If you have children at home, make more of these dishes, which are nutritious and delicious, and children love to eat and grow fast

Loofah stuffed meat

Prepare the ingredients:

2 loofahs, 300g pork belly, salt, light soy sauce, oyster sauce, pepper, cornstarch

Specific steps:

1. Scrape off the skin of the loofah, cut it obliquely into segments of about 3 cm, dig off the gourd with a spoon, put it in a bowl, add a spoonful of salt and stir well, marinate for 3 minutes, so that the processed loofah will not turn black when steamed.

2. Chop the pork into minced meat, add a little salt, an appropriate amount of oyster sauce, pepper, a spoonful of cornstarch, and stir in one direction until thick.

3. Fill the stirred meat filling into the loofah.

4. Add an appropriate amount of water to the pot and bring to a boil, put in the loofah, steam for 6 minutes over medium heat, turn off the heat and simmer for 1 minute, then take out.

5. Pour the steamed soup back into the pot, add a little water, add an appropriate amount of oyster sauce, a little sugar to taste, thicken with thin water starch after boiling, cook until the soup is viscous, and pour the soup onto the loofah.

Shredded potatoes

Prepare the ingredients:

1 potato, sugar, cooking oil

Specific steps:

1. Wash and peel the potatoes and cut them into small pieces for later use.

2. Add an appropriate amount of cooking oil to the pot, add the potato cubes and fry over low heat until the surface of the potatoes is golden brown, and the potatoes are cooked thoroughly.

3. Leave oil at the bottom of the pot and fry with white sugar until it melts into a liquid form.

4. Turn off the heat and pour the potato pieces into the pot, stirring until the surface of the potatoes is sticky with syrup.

Cola chicken wings

Prepare the ingredients:

8 chicken wings, half a can of cola, green onion and ginger, cloves, star anise, Sichuan pepper, cinnamon, bay leaves

Specific steps:

1. Pour water into the pot and boil over high heat, blanch the chicken wings for 2 minutes and remove them. Rinse the foam off the surface of the chicken wings with clean water, then drain and set aside. Cut the green onion into sections, peel and slice the ginger.

2. Pour oil into the pot, heat it to 4 hot over high heat, add cloves, star anise, peppercorns, cinnamon and bay leaves, fry the fragrance, add the green onion and ginger slices and stir-fry until fragrant.

3. Pour the chicken wings into the pot, stir-fry for a few minutes, then pour in the cola and water. Pour in the dark soy sauce and stir well, cover and change to medium heat, and simmer for 20 minutes.

4. Open the lid, change to high heat, cook for about 3 minutes, and wait until the soup is viscous.

Fried fresh milk

Prepare the ingredients:

Pure milk, starch, chicken: eggs, sugar, breadcrumbs

Specific steps:

1. Pour pure milk into a bowl, add an appropriate amount of starch and white sugar and stir well.

2. Pour it into the pot and stir continuously until it is viscous, then pour it into the mold and put it in the refrigerator to cool until it is set.

3. After cooling, take out the demoulding, first coat the frozen milk with a layer of starch and egg liquid, and then wrap it with a layer of breadcrumbs.

4. Put the hot oil in the pot and fry the milk until golden brown, remove the oil, and then you can eat.

Oil-free steamed chicken thighs

Prepare the ingredients:

6 chicken thighs, ginger and garlic, cooking wine, light soy sauce, oyster sauce, black pepper and Sichuan peppercorns

Specific steps:

1. Soak the chicken thighs in cold water for 30 minutes to remove the blood.

2. Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of black pepper, 2 tablespoons of garlic foam, appropriate amount of shredded ginger and green onions, grasp and marinate for 1 hour.

3. Sprinkle a little pepper on the marinated chicken thighs, cover with plastic wrap and prick a few holes, boil the water and steam it on high heat for 35 minutes.

Baked ribs in Orleans

Prepare the ingredients:

Pork ribs, Orleans chicken wing marinade, shallots, ginger

Specific steps:

1. Wash the pork ribs and soak them in bleeding water, cut the shallots into sections, peel and slice the ginger for later use.

2. Put the pork ribs into a bowl, put green onions, ginger and an appropriate amount of Orleans marinade, then add an appropriate amount of water, stir evenly, marinate for 20 minutes, and set aside.

3. Put an appropriate amount of ginger slices and green onions in the pot, then put in the marinated pork ribs, pour in the marinade left over the marinade of the marinated pork ribs and boil over high heat.

4. After cooking, turn to low heat to reduce the juice and put it on a plate, sprinkle with an appropriate amount of chopped green onions, and then eat.

Steamed eggs with minced meat

Prepare the ingredients:

3 eggs, 50g lean meat, green onion, salt, light soy sauce, oyster sauce, starch

Specific steps:

1. Beat 3 eggs into a bowl, put a little salt, add 1.5 times the temperature of boiling water and stir well.

2. Cover with plastic wrap and prick a few small holes with a toothpick, boil water in a pot and steam the eggs for 10 minutes.

3. Heat the oil in the pan, add the meat foam and fry until it changes color, add a spoonful of light soy sauce, a spoonful of oyster sauce, add chopped green onion and stir-fry evenly, drizzle with a small half bowl of starch, cook until the soup is thick, and spread the soup on the steamed eggs.

Stuffed tofu

Prepare the ingredients:

200g pork, 5 small pieces of tofu, green onion, cooking wine, oyster sauce, starch, light soy sauce, cooking oil, salt

Specific steps:

1. Wash the pork, chop it into a meat puree, put it in a bowl, put an appropriate amount of salt and light soy sauce, stir well, divide the tofu into two, drain the water after cleaning, and chop the green onion.

2. Make a cut on one side of the tofu block, stuff the meat filling in, and make it all right.

3. Put an appropriate amount of oil in the pot, add the stuffed tofu after the oil is hot, fry one side of the tofu over medium-low heat until golden brown, and then fry the other side until golden brown.

3. Add light soy sauce, oyster sauce and starch to the bowl and mix well, pour into the fragrant stuffed tofu, cover with a lid, simmer for a while, and sprinkle with green onions when the juice is about to be absorbed.