 bag of milk.
5. Peel the banana and cut it into cubes or small pieces.
6. Put the diced bananas in the pot.
7. Wash the raisins with water and put them in the pot.
8. Turn down the heat and continue to cook, then turn off the heat.
Children's light diet
Three, children's light diet of apple cress salad
material
Appropriate amount of cress, half an apple or 1, chopped nuts (peanuts, almonds can be anything)
working methods
1. After washing Oenanthe javanica, remove the leaves and obliquely cut into filaments.
2. Boil the pot of water, pour the water into the cress, remove it immediately and let it cool.
3. Peel and core the apple, cut it into filaments, mix well with shredded cress, sprinkle with broken nuts and live together!
Four, children's light diet of vegetables, corn and porridge
material
50g of stick residue, 30g of rice, 20g of corn flour, 20-30g of instant oatmeal, appropriate amount of clear water (porridge or porridge), corn kernels, peas, carrots, diced potatoes and broccoli.
working methods
1. Prepare porridge first. There are oatmeal, dregs, rice and corn flour.
2. Wash the dregs, soak for one night in advance, and wash the porridge again the next day.
3. Take a small pot, put the washed rice and the dregs soaked overnight, and then inject enough water.
4. Put the small pot on the fire to boil.
5. After boiling, pour in corn flour. Before the corn flour is put into the pot, it can be mixed into paste with water and stirred evenly with a spoon to avoid caking. Then turn to low heat and simmer.
6. Prepare vegetables when the porridge is almost cooked, and wash the vegetables you choose and cut them into cubes for later use.
7. Just cook the porridge until the rice grains bloom. At this time, add diced vegetables and oatmeal. Vegetables that are not easy to cook can be put first. Cook it a little until all the ingredients are cooked, then turn off the heat.
8. You can add a little salt to taste when drinking, or you can add nothing. You can eat it with toast. Slice the whole wheat toast, butter it and bake it in the oven for about 10 minutes.