Monday recipe: vegetable beef porridge+steamed bread
Vegetable beef porridge practice: prepare materials, beef, lettuce tip, ginger, pearl rice and onion; Chop beef into minced meat, shred ginger, add salt and pepper and marinate for 5 minutes; ; Rice foam 1 hour for standby; Cut the onion into chopped green onion, and chop the lettuce tip; Boil the water and blanch the lettuce for later use; Boil a pot of water and put a spoon in it to prevent it from overflowing when cooking porridge; Put the soaked rice in the pot, boil it with low fire after high fire 1 hour; When the porridge thickens, put the salted beef in and stir it; Then put the lettuce tip into the pot and stir; Cover it for a while and add salt to taste.
Tuesday's recipe: chicken congee with shredded vegetables+rolls with sesame sauce
Practice of chicken congee with broken vegetables: after rice is washed, porridge is cooked at the ratio of rice to water1:3 for later use; Chop chicken breast into mud, add a little starch, salt and oil and marinate for 30 minutes; Add a small amount of vegetable oil to the pot, stir-fry the chicken paste after the oil is boiled, and boil it in rice porridge after it is cooked; Add a small amount of refined salt, etc. before taking out the pot, and finally sprinkle in the minced vegetables and serve out.
Wednesday's recipe: shrimp, eggs, spinach dumplings+kelp and mung bean porridge
Shrimp, egg and spinach dumplings: Steamed fresh shrimp, shelled and chopped shrimp, steamed and chopped pickled pork, then mixed shrimp and pork, and added with appropriate seasoning; Blanched spinach and chopped for later use; Add cooking oil into the frying pan, pour the egg liquid evenly mixed with flour into the frying pan, and fry it into golden egg cake with low fire as the skin of jiaozi; Put the mixed shrimp, pork and spinach stuffing into the egg skin and steam it in a steamer for 8 minutes.
Thursday's recipe: milk+mixed vegetables and fish rolls
Mixed vegetables and fish rolls: potatoes are cleaned and peeled, steamed and ground into mashed potatoes; Remove the thorn from the fish, chop it, add onion, cornmeal and salt for curing; Stir the eggs into egg liquid and fry them into egg skins; Dish the egg skin, then spread minced fish evenly on the egg skin, roll it up, steam it in a steamer, and slice it; Cut carrots, white radishes and mung bean sprouts into shreds, stir-fry them over high heat, then spread them on a plate, and put on the cut egg rolls.
Friday recipe: green vegetable omelet+whole grain soybean milk
Green vegetable omelet practice: divide the eggs into uniform egg liquid, then add flour, chopped vegetables, add a little salt and stir evenly; Boil the cold oil in a hot pot and adjust the heat to medium. Pour the above materials evenly into a frying pan to form cakes and fry until cooked.
Saturday recipe: egg breakfast cup+vegetable meat bag
Egg breakfast cup practice: sliced crab sticks, chopped green onion; An egg is put into a paper cup (special baking paper cup), and the egg does not need to be stirred; Add crab sticks, cover with tin foil paper, and fire at 180 degrees15-20min; Take it out, add a little sesame oil and soy sauce.
Sunday recipe: tortillas+milk
Method of tortillas: Steps of making corn breakfast cakes 1 1. Ripe corn and peel off corn kernels; Chop onion, chop corn sausage and flour into a bowl, add eggs and corn kernels; Add a proper amount of water and stir, then add salt and pepper to taste; Stir the batter and let it stand for 5 minutes; Heat the pan with oil, pour in flour and spread it into a round cake; Slowly fry until one side is shaped and turned over, until the golden cakes on both sides are cooked and turn off the heat; Take out the tortillas and cut them into pieces.