Recipes for 3-year-old children

A 3-year-old baby is in an important period of growth, and diet is very important at this time. The diet plan for children is definitely different from that for adults. Not only must it meet various nutritional needs, but the key is that it must also be easy to digest. Many parents are raising children for the first time and lack experience in this area. There are many recipes for 3-year-old children. Here are some better ones.

1. Meat Pie Collection

Ingredients: various meats, mushrooms, vegetables, oil, salt, sugar, and cornstarch in appropriate amounts.

Production:

1. Put the meat cut into small pieces (remove the meat and peel it) and vegetables, fruits, or dried products into the meat grinder, add oil, salt, sugar, corn flour (cornstarch), and grind them together for about 30 seconds.

2. Put the minced meat into a bowl that is slightly larger than the bowl you usually use to hold rice. Pick up the whole meat ball with your hands and put it back into the bowl. Repeat this 8 to 10 times. When the meat ball becomes elastic, it is done.

2. Black Rice Porridge

Ingredients: Black rice, large

Production:

1. Soak the black rice for two hours in advance

2. Mix with rice to cook porridge

3. Boil for two hours.

3. Red Date Porridge

Ingredients: Red dates, large category

Production:

1. Soak the rice for an hour

2. Prepare an appropriate amount of red dates

3. Boil the rice and red dates together for two hours.

4. Lotus root bone soup

Ingredients: 2 lotus roots (about 500g), 500g ribs, 6 slices of ginger, 2000ml water, 2 teaspoons of salt (10g)

Production:

1. Chop the ribs into pieces and clean them. Peel the lotus root and cut into pieces. Wash and slice the ginger;

2. Pour clean water into the pot, heat it over high heat until it boils, put in the ribs and blanch them for 3 minutes, remove them and rinse off the foam on the surface with clean water;

3. Put the ribs into the soup pot, add enough water at one time, cover the pot with a lid and heat over high heat until it is almost boiling, then open the lid and skim off the foam with a spoon. Add ginger slices, cover with lid and simmer over medium-low heat for 30 minutes;

4. Add the lotus root pieces, cover the lid and continue to cook over medium-low heat for 1.5 hours. Add salt before serving.

5. Apple Omelette

Ingredients: 2 eggs, half an apple, a little low-gluten flour, a little cooked black sesame seeds, some butter, some sugar

Production:

1. Take half an apple, peel and core it, and cut it into small cubes.

2. Melt the butter in a pan. Add diced apples and a little sugar. Because sugar is added, a little soup will come out after stir-frying for a few times. Cover the lid and simmer for 1 or 2 minutes. When the apples are fried until soft, add a little cooked black sesame seeds, mix well, and set aside.

3. Crack the eggs into a bowl and add a little bit of sugar. After beating the eggs, add a little low-gluten flour. Stir into a lump-free egg batter.

4. Put a frying pan on low heat, brush a thin layer of oil on it, pour in half of the egg batter, and fry until the surface of the egg skin is just solidified. Then place the fried apple cubes at 1/4 of the way.

5. Use a spatula to fold the entire egg skin in half, and then gently press the edges tightly. Then lift up the egg from the end without the apple, cover the half of the egg skin with the apple, and fry it for a while.

6. Sugarcane juice rice porridge

Ingredients: 500g sugar cane, 60g rice

practice:

1. Peel the sugarcane, cut into sections, and squeeze the juice for later use.

2. Cook rice porridge, pour in sugarcane juice after it is cooked.

3. Boil it again and it is ready to eat.

7. Lily and Yam Porridge

Ingredients: 10 grams of lily, 30 grams of yam, 30 grams of rice, and appropriate amount of rock sugar.

practice:

1. Wash the yam, peel it and cut it into thin slices.

2. Wash the rice and put it into the pot together with the yam, add water and cook porridge. When the porridge is almost cooked, add the washed lilies.

3. When the porridge has boiled twice, add rock sugar and it is ready to eat after cooling.

8. Crucian carp tofu

Ingredients: crucian carp, tofu, oil, bean paste, sugar, vinegar, cooking wine

Production:

1. Clean the crucian carp, cut the tofu into strips, blanch them in salt water and remove them from the water. Heat oil in a wok, add fish, fry both sides, and remove from the pan after a while.

2. Leave a little oil in the pot, add the black beans and stir-fry until red, add the pickled red pepper, onion, ginger and garlic and stir-fry until fragrant, add soup, put in the fish, cooking wine, sugar, vinegar, salt and MSG.

3. Cook over low heat for 5 to 10 minutes, add tofu, simmer until fragrant, and remove from heat.

4. First, place the fish in a radial shape and put the tofu underneath. Put the original juice in the pot on the fire, thicken it with wet starch, and when the juice becomes shiny, pour it on the tofu and fish.

9. Chinese Yam and Red Dates Porridge

Ingredients: red dates, yam, rice, a small amount of salt or sugar.

practice:

1. Soak the red dates in warm water until soft, wash the rice, peel the yam, wash it and cut it into small pieces;

2. Put red dates, glutinous rice and yam together and cook into porridge.

3. You can add appropriate amount of sugar when eating.