Breakfast is the most important of the three meals. Breakfast is not only full but also nutritious and healthy. But now most young people are usually under great pressure. Most young people are usually busy. They all want to sleep when they get up in the morning. Few people make their own breakfast, and they basically buy it outside. Some people even often skip breakfast, which is very harmful to their health.

Daily breakfast menu

Carrot and shredded chicken porridge

Materials:

Rice 100g, carrot 30g, chicken breast 50g, coriander a little, water 1000ml. Seasoning: 0//4 tsp of salt and a little of sesame oil.

Exercise:

1, add water to the pot to boil, then pour in the washed rice and cook over low heat.

2. Wash the chicken when cooking rice, cut filaments along the grain, add a little pepper, salt and dried starch, and marinate evenly.

3. Peel and shred carrots. Wash and dice coriander.

4. Add a little oil to the pot, first add shredded carrots and stir fry a few times, then pour shredded chicken and stir fry until it turns white, and serve.

5. When the rice porridge is cooked until the rice porridge is soft and thick, add the fried shredded carrots. Shredded chicken and celery can be boiled again, and finally added with salt and sesame oil.'

Rock sugar millet porridge

Materials:

Millet, water, peanuts, pitted dates, rock sugar, dried longan pulp, and medlar.

Exercise:

1, washed millet, boiled with warm water, rock sugar, red dates and soaked peanuts, and stirred properly.

2. After boiling, cover and simmer for 20-25 minutes (stir fry several times in the middle).

After 3.20 minutes, remove the lid, add dried longan and medlar, and cook for about 5 minutes.

Sweet potato lotus seed porridge

Materials:

Sweet potato, lotus seeds, red dates, glutinous rice, red beans, sugar, flower beans.

Exercise:

1. Soak red beans in water for several hours. Wash red dates, beans and lotus seeds with clear water. Wash glutinous rice. Wash, peel and cut sweet potatoes.

2. Put all the ingredients into the pressure cooker, add water, cover the pot, cook for 10 minutes, and then turn off the fire.

3. After exhausting, add honey or sugar when eating.

Lily pumpkin porridge

Materials:

Rice, millet, pumpkin, fresh lily

Exercise:

1. Break fresh lily, wash, peel pumpkin, cut into small pieces, and wash rice and millet.

2. Add enough water to the pot and add rice, millet and pumpkin after boiling.

3. After the water is boiled again, turn to low heat (keep the pot boiling) and cook until the rice grains are soft and rotten.

4. Add lily 10 minute. Turn off the fire.

Mushroom and fish porridge

Exercise:

1. Wash rice, slice fish, slice mushrooms, wash coriander and chop.

2. Add fish, cooking wine, white pepper, soy sauce and starch for a while.

3. Put the rice in the pot, put the water in the pot, bring to a boil, turn to low heat and cook until it blooms, add the mushroom slices and cook for 5 minutes, and add the fish fillets until it changes color.

4. Finally, add salt, white pepper and sesame oil to taste, and sprinkle with pork floss and coriander.

Hawthorn slimming porridge

Materials:

60 grams of glutinous rice, hawthorn 100 guest, and appropriate amount of rock sugar.

Exercise:

1. Soak glutinous rice in water for 2 hours and then drain; Wash hawthorn and remove roots for later use.

2. Add a proper amount of water to the casserole, add glutinous rice after the fire is boiled, boil it again with low fire, cook until the rice grains bloom and the soup is sticky, and add hawthorn to continue.