Dog days are the hottest time of the year. In such weather, how to ensure the health of children's diet has become a major issue in the hearts of every parent. Children's bodies are in a stage of rapid development, and their diet is not only related to physical health, but also directly affects their growth and development.
In the hot summer months, children sweat easily and lose water quickly, so hydration becomes a top priority. At the same time, in order to ensure that the child's nutrition is balanced, we also need to add enough protein and various nutrients to their diet.
Today, I will share with you 6 kinds of vegetables that are suitable for children to eat in summer, which can not only replenish water but also take in enough nutrients, so as to spend this summer healthily and happily.
1. Winter melon - the first melon in summer
Recommended recipe: winter melon fish balls
It is made by simmering winter melon dices and fish balls together, and the taste is fresh and sweet, and the fish balls are tender and refreshing.
Ingredients: 250 grams of cuttlefish balls (take them out in advance and thaw them in advance), 600 grams of winter melon (peeled and cut into small pieces), 2 eggs, 6 slices of ginger, 2 shallots (chopped), 2 grams of salt, 2 grams of chicken essence
Method:
1. Put some oil in the pan, heat it, beat in two eggs, and fry them into poached eggs. After frying, remove and set aside. Leave a little oil in the pan, throw the ginger slices in, and stir-fry a few times to bring out the fragrance.
2. Add enough boiling water to the pot. Remember to boil the water, so that the soup will be whiter and thicker. Then put the small pieces of chopped winter melon and the fried poached egg in it.
3. Cover the pot and cook it on high heat for about 3 minutes, and you will find that the soup becomes whiter and thicker. At this point, throw the fish balls in and continue to cook for two minutes. Watching the fish balls churning in the soup, can't you wait to try them? Finally, sprinkle some salt and chicken essence into it, and finally sprinkle with chopped green onions.
Second, the loofah - fresh and moisturizing
Recommended recipe: Steamed beef with loofah
Don't always fry the beef, try steaming it with the loofah, the beef is extremely smooth, and the loofah is sweet and delicious!
Ingredients: 200g beef, 1 loofah, 1 spoonful of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of salt, 1/2 tablespoon of chicken essence, 1 spoonful of sweet potato flour
Method:
1. Peel the loofah and cut it into hob pieces.
2. Cut the beef horizontally into slices along the texture, add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of salt, half a spoon of chicken essence, and a spoonful of sweet potato powder.
3. After grasping and mixing evenly, add cooking oil to lock in the moisture, and marinate for 10 minutes to taste. Place the loofah on the bottom of the plate and place the beef slices on top.
4. Boil the water in the pot and put it in the steaming drawer to steam for 8-10 minutes! The steamed beef is tender and delicious, and the loofah is tender and delicious!
3. Lotus root belt - better than fruit
Recommended recipe: stir-fried lotus root
The lotus root in summer is really delicious, most of the recipes are fried into hot and sour, this dish, I chose the way to stir-fry, I didn't expect it to be very delicious.
Ingredients: lotus root, minced meat, minced garlic
Method:
1. Wash the lotus root belt first. Because the lotus root belt grows in the pool, there may be mud hidden in it, so you should be careful when washing. After washing, use an oblique knife to cut the lotus root into sections. After cutting, add some cornstarch and mix it, then rinse it with water.
2. It is best to choose minced meat with some fatty meat, so that the fried dishes will be more fragrant. Minced garlic is as simple as chopping the garlic.
3. Heat the oil, add the minced meat and garlic to fry until fragrant. Pour in the lotus root and stir-fry. Remember to stir-fry over high heat to maintain the crisp texture of the lotus root.
4. Fry until the lotus root begins to change color, pour a little water into it, then cover the pot and simmer. After about 1 to 2 minutes, open the lid and you will notice that the lotus root has become softer.
5. Put some salt, oyster sauce and white pepper into it, stir-fry a few times, and be sure to completely fry the little water added in it, so that the fried lotus root will be more fragrant.
Fourth, zucchini - the king of wild vegetables
Recommended recipe: Stir-fried shrimp with zucchini
Ingredients: 2 zucchini, 200g shrimp, oil, 3 garlic cloves
Method:
1. Add 1 tablespoon of light soy sauce to the shrimp, 1 tablespoon of mirin, marinate with an appropriate amount of pepper for 15 minutes, wash the zucchini with the skin, cut off the head and tail and cut the hob shape (the hob shape is to cut and roll it), and chop the garlic cloves for later use
2. Put the shrimp in the pan and fry them and set aside
3. Heat oil in a pot, stir-fry minced garlic and zucchini pieces, stir-fry quickly, add a drop of water (1/4 bowl of water), turn to medium heat, cover and simmer for one minute
4. Open the lid and put in a spoonful of oil to stir-fry to taste, then add a lid and simmer over low heat for three minutes to get out of the pot
5. Amaranth - the king of calcium-supplementing vegetables
Recommended recipe: Amaranth buns
Ingredients: amaranth, eggs, carrots, sausages
Method:
1. Wash the amaranth carefully and chop it. Add the shredded carrots and sausages, drizzle with a little sesame oil, then add an appropriate amount of salt, thirteen spices and oyster sauce, stir well, and set aside.
2. Mix a slightly firmer dough and divide it into small pieces, each about the size of an egg. Using a rolling pin, roll out each small piece into a thin crust and set aside.
3. Take a cake blank and spread an appropriate amount of prepared filling on top. Crack an egg in the middle of the filling and lightly beat so that it evenly covers the filling. Then cover with a layer of cake blank, gently knead the edges, and seal the mouth.
4. Preheat the electric baking pan and apply a thin layer of oil. Put the assembled vegetable buns into the pot and fry them until golden brown on both sides, and the aroma is overflowing.
6. Peas – laxative than bananas
Recommended recipe: Meat foamed peas
The peas are soft when burned, and with fresh meat foam, they are delicious and invincible. At first, I was afraid that the baby would not eat it, but I didn't expect to give him bibimbap, and I ate a bowl of rice in a big gulp!
Ingredients: chopped green onion, fresh peas, fresh ground meat (foreleg or plum meat)
Method:
1. The meat foam must be fresh, and it is best not to use frozen, because the frozen meat is not so fresh. Add some starch and water to the meat foam, then put a drop of salt and stir well
2. Soak the peeled peas in salted water, then pour them into boiling water and cook them for two minutes.
3. Sprinkle a small handful of chopped green onions in the oil pan to stimulate the fragrance of scallion oil, then pour the meat foam into the pan and stir-fry until it is eight ripe.
4. Pour an appropriate amount of boiling water into the pot, then pour the prepared peas together, simmer over medium heat, simmer until the peas are soft, and sprinkle with an appropriate amount of salt.
5. Prepare a small half bowl of cornstarch water, pour it into the pot, and then stir continuously until it is viscous, and you can start the pot!
Committed to using the simplest ingredients to share the most delicious dishes for you, the above 6 food practices, have you learned, learned to try to make it at home,! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.