Spring is the season of recovery and vigorous growth, and it is also an important period for children to grow in height. So at this time, as parents, don't forget to "chase high" for children, on the one hand, let children exercise more and bask in the sun more, but also strengthen nutrition in the diet, especially protein and calcium, to keep up.

But now in the late spring, the weather is getting hotter, people's appetite is somewhat affected, children often don't want to eat at the meal, this time you can try steamed vegetables, which retains more of the delicious taste of the ingredients, and light, more likely to arouse appetite. At the same time, compared to other forms of cooking, steaming is also healthier and more nutritious. Let's share with you 5 steamed dishes, appetizing and delicious, nutritious rice, each of which is rich in protein and calcium, more for children to eat, do not worry about growing taller.

Course 1: Steamed beef loin

1. Prepare some cordyceps mushrooms, wash them in water two or three times, and after they are thoroughly clean, drain off the water and cut them into small pieces.

2、一些鮮嫩的牛裡脊，片成薄片，其中放生抽，蠔油，鹽，先攪拌勻了，再加一小勺地瓜粉，進一步拌勻，腌二十分左右，令其入味。

3. Prepare a clean plate, put the cordyceps mushrooms at the bottom of the plate, then grab the beef inside, and mix well with some ginger shreds.

4. Add water to the steamer in advance, bring it in, put it on the steaming drawer, then cover it and start heating, keep it steaming for half an hour before it is cooked, turn off the fire, bring it out from the inside, and it can be served, the meat is tender and fragrant.

Course 2: Steamed oysters

1. For an appropriate amount of fresh shrimp, clean them one by one, cut off the shrimp whiskers and shrimp feet, clean up the dirty things on the head and shrimp lines, rinse them repeatedly, and then open everything on the board, and pat it flat with the back of the knife.

2. Prepare some base dishes, in addition to the classic vermicelli, all kinds of green leafy vegetables are suitable, this kind of cabbage is used, wash the part of the selected cabbage, tear it into small pieces and put it away.

3. Then put the shrimp inside separately and stack them neatly on the plate.

4. Minced garlic is the soul of this dish, so prepare more, add some oil to the pot, add two-thirds of the minced garlic to the inside, heat and stir up the fragrance, turn off the heat, put in the remaining minced garlic, light soy sauce, salt, and a little sugar to adjust the taste of the soup.

5. Then pour the minced garlic onto the plate, especially the surface of the shrimp, then serve the steaming drawer, heat it for fifteen minutes on high heat and it will be cooked, the shrimp is delicious and delicious, and the side dishes at the bottom are also very delicious.

Course 3: Steamed short ribs

1. Some fresh ribs, further cut into small pieces, scrub with water several times until they are clean and free of impurities, and then take off the water.

2. Add soy sauce, oyster sauce, garlic slices, ginger slices, starch, and then put gloves on your hands and repeatedly grasp them, so that each piece of pork chops is covered with sauce, marinated for about half an hour, and makes it flavorful.

3. In addition, in preparing some side dishes, half a taro is peeled and washed, and cut into small pieces.

4. Then put the taro pieces at the bottom, put the pork chops on the top, then put them in the steamer, heat them over high heat, about an hour, so that they are thoroughly cooked, turn off the heat and bring them out, sprinkle some chopped green onions, and pour hot oil into it, the fragrance is stronger and more appetizing.

Course 4: Steamed shiitake mushrooms

1. Prepare some evenly sized shiitake mushrooms, process them one by one, wash off the impurities, cut off the small tail, and press the bottom out of the shape of a small bowl.

2. After all of them are processed, place them on a plate in the form of folds side up.

3. Then prepare the same number of quail eggs, knock out small mouths one by one, and beat them in the shiitake mushrooms.

4、接著將其端入蒸箱當中，加熱二十分鐘左右，令二者都熟透，就可以端出來了。繼而淋上一些生抽，撒上蔥花，就可以端上桌了。每一口都鮮美至極。

Course 5: Steamed meat

1. First of all, prepare a little fresh meat, preferably with a little fat, after steaming, eat without firewood, and grind it into the shape of granules. Serve with two small shiitake mushrooms and chop them into pieces.

2. Prepare a few horseshoe, wash off the soil respectively, peel the skin, cut it into small particles, and prepare a little chives.

3. Then put the vegetables and meat together, add light soy sauce, black pepper, a little starch, salt, and stir repeatedly to mix them together.

4、接著將其放到盤中，攤薄開來，這樣更容易蒸熟。繼而先將鍋里的水燒開，把盤子端進去，繼續蒸二十分鐘，就熟了。端出後，記得再加一把蔥花，淋上熱油，就可以端上桌了。

This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. Everyone is welcome to like, collect and retweet! Thank you for your support!