Every spring, I like to make these 6 dishes for my children, which are nutritionally balanced and comprehensive, and I want to eat them when I look at them

1. Minced meat and egg custard

Ingredients: 2 eggs, warm water (a little more than egg mixture), salt to taste, a little cornstarch.

Method: 1 or 2 eggs with salt and beaten in a bowl, add warm boiled water (must be warm boiled water, the ratio of egg liquid and warm water is 1:1.5). Strain the egg mixture, or use a spoon to remove the bubbles, cover with plastic wrap and poke a few holes with a toothpick, boil the water and steam for 10 minutes.

2. Choose a piece of fat and thin meat, wash and chop, heat oil in the pot, add minced meat and stir-fry, fry until it changes color, add an appropriate amount of light soy sauce, a little sugar, and an appropriate amount of water starch and fry until thick.

3. The minced meat can be placed on top of the egg custard, which is very smooth and tender, and the nutrition is comprehensive!

2. Stir-fry snow peas

Ingredients: snow peas, carrots, fungus, yams, shrimp, salt, cooking oil, light soy sauce, sugar.

Steps: 1. Soak the fungus in advance, wash the snow peas, cut the prawns, and cut the carrots and yams into diamond-shaped slices.

2. Boil water in a pot and add a little salt.

3. Add a little cooking oil and prepare to blanch the vegetables.

4. After boiling, put in the yam and fungus to blanch first, and finally put carrots and snow peas, blanch for one minute, soak in cold water and remove the water for later use.

5. Sit on the pot and light the fire, add the onion and garlic, add the shrimp, mix the color with a little light soy sauce and put in various vegetables, use white sugar to make it fresh, and season it with a little salt.

3. Stir-fried dried soybean sprouts

Ingredients: soybean sprouts, dried tofu.

Steps: 1. Shred the dried bean curd and blanch it in a pot of boiling water to remove the beany smell.

2. Stir-fry minced garlic and chopped green onions, add bean sprouts and dried tofu and stir-fry over high heat.

3. Add light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, a little shredded red pepper and stir-fry over high heat, and finally add the leek section and stir-fry.

Fourth, crucian carp tofu soup

Ingredients: crucian carp, tofu, cooking wine, oil, salt, coriander leaves, ginger.

Steps: 1. Ask the boss to kill the crucian carp, wash it at home, wash off the black membrane, and make a few cuts on the fish.

2. Prepare cooking wine, green onion and ginger.

3. Prepare a piece of tender tofu, old tofu can also be used.

4. Sit in a pot and light the fire and put the oil, put in the ginger slices, fry the crucian carp until golden on both sides, add a little cooking wine to continue frying, then put in boiling water, after boiling over high heat, put in the tofu and cover and cook for about 1 minute, sprinkle the green onion and salt to taste.

5. Sweet and sour pork ribs

Ingredients: Pork ribs, rock sugar, cooking wine, vinegar, light soy sauce, dark soy sauce, star anise, bay leaves, ginger, green onion.

Steps: 1. Blanch the pork ribs after washing.

2. Put oil in a pan, add rock sugar and fry over medium heat until caramel color, do not overfry to avoid bitterness.

3. Add the pork ribs and stir-fry quickly to color.

4. Add light soy sauce, dark soy sauce, cooking wine, vinegar and ginger slices to stir-fry until fragrant.

5. Add water to cover the ribs, put star anise bay leaves (you can leave it out), add green onion knots, bring to a boil over high heat, turn to low heat and simmer until the ribs are soft and rotten.

6. Reduce the juice on high heat, taste the taste, and adjust it in time if it is not enough, and then you can get out of the pot.

6. Kelp soup

Ingredients: pork bones, ginger, kelp, dates, barley, scallops, mung beans, salt.

Steps: 1. Soak mung beans and barley for 4 hours in advance, and soak dried scallops for 2 hours and crush them.

2. Soak and wash the kelp in advance and cut into shreds.

3. Blanch the pork bones in advance.

4. Put all the ingredients into the pot, bring to a boil over high heat, turn to low heat and cook for 1 and a half hours, and then eat and season.