Nutritious breakfast 1: Shrimp egg dumplings, spinach and tofu soup

Ingredients: 20g shrimp, 1 egg, 25g spinach, 50g tofu, 5g lean pork filling, garlic sprouts, starch, Appropriate amount of ginger and green onion

Preparation method (shrimp egg dumplings):

1. Blanch the shrimps the night before, control to dry and chop into small pieces, add lean pork stuffing, appropriate amount of garlic sprouts, green onion and ginger , refined salt, etc., stir evenly and simmer well.

2 In the early morning, beat 1 egg into an appropriate amount of dry starch, add water to make a paste.

3 Add vegetable oil to the pan, pour a tablespoon of egg batter into the pan, and spread over low heat into small egg pancakes.

4. Add a small amount of vegetable oil to the shrimp stuffing that was simmered the night before, wrap them in the spread egg cakes, and steam them in a steamer for 8 minutes.

Preparation method (Spinach and Tofu Soup):

1. Wash and dice the tofu and put it into boiling water.

2. After 1 minute, add the washed spinach into the pot, turn off the heat, and add a small amount of refined salt and sesame oil.

Note: Tofu has a history of more than 2,000 years in my country. Each 100 grams of tofu contains 15.1 grams of protein, 286 mg of calcium, 156 mg of phosphorus, 7.2 mg of iron, vitamin B1, vitamin B2, etc. Essential nutrients for the human body. And it is easy for babies to digest, making it a good choice for babies.

Nutritious breakfast 2: Chicken and vegetable porridge, boiled quail eggs

Ingredients: 50g minced chicken breast, 15g japonica rice, 15g green leafy vegetables, 2 quail eggs

Preparation method (chicken and vegetable porridge):

1. Cook japonica rice porridge and set aside.

2. Chop the minced chicken breast meat into puree. Add a small amount of vegetable oil to the pot. After the oil boils, add the chicken puree and stir-fry. When cooked, add it to the japonica rice porridge and bring to a boil.

3. Add a small amount of refined salt before serving, and finally sprinkle in chopped green vegetables and serve.

Nutritious breakfast 3: tomato beef soup, half braised egg, vegetable rolls

Ingredients: 50g tomatoes, 50g beef filling, appropriate amount of starch, some coriander leaves; 100g flour, cabbage 25g, 15g carrots, 15g selected lean pork stuffing, appropriate amount of onion and ginger

Preparation method (tomato beef soup):

1. Put vegetable oil in a preheated wok, After the oil is hot, add chopped green onion, minced ginger, etc. to the pot, and finally add an appropriate amount of water.

2. Blanch the beef filling to remove the fishy smell of raw meat, then put it into the pot, add a few drops of vinegar and simmer.

3. After the beef stuffing is tender, cut the tomatoes into thin slices and add them, thicken with water starch, add a small amount of refined salt to taste, and sprinkle with coriander leaves when serving.

Preparation method (vegetarian rolls):

1. Add yeast powder to flour and water to ferment in advance.

2. The night before, simmer the lean pork stuffing with onion, ginger, refined salt and MSG.

3. Blanch the cabbage in boiling water and mince it. Add the minced carrot into the meat filling and mix well.

4. Roll the fermented dough into a pancake, spread it with empanadas and steam it in a pan.

Nutritious breakfast 4: Milk egg drop, fish meatballs, red bean paste buns

Ingredients: 250g fresh milk, 1 raw egg, 150g carp meat, 8g white sugar, some starch

Preparation method (milk egg drop):

1. Pour fresh milk into a pot and boil.

2. After boiling, break the eggs into it, add sugar, and take it out of the pan.

Preparation method (fish meatballs):

1. The night before, remove the bones and skin of the carp meat, chop it into a paste, add a little vinegar to remove the fishy smell, add refined salt and MSG and simmer good.

2. Boil a pot of water in the morning, add appropriate amount of starch and water to the simmered fish filling and mix thoroughly. Use a spoon to scoop into balls and put them into warm water (the fish balls will be boiled if the water temperature is too high) ).

3. In an oil pan, sauté the onion and ginger shreds, dissolve a small amount of refined salt in the water starch, put it into the pot to stir-fry the juice, and finally pour the water-controlled fish balls into the pot and hang them in paste.

Nutritious breakfast 5: fresh milk soft cake, smooth liver shreds, vegetable juice

Ingredients: 50g fresh milk, 200g flour, 1 raw egg, 100g raw pork liver, 30g shredded bamboo shoots , some starch

Preparation method (fresh milk egg cake):

1. Crack the eggs into the starch, mix well, then slowly pour in fresh milk to make a thin paste.

2. Add an appropriate amount of vegetable oil to the preheated pan, pour a tablespoon into it, and spread it into an egg cake.

Preparation method (slippery liver shreds):

1. Cut raw pig liver into shreds and blanch it in boiling water.

2 Stir-fry the chopped green onion and shredded ginger in the oil pan until they are fragrant. Add refined salt to the water starch and mix thoroughly. Add the shredded bamboo shoots and stir-fry. Then add the dried liver shreds and add them before serving. Just a handful of garlic slices.

Two-color egg slices

Eggs are an indispensable food for the growth of infants and young children. They have high protein content, are easy to digest, have high nutritional value, and also contain a certain amount of iron. This dish is suitable for children aged 1-3 years old.

[Materials]:

100 grams of eggs (2 pieces), 8 grams each of green pepper and water-cured fungus, appropriate amounts of vegetable oil, refined salt, sesame oil, and water starch, each of green onion and ginger A little, 40 grams of chicken broth.

[Preparation]:

1. Crack the eggs, put the egg white and egg yolk into two bowls, then add a little refined salt and water starch respectively and mix well.

2. Take two plates and apply a little oil. Pour the egg white and egg yolk into the plates respectively. Steam slowly over medium heat for 10 minutes. When the egg liquid forms lumps, take it out and cool it and cut it into diamond shapes. piece.

3. Remove the stems and seeds from the green pepper, wash and cut into small pieces; wash the fungus and tear it into small pieces.

4. Put the wok on the fire, add a little oil to heat, put the green onions and ginger into the pot, add green peppers and fungus, add chicken soup, after boiling, add refined salt, thicken with water starch, and add the eggs slice, pour in sesame oil, put into a plate and serve.

[Features]:

Bright color, tender and delicious