Mi Li will share with you a plating technique every day. Let me talk about the key points first: 1. Choose a large plate, about 27cm, which can accommodate all kinds of food you want to eat at one time. Divide the plate into several small sections and recite the mantra in your mind:

Meat, milk, eggs, vegetables, fruits.

It doesn’t matter if anything is missing, this is just a little reminder to yourself.

2. How to place it?

Arrange the food in an appropriate amount according to the food you like. For example, if you like flatbread or steamed buns, cut them into small pieces and place them on the plate. Put the rest aside in a large bowl.

Add some vegetables and fruits, get a small cup, and pour a little milk or juice or yogurt into it.

Just put a fork and a spoon.

If someone says that you are a show-off, who doesn’t know how to eat Western food? It’s just about appearance, not about food, and it’s not as delicious as Chinese food. Ignore him and stay true to yourself.

As you continue to hone and practice making your own breakfast, your speed and ability will continue to improve.

When others are still BSing you with disapproval, your persistence has been transformed into strength.

3. How to coordinate the colors?

If using white steamed dumplings, place a layer of lettuce underneath or sprinkle a layer of mixed beans on top.

Dumplings, steamed buns and steamed buns can be placed on the plate. If you have a big appetite and feel you are not full, you can put the rest in other bowls.

Isn’t the purpose of taking photos just to look good?

Post it to Moments and everyone will think it looks good, so that’s OK.

The reason I say I'm not full is because I didn't see there was a pile of food in the big bowl behind you when you took the photo.

Random thoughts: Compared with my aunt, I can't cook a table of big dishes in two hours. Compared with my uncle, I can't cook braised pig's trotters that are so delicious that I'm drooling. Compared with my aunt, I don't know.

How can opium fish be steamed so tender?

Compared with them, I am simply a rookie.

In addition, what I cook is not a serious Western food, but more like a rice-grain style breakfast, a hodgepodge.

For example, eggs are traditionally fried or boiled. When I was a child, my mother cooked two poached eggs for me every morning. It was a little monotonous, but it was considered happy. Some eggs are better than none.

But things are different now. With the developed Internet and food books, I discovered that, eh, it turns out that there are also sun-cooked eggs, poached eggs, eggs Benedict, hot spring eggs, and medium-boiled eggs, etc. It feels very good.

It's fun, even though it's just an egg, with the wisdom of people all over the world, you can summon the dragon.

By making an egg, we can experience a different lifestyle, which is fun and interesting.

Just like a Japanese craftsman who only makes a 3-gram mochi in his entire life, isn’t it an attitude towards life?

I want my children, when they grow up, to recall their mother’s breakfasts, not only with food, but also with color and joy.

Whatever influences you are, you will naturally develop that style.

For example, if I read 100 food books, I think its recipes are good, so I will learn its cooking methods, and I think its presentation skills are good, so I will learn its presentation.

Compared with our elders, wouldn’t cooking Chinese food mean we would be BSed by our seniors?

But the elders can’t do it. You see, we younger generations can. We can innovate, play tricks, and humbly ask our elders for advice on how to cook Chinese food.

We can play with various new media, we can play in social groups, we can discuss and communicate with friends in the group, we can find good recipes from the Internet around the world, we can read food books, and then we can combine the hodgepodge we have learned from various channels.

, everyone can create their own style.

I recommend some food books that I have been reading recently: "In Praise of Breakfast" by Nami Iijima, "There is Always a Meal Worth Yourself" by Liang Zigeng, "Today's Breakfast", and "Simple, Rich and Beautiful" by Zhuang Zuyi.

Friends who like rice grain breakfast are welcome to share their experiences with me~ Below the gorgeous dividing line is this morning’s breakfast. I suggest that I simplify the title, so today’s breakfast recipe is posted below. Honey-glazed sweet potato + sun-coated egg recipe Day 5. If you like rice grain breakfast

Eating pictures with two children.

Can you help me light up the heart below?

Thank you everyone~