Breakfast with a: 2 slices of salted oat bread (50g), fresh milk 1 bag (250g), eggs 1 piece (60g with shell), and a little pickles.
B breakfast: soybean milk 1 bowl (300ml), tea eggs 1 piece, and 2 pieces of rye bread (50g).
C breakfast: 1 bowl (50g), a little fluffy meat (15g), corn bread 1 block (25g), preserved eggs 1 block.
Breakfast with D: barley pea porridge, 200 grams of barley, 200 grams of green peas, and appropriate amount of rice to cook porridge. Barley has the functions of quenching thirst, dispelling summer heat, benefiting qi and relieving moderate coke, and peas can quench thirst. When they are used together to cook porridge, it tastes smooth and delicious, and it is an ideal breakfast for diabetics.
Breakfast with e: 2 pieces of buckwheat bread (50g), salted duck eggs 1, soybean milk 1 bowl.
Breakfast with F: fresh milk 1 bag, steamed bread with noodles 1 piece (50g), boiled sausage 1 root (20g cooked), and a little pickles.