Recommended light recipes for babies aged 2-4 in summer

The diet in summer should be light. You can eat more foods with low calories and rich in vitamins, such as coix seed, mung bean, pumpkin, bitter gourd, tomato, watermelon, tofu, etc., to help strengthen the spleen and appetite, relieve heat and increase appetite. So what is a light diet for children?

breakfast:

Mixed vegetable salad (ingredients: vitamin C, carbohydrates, lycopene, etc.)

Ingredients: 100 grams of cooked potatoes, 100 grams of cucumbers, 6 slices of lettuce, 1 tomato, 50 grams of hawthorn cake, 150 grams of mud sausage, and appropriate amount of salad dressing.

Preparation method:

1. Peel and dice the cooked potatoes. Wash and dice the cucumber, lettuce and tomato. Dice the hawthorn cake and mud sausage.

2. Put potatoes, cucumbers, lettuce, tomatoes, hawthorn cakes and mud sausage in a bowl, add salad dressing and mix well.

Chinese food:

Braised duck with lotus seeds (nutritional ingredients: protein, iron, zinc, calcium, etc.)

Ingredients: 150 grams of duck breast, 100 grams of fresh lotus seeds, and appropriate amounts of onion, ginger, salt, starch, cooking wine, and cooked vegetable oil.

Preparation method:

1. Dice the duck breast and blanch it in hot water.

2. Remove the lotus seeds from the lotus core, place them in a bowl, add water and steam them until cooked.

3. Add water to the pot, add cooking wine, chopped green onion, ginger and salt. After the water boils, add diced duck and lotus seeds and boil. Remove the foam, add water starch to thicken, and drizzle with appropriate amount of vegetable oil.

dinner:

Cucumber jellyfish shreds (nutritional ingredients: vitamin C, iodine, acetylcholine, etc.)

Ingredients: 80 grams of cucumber, 100 grams of jellyfish skin, 30 grams of bell pepper, 5 grams of onion, 5 grams of ginger, 2 grams of sesame oil, 2 grams of salt, and 1 gram of MSG.

Preparation method:

1. Cut the cucumber into shreds;

2. Wash the jellyfish and cut into strips;

3. Wash the red pepper, onion and ginger and cut them into shreds for later use;

4. Pour water into the pot and bring it to a boil. Add the jellyfish shreds and blanch them quickly over high heat. Remove them and drain the water for later use.

5. Put the shredded cucumber, green onion, ginger and red pepper into a small bowl, add salt, MSG and sesame oil, mix well and marinate for 5 minutes;

6. Add shredded jellyfish, mix well and serve on a plate.