In the spring growth season, don't let the baby miss this dish, supplement calcium to prevent constipation, soft and fresh and fragrant

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Five-color tofu

Ingredients: Inner fat tofu, carrots, corn kernels, shrimp, seafood mushrooms, corn starch

Method:

1 Remove the shrimp line, cut into small pieces after processing, cover with lemon slices and marinate for a few minutes to remove the smell.

2 Peel the carrots and cut them into small cubes, blanch the seafood and mushrooms and cut into small pieces.

3 Cut the inner fat tofu into small pieces and set aside.

I used inner fat tofu today, and moms can also change to southern tofu or northern tofu or Japanese tofu.

4 Put some oil in the pot, add the chives and stir-fry until fragrant, then add the shrimp and stir-fry until it changes color.

5 Then pour in the carrots, corn kernels, seafood and mushrooms and stir-fry well.

6 Add some water, pour in the tofu cubes, sprinkle some salt to taste, cover and simmer.

7 Add some water to the corn starch and mix well to make water starch for later use.

8 Cook until the ingredients are cooked through, then pour in the water starch and gently stir-fry the ingredients evenly.

9 Bring to a boil until the soup is rich and sprinkle with chopped green onions.

10 Remove from heat and serve.

Tofu with shrimp is tender and chewy, and with some brightly colored diced vegetables, the nutrition and taste are all plus. In this golden season of growing taller children in spring, the mother often cooks food for the baby, and the double calcium supplement is just right.