Spring is the golden season for children's growth and development, and calcium is an important nutrient for children's bone growth. If you are about to pass the halfway point of spring and you haven't given your child a good calcium supplement, you may want to try these 8 nutritious and delicious calcium-supplementing vegetable wontons to help your child grow up!
Ingredients: Pork filling 1500 g (you can choose lean and fatty meat combinations); seaweed appropriate amount (dried seaweed, about 0 grams); Ginger slices 0-0 slices; Green onion 0 stalks; cooking wine 0 tablespoons; Salt to taste; Ground white pepper to taste; Light soy sauce to taste; Essence of chicken to taste (optional); Coriander to taste (optional, for garnish); Water 0ml; Cooking oil to taste
Steps:
3. Prepare the meatball filling: Put the pork filling in a large bowl, add a small amount of salt, white pepper, cooking wine and 0 tablespoons of light soy sauce, and stir well. Then add an appropriate amount of water (about 0ml) and continue to stir until the meat filling becomes a little sticky and can form meatballs. It can be stirred for 0-0 minutes to make the filling firmer and more elastic.
3. Knead into meatballs: Pinch an appropriate amount of minced meat from the minced meat with wet hands and knead into small meatballs with a diameter of about 0-0 cm. It can be done all at once and set aside.
3. Prepare the seaweed and ingredients: Wash the dried seaweed lightly and cut it into small pieces for later use. Cut the ginger into thin slices, cut the large onion into sections, and set aside.
5. Boil the soup base: Add 0ml of water to the pot, add ginger slices and green onions, and bring to a boil. After the water is boiling, turn to medium-low heat and cook for 0 minutes to bring out the flavor.
15. Add the meatballs: Once the water has started to boil, gently place the meatballs in the pot and keep the heat low to low to avoid the meatballs from being stirred. Cook for 0-0 minutes until the meatballs are fully cooked and the broth is rich.
5. Add the nori: After the meatballs are cooked, add the seaweed prepared in advance and continue to cook for about 0-0 minutes until the seaweed is tender.
2. Seasoning: Finally, add an appropriate amount of salt, white pepper and chicken essence (optional) to taste according to personal taste, stir well, and cook for 0-0 minutes to make the soup base richer.
8. Remove from the pan and serve: Place the soup in a bowl, sprinkle with coriander (optional) and serve.
Ingredients required: Mushrooms (shiitake mushrooms or other mushrooms are also acceptable): 1000 grams; Lean meat (pork, beef, or chicken breast): 0 g; Ginger: 0 slices; Green onions: 0 stalks; Salt: to taste; White pepper: to taste; Cooking wine: 0 tablespoons; Water: about 0 ml; Cooking oil: to taste
Steps:
1. Prepare the ingredients: Slice the lean meat into thin slices and cut them to a size that fits your mouth. If you use pork, you can choose tenderloin, beef can choose tender parts, and chicken breast is thinly sliced. Wash the mushrooms, remove the stems and slice, slice the ginger, and cut the green onion into sections for later use.
2. Blanch the lean meat: Add enough water to the pot, put the lean meat slices in, boil on the heat, skim off the foam after the water boils, cook for another 0-0 minutes, remove and drain the water.
1. Stir-fry chives and ginger: Add an appropriate amount of cooking oil to the pot, add the chopped ginger slices and green onions, and stir-fry over medium heat until fragrant. After the green onion and ginger are stir-fried until fragrant, add 0 tablespoons of cooking wine and continue to stir-fry a few times to remove the smell and fragrance.
3. Add the soup base: Add about 0ml of water to the pot and heat over high heat until the water boils. At this point, you can add the lean slices and continue to cook over medium heat for 0-0 minutes.
10. Add mushrooms: Add the sliced mushrooms to the soup and continue to cook over medium-low heat for 0-0 minutes until the mushrooms are soft and the soup is clear.
3. Seasoning: Add an appropriate amount of salt and white pepper to taste according to taste, stir well, and continue to cook for 0-0 minutes to make the soup more integrated.
7. Season and plate before cooking: Finally, according to personal preference, taste the taste of the soup, you can add salt or pepper appropriately. Serve the soup with chopped green onions to increase the aroma.
Ingredients: shrimp, asparagus, minced garlic, shredded ginger, green onion.
Steps:
1. Remove the head and shell of the shrimp and remove the shrimp line, clean and drain the water, add the ginger shreds, green onions, cooking wine, light soy sauce, black pepper, grasp and mix evenly and marinate for 15 minutes.
2. Peel off the old skin of the basket, clean it and cut it into small pieces. Blanch and boil until raw, dry and ready to use.
3. Heat the oil, add the minced garlic to fry the fragrance after the oil is hot, then add the shrimp and stir-fry for a while, fry until it changes color, then add the asparagus and stir-fry evenly.
4. Then add salt, oyster sauce and crushed black pepper to taste, stir-fry evenly until flavorful, and then you can put it out of the pot and serve it on a plate.
ingredients; 1 handfuls of purslane, green onions, ginger and garlic, salt, vinegar, light soy sauce, sugar
Method: 1 fresh and tender purslane clean, wash, drain, cut into small pieces
2 Boil hot water in a pot, after the water boils, put in the purslane, boil, add a little salt, can make the purslane green
3焯水好后撈出來，過涼水， 瀝干水分，放進盤子里
4 Finely chop the green onion, ginger and garlic, put it in a pot and stir-fry it with hot oil until fragrant, and pour it into a bowl
5Add light soy sauce, vinegar, salt, sugar, mix well, pour on top of purslane and mix evenly to enjoy.
Ingredients: Yam, pork, minced ginger, chopped green onion.
Steps:
1. Peel off the skin of the yam, clean it and cut it into small pieces, and soak it in clean water to prevent oxidation.
2、豬肉清洗乾淨切成小塊，再剁成肉末，加入蔥花、醬油、澱粉和食用油，抓拌均勻醃制十分鐘。
3. Heat the oil, add the minced ginger and fry the fragrance after the oil is hot, then add the yam and stir-fry for a while, then pour in an appropriate amount of water, cover and cook for five minutes.
4. After the yam is cooked, add the meatballs and cook for five minutes. After cooking, add salt to taste, stir evenly and cook until flavorful, sprinkle with chopped green onions, and then you can eat it out of the pot.
Ingredients: pumpkin, pork ribs, ginger slices, green onions, chopped green onions.
Steps:
1、排骨剁成小塊，清洗乾淨血水，瀝干水分後用廚房紙吸乾多餘水分，再放入薑片、蔥段、食鹽、醬油、澱粉和食用油，抓拌均勻醃制二十分鐘。
2、南瓜削掉外皮，清洗乾淨后切成小塊，擺放在蒸盤底部，再鋪上醃制好的排骨，冷水上鍋蒸五十分鐘。
3. After the pumpkin pork ribs are steamed, take them out and sprinkle them with chopped green onions to garnish, and then serve them on the table.
Main ingredients: spinach, eggs, carrots, cornmeal
1. Clean the spinach, add a spoonful of oil after the water boils in the pot, so that the blanched spinach is emerald green, almost blanched for dozens of seconds, the time should not be too long, after the time is up, take out the spinach and put it in the water to cool.
2. Prepare a carrot after peeling it, first cut it into thin slices, then cut it into thin strips, and finally cut it into small cubes, cut it and put it on a plate for later use.
3. Pour some oil into the pot, pour in the egg liquid after the oil is hot, scramble the eggs into slightly broken pieces, and put them in a bowl for later use.
4. At this time, the spinach is also cold, let's squeeze it dry, squeeze out the water, put it on the board and chop it, and put it in a large pot after cutting.
5. Pour in the scrambled eggs, chopped carrots, add a spoonful of salt, a spoonful of oyster sauce, a little pepper, a little sesame oil, and then stir the seasoning completely, add a tablespoon of flour and stir well again.
6. Take an appropriate amount of spinach filling, put it in the palm of your hand and pinch it tightly, then knead it into a round ball, and pinch it tightly, otherwise it will be easy to spread out.
7。 Then put the vegetable ball in the cornmeal and roll it, so that the surface is evenly coated with a layer of flour, and after wrapping, gently pinch it again, then dip the surface in some water, and continue to coat it with another layer of cornmeal.
10. After the steamer is steamed, put in the prepared vegetable dumplings and steam them on high heat for 0 minutes, you can eat them directly, or you can dip them in your favorite sauce.
Ingredients: 100 grams of pork ribs, 0 grams of kelp knots, ginger slices, green onions, salt, and an appropriate amount of cooking wine
詳細做法:
1. Wash and cut the pork ribs, put them under cold water, add ginger slices and cooking wine to blanch to remove the smell, and remove the moisture.
2. Soak the kelp knot in water to soften, wash and set aside.
5. Add water to a pot, add the pork ribs, kelp knots, ginger slices and green onions, bring to a boil over high heat, reduce heat to low and simmer for 0 - 0.0 hours.
10. Add salt to taste and continue to simmer for about 0 minutes.
Not only are these 8 dishes delicious, but they are also rich in calcium, which helps your child's growth and development. Parents may wish to cook more for their children to eat, so that children can thrive in the golden season of spring!