Lanren breakfast fuli chopped green onion mixed noodles
condiments
Noodles 100g Onion 30g
60 ml of soy sauce and 50 ml of soy sauce.
30g of sugar and 80g of edible oil.
1. Take out the scallion, cut it into long sections, and mix it with soy sauce.
2. Heat the pan, add onion and oil and heat it with low fire, and fry the onion until brown.
3. Add soy sauce and sugar, and turn off the heat when bubbling.
4. Cook the following strips, remove them and put them in a bowl. Be careful not to overcook it.
5. Mix in scallion oil. The remaining scallion oil is packed in a clean sealed jar and refrigerated for later use.
Egg pancake pizza
condiments
Eggs, 2 portions of flour, 1 tablespoon
30 grams of green pepper and 20 grams of red pepper
50g onion and 1 ham sausage.
Chopped mozzarella cheese, 2 teaspoons tomato sauce.
1. Wash red pepper, green pepper and onion, and diced ham sausage.
2. Beat two eggs into the pot and mix well. Add flour and stir until there are no particles.
3. Heat the nonstick pan, put the oil, pour in the egg paste and simmer all the time.
4. Before the egg paste is solidified, spread ham slices and sprinkle with diced green pepper, diced onion and diced red pepper.
5. Coat with chopped mozzarella cheese. Cover the pot and let it simmer for 3 minutes.
6. When the cheese melts, you can take it out of the pot and squeeze it with ketchup.
Sweet corn soup
condiments
3 corns and appropriate amount of water.
Appropriate amount of corn flour
1. Cut the corn directly into small particles with a knife.
2. Boil a proper amount of water, pour in corn kernels, and turn to medium heat after the water boils again.
3. Boil the small white foam and skim it off with a spoon.
4. Fill a small bowl with half a bowl of water, pour in 2 tablespoons of corn flour and stir until there are no particles.
5. Pour the corn batter into the pot.
6. Stir with a spoon from time to time to avoid sticking to the bottom. Cook for another 2 minutes before turning off the heat.
The above is a simple breakfast. I hope it will help everyone.