What are the balanced and appetizing meals that fat but not greasy children like to eat?

Fried beef tenderloin with Pleurotus ostreatus Raw materials: Pleurotus ostreatus, beef tenderloin, carrot, fragrant lai, black pepper, rice wine and soy sauce. Exercise 1. Wash Pleurotus ostreatus, cut into strips, wash Xianglai and shred carrots. 2. Catch beef tenderloin with rice wine, soy sauce and black pepper and marinate it for 10min. 3. Heat hot oil in a hot pot, pour in beef tenderloin, stir-fry until the color fades completely, and remove it for later use. 4. Put it into an oil pan and stir-fry the shredded carrots. 5. Stir-fry the Pleurotus ostreatus, add a little water and stir-fry until the Pleurotus ostreatus is cut off. 6. Pour in the fried beef tenderloin, add a little soy sauce, stir well, sprinkle with fragrant lai and stir fry.

Steamed tofu with olive meat raw materials: water tofu, raw pork, olive vegetables, salt, chicken essence powder, soy sauce king, rice wine and oil. Methods: 1. Chop raw pork into powder and cut onion into sections. 2. Cut the tofu into cubes and put it on the plate. 3. Add appropriate amount to the pot. When the oil is hot, pour in the meat foam and stir-fry until it fades. 4. Add soy sauce and rice wine and stir-fry until cooked. 5. Add salt, chicken powder and olives, stir well, and serve. 6. Sprinkle salt evenly on the tofu and add cooked meat foam. 7. Add the right amount of water to the pot. After the water is boiled, put the tofu in the pot for 3 minutes, steam it for 3 minutes, and take it out. 8. Sprinkle onions and pour in boiling oil.

Raw materials for roast beef noodles: beef and mutton, dried vermicelli, pickled pepper, salt, white pepper, rice wine, dried starch, ginger slices, minced garlic, onion, soy sauce, oil consumption and cooking method: 1. Soak dried vermicelli in water, cut into sections, and cut pickled peppers into pepper rings. 2. Cut the beef and mutton into pieces, add salt, white pepper, rice wine, dried starch and ginger slices, stir, then add a proper amount of cold water, stir in one direction until all the beef and mutton absorb the cold water, then add a proper amount of cold water, and stir again until the cold water is absorbed, the same three times. 3. The wok consumes oil. Put the prepared vermicelli into a wok, fry until dry, and put it into the bottom of the stone pot. 4. Add 15g oil to the wok, soak the red pepper rings and garlic until fragrant, put the beef and mutton into the wok, fry until the color fades, and pour it on the vermicelli. 5. Pour soy sauce and oil into a large bowl, add 20g of cold water to make a bowl of juice, and pour it on beef vermicelli. 6. Cover the pot, put the casserole on the stove, simmer on low heat, turn off the fire and simmer on low heat for 6 minutes.