As the saying goes, the plan of a day lies in the morning. Eat well in the morning, have a full stomach at noon and eat less at night. A good breakfast is the source of vitality for the whole day, and it is also very important for health. So if you want to eat well, what should you eat in Hefei in the morning? Let's take a look at it. 1. Sanhe rice dumplings

Sanhe rice dumplings are traditional snacks in Feixi County. To make rice dumplings, you should first grind the long-grained rice into flour, fry it in a large iron pot, then stir it with appropriate amount of water. After the hardness is moderate, put it on the chopping board and knead it until it is ripe, then twist it into millet dough. The stuffing is made of Chaohu white rice shrimp, good tofu, ginger, pepper and seasoning. When the dumpling skin and stuffing are complete, you can wrap rice dumplings. When the wrapped rice dumplings are fried in an oil pan, the finished product is golden in color, crispy in skin, delicious in stuffing and fragrant in lips and teeth.

Now, Sanhe rice dumplings have become one of the most representative foods in Sanhe ancient town and even Feixi. 2. Sanhe Mazuan

The main ingredient of Mazuan is milled glutinous rice noodles, and the auxiliary materials are white sugar and white sesame seeds. When making, the wet noodles are kneaded into a stick-shaped cylinder, and the dough with the same size is pulled down by hand, and then pressed into a round cake after being kneaded in hand, and then kneaded with white sugar stuffing, and the surface is covered with a layer of white sesame seeds, and then slowly fried in an oil pan. It is advisable to put cold oil in the pot for hemp balls, so as to ensure the color and prevent scorching.

Sanhe Mayuan is the most famous one in sanhe town Yangji Breakfast Store. Excellent hemp balls are fragrant, sweet and sticky, and are deeply loved by customers who like sweet and sticky food. 3. Sanhe baozi stuffed with juicy pork

Sanhe baozi is a famous dish produced by Sanhe Restaurant. The skin of the soup bag is wonton skin, as thin as cicada wings and as beautiful as bright paper; The stuffing is made of lean pork, water and salt, which is slightly larger than Yuanxiao. The "soup" of the soup bag is the old hen soup.

after the soup dumplings are cooked, you can use a colander to remove the dry food, or scoop out the soup, and eat the dumplings and drink the soup. The soup is fresh, the meat is fragrant, and the skin is smooth. The food can be described as "a lingering rap, and it will last for three days." 4, fried spring rolls

The skin of spring rolls is made of wheat flour as raw material, mixed with water and stirred into thick paste, and "welded" into a round and thin dough in a flat pan. There are generally two kinds of stuffing for spring rolls. One kind is chopped fresh lotus root, mixed with diced meat and shredded pepper; One kind is chopped coriander, and dried diced and pepper slices are added. Appropriate amount of refined salt should be added.

the stuffing of spring rolls is wrapped on the flat skin, flattened into a rectangular shape, fried in a pan until the surface is brown, taken out and drained for eating. The skin of spring rolls is crisp and the stuffing is beautiful, the lotus root is sweet and the meat is fresh, and the vegetables are spicy and spicy, which has a unique taste. 5. Frying and selling

The raw material of Sanhe steamed dumplings is not glutinous rice, but wheat flour. Add water to the refined flour, stir and knead it to form a dough with tendons and bones, press it into a small Baba shape, put the refined meat stuffing, the meat stuffing is the size of Yuanxiao, and the back is hollow and bulged, then knead it with your fingers to form a multi-layer folded furrow, and put it in a boiling oil pan to fry it until it is cooked. It is refreshing and has a long aftertaste. 6, Kang Baba

Feixi Kang Baba, using a large flat pot, after heating, first put a layer of sesame oil, and then put round Baba with a thickness of about one centimeter one by one, turn it on both sides with a spatula, and sprinkle water with oil to avoid burning. Kang Ba Ba wants Kang to crust below and brown above. Baba noodles are long-grain rice flour, and the stuffing is mainly vermicelli, dried white, thousand pieces and coriander, and meat can also be put in the order. 7, fried Baba skin

It is entirely the work of the back palm. It should be flattened and rounded, with five-finger fingerprints on the surface. The uneven surface is intended to "eat oil" better, with dried sauce and minced pepper as the main stuffing, and the black dried fruit should be cut into mung bean size, square and angular. Deep-frying should use high-quality vegetable oil, boil it and put it in, stir it constantly with a spatula to prevent sticking, and when it comes to "shelling", take out the oil with a spatula and drain it, which is crisp and burnt, and the bite is fragrant.