Ingredients for cooking carrot and clam porridge: 1 pot of porridge base, 100 grams of clam meat, 1 carrot, 5 grams of shredded ginger, and 50 grams of asparagus. Method: 1. Boil the porridge base, add in, and cook the carrots for 10 minutes; 2. Add and soak

Continue to cook the clam meat and shredded ginger for 15 minutes; 3. Dice the asparagus in hot water, mix with a small amount of salt, and eat it with carrot and clam porridge.

Breakfast oatmeal cake ingredients: butter...60g sugar...50g eggs...flour...100g baking powder...1 teaspoon oats...75-100g milk...100ml raisins...optional, peanuts

Crushing method: 1. Heat the butter and melt it into liquid, then stir in the sugar and mix well.

2. Crack an egg into the butter sugar and mix well.

3. Sift the flour, then mix it with oatmeal and baking powder. Pour in step 2 at one go and stir into a batter. Then add milk, raisins, chopped peanuts, and any other nuts you like into the even batter.

Add in, such as walnut kernels, melon seeds, almonds, chocolate beans for baking... 4. Divide the batter into several small cakes, place them on a baking sheet lined with tin foil, preheat the oven for 5 minutes, and bake at 180 degrees

Just 10-15 minutes.

Red bean milk and sago dew Ingredients: red bean paste (can be bought on the street, preferably made by yourself), sago, milk, rock sugar Method: 1. Wash the sago and soak it in hot water for 30 minutes.

stand-by.

2. Put water in it, bring to a boil, and add an appropriate amount of rock sugar (according to personal taste).

3. After the rock sugar has melted, add the soaked sago and slowly stir in one direction.

4. When the sago is cooked until it is translucent and there are only small white spots in the middle, pour in the milk and add an appropriate amount of red bean paste.