Breakfast for a week.

Week 1: Toast seasonal vegetable cake + oatmeal milk paste

Ingredients: broccoli, eggs, carrots, toast.

How to do: blanch and chop the vegetables; remove the four sides of the toast, and then cut two diagonal cuts; add the chopped vegetables and eggs to the bowl, mix well; wrap the toast pieces in a layer of egg paste; pour oil in a pan, and fry on a low heat until golden brown on both sides.

Week 2: Egg Cake with Scallions + Minced Pork and Seaweed Soup

Ingredients: Carrots, Eggs, Scallions, Recipe Milk, Flour.

How to do: chop the vegetables; add the formula milk and eggs to the bowl, mix well; add carrots, chopped scallions and cheese powder, mix well; fry until the egg batter is cooked on both sides.

Week 3: Egg + Shrimp and Spinach Porridge

Ingredients: Eggs.

How to make: soak in cold water for 5 minutes; boil in cold water in a pot over low heat; cook over medium heat for 5 minutes and simmer for 4 minutes; fish out the eggs and soak in cold water for 1 minute.

Week 4: Creamy Sweet Potato Rolls + Rice and Egg Yolk Porridge

Ingredients: 30g of low gluten flour, 75ml of formula milk, 100g of sweet potatoes.

How to do it: Steam the sweet potatoes while they are still hot and mash them into a puree; mix the formula milk with the low flour and sieve through a sieve; brush a pan with oil and pour half of the batter into the crust; take the mashed sweet potatoes and spread it on top of the crust; roll it up and cut it into pieces quickly.

Week 5: Seasonal Vegetables, Egg and Meat Pancake + Colorful Corn Soup

Ingredients: 30g of low-flour, 30g of formula milk, egg, bok choy, pork, 1 mushroom.

How to do: brush oil in the pan, stir fry minced pork and set aside; add egg, low-flour and formula milk in a bowl, mix well; sprinkle chopped cilantro and chopped bok choy, mix well; brush oil in the pan and pour a layer of batter; pan-fry on low heat until golden brown on both sides.

Week 6: Oatmeal Purple Potato Teething Bars + Mushroom and Cheese Rice Porridge

Ingredients: 130g purple potatoes, 15g oats, strawberries.

Practice: strawberries diced, purple potatoes steamed while hot mashed into a puree, add oats in small batches, mix well; pour in the strawberries diced, mix well, and then kneaded into a ball; put on silicone paper, flattened and flattened into a uniform rectangle; cut into similar sized strips, put on the paved silicone paper; preheat the oven, top and bottom or middle 180 degrees bake for 15 minutes.