Stir-fried Germ Knots with Mixed Vegetables

Stir-fried Germ Knots with Mixed Vegetables

1. Ingredients: 6 fresh shrimps, 1 shiitake mushrooms, 3 cherry tomatoes, 40 grams of amaranth leaves, 20 grams of wheat germ, 20 grams of flour. Cooking method: cook-stir-fry Reference age: 18M+ time required: 15 minutes.

2. Put the wheat germ and flour together, add a few drops of water and stir, then add a few drops of water and stir, add a small amount of water several times to turn the flour into small bumps. Scrape the formed lump to one side in the middle, pour a little water on the dry flour, and continue to stir. Until all became lumps. >>If the water is added together, it will directly become a big dough, and there will be no small bumps. You can also adjust the tap water to a flow rate of one drop per second, and stir while turning the bowl with your hands.

3. Individual big lumps, tear them with your hands, and make them smaller. Before going to work in the morning, mothers can prepare the lumps, seal them with plastic wrap, and save them for lunch.

4. Dice mushrooms, cherry tomatoes, and chop amaranth leaves. >>These ingredients can be replaced, preferably meat/poultry/seafood/eggs for shrimp, mushrooms for mushrooms, green leafy vegetables for green leafy vegetables, fruits or vegetables for cherry tomatoes, but also pay attention to the color Matching and diverse colors not only represent balanced nutrition, but the mutual impact of colors also makes the baby's appetite better. Some people ask if eating miscellaneous foods will cause indigestion, but not at all. The more nutritionally balanced foods, the more varieties they need to eat.

5. Bring water to a boil in a pot and cook the lump for 2 to 3 minutes until cooked.

6. Drain the water and set aside.

7. Pour a little oil in the pot, add the diced mushrooms and stir fry. The mushrooms become soft. Add the shrimps. Fry a few times, add a little noodle water, and simmer for 1 minute.

8. Add cherry tomatoes and amaranth leaves.

9. Stir fry evenly.

10. Add gnocchi, stir fry evenly, and eat it with the noodle soup just now. The boiled gnocchi is softer and rotten, and if you fry the gnocchi, the chewing properties are improved, and it is more fragrant and chewy than the cooked gnocchi. Most of the B vitamins in the boiled gnocchi are dissolved in the soup, and the fried gnocchi is a bit dry. It happens to be served with the noodle soup, and the nutrition is just right. The improvement of chewing ability does not mean that you can no longer eat noodles/butterfly noodles or boiled lumps, but you can still eat them, but the side dishes should be larger and have a certain chewiness.

Tips:

Introduce the wheat germ, it is golden yellow granular. Malt is one of the organs of wheat germination and growth, accounting for about 2.5% of the whole wheat kernel. It is rich in vitamin E, B1 and protein, and has very high nutritional value. Germ is the root of wheat life and the most nutritious part of wheat. You can usually use it as coarse grains. When the porridge and noodles are ready, add some wheat germ and stir for a few times. You can live in the noodles to make bread and noodles. This is a good ingredient to improve the nutritional value of staple foods. .

I am a national child nutritionist. I am familiar with the healthy diet needs of infants and young children, and I am proficient in cooking.
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