There are many types of Chinese food in our country, and the food culture is different according to different regions. Now people’s lives are more affluent, and at the same time, people pay more attention to enjoying life. A very common thing, not only can make our body and mind more pleasant, but also can open our eyes, especially for many foods, their favorite thing is to travel all over the country and taste a variety of food In each region, they have their local specialties. Today I will share with you: these dishes are high in nutrition and are especially suitable for children who are growing.
Fish balls with egg
Stir-fried with black sesame seeds. Cut fish balls in half. After the pan is heated, involve a little oil, place the fish balls in the pan, and slowly fry over low heat until browned. Drizzle less than half of the meatballs, cover, and cook the fish balls until they are fully cooked.
The eggs were broken up, and a large amount of salt was added to season them, then dripped into the fish balls. Fry the egg liquid over low heat. Sprinkle with sesame and shallots and you’re ready to cook.
Fish balls are soft and tender, the eggs are fragrant, the color is bright, and they look good and delicious. Little friends can guarantee the nutritional requirements of the morning by eating half of them.
Potato nest quail eggs
The ingredients are all ready. Tapioca starch is purchased online in larger supermarkets, which is very convenient. The potatoes are peeled and washed, cut into hob pieces, put into a steamer, and steamed over high heat. When it is hot, use a spoon to crush the potatoes into a mud. Mashed potatoes and cassava starch follow a 1: 1 ratio, involve excessive salt, and knead into a fine dough.
Divide the dough into 12 parts of the opposite weight, round them one by one, and press a hole in the middle, grasping the margins slightly. After everything is done, put them on the plate, one by one, to resist the collapse and deformation during the steaming process. Beat the quail eggs in the two nests.
Add to the pan and steam for 10 minutes. (Do n’t take too long, you can see the quail egg liquid consolidate, and the steamed potato dough will collapse easily after a long time) juice. Drizzle on steamed potato and quail eggs.
Quail egg stuffed glutinous rice balls
After washing and pickling glutinous rice with glutinous rice, soak it in cold water for more than three hours. It is best to soak and stay. The pork is slightly chopped, placed in a packer, covered with a lid and mashed. Dye refers to ground ginger and salt and cooking wine to make a thick meat paste.
Use a spoon to dig a spoonful of puree into the palm of your hand and knead it into a meatball. Put the prepared meatballs in the soaked glutinous rice and roll them so that two-thirds of them are sticky with glutinous rice. The meatballs are dressed in glutinous rice and steamed in. The taste is fragrant and delicious.
After everything is done, put the balls covered with glutinous rice in the bowl, leaving free time at both ends. Use your forefinger to pinch a hole on both ends of the meatball and straighten it slightly to make the hole deeper and larger.
The quail eggs are broken apart and beaten into meatballs.
Boil the water in the steamer, bring the meatballs, and steam for 15 minutes on high heat. Increase the amount of oil, raw soy sauce, salt and a small amount of water in the pot, boil it and pour it into water starch, then pour it into the steamed balls.