The first beauty porridge, ready to eat oatmeal 70g, 40g icing sugar, 200g yam, soybean 80g, water 500ml.
First we need to do some soybean milk. Soak dry soybeans in water for at least 6 hours. Soak and beat it completely hair, and then in the morning after you get up you can first steam some yam, before the soaked soybeans poured into the blender, add water. Here soaked soybeans about 270g of the way, water about 500ml, close to the ratio of one to two, beat until completely fine, no soybean residue degree. Then to filter it, take a piece of gauze folded twice on it, filtered into the pot, filtered soybean residue can also do other dishes do not waste. If you are lazy, if you use commercially available soybean milk is also perfectly fine. Soybean milk cooked on low heat, note that soybean milk must be completely boiled before drinking.
This time the yam is almost cooked, you can peel off the skin, and then directly break it into small pieces into the soybean milk, with a spoon to the yam to crush, you can retain some particles does not matter. This time to add some water, depending on the degree of consistency you like, add boiling water into the adjustment. This time you can add instant oatmeal, usually the Meiling porridge is cooked with porridge but that is too time consuming, so here we use instant oatmeal. Then according to your favorite sweetness to add icing sugar, stir until the icing sugar completely melted, turn off the fire and then simmer for a while you can eat.
The second to make oatmeal breakfast bars. Prepare ready-to-eat oatmeal 500g, walnuts 150g, dried pineapple 70g, frozen dried strawberries 30g, frozen dried lychee 30g, lentils 150g, butter 60g, brown sugar 150g, honey 100g, water 40ml.
First of all, preheat the oven to 180 degrees, the walnuts and lentils are chopped, and freeze-dried strawberries, pineapple, also chopped. Feel free to use any dried nuts you like as well. Put them all in a bowl and add the oatmeal and mix well. Take a small saucepan and add butter, brown sugar, honey and a little bit of water. Cook on low heat until the butter is completely melted and the sugar granules are completely melted. Pour the cooked sauce into the oatmeal while it's still hot, stirring as you do so, until the oatmeal is all moist like this.
Next, place them in a 20×30 baking dish pre-lined with a sheet of baking paper. Lay the cereal on a flat surface, tear another sheet of baking paper over it, press it down firmly, and bake in the preheated oven for about 30 minutes. Remove it from the oven and while it's still hot, take a knife and make some scratches on the surface, this is where you'll be cutting it later, you don't have to go all the way through, just make an impression. Then you need to wait for it to cool completely and thoroughly, if you don't cut it without cooling it will fall apart, cut it after it is cooled down to make it more flat. Store the cut bars in an airtight jar for a long time, as long as they don't get damp. In the morning, you can eat one of them.
The last one is the oatmeal tuna pocket rice balls prepared instant oatmeal 30g, 200g of rice, a can of tuna, canned corn kernels 2 tablespoons, 2 tablespoons of mayonnaise, Dutch cucumber, 2 pieces of seaweed.
Add the oats to the bowl with the rice, add 1 to 2 tablespoons of water to it so that this cereal is not too dry, mix well and set aside for later, cut the cucumber into thin strips. Lay a sheet of plastic wrap on the table. Put the seaweed on top and scoop a bit of oatmeal rice to lay in the center so that it forms a square as much as possible.
Next it's time to put the canned tuna, squeeze the mayonnaise, put the cucumber strips, sprinkle a little corn kernels, squeeze some more mayonnaise, and change the filling in the center as you like, you can put ham or egg tomato, anything you like. Next spread a thin layer of oatmeal rice on the top. Finally just wrap this rice ball up, tugging on the plastic wrap so that the seaweed wraps around it as tightly as possible, and then finally wrap the whole thing up in plastic wrap to set it so you can easily take it with you wherever you go.