A 2-year-old baby's food intake has also reached a new height as their body grows, and breast milk and formula are no longer sufficient to feed the baby. Therefore, it is necessary to actively add normal adult food. At this point, the baby's teeth have grown a lot and they can now eat what adults eat. What are the lunch recipes for a 2-year-old baby?
1、 Stir fried tomatoes with minced meat
Main ingredients: 250g lean pork, 400g tomatoes, 600g vermicelli.
Accessories: 75g vegetable oil, 50g soy sauce, 10g refined salt, a little chopped scallion and ginger.
Method: 1. Wash and chop the pork into small pieces; Wash the tomatoes, blanch them in boiling water, peel and remove the seeds, and cut them into small pieces; Cut the pink skin into small pieces as well.
2. Put the oil into the pot, heat it up, add chopped scallions and ginger, stir fry the minced meat, add soy sauce and salt, stir fry briefly, add tomatoes for a few times, then add vermicelli and stir fry quickly over high heat for a few times.
Features: Beautiful color, delicious taste, and rich nutrition.
Key to making: When adding minced meat to the pan, do not use too much oil to prevent the meat from clumping and not scattering during stir frying. Tomatoes and vermicelli should be stir fried quickly over high heat after being put into the pot.
2、 Fish fillet
Main ingredients: 500g fish meat, 100g egg white, 200g winter bamboo shoots.
Accessories: 1kg lard (200g actual consumption), 20g sesame oil, 12g refined salt, 50g cooking wine, 12g monosodium glutamate, 45g wet starch, 300g broth.
Method: 1. Cut the fish meat into slices that are 3 centimeters long, 2 centimeters wide, and 0.3 centimeters thick. Put it in a bowl, add egg white and wet starch for sizing.
2. Cut the winter bamboo shoots into small bone slices. Take a large bowl and add broth, cooking wine, refined salt, monosodium glutamate, vinegar, starch powder, and sesame oil to make a white sauce.
3. Heat the wok over high heat, add lard, and when it's 30% hot, put the starchy fish slices into the wok and slide them out, then drain off the oil.
4. Pour out the oil from the pot and leave a small amount of base oil (about 120 grams). After heating, stir fry the pan with chopped scallions and ginger, then add the winter bamboo shoots and stir fry until fully cooked. Then add the sauce and wait for it to thicken. Add the fish slices that have been skimmed over the oil and stir evenly to serve.
Features: The fish fillet is white, smooth, tender, and delicious.
Key to making: The knife for slicing fish slices should be fast, otherwise it is easy to break the fish slices. When lubricating fish slices, the oil temperature should not be too high (slightly lower than the oil temperature of meat slices).
3、 Stewed Tofu with minced meat and carrots
Main ingredients: 1kg tofu, 250g minced meat, 500g carrots, 200g garlic sprouts.
Accessories: 150g vegetable oil, 15g refined salt, 50g soy sauce, 5g monosodium glutamate, 10g chopped scallions.
Method: 1. Cut tofu into 1.5 cm square cubes; Wash carrots thoroughly; Wash the garlic sprouts thoroughly and cut them into 1cm long sections.
2. After stir frying the minced meat in a hot oil pan, add chopped scallions and soy sauce. Stir fry until fragrant, then add grams of radish and continue stir frying. After the carrots have crumbled, add tofu and water (until they are over the tofu). After the tofu is stewed until it becomes fragrant and flavorful, add garlic sprouts and salt, and add MSG before serving.
Features: Red, green, white in color, extremely beautiful, delicious in taste, and rich in nutrients.
Key to production: Carrots and garlic sprouts need to be burned until they are tender. Tofu should be stewed thoroughly to prevent it from being crushed. Carrots shredded and stir fried are easy for young children to digest after eating.
4、 Braised Tofu with minced meat
Main ingredients: 1kg tofu, 250g minced meat, 10g sea rice.
Accessories: 150g of vegetable oil, 15g of sesame oil, 15g of refined salt, 10g of monosodium glutamate, 40g of starch, and 20g of scallions.
Method: 1. Cut tofu into 1.5 cm square cubes; Soak the rice in boiling water and chop it into small pieces. 2. Put the oil into the pot, heat it up, add minced meat and stir fry until it's raw. Add chopped scallions and stir fry until fragrant. Then add about 1.5 kilograms of water, tofu, dried sea rice, and salt. When it boils, thicken the sauce with water starch and add sesame oil and monosodium glutamate.
Features: Tofu is soft and tender, with a fresh and delicious aroma.
Key to making: As this dish is stewed, more soup should be added. Do not thicken the sauce too much. Add sesame oil and MSG before the tofu is cooked, so that the tofu tastes better.
5、 Stir fried pork shreds with celery
Main ingredients: 500g lean pork and 1kg celery.
Accessories: 80 grams of cooking oil, 1 kilogram of meat oil (actual consumption 45 grams), 50 grams of soy sauce, 15 grams of refined salt, 5 grams of monosodium glutamate, 50 grams of starch, and a small amount of chopped scallions and ginger.
Method: 1. Wash the celery thoroughly, cut it into thin strips, wash the lean pork, cut it into thin strips, put it in a basin, add 50g of starch and 5g of salt to size it, and use warm oil to smooth it out.
2. Put the cooking oil into a pot, heat it up, add chopped scallions and ginger, stir fry until raw, add celery and stir fry until done. Add shredded meat and stir well, then add soy sauce, salt and stir fry until done. Serve.
Features: Fresh and refreshing, rich in iron.
Key to making: Do not cut shredded meat and celery too long, stir fry for a slightly longer time, and stir fry celery thoroughly.
6、 Fried cabbage meat roll
Main ingredients: 750g cabbage leaves, 500g meat filling, 200g eggs.
Accessories: 200g peanut oil, 25g sesame oil, 75g flour, 10g refined salt, 8g monosodium glutamate, a little scallion and ginger.
Method: 1. Blanch the cabbage leaves in boiling water until soft; Put the meat filling into a bowl, add salt, monosodium glutamate, minced scallions and ginger, sesame oil, stir well and set aside.
2. Cut the blanched cabbage leaves to a length of 10 centimeters and a width of 7 centimeters, lay them flat on a cutting board, sprinkle with meat filling, and roll them into rolls with a diameter of 3 centimeters.
3. After adding peanut oil to a frying spoon, heat it up to 70-80%, then dip the cabbage in flour and eggs one by one, fry in oil until it turns slightly yellow, and remove.
4. Leave a small amount of base oil in a spoon, add chopped scallions and ginger to a pan, cook 225 grams of broth, add fried cabbage rolls, add salt and MSG, and when the soup is dry, drizzle with sesame oil
Features: Delicious taste, easy to digest, rich in nutrients, and beautiful appearance.
Key points of preparation: The dish should not be too salty, and the heat should not be too high when frying, otherwise the eggs will easily become burnt, affecting the taste and damaging the nutrition.
7、 Stir fried pork liver
Main ingredients: 500g pig liver, 200g water soaked fungus.
Accessories: 1.5 kilograms of vegetable oil (actual consumption of 150 grams), 80 grams of Sichuan pepper oil, 50 grams of soy sauce, 15 grams of cooking wine, 12 grams of refined salt, 15 grams of vinegar, 15 grams of white sugar, 50 grams of starch, and a small amount of scallions, ginger, and garlic each.
Method: 1. Wash the pig liver, remove the tendons, and cut it into slices that are 2 centimeters long, 1 centimeter wide, and 0.2 centimeters thick; Cut scallions, ginger, and garlic into small pieces; Wash and tear the fungus into small pieces.
2. Put pig liver into a bowl, add 25g of starch and 7g of refined salt, and stir well.
3. Mix scallions, ginger, garlic, fungus, soy sauce, white sugar, vinegar, cooking wine, salt, and the remaining water starch together, add a little water, and stir well to make a seasoning sauce.
4. Put vegetable oil in a wok, heat it over high heat until 80% hot, then add the mixed pork liver slices and stir fry until scattered. Remove from the wok.
5. Pour out the remaining oil from the pan, put the Sichuan peppercorn oil into the wok, heat it up, pour in pork liver slices, stir fry a few times, then add the seasoning sauce, stir fry well and remove from the pan.
Features: tender and fresh liver, delicious taste.
Key points of production: liver slices should be cut smaller, the heat should be high and the oil should be hot when oiled, and the frying time should not be too long, otherwise it will age and affect the taste.
The lunch recipes recommended in this article for 2-year-old babies are not only nutritious and delicious, but also easy to digest and absorb. They can also provide a variety of nutrients needed for their growth and development. Therefore, mothers can choose these recipes to make delicious lunches for their babies.
