All the way-let the diet more health
Release time:
2019-02-21 15:03
Source:
Everyone knows that vegetables are rich in various vitamins, but most children don't like to eat vegetables. In fact, mothers spend more time on recipes, and children are still happy to eat beautiful and delicious vegetables ~
Tofu Vegetable Strip
Ingredients:
A piece of tofu, half a root of carrot, a small piece of yam, a proper amount of starch and a proper amount of green pepper.
Practice:
1. Wash bean curd, green pepper and carrot respectively and cut into cubes for later use. Wash and peel yam and cut into cubes for later use; 2. Blanch carrots and green peppers for 40 seconds, blanch water, remove and drain, and set aside;
3. Put yam and tofu together into the cooking machine to make mud;
4. Beat into fine yam bean curd mud. Add starch and stir well with chopsticks;
5. Add the processed vegetable cubes into the yam bean curd puree and stir evenly;
6. Lay high temperature resistant plastic wrap on the bottom of the mold, pour bean curd and vegetable puree, smooth it, put it into a steamer, and steam for 15 minutes after boiling;
7. Take out the container, cool it and mold it out;
8, cut into strips and put on the table is perfect.
multicolored corn flipping
Ingredients:
40 grams of corn, 20 grams of green beans, 15 grams of diced carrots, 15 grams of flour, 10 grams of starch, vegetable oil
Practice:
1. Boil in water and pour in corn kernels;
2. Pour in edamame and diced carrots and blanch for 2 minutes;
3, into a large bowl, add flour, mix well;
4. Brush a layer of oil on the bottom of the pan, put all the ingredients into the pan, spread evenly and bake;
5. Add water to starch to make water starch, pour it into the pot and continue to bake for 1 minute;
6, open the lid, plate out of the pot, crystal clear.
Tomato loofah porridge
Ingredients:
60g loofah, 1 tomato and 1 bowl of white rice porridge
Practice:
1. Clean the tomato and draw a cross knife on the back;
2. Soak in a bowl with boiling water for one minute to remove the tomato skin;
3. Cut tomatoes into pieces and then cut them. Peel and slice loofah;
4. Heat the pan and brush a layer of oil. Put the tomatoes into the pan and stir-fry the juice;
5. Add loofah and stir-fry for one minute. Add cooked rice porridge and stir-fry together before taking it out of the pan.
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