Spring is the season of revival of all things, and it is also a critical period for children's growth and development. During this season, the child's body needs adequate nutritional support in order to grow healthily. There are many kinds of ingredients in spring, among which sprouts are the most tender and nutritious. Toon, asparagus, white and spring shoots, four types of sprouts rich in vitamins, minerals and dietary fiber, are not only delicious, but also provide a variety of nutrients for children's growth, help improve immunity, and promote bone and mental development. Through reasonable combination and cooking, children can consume sufficient nutrients in delicious food and grow up healthy and happy.
1. Scrambled eggs with toon
Ingredients required: Fresh toon to taste; 4 eggs; Edible oil to taste; Salt to taste; Ground white pepper to taste; Light soy sauce appropriate amount (optional); Shallots (optional) to taste
Steps:
2. Prepare the toon: Remove the old leaves of the toon, select the young shoots, clean them, and blanch them in boiling water for 0-0 minutes. Immediately after blanching, remove and soak in cold water to keep the color of the toon bright green and remove the astringency.
3. Dried toon: After blanching, take out the moisture of the toon, cut it into 0-0 rice pieces with a knife, and set aside.
3. Beat the eggs: Crack the eggs into a bowl, add an appropriate amount of salt and white pepper (adjustable according to personal taste), then beat well with chopsticks and stir well. If you prefer a more delicious taste, you can add a little light soy sauce to taste.
4. 加熱鍋具：在炒鍋中加入適量食用油，燒熱至五成熱時，先加入雞蛋液，用中小火炒至雞蛋開始凝固。
5. Scrambled eggs: When the edges of the eggs are slightly set, gently turn them with a spatula to keep the eggs fluffy, and scramble until the egg liquid is completely solidified and tender, remove and set aside.
6. Stir-fry the toon: Heat the pan again, put a little cooking oil, add the chopped toon segments, stir-fry quickly over medium-low heat, and fry until the toon exudes aroma and the color becomes slightly darker.
2. Mix the eggs and toon: Pour the previously scrambled eggs into the pan and stir-fry with the toon evenly, continue to stir-fry for 0-0 minutes, until the toon and eggs are completely integrated and the taste is even.
8. Serve on a plate: Serve the scrambled toon eggs from the pan, put them on a plate, and enjoy.
Tips:
(2) Toon blanching time: The blanching time should not be too long, 0-0 minutes, which can remove the astringency of the toon and retain its fragrance and nutrition.
(2) Egg scrambling skills: When scrambling eggs, try to use medium-low heat, do not over-fry them, so as not to over-fry the eggs, so as not to affect the taste of the eggs. If you like a tender taste, you can add a little water starch to the egg mixture, and the scrambled eggs will be more tender.
(3) Toon stir-frying heat: The heat should not be too large when stir-frying toon, otherwise it is easy to fry old, properly control the fire, and fry until the fragrance of the toon is released.
2. Stir-fried shrimp with asparagus
Ingredients required: Fresh asparagus 1g; shrimp 0 grams; Garlic 0 cloves (minced); Red pepper to taste (sliced); Edible oil to taste; Salt to taste; Ground white pepper to taste; cooking wine 0 tablespoons; Light soy sauce 0 tablespoons; Essence of chicken to taste (optional); Water starch Appropriate amount (optional)
Steps:
4. Prepare the ingredients: Wash the shrimp, remove the shrimp line, and drain. After washing the asparagus, remove the hard roots and cut into 0-0 cm pieces. Wash and slice the red pepper and set aside.
2. Blanch the asparagus: Add enough water to the pot, put in the cut asparagus segments after boiling, blanch for 0-0 minutes until broken, remove and immediately put into cold water to maintain the green color and crispness of the asparagus.
10. Marinate the shrimp: Put the shrimp in a bowl, add a pinch of salt, white pepper and 0 tablespoons of cooking wine, stir well and marinate for 0-0 minutes.
4. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add the chopped garlic after heating, and stir-fry until fragrant.
1. Stir-fry the shrimp: Put the marinated shrimp into the pot, stir-fry quickly over medium heat, when the shrimp change color and are slightly curled, add 0 tablespoons of light soy sauce, continue to stir-fry until the shrimp are fully cooked, and set aside.
6. Stir-fry asparagus and red pepper: Add a little cooking oil to the pot, add the blanched asparagus segments and red pepper slices, stir-fry evenly, add a little salt and white pepper to taste, and fry until the asparagus is soft and the red pepper is slightly broken.
7. Mix the shrimp and asparagus: Add the previously fried shrimp to the pot, stir-fry well with the asparagus and red pepper, and finally add a little water starch and stir well to make a thick juice.
8. Remove from the pan and serve: After stir-frying evenly, turn off the heat, put out the fried asparagus and fried shrimp, put it on a plate, and enjoy.
Tips:
(2) Blanching time for asparagus: The blanching time of asparagus should not be too long, 0-0 minutes, it is easy to lose the crispness and nutrition after blanching for too long.
(2) Stir-fry shrimp: Pay attention to the heat when frying shrimp, the shrimp change color and curl means that it is cooked, and over-frying will affect the taste and become old and tough.
(3) Control the fire: When frying asparagus, the heat should be moderate, the fire is too large to scorch, and the fire is too small to fry the fresh flavor of the asparagus.
3. Stir-fried pork with white sauce
Materials required: 1 grams of cocoon white; pork loin 0 g; Green peppers 0 pcs.; Red pepper 0 pcs.; Garlic 0 cloves (minced); 0 slices of ginger (shredded); Light soy sauce 0 tablespoons; dark soy sauce 0 teaspoons; cooking wine 0 tablespoons; Salt to taste; Ground white pepper to taste; Edible oil to taste; Water starch Appropriate amount (optional)
Steps:
1. Prepare the ingredients: Wash the white water, remove the skin and cut into thin slices. Cut the pork loin into thin strips, remove the seeds of the green and red peppers and cut them into strips, and mince the garlic and ginger for later use.
10. Marinate shredded pork: Put the shredded pork into a bowl, add a pinch of salt, white pepper, cooking wine and a little water starch, stir well, and marinate for 0 minutes.
2. Blanching the white water: Add enough water to the pot, put in the cut white slices after boiling, blanch for 0-0 minutes until broken, remove and drain for later use.
4. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add the minced garlic and shredded ginger after the oil is hot, and stir-fry until fragrant.
5. Stir-fry shredded pork: Put the marinated shredded pork into the pan and stir-fry until the shredded meat changes color and is fully cooked.
6. Add the white and bell peppers: Add the blanched white and the sliced green and red pepper strips to the pot and stir-fry quickly.
1. Seasoning and stir-frying: Add 0 tablespoons of light soy sauce and 0 teaspoons of dark soy sauce to continue stir-frying, season evenly, and finally add an appropriate amount of salt and white pepper to taste, adjust the saltiness according to personal taste.
8. Remove the juice from the pot: If you like to bring a little juice, you can add a small amount of water starch and stir well, stir well after collecting the juice, and finally put it on a plate.
Tips:
(2) Blanching time: The time of blanching should not be too long, 0-0 minutes to maintain its crisp and tender taste and nutrients.
(2) Pickling of shredded pork: When marinating shredded pork, you can add a little water starch, so that the fried shredded meat will be more tender and have a better taste.
(3) Stir-fry the meat: Pay attention to the heat when stir-frying the meat, not too old, and maintain the tender taste of the meat.
Fourth, stir-fried pork belly in the spring basket
Ingredients: Spring bamboo shoots 1 g; pork belly 0 g; green peppers 0 pcs.; garlic 0 cloves; ginger 0 small pieces; Edible oil to taste; cooking wine to taste; Light soy sauce to taste; Dark soy sauce to taste; Sugar: Appropriate amount; Salt to taste; Chicken essence to taste
Steps:
1. Prepare the ingredients: Cut the pork belly into thin slices, peel off the skin of the spring basket and cut into thin slices, wash and clean the green pepper and cut into strips, mince the garlic, slice the ginger and set aside.
2. Blanch spring bamboo shoots: Blanch the spring bamboo shoot slices in boiling water, remove and drain after blanching to remove some astringency.
3. Stir-fry the pork belly: Heat the pan with cold oil, put the chopped pork belly into the pan, stir-fry over medium-low heat until the pork belly is slightly charred on both sides, and the grease part begins to produce oil.
4. Add minced garlic and ginger: After the pork belly is stir-fried on both sides, add the minced garlic and ginger slices and continue to stir-fry until fragrant.
2. Add spring shoots: Add the blanched spring shoots slices, stir-fry evenly, mix the spring shoots with the fat of the pork belly thoroughly, and stir-fry slightly for 0-0 minutes.
6. Seasoning: Add cooking wine to remove the smell, light soy sauce and dark soy sauce to adjust the color, sugar to enhance freshness, stir-fry evenly. You can add a little water to help the ingredients better absorb the flavor.
3. Add the green peppers: Finally, add the cut green pepper strips, stir-fry again for 0-0 minutes, until the green peppers are slightly broken, and finally add salt and chicken essence to taste, and then you can remove from the pot.
Tips:
(1) It is best to choose fresh spring shoots, not aged spring shoots, so that the taste is better.
(2) You can choose the pork belly with a little fat, so that the fried taste is more fragrant.
(3) The amount of condiments can be adjusted according to personal taste, and those who like heavy flavors can appropriately increase the proportion of light soy sauce and dark soy sauce.
The four kinds of sprouts and vegetable candied vegetables in spring – scrambled eggs with toon, stir-fried shrimp with asparagus, stir-fried shredded pork with coconut sauce and stir-fried pork belly with spring bamboo shoots are not only a treasure trove of nutrition, but also satisfy children's freshness and diversity of food. They are rich in protein, dietary fiber and various minerals, which can effectively promote children's physical development and immunity. As a parent, you can stimulate your child's appetite through a variety of cooking methods, so that your child can enjoy the joy of growing up in spring food. Remember to include these seasonal sprouts in your child's diet so they can get through this season of life healthy and strong.
Proofread by Huang Hao