A complete list of family breakfast recipes is as follows: 1. Shredded Pork Noodles with Tomatoes 1. Cut the pork into thin strips.

A small piece of onion, cut into small cubes.

Cut green onions into sections and shred ginger.

2. One tomato, peeled, washed and cut into small pieces.

A handful of green vegetables, remove the roots and wash.

3. Heat oil in a pan, add shredded ginger and scallions and stir-fry over low heat until fragrant.

Add onions and stir-fry evenly, add half a spoonful of light soy sauce and stir-fry until fragrant.

4. Pour in the tomatoes and stir-fry over high heat to make the soup, then add an appropriate amount of water and bring to a boil over high heat.

5. Add the noodles and bring to a boil over high heat. Pour in half a bowl of cold water. Boil again and add the vegetables.

6. When the noodles and vegetables are cooked, add salt, chicken essence and sesame oil to taste.

2. Wonton stuffed with fresh corn and meat 1. Wash the pork, cut into small pieces and mince it.

2. Add 1/3 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 egg, minced green onion, minced ginger, a little salt, and pepper, and mix thoroughly in one direction.

3. Wash the fresh corn cobs and cut the corn kernels from the corn cobs.

4. Pour the corn kernels into the meat filling and stir evenly again so that the filling is ready.

5. Make your own wonton wrappers, or buy ready-made wonton wrappers, and wrap the wontons the way you like.

The process of making wontons can be done in advance, and the wrapped wontons can be frozen in the refrigerator, making it easy to eat in the morning.

6. Add water to the pot and bring to a boil, add wontons.

After boiling over high heat, pour in half a bowl of cold water and boil again. Repeat 2 to 3 times. Cook until the wontons float and the insides are cooked. Remove from the pot.

7. Add some coriander, seaweed, dried shrimps, light soy sauce, and sesame oil to the bowl for seasoning, put the wontons into the bowl, and a bowl of nutritious and delicious breakfast wontons is completed.

Ingredients for Xiao Long Bao: flour, pork, chives, cooking wine, light soy sauce, soy sauce, oyster sauce, salt, and ginger.

1. Make soft dough first, 400 grams of flour, 4 grams of yeast, 400 ml of water, add flour in 3 times of water, and stir in one direction to form a soft dough. The longer you stir, the more elastic the dough will be.

After mixing, cover with a layer of plastic wrap and place in the refrigerator to ferment overnight.

2. Prepare fresh pork, 80% lean and 20% fat. It tastes neither woody nor greasy. After the meat is cut, put it into a meat grinder, add ginger slices, and stir into minced meat.

Add cooking wine, light soy sauce, soy sauce, oyster sauce, salt, and stir in one direction.

Stir the meat filling until it becomes stringy, then add a handful of chopped green onion. After stirring evenly, the meat filling is ready. Set it aside to marinate for 20 minutes.

3. After one night of fermentation, the soft noodles will be ready. Add 2 grams of edible alkali to remove the acid, then add about 400 grams of flour and stir evenly. The resulting noodles will have a rich wheat aroma. Using soft noodles instead of old noodles is especially suitable for family breakfast.

, a simple and fast way for lazy people to do it.

4. The next step is to knead the dough. You don’t need to knead the dough until it is very smooth. Just knead it into strips. Then start to knead it into a dough, sprinkle some dry flour on it, knead the dough evenly, and roll it into a bun wrapper.

The amount of flour added the second time directly determines the hardness of the buns. If less flour is added, the folds of the buns will not be too obvious, but they will be very soft.

5. After all the prepared meat fillings are wrapped, place it on the chopping board for the second fermentation and let it rise for about 10 minutes this time.

6. After proofing, the buns will obviously become larger in size. If they are light and fluffy when picked up, it means they have proofed well.

7. After the water boils, steam for 15 minutes and simmer for about 3 minutes. The steamed buns are ready!

The aroma is fragrant when you open the lid, full of meaty aroma, fluffy and soft.