Nutritional breakfast 1: Shrimp egg dumplings+spinach tofu soup.
Ingredients: 20g of shrimp, egg 1 piece, 25g of spinach, 50g of tofu, 5g of lean pork stuffing, and appropriate amounts of garlic sprout, starch, ginger and onion.
First, shrimp and eggs jiaozi:
1. Cook the shrimp the night before, dry it and cut it into pieces. Add lean pork stuffing, appropriate amount of garlic sprouts, minced onion and ginger, salt, etc. Stir well and simmer slowly.
2. Beat 65,438+0 eggs into proper amount of dry starch in the morning, and add water to make a paste.
3. Add vegetable oil to the pot, pour a tablespoon of egg paste into the pot and spread it into an omelet with slow fire.
4. Add a small amount of vegetable oil to the shrimp stuffing cooked the night before, wrap them in the laid egg rolls and steam them in a steamer for 8 minutes.
B. spinach tofu soup:
1. Wash and dice tofu and put it in boiling water.
2. 1 minute later, put the washed spinach into the pot, turn off the fire at the same time, and order a little salt and sesame oil.
Nutritional breakfast 2: chicken and vegetable porridge
Raw materials: 50 grams of chicken breast, 0/5 grams of japonica rice/kloc-0, and 0/5 grams of green leafy vegetables/kloc-0.
First, chicken vegetable porridge:
1, cook into rice porridge for use.
2. Chop the chicken breast into a paste, add a small amount of vegetable oil to the pot, fry the chicken paste after the oil is boiled, and cook it in japonica rice porridge.
3. Add a small amount of refined salt before cooking, and finally sprinkle with minced vegetables.
Nutrition Breakfast 3: Vegetable and Beef Porridge
Ingredients: 40g of beef, 1/4 bowls of rice, 1 spinach, 1/2 cups of broth, 1/5 potatoes, carrots and onions, and a little salt.
Method:
1. Prepare lean beef and grind it.
2. stew and mash spinach, carrots, onions and potatoes.
3. Cook the rice, vegetables and minced meat in a pot and season with salt.
Nutritional breakfast 4: bean curd porridge
Ingredients: rice 1/6 bowls, broth 1/2 cups, tofu110 pieces.
Method:
1, cut tofu into small pieces.
2. Add water to rice, broth and tofu, and cook in a pot.
3. Add appropriate amount of salt to taste when cooking until it is thick.
Nutritional breakfast 5: egg porridge
Ingredients: 1/2 eggs, 1/5 carrots, 1 spinach, 1/4 bowls of rice and 1/2 cups of broth.
Method:
1, stew carrots and spinach and chop them up.
2. Pour the rice, broth, chopped carrots and spinach into the pot and cook together.
3. After boiling, add the beaten egg paste and stir, and add salt to taste.
Nutritional breakfast 6: steamed cake with eggs
Ingredients: 1 egg, 1/5 carrots, 1 spinach, 1 onion and some salt.
Method:
1. Scald onions, carrots and spinach with boiling water, and then chop them.
2. After mashing the eggs, add frozen boiled water, add vegetables and steam in the pot.