Summer heat, sweating, rapid loss of nutrients, today Rong'er to share 10 food, more to do for children to eat, uniform nutrition, delicious to relieve cravings, children love to eat not picky food.
1、Chicken leg meat roll
This chicken thighs do is relatively light taste, eat is completely original, with the way the steam is also to retain 100% of the nutrition, eat the taste is very fresh very tender, the meat is not a little Chai Chai feeling, smell will be very fragrant, the practice is also relatively simple.
Ingredients: chicken thighs, scallions, cowpeas, carrots, white radishes, black pepper sauce, salt
1: Cut the green onions into strips, cowpeas into small sections, carrots also cut into strips, the side dishes are ready.
2, now to remove the bones of the chicken leg, I prefer to use scissors, I think it will be safer, first from the center of the chicken leg cut, the main bone has come out.
3, and then scrape all the meat on both sides of the bone, and then the bottom is also cut with scissors, you can also directly scrape down, but the bones are still to be cut off, like this with scissors to scrape all the meat on the bones, and finally the top of the meat cut down on it, so take the bones are very clean, and very safe, not easy to get hurt hands.
4, now knock the chicken thigh meat, so that the thickness of the whole meat looks about the same, so that the roll up will be easier, now put on the onions, cowpeas, carrots, roll up, roll the hand to use a little force, so that the roll will be tighter.
5, rolled first with plastic wrap, then wrap a package of tinfoil, both ends to it rolled tightly, as if a large candy, on the pot of steam, high heat 20 minutes on almost, steamed too long the meat is not tender, chicken bones can be used to cook soup.
6, now it to cook a radish soup, add some green onions, boil the radish and pour it in, add some salt to taste, low fire to cook the radish soft on it, drink up the original flavor and warm stomach.
7, the chicken is cooked and removed from the first spread, it is best to use a plate, because the chicken will have soup inside. Now do not rush to cut, because the heat will not be very good cut, can be put in the refrigerator for 2 hours before cutting.
8, 2 hours later we first to adjust the sauce, no need to add oil in the pot, just add the soup directly into it, cold is like jelly, melted and add black pepper sauce, cook a small fire, boil it.
Now to cut the chicken thighs, you can see that it has become very firm, so it will be very easy to cut, cut and then brush some black pepper sauce, now you can start to start.
2、Pear casserole with scallops
We don't want to fry the scallops we are sharing today, but add a pear to do it together.
Ingredients: scallops, garlic, ginger, pears, onions, scallions, green peppers, red peppers
1, first deal with scallops, clean it, remove the head, gutting clean, feel the trouble can directly buy scallop segments, are processed, more convenient, simply deal with the surface cross, cut into small sections, first put next to the spare.
2, wash the side dishes: garlic, ginger, pears to remove the core, cut into small pieces, onions, scallions, green peppers, red peppers, the side dishes are cut.
3, the following we pickled fish: ginger, cooking wine, are deodorized, oyster sauce, soy sauce, cornstarch, salt, with hands to grab even, let it marinate for 20 minutes more taste;.
4, the next step is to mix the sauce: sesame oil, olive oil, this is the first bowl; soy sauce, this is the second bowl; beer, cooking wine, this is the third bowl, today's scallops are somewhat borrowed from the practice of three cups of chicken;.
5, hot pot pour oil, the oil here is the first bowl, the oil is hot first ginger, onion, onion stir-fry, feel a little fried onion soft after the garlic and pears added, a little stir-fry, scallops laid on, cover the medium heat simmer 4 minutes;.
6. 4 minutes later we come to pour the second cup, add it slowly along the side of the pot, so that the fragrance of soybean oil evaporates fully and smells stronger, cover the lid and continue to simmer for 2 minutes;.
7, 2 minutes later we come back to pour the third cup, and then some pepper, continue to stew for 3 minutes, and now the soup is almost collected, green and red peppers added to the stew for 1 minute, salty and rich and slightly sweet stewed scallop is ready;.
This scallop and fried taste that is completely different, because the stewed words, her flesh is softer, more tender, and its taste is completely mixed together, is a very down home cooking, and one thing is, highly recommended to try the taste of this pear, there is a little bit of sweetness, a little bit of saltiness, really delicious.
3、Marinated pork rice
Ingredients: rice, eggs, pancetta, onions, mushrooms, sea green, green onions, ginger and garlic, black sesame seeds
Two tablespoons of soy sauce, one tablespoon of soy sauce, one tablespoon of cooking wine, two bowls of water, 40 grams of rock sugar, 2 grams of star anise
1, first to boil eggs, cold water in a pot with low heat, or your eggs accidentally cracked;.
2, pancetta also blanched (350 g), first take out the meat.
3, the eggs are cooked and peeled in cool water.
4, now to cut the meat, you can cut a little smaller;.
5, onion is essential inside the brisket rice, cut into strips on it, and mushrooms are also a must have, prepare some green onions, cut some ginger garlic;.
6, first to pour the oil, you can moderate a little more, the oil is hot, turn the small fire fried onions, this step is fried onions, is also the key to marinated meat rice out of fragrance, do not rush, small fire slowly fried, fried onions completely browned, but also a little rejuvenated feeling, you can turn off the fire, do not fry paste on the good, first the onions out and cut into the end, onion oil can be filtered and loaded up, mixed with cold dishes, mixed with noodles can add some, especially fragrant;;.
7, we do not use much here, a spoon is enough, because there is a lot of oil inside the pork, stir-fry it all out and then add mushrooms, stir-fry for a while, add onion, ginger and garlic, after the aroma can start to put the seasonings, two spoons of soy sauce, a spoon of soy sauce, a spoon of cooking wine, oil and onion crisp all poured in, toss it can add water, two bowls of water, 40 grams of rock sugar, 2 grams of star anise, cover and start to cook, boil the eggs into it, you can add a little salt to adjust the taste, turn a small fire slowly cook, want to make the marinated meat has the feeling of melting in the mouth, the cooking time must be as long as possible, I cooked two and a half hours;;.
8. to cook some rice, whether you want to use Thai or Northeastern ones.
9, the soup in the pot has been almost collected, the eggs are fully colored, hot a few sea green, first put the eggs, and then some vegetables, marinated meat more, and finally some cooked black sesame seeds, now you can start it;.
The marinated meat and the soup have been completely mixed together, each bite can feel the melt in your mouth, and the onion Jesus is really super fragrant, has been completely cooked.
4、Purple potato doughnut
Let's do purple potato doughnuts, do a good doughnut chubby, really super cute, look like you want to bite!
Of course the main thing is that the hairy food, easy to digest and easy to chew, becomes a magic treat for the baby.
White dough: 200g of flour, 2g of yeast, 5g of sugar, 110ml of room temperature water
Purple dough: 220g purple potatoes, 20g sugar, 2g yeast, 250g flour, 120ml warm water
1, first to deal with purple potatoes, peeled purple potatoes 220 grams, wipe into thin slices, loaded into a pan on the pot with high heat steamed.
2, while steaming purple potatoes time we to knead: 200 grams of flour, 2 grams of yeast, 5 grams of sugar, 110 ml of room temperature water, no dry flour on hand to knead the dough, knead into a smooth dough and let rise until twice as large.
3, this time the purple potatoes are almost cooked, turn off the fire to take out, while hot add 20 grams of sugar pounded into a puree, placed slightly hot, add 2 grams of yeast, 250 grams of flour, 120 ml of room temperature water, the first purple potatoes and flour mix well, then come on hand kneading;.
4, this dough may be a little sticky hands, knead a little longer on it, knead the dough when you can add a little dry flour in moderation, knead into a smooth soft dough after waking up to 2 times larger;.
5, the dough has been woken up, are taken out, first to knead exhaust, continue to knead smooth;.
6, purple dough is the same, knead the exhaust, knead into a smooth dough, and then roll them all into long strips, divided into small dough dough
Continue to knead and round up.
7, white dough all rolled out thin, wrap the purple dough
Close the mouth, organize the next, gently roll out rolled thin, cut a few knives lightly, do not cut through, cut through will be a little less operational, flip the child rolled up, close the mouth of a little water, rolled and rounded, purple potato doughnut embryo is ready;.
8、Pour oil in the pan, put the embryo, cover and cook on low heat, about 5 minutes
Cook until the bottom is golden and crispy, add half a bowl of water, cover with a lid and dry the water over medium heat, turn off the heat and continue to simmer for 5 minutes to remove from the pan.
You can see that the volume has also become larger, the bottom is still burnt and crispy, except for the bottom, the rest is as soft as the steamed.
Carrots contain a lot of carotene and vitamins, so they can be used as a filling for children who don't like vegetables, and the carrot filling tastes sweet, so even picky eaters will like it.
300g of flour, 3g of salt, 240g of room temperature water
Filling: 2 carrots, 4 eggs, onion, ginger, garlic, shrimp, 1 handful of vermicelli, salt, chicken seasoning, 1 spoonful of pepper, 1 spoonful of sesame oil
1. first and flour, 300 grams of flour, 3 grams of salt, 240 grams of room temperature water added in stages, while adding and mixing.
2, no dry flour on the hands after kneading, first basic kneading into a dough after covered with plastic wrap and let rise for 30 minutes.
3, prepare the filling, a handful of vermicelli softened with warm water.
4, two carrots first wipe shredded, then resharpened and chopped.
5, 4 eggs stirred and set aside, start a pan of hot oil, heat the oil and pour in the egg mixture, scrambled and served.
6, add a little more oil in the pot, hot oil under the onion ginger garlic burnt, and then a handful of shrimp; carrots also add in, carrots with oil stir-fried carotene can be better released, fried soft can be turned off the fire Sheng out;.
7, fans at this time also soaked, put on the cutting board and chopped points;.
8, and then all poured in a large bowl inside seasoning, shrimp is originally salty, a small spoon of salt is enough, and then 1 spoon of chicken, a little pepper, 1 spoon of sesame oil mix well, this vegetarian stuffed really super;.
9, the dough also woke up, take out a simple knead is very smooth and delicate, rolled into long strips and divided into small dough, grab a large handful of flour sprinkled on, hands back and forth to roll the agent, so that each agent are evenly coated with flour;.
10: Then press down with the palm of your hand along the knife to flatten the dough and then you can start rolling out the dumpling skin.
11, their own rolled dumpling skin can be divided into groups of 30, rolled immediately after wrapping, so that they will not stick together;.
12, the crust also does not need to be wiped with water, you can easily pinch together, all wrapped up and can begin to cook;.
13, the water is boiling under the dumplings, I like to cook dumplings "roll three rolls", the water is boiling and then add some cool water, repeated three times, the dumplings are all cooked, are floating up, fish out and then you can start.
Because the dumpling skin is rolled out very thin, cooked out is a crystal clear feeling, looks extra appetizing, the weather is always no appetite, this plate of dumplings is just right, refreshing and not greasy, looks pleasing to the eye, not only nutritionally enhanced, but also enhance the taste, look at the appetite.
When it comes to crispy sausage, it tastes crispy on the outside and the meat inside is tender and tasty, so for many friends, they won't refuse it. But when you buy them outside, you are worried about whether there is lean meat extract and various additives. Do it yourself crispy crispy skin, crispy skin and tender meat, delicious zero added! Each bite is particularly reassuring, giving your family a nutritious and healthy.
Ingredients: intestine casing, water, white wine, minced ginger, minced onion, salt, sugar, honey, soy sauce, oyster sauce, cooking wine, pepper, corn starch 60g, red rice flour 3g, ice water 100g
1, this intestine casing I have rinsed in advance, add water, white wine, soak for 1 hour to fishy;.
2, 2 pounds of pork with clear water for 30 minutes to remove the blood, soaked after the knife cut small pieces, and then meat grinder into a meat filling.
3, now to season children, minced ginger, minced green onion, salt, sugar, honey, soy sauce, oyster sauce, cooking wine, pepper, corn starch 60 grams, red rice powder 3 grams, mix well.
3, add 100 grams of ice water in stages, stirring in one direction, each time stirring until the ice water is completely absorbed and then continue to add.
4, crispy sausage Q pop the most critical point is the meat filling to stir on the strength, and the point to note when the meat filling is stirred is the low temperature, so that the meat sausage will be very chewy and crispy later out;.
5, the following began to enema, buy intestinal coating will generally send this manual enema, add the meat inside tighten it can start, enema do not fill too fast and too full, otherwise it will be very easy to break;.
6, after all the filling with cotton thread segments knotted, and then needle tied out of the air inside, placed in a ventilated place to dry naturally 1-2 hours, rainy weather humidity is too high is not conducive to air drying, it is recommended that when the weather is good production;.
7, dry after the cold water into the sausage to cook, you can add a little pepper, yellow wine to fishy, the whole process of cooking on low heat for about 40 minutes, do not cover the pot, and do not boil;.
8, cooked until the meat sausage gradually float out of the water first skim the froth, turn off the heat and then cut out the segments, our crispy small sausage is ready.
After eating the unfinished cool and put in the refrigerator to freeze and save, eat with the very convenient, do it yourself crispy meat sausage healthy and delicious. Frying fried fried are very fragrant, fried with a little oil is a crispy small sausage, the outer skin is thin and crispy, meat Q, salty gravy between the lips and teeth diffuse open, eaten especially satisfied.
7、Ice crust moon cake
Ice crust dough: 200g glutinous rice flour 220g sticky rice flour 120g wheat starch 80g sugar 120g butter 1000g milk 3g matcha powder
Cream filling: 6 egg yolks 6 eggs 160g milk 140g light cream 100g sugar 150g low flour 70g corn starch 60g milk powder 90g butter
1: First, let's make the dough. Add 200g glutinous rice flour, 220g sticky rice flour, 120g wheat starch, 80g sugar, 120g butter and 1000g milk to the bowl.
2, first fully mixed well, to see no flour particles, followed by a sieve again, so as to ensure that the ice cream more delicate.
3, and then pour into the box, cover with plastic wrap and then use a bamboo skewer to tie the holes for ventilation, the next is on the pot of steam, high heat 30 minutes.
4, take out when you can insert a stick to see, there is no raw pulp is completely steamed through, take out while hot and pour out, then put on gloves and start rolling the surface.
5: If you think it's too hot, you can let it cool slightly before kneading, until the dough is smooth and delicate, and it doesn't stick to your hands.
6, then divide the dough into two parts, one of them add 3 grams of matcha powder and continue to knead the dough, knead the color evenly on it, all kneaded and wrapped in plastic wrap to prevent drying, and then put in the refrigerator for 2 hours.
7, then we come to do the part of the milk yolk filling, first hit a few pickled duck eggs, as long as the salted egg yolk part, fish out and put the white wine inside a roll to sterilize, and then put on a baking sheet lined with tin foil.
8, and then sent to the oven upper and lower heat 180 degrees for 10 minutes, bake until the salted egg yolks out of oil and remove. Put into a bowl and then crushed and set aside to cool.
9, then prepare another bowl, beat 6 eggs, 160 grams of milk, 140 grams of light cream, 100 grams of sugar, beat well with a hand whisk, then pour in the salted egg yolks and mix well.
10, then add 150 grams of low flour, 70 grams of corn starch, 60 grams of milk powder and continue to beat well, you can not see the state of dry powder, and finally sieve again and then pour into a non-stick pan.
11: Add 90 grams of butter and turn on low heat to cook, stirring while cooking, about a minute of time the batter begins to thicken.
12: Keep stirring to prevent sticking to the bottom of the pan, continue to stir-fry until the cream filling is dry and can hold the state of the dough can be. Turn off the heat and put it in the refrigerator with the ice cream.
13, all cooled first take out the ice crust, two copies are rolled into long strips, and then together into dough, first flattened, and then continue to use the palm of your hand to press a few times, pressed into a crust on the line, not too thin, and not too big.
14, all done and then the cooled yolk filling also rolled into small balls, size according to the size of the crust to decide.
15, and then wrap up with the tiger's mouth, and then roll the round on the line, all done after you can use the palm of your hand to gently flatten a little on the line.
You can also use a mooncake mold to press out the flower shape, or use the back of a knife to gently press a line to look a bit like a peach.
Irregular white and green, all look beautiful, we then cut open to see, inside are full of creamy filling, especially sweet.
The crust is soft and glutinous, and a little like snow maiden, but with the addition of sticky rice flour, eat and no special glutinous, not sticky teeth at all, eat not finished can be stored in the refrigerator for about 3 days, then take out or soft and glutinous, will not affect the taste.
There are many ways to eat beef, whether it is stewed, boiled, stir-fried or braised, families love it. Make meatballs to eat, tender and juicy, and good absorption and digestion, children also eat especially convenient, and refreshing and non-greasy, especially suitable for autumn consumption.
Ingredients: 1 pound of beef, 170 grams of ice, minced ginger, minced garlic, salt, sugar, pepper, soy sauce, potato starch, baking powder
1, here is 1 pound of beef, cleaned with water and put on the cutting board up.
2, followed by the top of the beef to remove the tendons, then cut into small pieces, cut and put directly into the meat grinder.
3, then add 170 grams of ice cubes stranded into a puree, stranded meat when the ice cubes together can make the meatballs more Q-tip, do not have to pour out after the fight;.
4, then start seasoning children, minced ginger, garlic, salt, sugar, pepper, soy sauce, potato starch, baking powder, then continue to grind into a fine puree, more stirring for a while, must be beaten especially fine to do.
5, beaten and poured out covered with plastic wrap, and then put in the refrigerator for two hours to freeze, two hours of freezing will not let the meatballs freeze;.
6, take out and pour into the chef's machine bucket, and then stirred with the middle gear for 15 minutes, no machine directly on the hand, the time will be slightly longer, more arm, as long as the fight to the obvious feeling of resistance on the strength after it can be
The state of the finished stirring is like this.
7, then we can come to boil water, cover the lid to boil water on the line, see the pot of water boiling to a small bubble when we start to pinch the pills;.
8, grab a handful of mashed meat from the tiger's mouth, and then scoop it down with a spoon and put it directly into the pot, the size of the meatballs randomly on their own like, want to do the same as sold outside, pinch the meatballs pinch a little larger;.
9, cooking balls to keep the whole process of small fire, be sure not to let the pot of water boil, all the balls into the pot and continue to cook for a while, cook until the balls are floating and then cook for 5 minutes off the heat, at which point the balls are all cooked;.
10, fished out quickly into the previously prepared ice water over, so that the balls can quickly cool down, while making the balls more Q-tip, then fish out the balls can be eaten.
This ball is really super Q, with a hand to squeeze it can feel its Q spring strength, break open to see, the inside is also very fine. The taste is exactly the same as that sold outside, but the beef flavor will be more rich and tasty, learn to never have to go out to buy.
If you can't finish it, put it in a plastic bag and freeze it for storage. Next time you eat it, you don't need to thaw it, just cook it for 10 minutes and eat it.
Like me, I love soup, the soup is cooked directly after the meatballs added to cook for 5 minutes on the pot, add some celery leaves to enhance the fragrance, a fragrant pot of beef meatballs soup is ready!
The color is nice and delicious, the taste is light and nourishing, add corn and carrots cooked together, eat with a little sweet taste, adults and children will like!
9、Beans stewed with pork ribs
Ingredients: pork ribs, bean curd, ginger, scallion, cooking wine, soy sauce, sugar
1, clean ribs chopped into small pieces, cold water into the pot, put ginger, scallions, cooking wine, boil the blood foam, then fish out and control the water spare;.
2, beans cut into sections and set aside.
3, put oil in the pot to fifty percent heat, add ginger slices burnt, blanched ribs into the pot and stir-fry until brown; add soy sauce, cooking wine, sugar and stir-fry well, pour in hot water over the ribs;.
4. after 10 minutes of cooking, pour the beans into the pot and cook again on high heat, then simmer on low heat for about 20 minutes.
5, open the lid of the pot, with high heat to reduce the juice until thickened, the soup has layers of pulling the feeling of silk. Pour the juice of the stewed ribs and beans into a plate and start enjoying!
Ingredients: Mandarin fish, tomato sauce, white vinegar, white sugar, diced mixed vegetables, a little water starch
1: Prepare a Mandarin fish, remove the head, split from the middle, remove the middle bone, note that the tail is the fish bone can not be cut, two pieces of fish flesh should be attached to the tail, fish cut diagonally, be careful not to cut to the fish skin, cut into a diamond shape.
2. rinse the fish head and flesh with water to remove the fishy smell, absorb the water with kitchen paper, then marinate with salt, yellow wine, pepper and chicken essence for 10 minutes.
3, marinated fish with raw flour evenly wrapped in a layer on the fish, and then shake off the excess raw flour;.
4, pour oil in the pan, oil temperature to about 80 degrees, the pine nuts into the pan frying for about 10 seconds, and then wait for the oil temperature of about 170 degrees under the fish frying system, here you can use chopsticks to hold the neck of the fish, the other hand holding the tail of the fish frying system, which can play a shaping effect, the head of the fish should also be fried through, the fish fried until golden brown and removed from the oil control;.
5, leave the bottom oil in the pot, pour in tomato sauce, white vinegar, sugar, mixed vegetable grains, a little water starch thickening cook a little.
Pour the sweet and sour sauce over the fish and garnish with a few chopped green onions to serve.
Dedicated to sharing the most delicious delicacies and snacks with the simplest ingredients, I am Rong'er, sharing a cuisine for you every day, learn to eat like this, so that your stomach is healthier! Welcome to like, pay attention, forward and collect, thank you for your support! We will see you next time.