One after another, students in primary and secondary schools are about to start school. What to eat for breakfast has become a question that every family thinks about every day. Fanfan would like to share with you 7 breakfast staples. These are the ones that my family makes most often. It’s simple to make and full of nutrients. Try making it for your children instead. Let your children eat well and start the day full of energy.

1. Carrot and Beef Wonton

1. Ground beef into minced meat, add minced green onion, minced ginger, pepper water, salt, sugar, dark soy sauce, and light soy sauce, stir well in one direction Mix well.

2. Peel and wash the carrots, cut into slices, blanch in boiling water for one minute and remove.

3. Chop the carrots, add them to the beef filling, add cooking oil, and stir evenly again. The filling is now ready.

4. The noodles for making wontons should be harder. When kneading the noodles, you can just add some edible alkali (200:1) in a ratio. Roll the dough into thin dough, then cut into wonton wrappers

5. Wrap the wontons in the way you like. You can pack a few more at a time and freeze them in the refrigerator for easy cooking in the morning.

6. Add light soy sauce, sesame oil, seaweed, dried shrimps, etc. to the bowl for seasoning, then put the cooked wontons in.

2. Shredded Pork Noodles with Tomatoes, Greens and Vegetables

1. Cut the pork into shreds, peel the tomatoes and cut them into small dices, dice the onions and wash the chicken feathers.

2. Heat oil in a pan, add shredded ginger and green onions, and stir-fry over low heat until fragrant.

3. Add the shredded pork and stir-fry until it changes color, then add the onions and stir-fry to bring out the flavor.

4. Add a spoonful of light soy sauce and stir-fry until the sauce becomes fragrant.

5. Pour in the tomatoes and stir-fry over high heat to make the soup.

6. Add appropriate amount of water, bring to a boil over high heat and add noodles.

7. When the noodles are about to be cooked, add the chicken feathers. After they are soft, add salt and chicken essence to taste.

3. Broccoli Egg Pancake

1. Cut the broccoli into small florets and wash them, cut the carrots into slices, put them in a pot under water, blanch them for one minute and take them out.

2. Wash the vegetables and chop them separately.

3. Put the chopped vegetables into a large bowl, beat in the eggs, add water, flour, and salt, and stir into a fine batter.

4. Preheat the electric baking pan and brush it with oil, pour in an appropriate amount of batter and spread it evenly with a shovel. Close the lid and cook the cake until the inside is cooked and the surface is golden brown.

5. Remove from the pan, cool slightly, and cut into small pieces.

4. Steamed radish meat dumplings

1. Add half of the boiling water to the flour and stir evenly, then add half of the warm water and stir evenly. Knead it into a smooth dough and let it rest for 20 minutes.

2. Peel and wash the white radish and grate into thin strips. Then boil the pot under water and scald over high heat for one minute and take it out.

3. Rinse the shredded radish with cold water, squeeze out the water and chop it into small pieces.

4. Chop the pork, add minced green onion, minced ginger, salt, dark soy sauce, light soy sauce, and pepper powder and mix thoroughly.

5. Pour the chopped radish into the meat filling, add an appropriate amount of cooking oil, mix well again and the filling is ready.

6. Move the dough to the panel and knead it smooth again. Then roll it into long strips, cut into small pieces, and wrap into dumplings.

7. Boil water in a pot and steam over high heat for 10 minutes.

Dumplings can be wrapped in advance and frozen in the refrigerator. You can also prepare the dough and fillings the night before and make them fresh in the morning.

5. Purple sweet potato cake

1. Peel and wash the purple sweet potato, cut into small pieces, and steam in a steamer.

2. Add 50 grams of ordinary flour to 100 grams of glutinous rice flour, add 90 ml of boiling water in small amounts and several times, stir evenly, and knead into a smooth dough. Just let the seal relax for 10 minutes.

3. Press the steamed purple sweet potato into a puree while hot, then add a little milk and milk powder and mix well. In this way, the purple sweet potato filling is ready. The filling can be made in advance to save time in the morning.

4. Divide the dough into small doughs and knead each one until smooth. Roll it out thinly and add the filling.

5. Roll it into a small cake, put it in a pan and fry it until both sides are golden brown. Soft, waxy, sweet, and very delicious.

6. Fried noodles with green pepper and shredded pork

1. Wash and shred the pork, add dark soy sauce, light soy sauce and starch, mix well, and marinate for 10 minutes.

2. Cut onions, carrots and green peppers into shreds respectively.

3. Add water to the pot and bring to a boil, add noodles and cook until medium cooked, take them out, add dark soy sauce and cooking oil and mix well.

4. Heat the oil in the pan, add the shredded pork and stir-fry quickly over high heat until it changes color, then add onions, green peppers and carrots and stir-fry until soft.

5. Pour the noodles in, stir well, then add salt, light soy sauce and chicken essence to taste, stir well.

7. Spinach Egg Pancake

1. Wash the spinach, blanch it in boiling water for half a minute and take it out.

2. Chop it into pieces and put it into a juicer to make spinach puree. Then add flour and stir into batter.

2. Crack the eggs into a bowl, add a little salt to taste, and stir thoroughly. Prepare some chopped green onions.

3. Heat the pan with oil, pour in the spinach batter and spread it evenly.

4. Fold the batter until it is set, and pour in the chopped green onion and egg liquid. Fry until the inside is cooked and both sides are golden.

5. Roll up the cake and cut it into small pieces. It is soft, delicious and full of nutrition.