According to relevant data, spring is the best time for children to grow up. As parents, of course, we should seize this good opportunity to give our children five kinds of homemade "golden soup" with high calcium and high protein to help them grow up. The expensive ones are also worth the money, and the cheap ones are also very nutritious. Let's take a look at them together.
Ingredients: 2 chicken legs, almond, jujube, fungus, carrot, ginger, onion and star anise.
1. First cut the chicken leg into small pieces, ginger into pieces, green onions into horseshoes, carrots into hob pieces, and put them together with jujube fungus.
2. Boil water in a pot, pour in a little cooking wine to remove fishy smell. After boiling, add chicken pieces, blanch for about 2 minutes, pour out the water, add a little cooking oil, add aniseed and onion ginger, then pour in chicken pieces, stir fry a few times, add a little cooking wine and add a proper amount of water.
3. Add carrots, cover the pot and simmer for about 15 minutes. When the time is up, open the lid, add the fungus, red dates and almonds, continue to stew for 5 minutes, and then add 3 grams of salt, 2 grams of pepper and 2 grams of monosodium glutamate to taste.
4. Push the seasoning with a spoon, then skim off the floating foam and remove the star anise without affecting the taste. Continue to cook for 1 min, then turn off the heat and pour into the basin. Pour in a little sesame oil and decorate with 2 coriander flowers. Serving is delicious.
1. Prepare two or three leaves of Chinese cabbage, cut them into small pieces and put them in the pot, cut an old tofu into pieces with a thickness of half a centimeter, remove the roots of a handful of Flammulina velutipes, wash and break them up, put them in the pot together with the tofu, prepare a small pot, beat in an egg, stir and break them up with chopsticks, cut an onion into chopped green onion, cut a parsley into pieces, and prepare a small handful of medlar to soak in a water basin for later use.
2. Add a proper amount of water to the pot, add a spoonful of salt, add Flammulina velutipes and tofu after the water boils, blanch for about one minute, and pour off the water to reduce the beany smell of tofu.
3. Add a little cooking oil to another pot, pour in the egg mixture and stir fry a few times. After the eggs are beaten, add a proper amount of water and boil the water.
4. After the water is boiled, add tofu and Flammulina velutipes, cook for about two minutes, skim off the floating powder in the pot with a spoon, add 3 grams of salt, 1 gram of chicken powder and 0.5 gram of pepper, stir and melt with a spoon, pour in cabbage leaves two minutes later, continue to cook for one minute, and gently flip with a spoon until the cabbage is cooked evenly.
5. thicken a little water starch to make the soup more rich and sticky, then pour a little sesame oil, then turn off the fire, put it in the pot, and finally sprinkle a few medlar, add a little chopped green onion and coriander to decorate. Serving is delicious.
1. Prepare an old duck, chop off the duck neck first, chop it into small pieces, then chop the duck meat into small pieces, cut a washed radish into hob pieces, cut green onions into onion segments, cut a small piece of ginger into ginger slices, and add a few peppers and two star anises for later use.
2. Add a proper amount of water to the pot, add duck meat in cold water, add 10g cooking wine to remove fishy smell, and turn it over with a spoon several times to heat the duck meat evenly. After the water boils, skim the floating foam, blanch for 2 minutes, and remove the water.
3. Add cooking oil to another pot, add half a spoonful of cooking oil, sprinkle a little salt into the bottom flavor, pour in the duck meat, turn on the fire and stir fry quickly, stir fry the duck meat until fragrant, and pour out the oil control.
4. Add a proper amount of water to the pot, add onion, ginger and aniseed, add 5g salt and 1g sugar to make it tender, add duck meat and radish after the water is boiled, and add 5g white vinegar, so that the duck meat is easier to boil. Turn off the fire for 3 minutes, then pour the duck meat and soup into the casserole, add 3g pepper and simmer for 40 minutes.
5. When it's time to turn off the fire, open the lid, add 3 grams of chicken powder to make it fresh, stir and melt, put it into the soup basin, and finally sprinkle a little chopped green onion and coriander with a little sesame oil. Serving is delicious.
1. Prepare a white radish, peel it and cut it into 3 sections, then change the knife and cut it into thin slices and filaments. First cut the scallion into chopped green onion, then cut the onion leaves into chopped green onion for later use, cut a small piece of ginger into Jiang Mo, and prepare two pieces of coriander for later use.
2. Heat the wok, add a spoonful of cooking oil to the skillet, add a little cold oil and beat an egg. Turn on a small fire and fry the eggs slowly until they are golden on both sides.
3. Prepare a casserole and add a little cooking oil. When the oil is hot, add chopped green onion and Jiang Mo and saute until fragrant. Add shredded radish, stir-fry for two times, add a spoonful of salt to taste, add radish and stir-fry, stir-fry the radish until soft, add appropriate amount of boiling water, then put the fried egg on the lid and stew for 10 minute.
4. It's time to start seasoning: add a little chicken essence and a proper amount of pepper, turn the seasoning with a spoon a few times, and then turn off the heat. Finally, sprinkle with chopped green onion, coriander and red pepper, and add a little sesame oil to add fragrance. Serving is delicious.
Kelp is a common food in life. Besides being rich in carbohydrates, it also contains vitamin C. The calcium content in kelp is as high as 1 177 mg per 100 g, so eating more kelp in life can supplement the calcium needed for children's growth.
1. Chop a pig bone into pieces, a carrot into hob pieces, and a kelp silk, and put them together in a basin for later use. Slice a small piece of ginger, cut half an onion into sections, and then add 2 pieces of star anise, a few pieces of pepper and a few pieces of dried red pepper.
2. Boil water in the pot, pour cold water into the pig bones, add cooking wine to remove fishy smell, skim the floating foam after boiling, cook for two minutes, remove the water, add a little cooking oil to another pot, add onion, ginger and aniseed, stir-fry the big bones for one minute, and add appropriate amount of water.
3. Bring boiling water to a large fire, add salt 5g, pepper 1g and sugar 1g to make it fresh, add two red dates, add carrots and kelp, continue to boil water, then pour into the pressure cooker, cover the lid, stew for 5 minutes, and aerate for 3 minutes.
4. Prepare a casserole, pour in the pressed big bones and side dishes, add 2 grams of chicken powder to refresh, boil over high fire to pick out onions, ginger and aniseed so as not to affect the taste, cook for about one minute, turn off the heat, add a little parsley and serve delicious.
Ok, that's all for today's five soups. Friends you like can try it at home. If you have different approaches and suggestions, please leave a message in the comments section. Thank you for reading. See you next time.