Northeast Kindergarten Recipes

As babies grow older, many of them have to leave their parents and prepare to go to kindergarten. After babies go to kindergarten, many mothers will worry about whether their babies eat well in kindergarten. Moreover, babies are in the period of growing up, so nutrition and health are very important. Food and meals in different places have different characteristics, so naturally the menus in kindergartens will also be different. So what is the menu like in Northeast kindergartens?

1. Complete list of recipes for kindergartens in Northeast China

1)

Spare ribs, beans, onion, ginger and garlic (cut into sections), 2 tablespoons soybean oil, 2 tablespoons cooking wine, 3 tablespoons sugar, 2 tablespoons soy sauce, 1 Sichuan peppercorn, 2 dried chilies, salt, and MSG to taste

practice

1. Blanch the ribs before stewing in cold water to easily remove the blood foam. (If it is hot water, the blood in the meat will easily coagulate and cannot be drained out)

2. First, you need to color the ribs. Pour a proper amount of oil into the pot, add 3 spoons of white sugar, stir well until bubbles appear, then you can pour in the ribs! Be sure to prepare the pot lid, put the ribs in one hand and cover the pot with the other hand.

3. After the ribs are shredded for a while, add onion, ginger, garlic and peppercorns, stir-fry for a few times and add soy sauce.

4. Add water, pour in the beans, put one or two dried chilies, appropriate amount of salt, and cover.

5. Add a little cooking wine to the pot to remove the fishy smell of meat.

6. After adding the cooking wine, cover the pot, simmer on low heat for 10 minutes, taste the saltiness, then switch to high heat and simmer for 20 minutes.

7. Add appropriate amount of MSG before serving. If you feel the color is not cooked well at this time, you can add a little dark soy sauce.

2) Braised meat and vegetable meatballs

Main ingredients: 300 grams of pork leg, 100 grams of potatoes, 100 grams of carrots, and 50 grams of eggs.

Auxiliary ingredients: 750 grams of vegetable oil (actual consumption is 80 grams), 25 grams of dry starch, 15 grams of cooking wine, and appropriate amounts of soy sauce, refined salt, sugar, and onion and ginger.

Preparation method:

1. Wash the meat, chop it into minced meat and put it in a container for later use.

2. Put the washed whole potato and a carrot into a pot, add cold water and cook them. Peel them and mash them into a paste with a knife or spoon. Take out 100 grams of each and add them to the minced meat container. Add eggs, salt, onion and ginger, mix well with your hands in one direction, then add dry starch and mix well. Use your hands to make meatballs the size of ping-pong balls.

3. Heat the wok and add a large amount of oil. When the oil temperature reaches 40% to 50% hot, fry the meatballs in the oil until they are shaped. Then use a slotted spoon to remove them and place them in another wok for later use.

4. Add appropriate amount of soy sauce and water to the pot containing meatballs, bring to a boil over high heat first, then simmer over low heat for 25 minutes, then turn to high heat, add a little sugar when the soup is less, thicken with water starch, drizzle with a small amount of cooked oil, and serve in a bowl.

3) Steamed meat and tofu

raw material:

15 grams of chicken breast, 20 grams of tofu, 10 grams of onion, 5 grams of starch, 8 grams of eggs, 1 gram of sesame oil, and 4 grams of soy sauce.

Preparation method:

1. Wash the tofu, boil it in a pot, drain the water, grind it into a paste, and spread it in a small plate coated with sesame oil.

2. Wash the chicken, chop it into fine paste, put it in a bowl, add chopped onions, eggs, soy sauce and starch, mix until it is even and sticky, spread it on the tofu, and steam it over medium heat for 12 minutes.