Breakfast milk is simple and easy, and it is cold in winter. It is recommended to drink warm milk and heat it to a suitable temperature in the milk pot. If adults want to drink coffee, they can make a cup of coffee and add pure milk to make it, and a cup of fragrant milk coffee will be ready.
The practice of egg fried cake: heat the wok, put cooking oil, break up three eggs, pour them into the wok and fry them into egg pieces, and hold them for later use; Add base oil to the pot, stir-fry shredded carrots until soft, stir-fry shredded cabbage until raw, add salt to taste, stir-fry shredded cakes evenly, and finally stir-fry the egg pieces together.
Many people in the north like to eat this kind of oil cake. According to different ingredients, there are vegetable fried cakes, egg fried cakes and meat fried cakes. This kind of scrambled egg cake is nutritious, delicious and easy to make. It is a good choice for breakfast staple food.
Breakfast 2: red dates and medlar millet porridge, steamed egg soup, beef patties and cabbage, chocolate whole wheat bread.
Before going to bed, make an appointment to cook red dates and medlar millet porridge in a small pot, and put millet, red dates and medlar. The porridge cooked is thicker. Now there are many electrical appliances with reservation function at home, so making full use of them can save a lot of time.
Steam a bowl of custard for each child, with 2 eggs in each bowl. Too much water will make it tender, and warm water is usually used. Mix two eggs with warm water of about 180g, skim off the floating foam, cover the pot and stew for 10- 12 minutes, then stew for 3-5 minutes, and the tender and smooth egg soup is ready.
Chocolate bread is whole wheat, not sweet or greasy, and it is my favorite taste. This kind of whole wheat bread can be heated in the oven 120 degrees for about 8 minutes, or steamed in a steamer, each with its own flavor, which is quite delicious.
Beef patties are one of the common meats in refrigerators. Generally, it is frozen, and frying is also convenient. They can be cooked on both sides for less than 5 minutes, and then put on a plate with some seasonal vegetables. They are delicious and beautiful, nutritious and healthy.
Breakfast 3: homemade tofu, zucchini cake and baked apples.
Tofu pudding is also a popular local breakfast, both salty and sweet. Pour 3 packets of bean curd powder into a large bowl, add 600ml of clear water, stir well and steam for 15 minutes. The steamed tofu is as tender as the tofu sold outside. During steaming, make a bean curd stew, chop the soaked auricularia and daylily, put a little oil in the wok, stir fry the auricularia and daylily in the wok for about 1 min, add water to boil, pour starch water to continue cooking until the soup is slightly thick, pour egg liquid to form egg liquid, add salt to taste, and sprinkle with chopped green onion and marinade. Put the bean curd brain into a bowl and pour the marinated soup on it.
Both children like to eat baked apples. Cut off some apples at the top, dig out the apple core with a knife, sprinkle with a little sugar, cover the apples, put them in a baking bowl and bake them in an oven at 230 degrees for about 20 minutes.
Zucchini cake: shred zucchini, mix with 2 eggs, 1 bowl of flour, 1 bowl of clear water and a little salt to make a batter, heat the pan, brush with cooking oil, put a spoonful of batter, fry one side until cooked, and then turn over and fry the other side until cooked on both sides. Simple and easy to make, and the cakes made are especially tender and delicious.
Breakfast 4: red dates, longan, medlar, millet porridge, lettuce scrambled eggs, white sugar sesame cake.
Before going to bed, I reserved a pot of millet porridge with a rice cooker, put red dates, medlar, longan and millet, and added enough water. I made an appointment with the "baby porridge" function for one night and got up just in time in the morning. If you have enough time in the morning, you can also use casserole or other pots to cook. Casseroles usually take 30 minutes.
Scrambled eggs with lettuce: peel and slice lettuce, and break 3 eggs in a bowl. Heat the wok, add cooking oil, pour the egg liquid into the wok, fry it and take it out for later use. Put the base oil in the wok, pour the lettuce slices and stir fry for about 1 minute, add the egg pieces, add salt to taste, add a handful of soaked Lycium barbarum and stir fry evenly, add color and take out.
The practice of instant noodles with bean paste: add boiling water to a large bowl of flour and stir it into a flocculent shape. When it is not hot, put it on the panel and knead it into smooth dough. Roll it into a big cake, spread it out, roll it up and cut it into small pieces. Then roll it into small cakes, add sugar and sesame seeds, wrap it, roll it into oval cakes, put it into preheated electric baking pan and bake it with oil.
Breakfast 5: purple potato wheat paste, shrimp omelet, shredded lettuce.
The practice of cold shredded lettuce: I bought more lettuce and haven't finished it yet. Peel and shred lettuce and carrot, mix them with sesame oil, lock the water and season with salt. The taste is fresh and crisp. There is heating in the north room, so it's no problem to eat some cold dishes.
The method of purple potato wheat kernel paste: peel and cut into small pieces, and put them into the wall-breaking machine together with wheat kernels to make rice paste. Purple potato and wheat kernel sauce is slightly sweet, thick and delicious.
How to make rice rolls eggs and shrimps slippery: I use pre-mixed powder. I mixed 135g of rice rolls ready-mixed powder and 270g of clean water into flour water according to the ratio of 1: 2, brushed the oil in a steamer, poured a spoonful of rice rolls flour water, then poured half of the egg liquid, squeezed some shrimps, boiled the water in the pot, put the steamer in, and steamed 1 across the water.
I used two steaming plates alternately, steaming quickly, steaming six at a time. Finally, use oyster sauce, soy sauce and water to boil into juice, and pour it on the surface to eat.
Breakfast 6: Peanut and medlar dumplings, milk, steamed bread with red bean paste and garland, zucchini scrambled eggs.
The child wants to eat the red bean bag made by his mother. This time, he made it into different patterns and made it into a garland with red bean stuffing.
Today, I made a wreath with red bean paste. I used to make bread in this plastic way. It is also good to steam steamed bread with it today. It looks good and the children like it. The bean paste stuffing is also made by myself. Oil-free and low in sugar, slightly dry, but can be used for steaming. When making this garland of bean paste, it should be noted that the dough should not be rolled too thin, too thin and easy to break, and the fermentation effect will be bad.
Scrambled eggs with zucchini: sliced zucchini, peeled carrots and 4 eggs for later use. Heat the wok, add cooking oil, stir-fry the egg liquid into egg pieces, take it out for later use, then add base oil, stir-fry the carrots for half a minute, then stir-fry the zucchini slices, add the egg pieces to taste with salt, and take out the pan and plate.
Dumplings stuffed with peanuts and medlar are usually frozen in the refrigerator. Just boil a pot of boiling water in the morning and put jiaozi. When cooked, they will float on it. When cooking, put a proper amount of medlar, which is delicious and beautiful.