Simple and nutritious breakfast recipes are as follows:
1, Monday breakfast: two rice porridge (rice, millet), beef buns, celery leaves mixed with peanut rice.
2, Tuesday breakfast: red dates and rice porridge, baklava, meat floss, dried tofu mixed with diced cucumber.
3, Wednesday breakfast: walnut corn porridge, steamed buns, steamed fish, shrimp fried cabbage.
4, Thursday breakfast: oatmeal porridge, hair cake, scrambled eggs with tofu, cold seaweed with shredded seaweed.
5, Friday breakfast: millet and cinnamon congee, bean paste buns, dried tofu stir-fried with shredded lean pork, spicy cabbage.
6, Saturday breakfast: rice and mung bean porridge, sesame rolls, hard-boiled eggs, seaweed mixed with cowpeas.
7. Sunday breakfast: oatmeal porridge, tortilla, chicken stir-fried with bitter melon, shrimp skin mixed with onion, fruit juice.
Precautions for making breakfast
1, food safety: choose fresh, odorless and non-rotting ingredients. Maintain sanitary and storage conditions for ingredients to avoid cross-contamination. Keep your hands clean and handle ingredients properly before processing them.
2, balanced nutrition: Breakfast should contain carbohydrates, protein, vegetables, fruits and other ingredients to ensure comprehensive nutrition. Try to choose different kinds of ingredients, such as cereals, eggs, vegetables and dairy products.
3. Reasonable matching: Reasonable matching of ingredients is an important principle in making breakfast. You can mix and match according to your own taste and needs, such as hot food and cold food, sugar and protein. A variety of combinations can improve the taste and appetite of breakfast.
4. Cooking methods: Choose suitable cooking methods to make breakfast, such as boiling, frying, steaming or baking. Different cooking methods can be chosen for different ingredients and flavors.
5, food safety: the preparation of breakfast needs to focus on food safety, balanced nutrition, reasonable combination and appropriate cooking methods. It should also be adjusted according to individual needs and tastes to ensure the quality and nutritional value of breakfast.