The summer vacation is coming to an end, and the school season is here again. The mythical beasts have returned to their cages, and mom and dad are freed again. It’s finally time to relax. However, as the "cooking" mothers in the family, they began to worry about what their children would eat every morning. As the saying goes: The day's plan begins in the morning, and children's breakfast cannot be ignored. If they eat a good breakfast and are full, their children will be energetic in school, and they will naturally be energetic and not distracted in their studies. Sharing 6 breakfast staple dishes, they are nutritious and delicious. Moms who like to cook can save them!

1. Pan-fried buns or sauced meat buns: Buns are also one of the common breakfast items at home. Although it is a bit complicated, you can make the buns into raw embryos, wake them up and quickly freeze them for storage. You can eat them directly Pour cold water into the pot and steam until cooked. This saves a lot of time for breakfast and is especially convenient.

Dough ingredients: 300g flour, 3g yeast, 5g sugar, 170~180g warm water

Meat filling: 2g pepper, 200g minced meat, 100g carrot, 10g chopped green onion, a little salt, pepper A little powder, 1 spoon of light soy sauce, 1 spoon of oyster sauce

Preparation method: 1. Add warm water to a bowl, add 1 teaspoon of sugar, add yeast, mix well and let stand for 5 minutes. Add flour to the basin. Add the yeast water and stir to form a dough. 2. Add half a bowl of boiling water, add Sichuan peppercorns to soak, and use the Sichuan peppercorns water. Add salt, pepper, light soy sauce, and oyster sauce to the meat filling. Stir in one direction. Add the Sichuan peppercorns water in batches in the middle. Add pepper to the meat filling. Mix the shredded carrots and green onions evenly. 3. Poke a hole in the risen dough. If it does not shrink back, it means the dough has fermented successfully. Take out the dough, roll it into a long strip, and then cut it into suitable size. Take a piece of dough and roll it out with a rolling pin. It will be thick in the middle and thin around the edges. Wrap in the prepared meat filling and close it. 4. Cover with a damp cloth and let it rise for 20 to 30 minutes. Brush a little oil on a non-stick pan, put in the steamed bun embryos, fry over low heat until the bottom is slightly brown, add an appropriate amount of hot water to cover half of the steamed bun embryos, and cover the pot. Fry over medium-low heat. 5. Finally, when the soup becomes dry, fry it over low heat for a while, sprinkle with chopped green onion and black sesame seeds, and it’s ready to serve while it’s hot!

2. Old pumpkin egg cake: Autumn is the season for harvesting pumpkins. There are many benefits to eating more pumpkins. It is very simple to cut into shreds and make cakes. It is sweet, soft and fragrant.

Ingredients: A piece of old pumpkin, a little salt, 2 eggs, 1 spoon of sugar, 1 bowl of flour about 150 grams, a little cooking oil

Production process :

1. Peel and wash the pumpkin, grate into short strands with a grater, add 1 tsp of salt, mix well and marinate for 5 minutes. The pickled pumpkin will become soft. If you are afraid that it will not be cooked when fried, you can blanch it or stir-fry it before use.

2. Beat 2 eggs into the pumpkin shreds, add 1 tablespoon of sugar and mix well. Add flour and mix well until the batter is thin and fluid. (If you feel the batter is dry, you can add an appropriate amount of milk or water).

3. Preheat the pan, pour in a little cooking oil and brush it, pour in the prepared batter and spread it out, fry over low heat until it takes shape, turn over and fry for another 2 minutes.

4. Use chopsticks to roll up the cake, take it out of the pan and cut it. Paired with a bowl of soy milk, rice cereal, or porridge, they are all very good choices.

3. Black rice nut steamed buns: nutritious and delicious, paired with rice porridge or soy milk, a stack of green vegetables

Ingredients: 200 grams of flour, 100 grams of black rice flour, 80 grams of nut kernels , 20 grams of black and white sesame seeds, 4 grams of yeast, 15 grams of sugar, 165 grams of water

Production process:

1. Pour warm water into an empty bowl, add yeast, stir evenly, and let it sit 5 minutes to use.

2. Slowly pour the yeast water into the mixed flour, stir it into floc, then knead it into a smooth dough and ferment it for 40 minutes.

3. Chop the nuts, fry the black and white sesame seeds and set aside.

4. Take out the rested dough, place it on the chopping board and knead until smooth, sprinkle with flour, use a rolling pin to roll the dough into a rectangular shape, sprinkle with chopped nuts and sesame seeds. Then roll up the dough sheet, pinch it tightly, and then knead it a little firmer.

5. Line the bottom of the steamer with oil paper, put the shaped steamed bun embryo on it, and place it in a warm place to ferment until doubled in size. Boil water into the pot, steam over high heat for 15 minutes, turn off the heat and simmer for another five minutes, take out, cut into pieces and use.

4. Steak Sandwich: One of my children’s favorite sandwiches, a combination of meat and vegetables, balanced nutrition, paired with milk or juice, full of energy!

Ingredients: 3 slices of bread, a large piece of beef, an appropriate amount of lettuce, cucumbers, tomatoes, ham slices, salad dressing. You can add eggs or other meat according to your preference.

Method:

1. Knock the beef loose, add black pepper, light soy sauce, oyster sauce, and onions and marinate it overnight. Slice cucumbers, tomatoes and set aside.

2. Preheat the pan, add butter and melt, add beef and fry until cooked.

3. Put the toast into the pan, fry it slightly, put it on the chopping board, put a layer of lettuce, a layer of ham, a layer of cucumber, a piece of bread, then put a piece of lettuce, beef and cucumber. Slice, cover with a piece of bread and press it tightly

4. Cut into pieces and put on a plate, squeeze on the salad dressing. The kids love it very much, and one meal is enough for 2 people.

5. Clear Soup: This is a breakfast that my children often eat, once a week.

Ingredients: 30 pieces of hand skin, 200 grams of front leg meat, two eggs, 1/3 carrot, 1 handful of green onion, 1 piece of ginger, a handful of pepper, appropriate amount of seaweed

Seasonings: salt, light soy sauce, pepper, oyster sauce, boiling water

Soup base: a little salt, pepper, appropriate amount of shredded seaweed, 1 spoon of sesame oil, a little chopped green onion

Preparation Process:

1. Cut the ginger into shreds and the shallots into sections, put them into a bowl, add an appropriate amount of peppercorns, pour in an appropriate amount of boiling water and soak for ten minutes, let cool, filter and set aside

2. Chop the hind leg meat into puree, put it into a large bowl, add salt, pepper, oyster sauce, light soy sauce, stir in one direction, add the water from onion and ginger 3 to 4 times into the meat filling, stir to fully absorb, then add carrots Mix well.

3. The next step is to outflank your hands, as long as the meat is not exposed. Crack the eggs into a bowl and beat with a little salt.

4. Brush the pan with oil, pour in the egg liquid and spread, fry over low heat until it is set, turn over and fry for another 1 minute, take it out, cut into shreds and set aside.

5. Pour an appropriate amount of water into the pot, bring to a boil over high heat, add the wrapped wontons and cook until they float, then remove the wonton skins when they are translucent.

6. Soup bowl seasoning: a little salt and pepper, appropriate amount of chopped green onion, shredded eggs, seaweed, wonton noodle soup, mix well. 7. Pour the cooked wontons into a soup bowl and sprinkle with chopped green onion. If you like spicy food, add a little oil and chili pepper.

6. Tomato and Mushroom Noodles: The weather is getting colder, so hot noodle soup is most suitable for children, as it is stomach-warming and delicious.

Ingredients: A handful of noodles, appropriate amount of mustard shreds, 3 mushrooms, 1 tomato, minced ginger, garlic, chopped green onion, salt, pepper, sugar, vinegar, appropriate amount of tomato sauce

Production process:

1. Chop ginger and garlic, chop green onions, slice mushrooms, and dice tomatoes for later use.

2. Heat the pot, pour in an appropriate amount of cooking oil, add minced ginger and garlic and sauté until fragrant, add diced tomatoes and stir-fry until soft and red, add 1 tablespoon of tomato paste and stir-fry evenly .

3. Add an appropriate amount of boiling water, bring to a boil over high heat, season with salt, pepper, sugar and light soy sauce, turn to medium heat and cook for 5 minutes.

4. Add mushroom slices and cook for 3 minutes. Add noodles and cook. Taste for saltiness. Season with appropriate amount of salt. Add a little vinegar to taste. It is sour and delicious.