Which family foods are nutritious, healthy, suitable for all ages and delicious?

Steamed tofu with dried shrimps Raw materials: 250g of south tofu, 30g of dried shrimps, carrots, shallots, soy sauce, sugar, vinegar, salt and sesame oil. Practice: 1. Shrimp is salty and dry. Soak it in warm water in advance, wash it a few times and taste the salty taste. 2. Cut the tofu into half squares. 3. Cut carrots into Fu Xiao and chop onions. 4. Put sugar, vinegar, soy sauce, salt, water and sesame oil into a small dish and make juice. 5. Put the tofu in the bowl. 6. Sprinkle diced carrots on tofu. 7. add shrimp. 8. Pour the juice on it as evenly as possible. 9. Put it in a pot, boil water and steam for 6 minutes. 10. Sprinkle the onion and Lai Xiang on the pot.

Luo Songtang's practice: 1. Wash the oxtail, put cold water 5min the pot and cook for about 5 minutes. Remove the oxtail and wash it with warm water. Burn another pot of water. After the water is boiled, put the oxtail into the pot, add ginger slices and galangal, and cook until the oxtail is soft and rotten. Take out ginger slices and galangal. 2. stew it and make it an auxiliary material. Stir-fry onions and tomatoes in lubricating oil, put them in a hot pot, then pour celery, potatoes and carrots and stew for about 30 minutes. 3. Stir-fry the tomato sauce, put the unsalted butter into a cold pot, pour in the tomato sauce, add some sugar and stir well. Then put it in a hot pot and stir fry. Making oil sweet noodle sauce is very important for this soup. Let the pan cool, add a large piece of unsalted butter, after melting, add a small bowl of flour, stir fry gently with slow fire, so that the wheat flour and unsalted butter can be fully combined. At this time, the touch is symmetrical and crisp, producing a beautiful and moving aroma. Pour the oil sweet noodle sauce into the hot pot, and the bottom of the whole hot pot will be more sticky and gorgeous. 5. Finally, add Chinese cabbage, stew for 15 minutes until all ingredients are soft and rotten, add salt, spicy soy sauce and black pepper in turn, and stir to make a pot of Luo Songtang.

Seafood salad ingredients: fresh shrimp, squid rolls, fresh bandages, mesh fish eggs, Longli fillets, green lemons, carrots, coriander, ginger, celery and vinegar sauce. Practice: 1. Wash all vegetables and fruits, slice lemons, chop parsley leaves, slice ginger, slice celery roots and shred carrots for later use; 2. Clean all seafood materials, boil the water in the pot, add ginger slices, and separate the seafood materials from each other; 3. Mix all kinds of seafood with vegetables and fruits, pour a little lemonade to refresh yourself, and then mix it with vinegar juice to eat.

Tea barbecue raw materials: pork belly, oil wheat vegetables, seasoning: green tea, soy sauce, white pepper, spicy, spiced powder, Chili noodles, garlic cloves. Practice: 1, fresh pork belly washed and cut into pieces with a thickness of 1.5mm; 2. Take a proper amount of green tea, brew it with water above 85 degrees, and pour it into the pork belly for 3-4 hours after the tea soup cools naturally. 3. Pour out the tea leaves and tea soup. Pour in the appropriate soy sauce. Add white pepper, spicy, spiced powder and a small amount of Chili noodles and mix well; 4. Heat the wok. Put the small fresh meat evenly into the wok and fry it on low heat. Stir-fry the oil until golden on both sides. Serve with lettuce, garlic cloves or fruit juice.