Slice the ham (turkey, sausage, vegetarian meat, and dried bean curd are also acceptable), fry an egg into your favorite poached egg in an oil pan, then heat the ham in a pan with low heat, put a little butter or vegetarian butter on the toast (usually I like brown bread ~ wheat or Jewish dough doughnuts ~ bagels ~ as shown in the figure, cut into two pieces), and simmer the toast slightly. After that, put the ham and eggs (some people will put a piece of cheese) that are still hot into two pieces of toast, and add a glass of orange juice (or milk) to serve. A few drops of jalapeno sauce/pepper on the egg is also exciting. )

Sauced beef and tomato sandwich

Fold back two slices of spiced beef and sauce beef (or ham, etc.). ) (You won't die if you eat it, and the cross section of the cut bread looks good) 1-2 slices of tomatoes, 2 slices of lettuce (any kind will do), 2 slices of red or white raw onions (yellow and spicy), cut the toast, and I like French long-haired bread (rolls) with a little enzyme milk in the middle. Spread lettuce on the bottom layer, add meat, onion and tomato, or add a little sour/sweet cucumber slices/olive slices/cream fruit, close another slice of bread, and cut the bread vertically into sections or triangles with a sharp knife+a cup of vegetable juice/tomato juice (or milk) to serve.

Smoked fish is delicious and easy to carry. It is often served as a cold dish at banquets, and it is also good to take some to picnics. Picnics can't just be western food.

Method for making smoked fish

1. Scale, gut and wash the fish.

2. Divide the fish in half and chop it.

3. Add salt (per 10g fish 1g salt), sugar (equivalent salt) and a little pepper, mix well and marinate for 10 hour.

Wash the fish to one side and filter out the water.

5. Stir-fry fennel, cinnamon, star anise, pepper, onion, ginger and garlic (don't eat them) in an oil pan, add sugar, cooking wine, soy sauce, pepper and a little vinegar, add water after boiling, and add a glass of beer, sesame oil, monosodium glutamate and simmer juice after rolling for 4-5 minutes.

6. Take another oil pan, fry the fish until golden brown, and then cook in the soup 10 minutes!

Method for making smoked fish

(1), middle section of herring 1 kg, washed, deboned, cut into pieces with a thickness of 1.5cm, and drained.

(2) Marinate the fish fillets with 20g soy sauce and yellow wine for 20min, and mix them with yellow wine, sugar, soy sauce and spiced powder to make juice for later use.

Fry over high heat until golden and crisp, remove and drain, and soak in the juice.

(3) Put 20g of fried shallots in another oil pan, add the prepared juice and 100g water to boil the fish pieces, stir fry gently, and collect the marinade.

The real smoked fish is smoked with sugar, but it is no longer used for health preservation.