[Encyclopedia of children eating fish]_How to do_How to do

[Encyclopedia of children eating fish]_How to do_How to do

Fish is a kind of food rich in fish protein, so eating more fish helps to supplement the body’s protein, and for children in growing up, eating more fish helps to develop intelligence.

However, there is a very big disadvantage of fish meat is the fishbone. If children eat fish, it is easy for them to get stuck in their throats.

Therefore, at this time, parents should learn how to make children’s fish meat to avoid the phenomenon of fishbone and throat.

Sweet and Sour Ribbon Fish Ingredients: Fresh ribbon fish, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, starch method: 1.

After the fish is washed, it is chopped into 10 cm sections and marinated with salt for about 10 minutes.

2.

Take a clean small bowl, pour in the right amount of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, pour in an appropriate amount of vinegar, and stir in an appropriate amount of fine salt.

3.

Dip the strips of dried fish into the starch.

4.

Add oil to the pan. After the oil is hot, code it into the scallops and cook over low heat. Fry the scallops over the scallops and fry the other side slightly yellow. Turn the scallops to the side and add the shallots, ginger slices, and star anise.Fried incense.

5,

Pour in the sweet and sour sauce, and preferably take the fish, and simmer for 10 minutes.

Ingredients for lotus cod porridge: half a cup of rice, 5 cups of water, 1/3 onions, 50g raw lotus seeds, 50g cod, 50g pork ground meat, 50g cauliflower, 1 tsp salt, 1/2 tbsp cold-pressed olive oil,2 tsp of rice wine.

Method: 1. Wash half a cup of rice, add 5 cups of water, finely dice the onion, put 2 cups of water outside the electric cooker, and cook.

2. Cook the raw lotus seeds. Use a stainless steel net and a spoon to crush the lotus seeds and sieve them.

3. Add lotus seed puree, 1 tsp of salt, 1/2 tbsp of cold-pressed olive oil to the porridge and stir well, so that the bottom porridge for the taste change is completed.

4. Wash the cod, wipe with thin salt, and add rice wine; cut the pork ground meat once again, and put it in an electric cooker and steam it with half a cup of water (should pick it up immediately after steaming, don’t be stuffy) 5. peel the fish from the cod(Make sure there are no fish bones), crush and mix into the porridge, it is lotus cod porridge.

Ingredients for squirrel catfish: 200 grams of mandarin fish, 2 grams of cooking wine, 10 grams of pine nuts, pepper powder, 10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch, moderate salt, and 15 grams of vinegar.

Remove the scales, gills, fins and viscera of the mandarin fish, remove the leather coat from the head, wash it, chop off the fish head, spread it out and pat it flat.

Use a knife to cut off the fish bones of the fish tail (don’t cut the belly of the fish), leaving about 1 rain of spine at the tail.

After the bones of the mandarin fish are boneless, spread the skin downwards and cut it into a flower knife with a diagonal knife. The depth of the knife is 4/5 of the meat. Do not cut the fish skin, open a mouth at the tail, and pull the tail out of the knife.

2.

Sprinkle the fish with salt, pepper, cooking wine, and wet starch (some).

3.

Heat the wok, pour the vegetable oil after the heat, heat the oil to 70%, dip the mandarin fish with a small amount of starch, fry it in the oil pan for several minutes, then dip the fish head with starch, put it in the oil pan, and fry untilRemove it in golden yellow, place the side with the flower knife up in a fish dish, and install the fish head.

4.

Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl.

5,

Leave a small amount of oil in the wok, add clear soup, add salt, sugar, tomato sauce, vinegar, boil, stir with wet starch, add hot oil and stir well. Pour over the fish and sprinkle with pine nuts.
Steamed seabass ingredients: seabass 1 salt, children’s soy sauce, shallot strips, ginger practices: 1, clean the seabass, make a few mouthfuls on the fish, easy to taste, squeeze lemon on the fish, spread evenly, and evenly saltSpread it on the fish body. Wipe the fish belly with 2, and shred the shallots. Put the onions and ginger in the fish’s belly, and marinate for dozens of minutes.

4. Boil the water in the steamer, add the fish, steam for 12 minutes on high heat, and turn off the heat for a few minutes.

5. After steaming, pour out the steamed water from the plate, and take out the onion and ginger from the fish belly to feed the baby.

Pay attention to fishbone for your baby.