1. Quail eggs are rich in lecithin, which is an indispensable nutrient in higher nervous activity. It has the function of strengthening the brain, and giving quail eggs to children is good for the brain. Quail eggs stuffed with mushrooms. Chop pork into minced meat, add ginger, chopped green onion, salt, pepper, soy sauce and soy sauce, and stir well. Wash the mushrooms and take them out. Wash quail eggs for later use. Take a mushroom, put some meat on it, then cut a hole in the meat and put quail eggs in it. Everyone is treated like this. Steam in a steamer for fifteen minutes. This dish will be ready when the time is up.
2. Braised hairtail, remove hairtail from beginning to end, remove internal organs, and clean up the black film and blood in the fish belly. Cut hairtail into sections with uniform length, roll hairtail sections in flour to cover hairtail with a thin layer of flour, and then shake off excess starch. Add oil to the pot and heat it to 70% to 80% heat. Don't turn it over after you put it in, it's easy to break. After frying hairtail, turn over and fry hairtail into a golden hard shell. Remove the hairtail and drain the oil for later use. Pour out the fried fish oil, add a little new oil, and add onion, ginger, garlic, pepper, aniseed and dried pepper to stir-fry the flavor of the seasoning. Add the fried hairtail section, pour a circle of cooking wine and rice vinegar, and the fishy smell of hairtail will be cooked. Pour hot water in the same amount as hairtail, then add braised soy sauce and light soy sauce, add salt and sugar, bring to a boil over high heat, and turn to low heat. Time is up. Pick out onions, ginger, garlic, dried peppers and aniseed, and turn on the fire to collect the juice. When there is a little soup left, put the hairtail into the plate, leave the soup in the pot, pour in a proper amount of water starch, heat until the soup becomes sticky, turn off the fire, pour the soup on the hairtail section and sprinkle with coriander.
3. Walnut kernel, corn walnut kernel. Prepare some peeled walnuts, corn kernels, peas and carrots. Walnut kernel is very nutritious, but some people just don't like it, especially children. They may not like the walnut skin, so try frying it. There are some changes in taste, which are more acceptable to children. Stir-fry walnuts in the oven or wok and let them cool for later use. It is best to use fresh corn, which has better taste and higher nutrition. Also use the freshest peas. Peel, wash and dice carrots. Put oil in the pan, heat it, pour in diced carrots and stir fry, stir fry Microsoft, pour in corn kernels and peas, stir fry a few times, add salt and water, cover the lid and stew for a while. When the peas are cooked, add a little chicken essence and stir fry, then add starch water to thicken. Finally, stir-fry until thick, and then pour in walnuts. Stir-fry quickly for a few times and you can get out of the pot.