As the weather gets colder, children should eat eight more delicacies

As the weather gets colder, eight more delicacies for children to eat are steamed eggs with minced potatoes and meat, steamed pork belly, steamed Chinese cabbage sausages, steamed pork ribs with black bean sauce, lotus root balls, steamed radish slices, steamed potatoes with chicken and king oyster mushrooms with garlic. .

1. Steamed eggs with minced meat

Prepare ingredients: appropriate amount of minced meat, 2 chives, 3 eggs, a piece of ginger, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, half Spoon pepper and a little steamed fish drum oil.

Method: 1. Put the minced meat into a bowl, wash the scallions, cut the white scallions into sections, mince the ginger, add it to the minced meat, add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, and half Spoon pepper, stir evenly and marinate for 5 minutes.

2. Break 3 eggs into the nest.

3. Put it in a steamer. After the water in the pot boils, heat it for about 20 minutes. Turn off the heat and take it out. After taking it out of the pot, sprinkle in chopped green onion, drizzle with a little steamed fish drum oil, and spoon a little Take a spoon and take a bite. It is delicious and delicious.

2. Steamed pork belly

Prepare ingredients: a piece of pork belly, a few slices of cabbage, 1 chive, a few slices of ginger, 1 spoon of cooking wine, a few drops of dark soy sauce, salt, light soy sauce , water starch, oyster sauce.

Method: 1. Put a piece of square pork belly with skin into a cooking pot, tie green onions, sliced ​​ginger, a few drops of dark soy sauce, 1 spoon of cooking wine, bring to a boil over high heat, pierce it with chopsticks after half an hour and fish it out. Take out, let the cooked meat cool and slice.

2. Wash and tear the cabbage into small pieces and place on a plate. Place the sliced ​​pork belly slices on top of the cabbage and steam in a steamer for 20 minutes.

3. Prepare a little minced ginger, minced garlic, and crushed red and green peppers. Pour oil into a wok and sauté the minced ginger, garlic, and crushed red and green peppers until fragrant. Add a little water and bring to a boil. Add salt, light soy sauce, and water. Bring starch and oyster sauce to a boil, then pour the sauce on the steamed pork belly.

3. Steamed sausage with cabbage and vermicelli

Prepare ingredients: 1 cabbage, half sausage, a handful of vermicelli, 1 chive, and a little salt.

Method: 1. 1 Chinese cabbage or baby cabbage for better taste, half a sausage and 1 chive.

2. Cut the cabbage in half, then cut it into thin strips, soak and wash it, drain the water, then soak the vermicelli and put the cut cabbage into a deeper plate. inside, sprinkle a little salt and steam it for more flavor.

3. Cut the sausage into small pieces, boil the water in the steamer in advance, put the sliced ​​sausage on top of the cabbage, put it in the steamer, and cover the pot.

4. Steam over low heat for 20 minutes. The gravy from the sausage will seep into the cabbage. No need to add other seasonings. The sweetness of the cabbage and the meaty aroma of the sausage will mix together, making it extremely delicious.

4. Steamed Pork Ribs with Black Bean Sauce

Preparation of ingredients: 1 pound of pork ribs, appropriate amount of tempeh, 3 garlic, 1 spoon of cooking wine, half a spoon of dark soy sauce, 1 spoon of light soy sauce, a little salt, 1 tablespoon oyster sauce.

Method: 1. Chop the ribs into small pieces. Wash the ribs and soak them in cold water for half an hour. Soak out the blood, rinse and remove the water. Add 1 spoonful of cooking wine and half a spoonful of dark soy sauce to the ribs. , 1 spoon of light soy sauce, a little salt, 1 spoon of oyster sauce, mix well and marinate for twenty minutes.

2. Chop the prepared tempeh with a knife, mince the garlic, put a little oil in the pot, add the tempeh and garlic and stir-fry over low heat until fragrant. Pour in the fried tempeh. Add to the marinated pork ribs and mix evenly.

3. Add an appropriate amount of starch and grasp it evenly with your hands, put it into a deep plate, add enough water to the steamer to boil, and put the plate into the steamer for 40 minutes.

5. Lotus root balls

Prepare ingredients: lotus root, mushrooms, carrots, sausages, green onions, ginger, light soy sauce, salt, oyster sauce, and pepper.

Method: 1. Prepare a piece of fresh lotus root, peel off the skin, clean it, cut it into thin slices, and then cut it into thin strips. Try to cut it as finely as possible to make the pills taste better. Cut the shredded lotus root Put it into a plate, add a spoonful of salt and mix evenly. Set it aside to marinate for about half an hour. Some water will come out. Squeeze the water with your hands and set aside.

2. Prepare 1 sausage and cut it into small cubes. If you don’t have sausage, you can use minced meat instead. 3 shiitake mushrooms, half a carrot, wash and cut into small pieces, and then chop some chopped green onion and minced ginger.

3. Without adding any oil to the wok, add the diced Chinese sausage and stir-fry to release the fat. The sausage will become transparent. Add the minced onion and ginger and continue to stir-fry for a while until the aroma is released. Add the diced mushrooms to the sausage and stir-fry. Fry until soft, then add diced carrots and stir evenly, start seasoning, add appropriate amount of light soy sauce, oyster sauce, a little pepper, stir-fry the diced carrots until they are raw.

4. Fry the stuffing and put it into the lotus root shreds, then add an appropriate amount of potato starch, mix for a while, and mix evenly. Do not add too much starch, as it will affect the crispy texture of the lotus root. Take an appropriate amount of fillings, roll them into balls of appropriate size, place them on a plate one by one, and prepare them for steaming.

5. Add an appropriate amount of water to the pot and bring to a boil, put the plate in and steam over high heat for 12-15 minutes. The steaming time depends on the size and quantity of the lotus root balls. Take out the steamed balls. Garnish with a little chopped green onion and it's healthier than deep-fried and especially delicious.

6. Steamed radish slices

Prepare ingredients: 1 white radish, 2 garlic granules, 1 small piece of ginger, 2 green and red peppers, 2 chives, 2 spoon of light soy sauce, 1 spoon of balsamic vinegar, half a spoon of salt, a little sugar, 1 spoon of homemade chili oil.

Method: 1. Peel 1 white radish, cut into thin slices, place the sliced ​​radish slices on a plate, put it into an open steamer and steam for 15 minutes until it is easy to insert with chopsticks. Until you have to move.

2. Mash the garlic and ginger into a puree and put it into a bowl. Heat some oil with a frying spoon, pour it on the garlic and ginger while it is hot, and add chopped green and red peppers.

3. Add 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, half a spoon of salt, a little sugar, and 1 spoon of homemade chili oil into a bowl to make a sauce, pour it on the steamed radish, and sprinkle it with Garnish with a few chives.

7. Chicken and Steamed Potatoes

Prepare ingredients: 1 chicken leg, 1 potato, 1 piece of ginger, a few green onions, cooking wine, salt, light soy sauce, pepper, water starch , oyster sauce and soy sauce.

Method: 1. Prepare the required ingredients, wash the chicken legs and chop them into small pieces, soak them in water to remove the blood, wash them, dry them with a little cooking wine, a little salt, ginger shreds, light soy sauce, and then put Add pepper, mix well, and marinate for about half an hour to fully absorb the flavor of the chicken.

2. Peel 1 potato and cut into thick slices. After cutting, place it on the bottom of the plate and place the marinated chicken pieces on the potato slices.

3. Add an appropriate amount of water to the pot and put it on the steaming rack, put the plate on it, cover the pot, boil the water over medium heat and steam for 15 minutes, turn off the heat and simmer for 2 minutes and take it out.

4. Pour the water from the plate into the pot, add an appropriate amount of water starch, add oyster sauce and soy sauce and mix well. The soup will thicken, pour it on the chicken, sprinkle with chopped green onion, and the soup is ready. The gravy bibimbap tastes great.

8. Garlic Pleurotus eryngii

Prepare ingredients: Pleurotus eryngii, shallots, garlic cloves, millet pepper, salt, light soy sauce, oyster sauce, sugar, and sesame oil.

Method: 1. Remove the old roots of Pleurotus eryngii, wash them, and cut them into thick slices. It is best to mark the large slices with a knife. Only cut one side and do not cut it. Steaming it will make it easier to taste. .

2. Boil the water in the pot, add the king oyster mushroom slices and blanch them for 3 minutes, take them out, add spicy millet, wash and cut the chives into small pieces, peel the garlic cloves and smash them with a knife into minced garlic.

3. Put millet pepper, minced garlic, and chopped green onion into a bowl, add a little salt, light soy sauce, oyster sauce, sugar, and sesame oil and stir evenly.

4. Find a deeper plate, put the king oyster mushrooms on the plate, pour the prepared sauce, steam for about 10 minutes and it will be ready.

5. Garnish with green onion leaves on top, it is salty and delicious, less oil and less salt, rich in nutrition and light.