Red bean gorgon porridge: make an appointment with the rice cooker for breakfast porridge before going to bed. Wash red beans, Gordon Euryale seeds, lotus seeds, corn, wheat kernels and glutinous rice, put them into a rice cooker, add a proper amount of water, power on the rice cooker, set an appointment time, keep warm in the morning, and take them out directly after boiling.

Shrimp and egg soup: add 200g of cold boiled water to three eggs (about 180g), stir evenly, filter into a steaming bowl, cover the surface with plastic wrap or buckle a small plate, put into a boiling pot, steam for 15 minutes on medium fire, simmer for about 5 minutes after turning off the fire, and blanch the shrimp until cooked, and take out the egg soup.

Fried dumplings with ice flowers: the pot is hot, put a little cooking oil, put the frozen jiaozi into the pot, fry it for 1-2 minutes, take clean water 150g, add 7g of flour and 5g of cooking oil, stir it evenly, pour it into the pot, cover the pot, boil it over high fire, and stew it over medium fire until jiaozi is cooked, and the surface moisture is reduced. After opening the lid, collect the juice and consume water.

Stir-fried mushrooms with rapeseed: Slice mushrooms, blanch them in a boiling pot, and heat them in a wok. Stir-fry the mushroom slices, add soy sauce to taste, and then add the washed small rapeseed segments and stir-fry until cooked. Bacon sandwiches are also easy to make. I use my own toast. First, fry bacon in a pan, and at the same time, cut the middle of sliced bread. Put the outer ring of bread in the pot and fry it in yellow oil. Pour a little egg liquid in the middle space, put bacon on it, then put the hollowed bread in it, and pour egg liquid in the gap to help adhesion. Continue to put butter in the pan, turn over and continue to fry the yellow bread slices. Fried sandwiches can be cut into triangles or rectangles, and children like this kind of bread processed food very much. Purple potato sponge porridge is a breakfast porridge that our whole family likes, and it is basically made once or twice a month. The method is also very simple. Peel a small purple potato, cut it into small pieces, put it into a wall-breaking cooking machine, add half a bowl of rice, and add water to the highest water level to make it into "cotton porridge".

The children want to eat bread covered with strawberry jam, so they bake it in the oven. Tender outside and tender inside, delicious with strawberry jam.

Scrambled eggs with green peppers and carrots: if you eat too many boiled eggs, change to scrambled eggs, peel and shred carrots, remove the pedicels of green peppers, shred eggs, break up the egg liquid and heat the wok. Stir-fry shredded carrots until the remaining oil at the bottom of the pot turns yellow, then pull the shredded carrots aside, pour in the egg liquid and stir-fry into pieces, then add shredded green peppers and stir-fry, season with salt, and take them out of the pot and put them on a plate. The colors are beautiful and I like them very much.

Pumpkin and cranberry cake: peel the pumpkin, cut it into small pieces, steam it, take pumpkin puree 180g, pure milk 120g, low-gluten flour 300g and yeast powder 3g, mix them evenly, stir them with chopsticks into soft dough, brush the mold with oil, add the pumpkin cake dough, sprinkle dried cranberries, and wrap the mold mouth with plastic wrap.

Yam rice porridge: half an iron stick yam is peeled and cut into small pieces, put into the broken-wall cooking machine together with half a small bowl of rice, add appropriate amount of water, and start the broken-wall cooking machine to make cotton porridge, which is sticky, smooth, nutritious and delicious;