What to eat for breakfast has always been a popular topic of discussion, whether you go out to buy or do it yourself, breakfast is rich and varied nutrition, today Rong'er will share my family's 12 nutritious breakfast, learn every day can change the pattern to Oh!
Recommended Recipe [Egg with Noodles
2 green peppers, 5 eggs, half an onion, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of cornstarch, half a bowl of water
1, first to mix a sauce: 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of cornstarch, half a bowl of water, mix well and put aside first.
2: Next, prepare 2 green peppers, wash them, remove the seeds and cut them into small pieces and put them in a bowl.
3, and then prepare a small half onion, diced spare.
4: In a bowl, beat 5 eggs and stir them up.
5: Heat the oil in a pan, pour in the eggs and scatter them into small pieces with chopsticks, then set aside.
6, continue to pour oil in a pot, add onions to pop, followed by the peppers also poured in.
7, stir-fry until broken and then pour in the fried eggs, mix the sauce also poured in, stir-fry evenly and turn on low heat and cook for a few minutes.
8, cook until the soup thickens and you can take it out of the pot. This egg sauce is really fragrant, rich sauce, slightly sweet taste, mixed with noodles and rice are particularly fragrant.
Once the noodles are cooked, scoop out a few spoonfuls of this egg sauce and you have a super tasty egg noodle dish that is perfect for breakfast.
Simple and quick but also delicious, this sauce can not only be used to mix noodles, but also as a dish to eat with rice, a simple few minutes after work in the evening can be a simple meal!
Recommended recipe [shrimp and vegetable congee
Half a carrot, 4 mushrooms, a handful of corn kernels, a handful of peas, shrimp, 1 small bowl of rice, a little sesame oil
1: Half a carrot, peeled and diced.
2: 4 shiitake mushrooms, washed and sliced.
3, then a handful of corn kernels, a handful of peas, the right amount of shrimp.
4, start a pan of hot oil, pour in the shrimp stir-fry.
5, and then carrots, mushrooms, corn, peas also poured in, stir-fried after a stir-fry will be more fragrant, Sheng out and put aside first.
6, a small bowl of rice, cleaned and poured into a casserole dish, add water to boil on high heat, boil and turn to low heat and slow cook for 30 minutes.
7, cook until the porridge becomes sticky and then pour in the fried vegetables and shrimp, and then some shredded ginger after a spoonful of salt to taste.
8, continue to cover and cook for 8 minutes, cook and then turn off the heat and simmer for 3 minutes, and finally drizzle a few drops of sesame oil.
The fragrant shrimp and pea porridge is ready, simple and delicious, nutritious and tasty.
Recommended Recipe [Egg and Scallion Cake
300g of flour, 2g of salt, 200ml of warm water, the right amount of chopped green onion, 2 eggs
1, first to and flour, 300 grams of flour, 2 grams of salt, 200 ml of warm water to and flour, warm water and flour will be more soft. There is no dry flour, we will knead the dough, knead into a smooth dough and let it rise for 5 minutes.
2, to cut some scallions, do the cake with some scallions is really special fragrance.
3: After the dough has woken up and organized, divide it into three equal parts, continue to knead and roll it into a large rectangular pastry, brush the surface once with cooking oil, sprinkle with chopped green onion, fold it up, press it when folding, it will be tighter.
4, cut in half, slightly stretched, rolled up from one end, a scallion rich breakfast cake is out, we now come to roll out the pastry, your pan is as big as you roll.
5, egg stirred, now to spread the cake, first brush oil, pastry put in, with medium heat, the drum slightly bulging after adding a spoonful of egg mixture wipe well.
6、Flip the side after the egg is slightly solidified, add another spoonful of egg after it bulges and slightly solidify, then flip another side and fry until the egg is solidified on both sides.
Recommended Recipes [Egg Fried Rice
Ingredients: one bowl of rice, one egg, half an onion, green beans, corn kernels, half a ham sausage
1, a bowl of rice, it is recommended to use overnight rice, overnight rice inside the loss of starch will lose stickiness, so that when fried rice more grainy, so the effect of fried rice with overnight rice will be better;.
2, and then slightly to the rice inside sprinkle some water, so because the rice overnight moisture will be seriously lost with the starch, direct frying words will be particularly dry, eat the taste will have a little sandwich feeling;.
3. Separate the egg whites and yolks first, and drizzle the yolks directly onto the rice, mixing well so as to achieve a grainy, golden effect.
4, now to prepare the side dishes, onion half diced, green beans, corn kernels, ham sausage half diced, do not love to eat ham can also use shrimp, red beet pepper a diced.
5, first to stir-fry side dishes, pot hot pour oil, first add onion stir-fry, stir-fry for a while, add green beans and corn, continue to stir-fry for 2 minutes, add red pepper, ham, add the right amount of salt and pepper to adjust the taste, first Sheng out;.
6, to fry rice, pour oil, not particularly much, or eat it will be very greasy, oil temperature of 5 into the heat to pour rice in, this time to prepare a spoon, do not use a spatula, or rice will be fried broken, it is not complete, use a spoon to press the rice on;.
7, as the temperature rises, the egg slowly solidified, the rice particles are becoming more and more distinct, this time you can add the egg white scrambled open, this time the rice is already what we want, the particles are distinct gold effect, looks very beautiful, with vegetables added to toss evenly, before the pan and then some green onions, can be served out to eat it;;.
Recommended Recipe [Cabbage Buns
Filling ingredients: 90g beans, 80g fresh mushrooms, 240g cabbage, 280g carrots, 4 eggs Filling seasoning: soy sauce, oil, pepper, salt, cooking oil Crust: 400g flour, 4g yeast, 3g sugar, 200ml room temperature water
1, first to wash vegetables, beans 90 grams.
80 g of fresh shiitake mushrooms: 240 g of cabbage; 280 g of carrots; slice the mushrooms, shred the carrots, chop the cabbage and marinate for 10 minutes with 2 tablespoons of salt.
2, pot of boiling water, water boiling under the green beans blanching, cook until all the beans float up on it, shiitake mushrooms also blanching.
Finally, the radish also poured into the blanching for 1 minute, fish out and add all to the meat grinder to break up, 5 seconds is enough, do not have to beat too fine;.
3, cabbage also pickled, wrapped in saran wrap and squeezed dry water;.
4, 4 eggs beaten, hot pan pour oil, pour in the egg mixture, scrambled until the eggs slightly scorched and then out of the pan; Sheng out into a larger bowl, squeeze the water of cabbage and beaten vegetables also added;.
5, mix well and start adjusting the filling, soy sauce, oil, pepper, salt, cooking oil, tossing evenly on it, do not like the oil can not be put, taste according to personal taste to add on the good, the filling part is ready;.
6, now do the part of the crust, 400 grams of flour, yeast 4 grams, sugar 3 grams, 200 ml of room temperature water, hands kneading, today the dough is not the second rise, the only thing to pay attention to is kneading, the basic kneading shape after moving to the cutting board to continue kneading, kneading when you can moderate sprinkling of dry flour, until kneading into a moderately soft and smooth dough can be, I kneaded about 15 minutes.
7, directly rolled into long strips and then divided into small doses, without kneading, flattened with the palm of your hand can be.
8, now to roll out the dough, rolled into the middle of the thick edge of the thin dough, the shape is not particularly round does not matter much, the main thing is to be thick in the middle of the edge of the thin, to do out of the thin skin filling large also do not reveal the filling;.
This method of rolling out the dough is quick, you can roll it all out and wrap it together, just put the filling and wrap it.
9, put in a steamer to start waking up, the temperature is now 30 minutes is enough, the volume becomes larger and lighter you can start steaming, cold water on the pot, high heat 15 minutes, turn off the heat and simmer for 3 minutes out of the pot;.
The crust is soft and fluffy, the filling is fragrant and refreshing, and once the cage is opened, the house is full of fragrance, which is particularly appetizing at first sight!
Recommended Recipe [Purple Potato Rolls
3 grams of yeast, 180 ml of warm water, 300 grams of flour, 30 grams of sugar, purple potatoes
1. 3 g of yeast first melted in 180 ml of warm water.
2, now come and dough, flour 300 grams, sugar 30 grams, yeast water and dough, the basic kneading shape first put 10 minutes, 10 minutes to knead again is easy to knead smooth, wake up to twice as big;.
3: Now to handle the purple potatoes, peel and dice.
4, after the dough has risen to twice its size, take it out, first exhaust, the dough is a little sticky, you can take it out with the help of dry flour, exhaust the air inside and wrap the purple potatoes, knead well, roll it out, roll it into a rectangle and cut it into triangular pieces, roll it up, a good-looking purple potato rolls bun is ready.
5, the second waking half an hour, the second waking dough volume will also become larger and lighter;.
6, after waking up you can start steaming, steam on high heat for 10 minutes, turn off the heat and simmer for two minutes can be taken out, good-looking purple potato rolls can be eaten; eat the taste of no other, is sweet and delicate, because after the second waking, will be more fluffy and soft, the taste will be better.
Flour 300g, salt 3g, yeast 3g, baking soda 2g, egg 1, 150g, cooking oil 20g
1, first to and flour, 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, 1 egg.
2. Mix the eggs well and then add 150g of water, stir into a flocculent state and then add 20g of cooking oil.
3, the hands knead, the basic knead into a dough first after 10 minutes, less than a minute to knead smooth, here is the last knead, is not very simple it?
4, we lay a large sheet of plastic wrap on the cutting board, put the dough on it and fold it up and down and wrap it up, now gently pat the dough with your hands and seal it up on the left and right sides and put it in the refrigerator for a night of low temperature fermentation;.
5, the next day when you wake up, take the dough out and let it warm up a little.
6, wash up and then you can do breakfast This dough is relatively soft, sprinkle some flour on the cutting board to prevent sticking, gently stretch this dough some, finishing and then cut the surface;.
7. brush the surface with some water, fold in two, press from the middle with chopsticks and pinch at both ends.
8, if your home does not have a large caliber pan, it is recommended that each doughnut cut from the middle into two small roots, the pan to pour some more oil.
9, deep-fried doughnut oil is very clear, the next time you fry something or stir-fry are available, deep-fried doughnuts gently stretch some noodles after the pan, as long as the oil temperature reached, the doughnut a few seconds float up even without adding baking powder its volume also expanded up;.
10, pay attention to the flip side, fried until both sides of the golden brown can be removed from the pan, the practice of this doughnut really is particularly easy to save things, eat the taste is crispy soft, cooled is also very soft and strong.
Recommended Recipe [Brown Sugar Steamed Buns
Dough: 300g flour, 40g milk powder, 3g yeast, 10g sugar, 150ml room temperature water
Supplementary ingredients: brown sugar 50 grams of clean water
1, let's start with the dough, 300 grams of flour, 40 grams of milk powder, 3 grams of yeast, 10 grams of sugar, 150 ml of room temperature water.
Knead the dough by hand, transfer it to a cutting board after the basic kneading is shaped, and divide it into two equal-sized portions.
2, first knead one of them, knead into a smooth dough without air holes, this step is very important, after kneading first put aside, and then knead another, add 50 grams of brown sugar together, knead all the brown sugar into the flour, the process of kneading brown sugar slowly into the dough, this time the dough will be a little sticky hands, you can add a little dry flour, the same knead into a smooth dough without air holes;.
3, after all the kneading began to roll out, respectively, rolled into a large rectangular piece of dough, try to roll a little thin, and then rolled up will look better, like this degree is almost;.
4, the white dough sheet put below, the surface brush a layer of water, and then lay the brown sugar sheet, the surface and then brush with water, so that the dough sheet can be well stuck together, otherwise the steam will be separated;.
5, from the direction of close to their own start to roll up, roll a little tighter, the final edge can be moderate and then brush some water, the volume will be tight and flatter;.
6、After the roll is ready, you can start to cut the buns, the size of your own decision, the size of even on the line, I cut are relatively small, just a pot;.
7, covered with plastic wrap waking 30 minutes, 30 minutes after the steamer.
Cold water on the pot, when the water is boiling, high heat for 12 minutes, turn off the heat and simmer for 3 minutes out of the pot, simmer for a few minutes mainly to avoid the surface collapse, the pot will not look good.
Recommended Recipe [Crystal Steamed Dumplings
Pork, 1 purple kale, ginger, 1 spoon of salt, 1 spoon of chicken essence, half a spoon of pepper, 2 spoon of soy sauce, 1 spoon of sesame oil, chopped green onion, 30 grams of cooking oil, 200 grams of wheat starch, 100 grams of potato starch, a few drops of lemon juice
1, first to beat the meat filling, add a few slices of ginger to fishy, after beating into a bowl of seasoning, a spoon of salt, a spoon of chicken essence, half a spoon of pepper, two spoons of soy sauce, a spoon of sesame oil, a handful of chopped green onion, 30 grams of cooking oil, stirring on the strength of the child ready to use.
2. Prepare another bowl with 200g of wheat starch and 100g of potato starch, mix well and set aside first.
3, purple kale washed and cut in half, cut into strips and add water to cook, slowly the color of purple kale cooked out, the pot boiled after turning off the heat, and then filtered and poured into a bowl;.
4, squeeze a few drops of lemon juice stir stir, the color instantly became a good-looking red, this is actually because purple kale will turn red when it encounters acid, when it encounters alkali will turn green reason;.
5, then pour into just mixed starch while it is hot, add while stirring, no dry powder on the hands after kneading, first knead into a soft and stiff dough, cover woke up 30 minutes;.
6, 30 minutes after taking out to roll a long strip, and then divided into small dough agents, first rolled round and then rolled out, the size of the dumpling skin on the middle to a spoonful of filling, first pinch out five corners, and then two fingers to push up the lace, and finally finishing the pattern.
7, all done after the water is boiling on the pot of steam, high heat 15 minutes will be fully cooked. Crystal clear high value needless to say, the main taste is also super Q Q smooth, really is both inside and outside, good-looking and delicious, this crystal steamed dumplings should be the dumplings inside the high version!
Recommended Recipe [Meat Loaf Bread
Dough: 180g of high gluten flour, 50g of medium gluten flour, 10g of milk powder, 25g of sugar, 3g of salt, 1 egg, 3g of yeast, 100g of milk, 20g of butter
Accessories: chopped green onion, white sesame seeds, meat floss, salad dressing, 1 egg
〖 Production steps〗
1, first and dough, 180 grams of high gluten flour, 50 grams of medium gluten flour, 10 grams of milk powder, 25 grams of sugar, 3 grams of salt, 1 egg, 3 grams of yeast, 100 grams of milk added in stages, the first basic kneading into a dough, and then moved to the panel to continue kneading.
2, like rubbing clothes like kneading to the state of the film after adding 20 grams of butter, continue to knead until the butter is completely absorbed by the dough, pull the dough again when there will be a thin layer of glove film, cover up and let rise until twice as large.
3, the dough is fermented and taken out, no exhaust directly into the baking pan, use a shorter rolling pin to roll out evenly, use a fork to poke small holes on the exhaust, cover with a clean damp cloth for the second waking;.
4, a handful of green onions washed, chopped and put into a bowl, an egg stirred and set aside, then prepare some white sesame seeds, meat loaf, salad dressing.
5, the second rise of the dough first brush with egg wash, then add white sesame seeds and chopped green onion, bake in a preheated oven at 150 degrees for 20-25 minutes, the actual temperature of each oven is not quite the same, the last few minutes remember to observe the coloring;.
6, out of the oven, invert and take off the mold a few minutes to cool, now looks and feels quite successful, cool and dry to a temperature that does not burn your hands when the bread is turned over and spread on greased paper;.
7, brush salad dressing, sprinkle meat pine, and then rolled up, rolled up this step "rollover", and finally well rolled up, the results have not been captured in the picture, in short, the point is to roll up with the help of rolling pin;.
8, wait until completely cooled and set, then remove the greaseproof paper and cut the pieces, both sides and then brush with salad dressing, dipped in meat pine, finished.
The taste is the same as the imaginary taste, aromatic meat pine combined with aromatic bread, eat it lip-smacking, a bite is really super satisfied.
Spinach, 1 carrot, 4 mushrooms, 3 eggs, shrimp skin, 2 tablespoons of corn flour, 1 tablespoon of salt, ½ tablespoon of chicken powder, ½ tablespoon of pepper, 1 tablespoon of soy sauce
1. there is still some spinach in the ground, wash it and put it aside first.
2, then prepare a child carrot and a few mushrooms, carrot peeled and directly rubbed into shreds, do vegetable dumplings I will put carrots every time, do out of the color looks good and delicious;.
3, after the plate we then cut the mushrooms, first sliced, then chopped, chopped like this particle can be.
4, then cut some onion ginger garlic, onion also cut into small minced dice, ginger is also the same, garlic pat a beat after also chopped a little;.
5, then we boil water in a pot, add a drop of oil after the water boils, then blanch the spinach for 30 seconds, take it out and put it directly on the cutting board, then chop it with a knife.
6, this time we prepare a piece of clean gauze, the chopped spinach first wrapped up, and then forcefully squeezed dry water, squeezed dry first put aside; set aside.
7, then prepare another bowl and beat 3 eggs, add a drop of wine to remove the fishy, then stir and set aside.
8、Heat oil in a wok, drizzle in the eggs when the oil is hot, turn in a circle with chopsticks and slide them apart, scramble them and serve them first.
9, with the bottom oil in the pan to stir-fry other side dishes, first add onions and ginger, then a handful of shrimp, stir-fried mushrooms and carrots also added to stir-fry together, carrots and mushrooms slightly stir-fried not only will taste more fragrant, eat more nutritious, stir-fried soft, then turn off the heat Sheng out;.
10, at this time we prepare a large bowl, the fried carrots and mushrooms are poured in, and then add all the eggs and spinach, mix well and continue to add two tablespoons of cornmeal, 1 tablespoon of salt, half a tablespoon of chicken powder, half a tablespoon of pepper, a spoon of soy sauce, first mix well with chopsticks.
11, then we can start to pinch the vegetable dough, the size according to their own preferences, I do and the size of a ping-pong ball is about the same;.
12, all pinched and then prepare a spoon of cornmeal, put the pinched vegetable dough in a circle, so that the surface of the vegetable dough can be wrapped in a layer of cornmeal, vegetable dough is relatively easy to fall apart, when wrapped in cornmeal can be clenched by hand and then wrapped in a layer, so you can make a very strong and will not fall apart cornmeal skin;.
13, all done on the pot of steam, afraid of sticky can be brushed with some oil at the bottom, cold water on the pot after the water boils for 20 minutes, turn off the heat and then simmer for 5 minutes, at this point you can get out of the pot!
This vegetable dumplings directly eat very fragrant, yellow color also looks good, break open inside are full of vegetables, and then with the outer layer of cornmeal, eat is also extra fragrant, light and refreshing, just to the intestines scraping oil.
" list of ingredients "20 eggs, soy sauce, green onion, ginger, star anise, allspice, cinnamon, pepper, beer, water, rock sugar, soy sauce, oyster sauce, pepper
1, 20 fresh eggs, add a spoonful of salt and wash well.
2, followed by cold water to cook in a pot, add a spoonful of salt while cooking, not only easier to peel, even if there are broken eggs, but also to accelerate the coagulation of the egg white.
3, boil the water and then continue to cook for 8 minutes, cooked out and quickly put in cool water to cool down.
4, then is the shelling, soaked in cold water eggs shelling is very simple and fast, all peeled into a bowl.
5: Then make a few slashes on each egg with a small knife.
6, then while there is still a little residual heat to add 1 tablespoon of soy sauce inside, so that each egg can be covered with all, so that the eggs can be better color.
7, then we cut some onions and ginger, onions cut sections, ginger slices.
8, all cut into the pot, and then add 3 star anise, 5 fragrant leaves, 1 cinnamon, 1 pepper, 2 cans of beer, a total of 660 grams, and finally 1 bowl of water, can not over the eggs on the line.
9, boil on high heat and then add a spoonful of salt, then put the eggs in, bowl of Sriracha also poured in together, and then continue to cook for half an hour.
10, half an hour later we first fish out the eggs for a little while, then the pot continues to fire, add 50 grams of icing sugar, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of pepper.
11, after the icing sugar is cooked we first fish out the big ingredients in the pot, then pour in the cooled eggs, cover with a lid and continue to cook for 20 minutes on medium heat.
12, 20 minutes later our eggs are cooked, can't wait to eat them now. Fresh and flavorful, Q popping and strong.
13、If you want it to be more tasty, it is recommended to wait one more night, put the eggs in the box, then drizzle the soup, let it cool and refrigerate it overnight.
Come back the next day to eat, it really is full of flavor. The brine is very tasty, the texture is very Q, more delicious than the countryman brined eggs oh.
And this method is really special simple, do not need to buy any special marinade package, on our usual cooking commonly used several big ingredients on it, out of the taste is not bad at all.
Striving to share the most delicious delicacies and snacks with the simplest ingredients, I am Rong'er, sharing a cuisine for you every day, learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and collect, thanks for your support! We will see you next time.