Breakfast on the first day: steamed stuffed bun with sauce meat, milk, fried eggs, chocolate cereal rings and bananas.
Prepare steamed buns before going to bed at night. A piece of pork front leg, three points fat and seven points thin. Chop, add onion, Jiang Shui, salt, soy sauce and oyster sauce, mix well to make steamed buns, prepare a piece of dough, one part of flour, half of water, one spoonful of lard and a little yeast powder, knead into a smooth dough, cut into small doses, roll into steamed buns, wrap a piece of meat stuffing and knead into steamed buns.
Breakfast the next day: rice porridge, onion and egg cake, meat floss and kiwi fruit.
Rice porridge is reserved with a rice cooker one night in advance and can be eaten in the morning. It's sweet and delicious, and the omelet is simple. Add a little flour to two eggs, add chopped green onion, a spoonful of salt and a little water, stir into a thin batter, pour into an oiled pan, turn the pan to spread the batter flat, and fry until both sides are brown and set.
Tomato sauce and floss are nutritious and convenient to eat together.
Breakfast on the third day: green vegetable porridge, meat floss, homemade cake and apples.
You can make an appointment to cook a bowl of rice porridge with a rice cooker one night in advance. Add a spoonful of salt, a handful of chopped Chinese cabbage and a spoonful of oil to the rice porridge in the morning and cook for another ten minutes.
Breakfast on the fourth day: thin rice porridge, toast, cucumber scrambled eggs, roasted chestnuts and kiwi fruit.
In winter, the rice cooker is a good thing. Now almost all rice cookers have reservation function, especially in cold weather. Cook some thin rice porridge and give the children some rice oil to nourish the stomach and strengthen the spleen.
Stir-fry an egg with cucumber for children in the morning. It is nutritious and delicious. Toast bread and chestnuts are made one day in advance and can be eaten directly in the morning. You can make your own bread or buy bread.
Breakfast on the fifth day: beef brisket noodles, milk and oranges.
Today's breakfast is simple, nutritious and full. Pickled a pot of beef brisket the day before, and specially left a part. I cooked a bowl of noodles in clear soup in the morning, and the beef brisket is ready to eat. Beef brisket is not difficult to pickle. First, put the fresh beef brisket into the pot, add cold water, onion ginger and cooking wine, and cook until the water boils.
Breakfast on the sixth day: sweet potato porridge, meat floss, fried jiaozi with fresh meat and red dragon fruit.
Cut the sweet potato into pieces, put it into the rice cooker one night in advance, make an appointment to cook it into sweet potato porridge, and eat it with minced meat in the morning, which is crispy and delicious.
You can mix the dough one night in advance, one part of flour, half of water and one spoonful of salt to make a smooth dough. Sobbing up in the refrigerator overnight, chop the pork into minced meat, add salt, sesame oil, onion Jiang Shui, allspice powder and chopped green onion, stir well, get up in the morning, take out the dough, make dumpling wrappers, put it in an oily pot, fry until the bottom is slightly brown, and add appropriate amount of water.
Breakfast on the seventh day: eight-treasure porridge, fried eggs, scallion cakes, cheese sticks and kiwi fruit with yellow hearts.
The eight-treasure porridge stewed by rice cooker is soft and delicious, and the ingredients in it can be used freely. Usually, it is enough to ensure rice, glutinous rice and purple rice. You can add peanuts, walnuts, red beans and various miscellaneous grains according to your own taste.
The scallion cake should be mixed with flour and water one night in advance to make a smooth dough. Wake up one night, get up in the morning, roll it into a rectangular thin sheet, apply a layer of oil, sprinkle a layer of allspice powder, a layer of salt and a layer of shallots, roll it up from top to bottom, cut it into small doses, roll it flat from the cross section, and fry it on both sides in the pot.