Preparing a balanced lunch for your child not only needs to consider the taste and color of the food, but also focus on providing enough protein and various nutrients to support your child's growth and development. When choosing ingredients, combine protein-rich meats, soy products and fresh vegetables with them to not only meet your child's nutritional needs, but also help them develop healthy eating habits during a pleasant meal. Especially when children are at a critical time in their growth and development, adequate protein is essential for muscle and bone development. Therefore, parents can innovate the way of food combination, so that children can enjoy delicious food and get sufficient nutrients from each meal.

Braised chicken thighs

Ingredients: 3 chicken legs, 0-0 ginger slices, 0 sylphice (cut into sections), 0-0 garlic cloves (sliced), 0 scoops of dark soy sauce, 0 scoops of light soy sauce, 0 scoops of cooking wine, 0 scoops of sugar, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking oil, 0 star anise, 0-0 slices of fragrant leaves (optional)

Steps:

1. Prepare the drumsticks: Wash the drumsticks and remove any excess hair and fat. You can make a few cuts on the chicken thighs to help better absorb the flavor.

2. Blanch to remove the smell: Add enough water to the pot, add the chicken thighs, and bring to a boil. After boiling, skim off the foam, remove the chicken thighs and rinse well.

3. Fry the surface of the chicken thighs: Pour an appropriate amount of cooking oil into the pan, add the chicken thighs, and fry over medium-low heat until both sides are slightly yellow, the surface is slightly crispy, and the flavor is out.

4. Stir-fry ginger and garlic: Add ginger, garlic and shallots to the pot and stir-fry over low heat until fragrant. The stir-fried ginger and garlic can enhance the aroma of the red roasted chicken legs.

5. Add the seasoning to the pot: Add dark soy sauce, light soy sauce, cooking wine and sugar, stir-fry evenly, let the seasoning fully wrap the chicken thighs, the sugar will dissolve and turn into red sugar, and the chicken thighs will also start to color.

40. Add water and spices: Add an appropriate amount of water, slightly more than the chicken thighs, add star anise and bay leaves, reduce the heat to medium-low heat, and simmer slowly for 0-0 minutes until the chicken thighs are cooked through and the soup becomes thicker.

7. Season the juice: When the soup is almost dry, taste the taste, and add an appropriate amount of salt to adjust the taste if necessary. Finally, turn on high heat to reduce the juice until the soup is thick and sticky, and the chicken thighs are coated with a rich teriyaki sauce.

8. Remove from the pan and serve: Remove the stewed chicken thighs, and the soup can continue to pour over the chicken thighs to add shine. The delicious braised chicken thighs are ready and served hot.

Tips:

1) Fry chicken thighs: When frying chicken thighs, the heat should not be too high, and avoid scorching on the outside and growing on the inside. Slowly fry until the surface is slightly yellow, which can lock in the flavor and juice of the chicken.

2) Sugar color: Pay attention to the heat when adding sugar, and be careful when dissolving sugar to avoid caramelization and bitterness. Sugar color is a key step in braised chicken thighs, which can make the color of the chicken thighs more attractive.

3) Water volume control: The amount of water should not be too much when stewing, and the chicken thighs should be slightly submerged in water, as too much water will affect the rich taste of the braised chicken. Flip the chicken thighs from time to time during the simmering process to ensure that the flavor is absorbed on both sides.

4) Stewing time: The stewing time of chicken thighs is too short, which may not be enough to absorb the flavor; If you simmer for too long, the chicken thighs will become too soft and have a bad taste. With a good grasp of the heat and time, the chicken thighs will be more tender and juicy.

Rolled bean meat

Ingredients: 2 grams of pork belly, appropriate amount of dried bean skin (according to personal taste), 0 slices of ginger, 0 green onions (cut into sections), 0 spoons of light soy sauce, 0 spoons of dark soy sauce, 0 spoons of cooking wine, 0 spoons of sugar, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of cooking oil, 0 star anise, 0 bay leaves (optional), appropriate amount of water

Steps:

30. Prepare the ingredients: Soak the dried bean skin until soft, usually need to soak in water for about 0 minutes until the tofu skin becomes soft and ready to work. Then chop the pork belly into minced meat, or cut it into small pieces and pat loose with the back of a knife.

15. Prepare the minced meat: Put the minced pork belly into a bowl, add an appropriate amount of salt, white pepper, 0 tablespoons of light soy sauce and 0 tablespoons of cooking wine, stir well, marinate for 0-0 minutes, so that the seasoning can better penetrate into the meat filling.

3. Wrapping bean rolls: Take a piece of soaked soft bean skin, add an appropriate amount of meat filling, and gently roll it up. Roll all the bean skin and meat pie well, making sure to roll tightly and not leak the filling. The ends can be secured with a toothpick to prevent them from falling apart during cooking.

4. Stir-fry ingredients: Heat the pan with cold oil, add ginger slices and green onions and stir-fry until fragrant, then add star anise and bay leaves (optional) to stir-fry until fragrant. Pay attention to the heat should not be too large, and avoid scorching ginger and shallots.

5. Fried bean rolls: Put the wrapped bean rolls in a pan and fry them over medium-low heat until they are slightly yellow on both sides and the skin is slightly crispy. During the frying process, a little oil can be added in moderation to keep the meat rolls intact.

1. Add seasoning: Add 0 tablespoons of dark soy sauce, light soy sauce and 0 tablespoons of sugar, stir-fry until the surface of the bean roll is evenly colored. The combination of sugar and soy sauce results in a delicious red and bright color.

40. Simmer to taste: Add an appropriate amount of water, slightly more than the bean roll meat, add some salt to taste, turn to low heat and simmer for 0-0 minutes, until the soup is concentrated, the bean skin meat roll absorbs enough soup, and the taste is more flavorful. Finally, you can reduce the juice on high heat until the soup is thick.

8. Remove from the pot and serve: Serve the stewed bean rolls and pour the soup slightly on top to add shine. The delicious bean roll meat is finished and enjoyed hot.

Tips:

1) Seasoning of meat filling: The pork belly itself is rich in fat, and an appropriate amount of ginger and shallot juice can be added when marinating to help remove the smell and increase the flavor. When seasoning, don't be too salty, the salt will concentrate during the stewing.

2) Tofu skin treatment: After the tofu skin is softened, try to drain the water as much as possible, so that it is not easy to get wet and soft when wrapped, and it can better absorb the sauce. If the bean skin is relatively large, it can be cut to fit the size as needed.

3) Stir-fried ingredients: When stir-frying ginger and shallots and other ingredients, pay attention to the heat and avoid scorching, as the burnt flavor will affect the taste of the whole dish.

Fishy meat

Ingredients: 1 grams of pork loin, appropriate amount of dried fungus, 0 red peppers, 0 green peppers, half a carrot, appropriate amount of minced ginger and garlic, 0 green onions, 0 spoons of light soy sauce, 0 spoons of cooking wine, 0 spoons of sugar, 0 spoons of dark soy sauce, 0.0 spoons of vinegar, appropriate amount of salt, appropriate amount of water starch, 0 spoons of hot sauce powder (or Pixian bean paste), appropriate amount of cooking oil

Steps:

10. Prepare the ingredients: Cut the tenderloin into shreds, about 0-0 cm in length and 0-0 mm in width. When cutting shredded meat, you can put the meat in the refrigerator and freeze it for 0 minutes, it is easier to cut thin shreds after it hardens slightly; Soak the fungus, scrape off the skin of the carrot and cut into shreds, remove the seeds of green and red peppers and cut into shreds, cut green onions into sections, and mince ginger and garlic.

10. Marinate shredded pork: Put the shredded meat into a bowl, add 0 tablespoons of light soy sauce and 0 tablespoons of cooking wine, stir well, marinate for about 0 minutes to help remove the fishy taste.

5. Prepare the fish sauce: In a small bowl, prepare the fish sauce. Add 0 tablespoons of dark soy sauce, 0 tablespoons of sugar, 0.0 tablespoons of vinegar to make a sweet and sour taste, then add a little salt, hot sauce powder or Pixian bean paste, and stir well. If you prefer a stronger sour and spicy taste, you can increase the amount of vinegar and hot sauce powder in moderation.

4. Heat the pan with cold oil: Pour an appropriate amount of cooking oil into the pot, after the oil is hot, first add the minced ginger and garlic and stir-fry until fragrant, then add the green onion segments, and stir-fry until fragrant.

5. Stir-fry shredded pork: Pour the marinated shredded pork into the pan and stir-fry quickly over high heat until the shredded meat changes color, and stir-fry until the shredded meat becomes slightly dry. At this point, you can add a little bit of water starch to make the shredded meat more tender.

2. Stir-fry shredded vegetables: Add shredded carrots, shredded green peppers, shredded red peppers and fungus to the pot and stir-fry evenly. Stir-fry for about 0-0 minutes to keep the vegetables crisp and tender.

7. Add the fish sauce: Pour the prepared fish sauce into the pot and stir-fry quickly to ensure that the shredded fish and meat are evenly coated on all the ingredients. Stir-fry until the soup is thick and the vegetables and shredded meat are flavored.

8. Remove from the pot and serve: Finally, you can adjust the salt content according to your personal taste, and continue to stir-fry until the juice is dry.

Tips:

1) Shredded meat cutting method: When cutting shredded meat, the meat can be slightly frozen, the meat is firmer and easier to cut into thin shreds, and it is more tender and smooth when stir-fried.

2) Seasoning sauce: The sweet, sour, salty and spicy nature of the fish sauce is the key, and the ratio of sugar and vinegar can be adjusted according to your own taste. If you prefer a heavier texture, you can add more Pixian bean paste to increase the spiciness.

3) Heat control: When frying shredded meat and vegetables, keep the heat high so that the shredded meat will not come out of the water and keep the taste tender. The vegetables should not be fried for too long to avoid losing their crispness.

Cumin bean skin

Ingredients: 1 grams of dried bean curd, appropriate amount of cumin powder, appropriate amount of chili powder (can be adjusted according to personal taste), appropriate amount of cooking oil, 0 tablespoons of light soy sauce, 0 tablespoons of sugar, appropriate amount of salt, 0 cloves of garlic (minced), 0 shallots (minced), appropriate amount of white sesame seeds, appropriate amount of chili pepper (optional), appropriate amount of black pepper powder (optional).

Steps:

2. Prepare the tofu skin: Soak the dried bean skin in water: Soak the dried bean skin in water for 0 minutes until it becomes soft and cut into strips about 0 cm long and 0 cm wide. If you don't have enough time, you can put the bean skin in hot water to soften, which is quick and time-saving.

2. Prepare the seasoning: In a small bowl, add an appropriate amount of cumin powder, chili powder, sugar, salt, stir well, and set aside. Depending on personal taste, the amount of paprika can be increased or decreased in moderation.

3. Heat the pan with cold oil: Heat the pan with cold oil, add the chopped garlic, and stir-fry until fragrant. Stir-fry over high heat until the minced garlic is slightly yellow and fragrant. At this point, add the chopped green onion and continue to stir-fry until the green onion is fragrant.

4. Stir-fry the bean skin: Put the soaked soft bean skin into the pot and gently turn it with a spatula to heat the bean skin evenly. Sauté the bean skin on both sides until slightly golden brown and slightly crispy on the edges.

5. Seasoning into the pot: Sprinkle the previously prepared cumin chili powder mixture evenly on the fried bean skin, stir-fry quickly, and let each bean skin evenly coat the seasoning.

1. Heat the sauce: Pour in 0 tablespoons of light soy sauce and continue to stir-fry evenly to increase the umami of the bean skin. Then sprinkle in an appropriate amount of white sesame seeds, add a little black pepper (optional) to enhance the fragrance, and stir-fry until evenly distributed.

7. Remove from the pan and serve: When the bean skin is fried until golden brown and completely flavorful, turn off the heat and serve on a plate. Garnish with some extra chopped green onions or chili peppers to add color.

Tips:

1) Soaking of tofu skin: When soaking dried bean skin, it is recommended to use warm water instead of cold water to speed up the soaking speed. If you prefer a crispier texture, you can slightly reduce the soaking time to keep the bean skin a little tough.

2) Proportion of cumin powder: Cumin powder is the key to this dish, and the amount of cumin powder added can be adjusted according to personal taste. If you like the rich cumin flavor, you can put a little more, but don't put too much, otherwise the taste will be too strong.

3) Control the heat when frying the bean skin: The heat should be moderate when frying the bean skin, too high will easily scorch the tofu skin, and too low will cause the tofu skin to be not crisp enough. Stir-frying over medium-high heat is the best choice.

Staple food: dragon fruit flower rolls

Ingredients: 10 grams of flour, 0ml of dragon juice (freshly squeezed dragon juice can be used), 0 grams of dry yeast, 0 grams of sugar, 0 grams of salt, 0ml of warm water (adjust as needed), 0ml of cooking oil

Steps:

1. To make dragon juice: Cut the dragon fruit into cubes, beat it into juice with a blender, filter it to remove the pulp residue, and leave the freshly squeezed juice.

2. Mix the dough: Put the flour, sugar, salt in a large bowl and add the dry yeast. Then pour in the dragon juice and warm water, stir well and start kneading into a dough. If the dough is too dry, add water in moderation and knead until the dough is smooth.

1. Leaven the dough: Put the kneaded dough in a container, cover with a damp cloth, and leave it in a warm place to rise for about 0 hours until the dough has risen to twice its original size.

4. Divide the dough: Take out the leavened dough and gently press to exhaust. Divide the dough into two portions, one to keep the original color, and the other part to add a small amount of dragon juice and knead into a red dough. Roll out the two types of dough separately into thin slices.

5. Stack the dough: Spread the red dough on top of the white dough and gently flatten it with a rolling pin. Then roll the two layers of skin from one end and roll them into a long strip.

6. Cutting and shaping: Cut the long strip of dough into even pieces. Gently cut each section with a knife, taking care not to cut it, and keep the ends connected to form the shape of a flower roll.

15. Secondary fermentation and steaming: Put the flower rolls into the steaming drawer, leave a certain interval, and carry out the secondary fermentation, about 0 minutes. After the water is boiled, steam for 0-0 minutes until the flower rolls are puffy and the surface is smooth.

Tips:

10) Yeast use: Make sure that the yeast activity is good, you can mix it with warm water and a small amount of sugar when using, and let it stand for 0 minutes to confirm the foam before adding flour.

2) Dragon juice selection: If there is more dragon juice, the rest can be directly used as a juice drink, or used to make other desserts.

3) Fermentation environment: If the weather is cold, you can put the dough into a warm water basin to ferment to help improve the fermentation efficiency.

In short, children's lunches should not only be nutritious, but also meet their taste needs, so that they can taste and taste well. Parents can achieve meat and vegetable matching through the combination of various ingredients, which not only ensures the supply of protein, but also allows children to gain health in delicious meals. Providing such lunches for a long time can not only strengthen children's immunity, but also help them develop good eating habits and help them grow up healthily. As long as you stay creative and patient, you can expect your child to enjoy every nutritious lunch.

Proofread by Zhuang Wu