College Entrance Examination Dinner

Steamed halibut: halibut 2 blocks	Steamed halibut: ginger 1 block
Steamed halibut: chopped green onions 1 pinch	Steamed halibut: light soy sauce Appropriate amount
Steamed halibut: vegetable oil A little	Pork slices, carrots and wild rice: lean pork 1 block
Pork slices, carrots and wild rice: carrots Half root	Pork slices, carrots and wild rice: wild rice 3 roots
Pork slices, carrots and wild rice: vegetable oil Appropriate amount	Pork slices, carrots and wild rice: salt A little
Pork slices, carrots and wild rice: light soy sauce A little	Pork slices, carrots and wild rice: starch A little
Pork slices, carrots and wild rice: water A little	Stir-fried lettuce slices with peppercorns: lettuce 1 root
Stir-fried lettuce slices with peppercorns: vegetable oil A little	Stir-fried lettuce slices with Sichuan peppercorns: Sichuan peppercorns 1 pinch
Stir-fried lettuce slices with peppercorns: salt A little	Stir-fried lettuce slices with peppercorns: light soy sauce A little
Cold Artemisia Stem: Artemisia Stem 1 handful	Cold wormwood stems: garlic 4 petals
Cold wormwood stems: salt A little	Cold wormwood stems: apple cider vinegar Appropriate amount
Cold wormwood stems: sesame oil A little	Beef Stew: Beef Stuffing 150g
Beef Qianzhang Clay Pot: Qianzhang 2 blockbusters	Beef Qianzhang: Rapeseed 4 trees
Beef Qianzhang Clay Pot: Green Onions 1 tree	Beef Stew: Coriander 1 tree
Beef Stew: Green Onions Half a tree	Beef Qianzhang: Starch 10 grams
Beef Qianzhang: cold water Appropriate amount	Beef Qianzhang: Salt 2 grams
Beef Stew: Soy Sauce 25 grams

How to make college entrance examination dinner

Step 1

Today’s dinner of steamed halibut is based on the word "fish" - the fish leaps over the dragon's gate to encourage the children!

Step 2

Defrost the halibut naturally, cut into small pieces, put a piece of fresh ginger on each piece; put it into a cold water steamer, boil the water and steam for 10 minutes;

Step 3

After taking it out of the pot, remove the ginger slices and sprinkle with some minced spices;

Step 4

Pour an appropriate amount of light soy sauce and splash a little hot oil to bring out the aroma of minced green onions.

Step 5

"Heaven's Proud Son" is a meat-stir-fried wild rice dish, borrowing the homophone of "wild rice". Do you have to rack your brains to come up with a good name for each dish? Not required! The most important thing is for parents to prepare good meals and create a nutritious and relaxing dining atmosphere. The names of the dishes are just the icing on the cake to adjust the atmosphere.

Step 6

Peel off the skins of wild rice and carrots, clean them, cut the lean meat into thin slices, mix well with a little starch and marinate for a while;

Step 7

carrots and wild ricecut into thin slices;

Step 8

Heat the pan with cold oil, stir-fry the meat until it changes color, and stir-fry the carrots until soft;

Step 9

Pour in the wild rice slices and stir-fry for half a minute; wild rice is relatively watery, so you can add a small amount of water and stir-fry several times. Sprinkle a little salt and drizzle with light soy sauce. Stir evenly and take it out of the pot.

Step 10

Now that we have 2 meat dishes, eating more vegetarian dishes will not cause excess fat to accumulate in the body. I recommend this peppercorn and lettuce slices.

Step 11

Pluck off the young lettuce leaves and soak them in cold water. Peel and rinse the stems;

Step 12

Cut diagonally into sections, then cut into thin slices;

Step 13

Heat oil in a cold pot, stir-fry a handful of Sichuan pepper until fragrant, put the lettuce slices into the pot and stir-fry quickly for a while, sprinkle a little salt and light soy sauce, stir evenly and serve; if you want a green color, you can omit the light soy sauce and rich pepper The aroma also whets the appetite.

Step 14

Cold wormwood stalks are fresh, tender and crispy. The wormwood stalks contain a variety of amino acids and are rich in crude fiber. Clean the mugwort stems, cut them into sections and put them into a basin. Sprinkle a little salt and sesame oil and mix. The aroma will be highlighted. Add some fresh fruit vinegar to make it more appetizing.

Step 15

Thousand-piece beef stew, this soup can be called "stew" or "bao". Qianzhang, that is, tofu skin, is rich in plant protein, calcium, iron, phosphorus, soy lecithin and other nutrients, which can provide sufficient nutrition for the human body. Beef is rich in high-quality animal protein and is also a good ingredient for restoring physical strength. The beef stuffing is wrapped in thousands of sheets and simmered in water for a long time. The aroma of the beef is mixed with the aroma of the tofu skin. It is both a dish and a soup. Although there is not much seasoning, it is very delicious. Add a few green vegetable leaves to enrich the visual and taste, and also increase dietary fiber.

Step 16

Sprinkle appropriate amount of salt, soy sauce, and cold water into the meat filling, and stir evenly;

Step 17

Chop half a green onion, stir starch and a little cold water into a slurry, which will be used as a binder later; pour into the meat filling and mix well;

Step 18

Stir starch with a little cold water to form a slurry, which will be used as an adhesive later;

Step 19

Divide the thousand sheets into rectangular pieces, about 10*15cm in length and width, take a large spoonful of meat filling and place it in the middle of the bottom of the thousand sheets;

Step 20

Fold it upward, then fold the two sides toward the middle, roll it into a roll, and apply starch paste at the end;

Step 21

Put the thousand rolls into a stew pot and simmer over water for 30-60 minutes;

Step 22

Finally, sprinkle the cabbage sum and chopped green onions into the soup, and add salt as appropriate.

Step 23

Today’s dinner consists of 4 dishes and 1 soup. It is simple, nutritious and healthy. Let’s try it for ourselves! Cooking Tips for College Entrance Examination Dinner

In the first two articles on nutritious dinner matching, I mentioned some key points of matching. Some friends want me to say more. I thought about it. In addition to diversifying the food variety, not changing the taste too much, and making at least one dish that my children like to eat for every meal, the dining atmosphere is also very important.