Chinese style: rice porridge, soy milk, fried dough sticks, pancakes and fruit (add more vegetables) with fruits. Western style: bread, milk and fruit (a small amount of salad dressing). Porridge, eggs, cream buns, simple pasta or cakes that can be made at home, boiled cereals, fried eggs, bread,

Pimple soup, potato pancakes, egg pancakes, and boiled noodle bread can be made into meat floss, seaweed, cheese, raisins, or hamburgers. Died potatoes and carrots can be placed in the pimple soup, and vegetables can be placed in the egg pancake.

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In short, the combination of dry and thin food should be as simple and nutritious as possible.

1. Lamb noodle and fish soup, suitable for winter and replenishing energy; 2. Salty watermelon rind, made with watermelon rind by reusing waste with my daughter; 3. Fresh meat wontons: nutritious and convenient; 4. Shredded radish egg pancakes

, Lotus root starch: salty and crispy, digestible and qi-reducing; 5. Chinese cabbage porridge: smooth texture, easy for digestion; 6. Coconut milk bread and chocolate milk: a classic combination for breakfast; 7. Zhangqiu Sanheyuan tea soup &

Tea quail eggs; 8. Self-ground black sesame paste & fried steamed bun slices: traditional breakfast, crispy and delicious, rich in nutrients; 9. Braised sausage rice & salted duck eggs: self-produced and sold, salty and delicious; 10 Spare ribs noodles: traditional

Homemade; 11. Egg tarts with yogurt: sweet and soft, my daughter’s favorite; 12. Rice dumplings made with rice wine: suitable for winter, soft and delicious; recommended breakfast recipe for a family of three Monday 1: add 3 bottles of milk (227 ml each)

90g of cereals, bread with strawberry jam and cheese (200g of bread, 50g of strawberry jam, 3 slices of cheese of 30g) Tuesday: 3 bottles of milk, 3 flower rolls (50g each), 3 cakes (25g each)

, 1 pear (150g) Wednesday: 3 bottles of yogurt (600g), 3 egg pancakes (each containing 25g of eggs and 75g of wheat flour), 1 big apple (150g) Thursday: 3 bottles of milk (

227ml per bottle) add 90g of cereals, 3 meat buns (50g each), 3 bananas (300g) Friday: 3 bottles of milk, 3 sandwich breads (each contains two 50g slices of bread,

Two sheets of lettuce (50g, chicken breast 20g), 3 pancakes (50g each), 3 oranges (150g) Saturday: rice porridge (japonica rice 100g), 3 fried eggs (120g),

3 siomai (75g), 3 vegetable buns (150g), 3 bottles of yogurt (600g) Sunday: 3 bottles of milk (227ml each), 90g of cereals, 75g of ham sausage, 3 breakfast breads

(50g each), 3 bananas (300g) Healthy breakfast tips 1. Eating breakfast right after getting up is prone to indigestion. It is generally better to eat it 20 to 30 minutes after getting up.

2. For people who have the habit of getting up early, it is better to have breakfast after 7 o'clock.

3. Don’t eat too fast because you are in a hurry to avoid damaging your digestive system.

4. Breakfast should also be at a fixed time, otherwise it will affect digestion and absorption.

5. Food eaten after breakfast cannot replace breakfast, so skipping breakfast and relying on extra meals is unscientific.

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Parents' role models are very important. Only when parents take the lead in eating nutritious and healthy breakfasts can children develop good breakfast habits.

Healthy breakfast plan for 2 weeks 1: bread (cake) jam (butter) poached eggs milk coriander carrot tofu shreds.

Week 2: Black flour pastry (shaobing), deep-fried dough sticks, wontons, soybeans and broad beans mixed with garlic paste.

Week 3: Hot cakes, Songhua (ham), soy milk (milk), shredded shrimp and white radish.

Week 4: Hanamaki, pork floss, fried peanuts, tofu brain (steamed rice crust), almonds, dried shrimps and celery.

Week 5: Fried steamed buns, boiled nuts, egg noodles, spicy and sour cabbage.

Week 6: Pancakes, braised dried tofu, millet porridge, kale and soybeans.

Sunday: Three fresh fried rice, egg soup (soy milk), sweet and sour cabbage.

You can make pastries that your children like according to their age characteristics. Here are some delicacies I have made: Cake ingredients: Mix 100 grams of flour and 10 grams of starch in a ratio (to reduce the gluten of the flour), 3 eggs,

Milk (I used Yili acid yogurt), sugar, salt, oil, (raisins, melon seeds, walnut kernels, etc.) Note: The number of eggs can be determined according to your own food intake.

Tools: Rice cooker (preferably 350W), egg beater (or use three chopsticks instead) Method: 1. Separate the egg whites and egg yolks of three eggs (preferably fresh) 2. Mix 3 tablespoons of flour,

Add 1 tablespoon of sugar to the egg yolks.

3. Milk 7 tablespoons.

(This uses sour yogurt.) Drop in about 3 drops of white vinegar (to remove the smell of eggs). 4. Mix the egg yolk paste evenly.