Ingredients: carrot, wax gourd, pumpkin, radish, broccoli, garlic, oil, salt, chicken essence, starch water and sugar.

Exercise:

1, carrot, wax gourd, pumpkin and heart-shaped radish are dug into balls with a ball digger; Cut the broccoli into small flowers and wash it.

2, add water to the pot to boil, put a little salt and oil in the water, add the processed meatballs and broccoli until half cooked, drain the water after cold water.

3, the pot is hot, add a little oil, saute garlic, pour in half-cooked vegetable balls, a little sugar, salt, stir-fry until the balls are fully cooked, and finally add chicken essence to taste, and pour in a little starch water to serve.

Breakfast for children at home: green vegetable pancakes

Ingredients: vegetables, eggs, flour.

Exercise:

1, clean vegetables, cut into small pieces, put them in a blender and add water, and stir them into green vegetable paste; Beat the eggs into a bowl and beat them into egg liquid. Pour the green vegetable slurry into the egg mixture and continue to stir evenly. Pour in the flour and mix well in one direction.

2, the pot is hot, pour a little oil, turn to a small fire, pour the green vegetable flour paste into the pot, fry until the two sides are slightly browned, then the pot can be served. You can properly pour some salad dressing before eating, which is more distinctive.

Breakfast for children: milk pumpkin soup

Ingredients: pumpkin, milk, sugar

Exercise:

1, peel and slice pumpkin; Steam over high fire until soft (10- 15 minutes), and put it into a blender to stir it into mud.

2. Pour the pumpkin puree into the pot, heat it on low heat, add the milk, stir it with a spoon and heat it until it is hot, season it with sugar, and decorate it with milk and cooked sesame seeds.

Home-cooked children's breakfast practices daquan

Breakfast practice for children at home: mushroom corn porridge

Raw materials: rice, corn kernels, carrots, mushrooms and ham.

Exercise:

1. Rice elutriation and soaking 1 hour or more. Wash carrots and cut them into small pieces. I use canned corn kernels ~ mushrooms and ham are also cut into small particles.

2. Put some salad oil in the rice, add mushrooms at the same time, and then start cooking. After boiling, add carrots and corn kernels, stir while cooking, and press in one direction.

When you feel ready (about 20 minutes), add diced ham, boil it again, sprinkle with chopped green onion, and it is best to season with salt.