1. Fresh shrimp soup:
Shrimp soup is a bone-nourishing dish rich in protein and low in fat. Shrimp meat is rich in protein, minerals and vitamins, which are essential for children's bone development. Not only is this dish delicious, but it is also easy to digest and absorb, providing balanced nutrition for children and promoting healthy bone development.
Ingredients: Fresh shrimp: 200 grams, shelled and intestines;Eggs: 2 pcs., beaten up;Chicken stock or water: 500 ml;Shallots: to taste, finely chopped;Minced ginger: to taste;Salt: to taste;Pepper: to taste;Cornstarch: Appropriate amount, mix with water to make a paste.
Steps:1Preparation: Remove the shells and intestines of the shrimp and set aside a few shrimp for later use. Bring chicken stock or water to a boil and set aside.
2.Stir-fry shrimp: Add a small amount of cooking oil to the pan, add minced ginger and stir-fry until fragrant, then add the shrimp and stir-fry quickly until it changes color, then remove and set aside.
3.To make the shrimp soup: Pour the chicken stock or water into the stew pot, add the sautéed shrimp shells, simmer slowly to bring out the umami flavor of the shrimp, and simmer for 20-30 minutes.
4.Strain the shrimp shells: Strain the shrimp shells and retain the shrimp broth.
5.Boiled egg soup base: Pour the shrimp broth back into the pan, add the beaten eggs, stirring as you add until the eggs are filathered.
6.Add the shrimp: When the shredded egg floats on the surface of the shrimp broth, add the sautéed shrimp until fragrant.
7.Seasoning: Add salt and pepper to taste, to taste.
8.Thickening: Mix the cornstarch with water to form a paste, stir well and slowly add to the shrimp soup until thick.
9.Sprinkle in chopped green onions: Finally, sprinkle in the finely chopped shallots.
10.Remove from the pot: Put it in a bowl and finish with a fragrant and delicious shrimp soup.
Tips: 1) Choose fresh shrimp and master the heat when stewing shrimp soup to fully release the umami of shrimp.
2) Don't stew the shrimp for too long, otherwise it will get too old and affect the taste.
3) When thickening, the heat should be mastered so as not to affect the taste of the soup.
2. Sweet corn duck liver porridge:
Sweet corn duck liver porridge combines the high nutritional value of duck liver with the sweetness of corn, making it a nourishing dish suitable for winter. The duck liver is rich in iron, protein and vitamins, which help children's blood circulation and bone marrow hematopoiesis. With sweet corn, the taste is fragrant and delicious, which increases the overall taste and nutritional value.
Ingredients: Rice: 1 cup;Sweet corn: 1 sprig, diced;Foie gras: 150 grams, cleaned;Ginger: 1 piece, sliced;Cooking wine: 1 tbsp;Stock or water: 6 cups;Salt: to taste;Pepper: to taste;Shallots: to taste, finely chopped;
Steps:1Preparation: Wash the rice and cut the sweet corn into cubes for later use.
2.Prepare the duck liver: Rinse the duck liver with water, add cooking wine, stir well, and marinate for a while.
3.Stir-fried duck liver: Heat the pan with cold oil, add the marinated duck liver and stir-fry until it changes color, then remove and set aside.
4.Porridge: Wash the rice and put it in a rice cooker or casserole, add the sliced ginger and stock (or water), bring to a boil over high heat, then change to low heat and simmer for 30 minutes.
5.Add the sweet corn: After simmering for 30 minutes, add the diced sweet corn and continue to simmer for 20 minutes until the rice porridge is thick.
6.Add the duck liver: Finally, add the sautéed duck liver and stir well.
7.To taste: Add salt and pepper to taste and stir well.
8.Serving: Place the sweet duck liver porridge stewed in a bowl and sprinkle with finely chopped shallots.
Tips: 1) Both sweet corn and duck liver have a delicious taste and can be seasoned in advance to better incorporate into the porridge.
2) Cook the porridge on a moderate heat to fully release the aroma of sweet corn and duck liver.
3) If you feel that the porridge is not thick enough, you can add an appropriate amount of water according to your taste, and simmer for a while.
3. Beef rice with slippery eggs:
Beef rice with egg is a stomach-warming dish rich in protein and good fats. Beef provides a rich source of protein and essential amino acids that aid in the growth and development of children's bones. With a smooth egg wash, the taste is richer. This dish is not only delicious, but also rich in nutrients, making it ideal for children to nourish their bones in winter.
Ingredients: Beef: 150g, thinly sliced;Eggs: 2 pcs.;Shallots: to taste, finely chopped;Salt: to taste;Soy sauce: to taste;Cooking wine: to taste;Ginger: to taste, finely chopped;Edible oil: appropriate amount;Rice: to taste.
Steps:1Preparation: Thinly slice the beef, mince the shallots and ginger and set aside.
2.Marited beef: Put the beef in a bowl, add salt, soy sauce and cooking wine, stir well, and marinate for a while.
3.Stir-fried beef: Heat the pan with cold oil, add the minced ginger and stir-fry until fragrant, then add the marinated beef and stir-fry until it changes color and is cooked through, then remove and set aside.
4.Scrambled eggs: Leave the bottom oil in the pan, beat the eggs, add them to the pan and stir-fry to form egg mixture.
5.Stir in the beef: Before the egg mixture has set, pour the sautéed beef into the pan and stir quickly to coat the beef.
6.Seasoning: Add salt and soy sauce to taste and continue to stir well.
7.Stir-fry well: Keep the heat low and continue to stir-fry evenly so that the egg mixture coats the beef until the egg mixture is completely set.
8.Add the shallots: Add the finely chopped shallots and stir-fry quickly and evenly.
9.Serving: Serve the beef with egg on top of the cooked rice.
Tips: 1) Do not marinate the beef for too long to maintain the tender texture of the beef.
2) When scrambling eggs, the heat should be well controlled to keep the egg mixture tender.
3) When adding shallots, you can turn off the heat slightly in advance, leaving the residual temperature for the shallots to blanch.
4. Korean-style kelp soup:
Korean kelp soup is a nourishing seafood dish. Kelp is rich in minerals such as iodine, calcium, and iron, which contribute to the development of children's bones and the health of their teeth. In addition, kelp also contains ingredients that are beneficial to the immune system, such as fucoidan. Korean kelp soup is not only delicious, but also has antioxidant and moisturizing properties.
Ingredients: Kelp: a handful, washed and cut into sections;Lean meat or ribs: 200g, diced;Green onion: 1 stalk, cut into sections;Ginger: to taste, sliced;Stock or water: 6 cups;Soy sauce: 2 tablespoons;Salt: to taste;Sesame oil: appropriate amount;Shallots: to taste, finely chopped;
Steps:1Preparation: Wash and cut the kelp into sections, cut the lean meat or pork ribs into cubes, cut the green onions into sections, and slice the ginger.
2.Blanching treatment: Boil a pot of water and put the cut kelp into the blanching water, and the blanching time should not be too long to maintain the tender taste of the kelp.
3.Stew the stock: Put the chopped pork ribs or lean pork into the stock or water, add the green onion and ginger slices, bring to a boil over high heat, skim off the foam, turn to low heat and simmer slowly.
4.Add the kombu: After simmering for 30 minutes, add the blanched kombu to the soup and continue to simmer for 20 minutes.
5.Seasoning: Add soy sauce to taste, add salt to taste.
6.Continue to simmer: Continue to simmer until the soup is rich and the meat is well cooked.
7.Remove from the pan: Add sesame oil and chopped shallots, stir well, and serve.
8.Serving: Place the Korean kombu soup in a bowl and serve.
Tips: 1) Don't stew the kelp for too long to avoid losing its taste.
2) The amount of soy sauce and salt can be adjusted according to personal taste.
3) When simmering, you can add an appropriate amount of water to maintain the consistency of the soup.
5. Roasted tofu with bean curd and shiitake mushrooms:
Roasted tofu with bean curd and shiitake mushrooms is a vegetarian dish rich in plant protein, fiber, and minerals. The soy isoflavones in tofu help maintain bone density, while yuba and shiitake mushrooms provide rich dietary fiber and trace elements, which play a positive role in promoting bone growth in children. This dish is healthy and delicious, making it a nutritious choice for the winter table.
Ingredients: Tender tofu: 1 piece;Dried yuba: appropriate amount, soak in advance;Shiitake mushrooms: to taste, sliced;Green garlic: to taste, cut into sections;Ginger: to taste, mince finely;Garlic: to taste, minced;Edible oil: appropriate amount;Soy sauce: to taste;Salt: to taste;Essence of chicken: to taste.
Steps:1Preparation: Cut the tender tofu into cubes, slice the shiitake mushrooms, soak the bean curd and cut into sections, cut the green garlic into pieces, and mince the ginger and garlic.
2.Deep-fried yuba: Fry the soaked yuba in oil until golden brown and crispy, then remove it and set aside.
3.Roast Tofu: Pour an appropriate amount of cooking oil into the pan and fry the chopped tofu cubes until golden brown on both sides.
4.Stir-fry shiitake mushrooms: After the tofu is golden brown on both sides, add the sliced shiitake mushrooms, minced ginger and minced garlic and stir-fry well.
5.Add the yuba: Add the previously fried yuba and stir-fry evenly so that the shiitake mushrooms and yuba are evenly coated on the tofu.
6.Seasoning: Add an appropriate amount of soy sauce, salt and chicken essence and stir well to allow the seasoning to penetrate evenly.
7.Add water and simmer: Add an appropriate amount of water, cover the pot, and simmer for a while until the tofu tastes good.
8.Juice removal: When the water is dry and the soup is thick, add the green garlic and stir quickly.
9.Remove from Cook: Serve on a plate and serve.
Tips: 1) When frying yuba, you should master the heat well so as not to be too greasy.
2) When cooking tofu, add seasonings according to your personal taste.
During the cold winter months, adequate nutrition is essential for a child's physical development. These five bone-nourishing dishes not only satisfy the appetite, but also provide rich minerals, proteins and vitamins for children's bones. Shrimp soup, sweet corn duck liver porridge, beef rice with smooth eggs, Korean-style kelp soup and roasted tofu with bean curd and shiitake mushrooms, each dish is a care for the healthy growth of children. In the cold season, these five bone-nourishing delicacies are like a warm sunshine, laying a solid foundation for children's bones, so that they can be full of vitality and thrive in winter. May this season's care make children healthy and happy in winter. Autumn and Winter Check-in Challenge