Children eat more steamed vegetables in spring, which is nutritious and delicious. Learn these 7 steamed dishes, and children often eat well.

Spring is the most critical period for children's growth and development, so in spring, many parents begin to prepare delicious and healthy food for their children. At home, milk, calcium and zinc began to be supplemented. My mother said that in this critical period, we should keep up with our diet and make our bodies better. In winter, I like stews and cold dishes. My mother says these are either too greasy or too cold to be absorbed by the stomach. Steamed vegetables not only have no loss of nutrition, but also maintain the purest taste of ingredients. Adults and children like to eat. So today I will share with you seven steamed dishes, so that it won't be repeated for a week. Friends you like can collect them and try to cook them for your family. In spring, children eat more steamed vegetables, which are nutritious and delicious. Learn these 7 steamed dishes, and children often eat well.

Steamed broccoli with vermicelli

Ingredients: half a flower of broccoli, 2 heads of garlic, 2 spoonfuls of steamed fish sauce, a little chicken essence, vermicelli 1 slice, proper amount of cooking oil, millet spicy 1 slice.

Second, the method of steaming broccoli with vermicelli:

1. Get all the materials ready. Soak the fans for half an hour in advance, then take a little at a time, circle them and put them on the plate. Then cut the broccoli into small flowers, clean it and put it on the vermicelli.

2. Peel the garlic, wash it and cut it into minced garlic. Take a pot, put in a proper amount of cooking oil, and heat it until chopsticks are put in, which can bubble up quickly. Then pour it into garlic paste and stir it with chopsticks to make garlic paste. After cooling slightly, add a little chicken essence and stir well for later use.

3. Sprinkle the prepared garlic sauce evenly on the broccoli, put it in a steamer, steam for 10 minutes after the water is boiled until the broccoli is cooked. The time depends on the size of the broccoli you cut.

4. It's time. Let's take out the broccoli vermicelli, cut the millet into small circles and decorate it. Our fans will steam with broccoli. If you like spicy food, you can burn some hot oil to drench the millet spicy ring to stimulate its spicy taste, which will make it more fragrant.

Steamed shredded carrot with powder

Ingredients: 3 carrots, flour 1 ginger, a little onion, salt, cooking oil.

Second, the practice of steaming shredded carrots with powder:

1. Prepare all ingredients, wash carrots, and knead them into filaments with a spatula. You can cut it yourself if you can. Clean shredded carrots, put them in a pot, add enough water and salt, stir well, and soak shredded carrots for 5 minutes. If shredded carrots are treated in this way, the shredded carrots steamed at the back will not be soft and rotten easily.

2. Drain the soaked shredded carrots, pour in a little cooking oil, and stir evenly, so that each shredded carrot is evenly coated with a layer of cooking oil. Then add a proper amount of flour, shake well with chopsticks, and evenly coat the shredded carrots with flour.

3. Wrap shredded carrots in flour and put them in a steamer. After the water is boiled, continue to steam for 10 minute, and steam the shredded carrots thoroughly. Take out the steamed shredded carrots and put them on a plate. Cut some Jiang Mo, minced garlic and shredded onion. Then take the pan, burn some hot oil, add a little pepper, simmer on low heat until the oil smokes, then pour the hot oil on the minced ginger and garlic to stimulate the flavor of the ingredients, then shake it with chopsticks and stir it evenly. Our shredded pink carrot is ready, and it smells like saliva.

Steamed ribs with glutinous rice

1. Material: sparerib 300g, glutinous rice 200g, onion 1, shallot 1, ginger 1, 2 tablespoons of soy sauce, oyster sauce 1, thirteen spices a little, sugar a little, cooking wine 1.

Second, the practice of steamed pork ribs with glutinous rice:

1. Prepare all the ingredients first, and soak the glutinous rice one night in advance, so that it is easier to steam through. After cleaning the ribs, soak them in clean water for half an hour to soak the blood out.

2. Take out the soaked ribs and put them on the plate. Add cooking wine, soy sauce, oyster sauce, thirteen spices, ginger and onion, a little sugar and a little salt and mix well together. Now the weather is hot, put it in the refrigerator for more than 2 hours, so the ribs are better to eat.

3. After the ribs are marinated, take them out and drain the soaked glutinous rice. Put the ribs into the glutinous rice piece by piece, and cover them evenly with a layer of glutinous rice. Then put the glutinous rice ribs in a steamer, put them in cold water, steam for 50 minutes after the water boils, until the glutinous rice and ribs are completely steamed. Cut the steamed ribs one by one, put them on a plate, and sprinkle with a little chives. The nutritious and delicious steamed ribs with glutinous rice are ready.

Steamed silk noodles with loofah

Ingredients: 1 Luffa, 1 vermicelli, 1 garlic, 4 dried peppers.

Second, the practice of steaming silk noodles with loofah:

1. All the ingredients are ready, and the fans are soaked in cold water in advance. The loofah is peeled with a scraper, then cut into inclined blades, slightly thicker, and placed at the bottom of the plate. Then put the soaked vermicelli on the towel gourd slices for later use.

2. Wash garlic after peeling and chop it into minced garlic. Dried peppers are also chopped with a knife. Take a pot and put in a proper amount of cooking oil. When the oil is hot, add half of minced garlic and stir-fry until fragrant, then add the remaining minced garlic and dried Chili, stir well together, and then pour it evenly on the vermicelli. Put cold water on the pot. After the water boils, steam for 10 minute, and steam the vermicelli and towel gourd thoroughly.

3. Mix the juice first, take a bowl, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of sesame oil, half a spoonful of sugar and a little salt and mix well. Take out the towel gourd after steaming, pour the soup into the juice, stir well and pour it on the vermicelli. Our steamed noodles with loofah are ready, which is very refreshing.

Steamed eggs with shrimps

Ingredients: 2 eggs, shrimp 1 piece, 2 shallots, a little salt, a little pepper, 2 tablespoons sesame oil and 2 tablespoons light soy sauce.

Second, the practice of steamed eggs with shrimps:

1. Prepare all the ingredients, clean the shrimp, remove the head, shell and thread of the shrimp, and clean it again. Put the shrimp in a bowl, then add a little salt and pepper, mix well and marinate for 10 minute.

2. Take a bowl, beat two eggs into the bowl, then pour in warm water twice as much as the egg liquid, and stir thoroughly with chopsticks. In order to make the taste more delicate, we filter it with a fine sieve and then cover it with high-temperature plastic wrap. Put warm water on the pot and steam over low heat 10 minute. After the egg liquid is solidified, we put the shrimp in, cover it with plastic wrap and continue steaming until the shrimp changes color. After the egg liquid is cooked, our shrimp and eggs can be cooked.

3. Start seasoning, add the right amount of sesame oil, soy sauce and chopped green onion, and our steamed eggs with shrimp will be ready, with rice, which is especially fragrant and tender.

Steamed Basha fish with vermicelli

Ingredients: Basha fish fillets 1, 2 vermicelli, 8 cloves of garlic, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, a little sugar, proper starch, proper salt and proper edible oil.

Second, the practice of steaming Basha fish with vermicelli:

1. Prepare all the ingredients, clean the Basha fish fillet, cut it into pieces and put it in a basin. Then start seasoning, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, a little sugar, a little salt, and then add the right amount of starch and stir well by hand. Finally, add an appropriate amount of cooking oil and continue to stir evenly, so as to lock the moisture of Basha fish and make it more tender. Marinate the fish for more than half an hour.

2. Soak the fans in cold water for half an hour in advance, then cut the soaked fans short with scissors and put them on the plate. Then put the marinated fish pieces on the vermicelli. Steam the pot with cold water, and continue steaming after the water boils 15 minutes.

3. Take out the steamed fish and sprinkle with chopped green onion. Take a pot, burn some hot oil and pour it on the chopped green onion to stimulate the fragrance of the ingredients. Our simple and nutritious steamed Basha fish with vermicelli is ready, and children should eat more health sticks. ''

Steamed tofu with minced meat

Ingredients: tofu 1, minced meat 200g, pickled mustard tuber 2 tablespoons, shallot 1, millet spicy 2, ginger 1, and a little sesame oil.

Second, the practice of steamed tofu with minced meat:

1. Prepare all the ingredients, rinse the surface of tofu slightly with running water, and then cut into pieces with even thickness. Put the tofu slices evenly on the bottom of the plate, which can be placed according to your preference.

2. Take a pot, add a proper amount of cooking oil, add ginger powder after the oil is hot, and stir-fry the fragrance. Then pour the minced meat into the pot and stir fry slowly with low fire. Stir fry until the minced meat turns white. We pour the mustard tuber powder into the pot and continue to stir for half a minute, so that the ingredients are fully stirred.

3. Put the fried minced meat into a tofu pan, then put it into a steamer, and steam for about 10 minute after the water boils. Because tofu will come out when steaming, it is best to choose a deep dish so that the soup will not flow out.

4. After the tofu is steamed, take it out, evenly sprinkle with chopped green onion and millet spicy rings, and then sprinkle with a little sesame oil. Our nutritious and delicious minced meat tofu is ready. Tofu is rich in protein and calcium. It is good for children to eat often, and old people can do it often.