Ingredients: appropriate amount of rice, 2 preserved eggs, a little minced meat, salt, pepper, corn starch, onion and ginger.

Practice:

Soak the rice for about 30 minutes after washing, and the soaked rice will boil and bloom more easily and taste better.

Peel the preserved eggs and cut them into small pieces. Add a little pepper and half a spoonful of corn starch to the minced meat, cut some Jiang Mo, and marinate for about 15 minutes.

Boil the rice cooker with water, add the soaked rice, the ratio of rice to water is1:10, and cook for 30 minutes with a porridge stall. (If you like a thicker one, you can add less, and if you like a thinner one, you can add more water, and adjust it according to your own preferences.)

After 30 minutes, add minced meat, stir while cooking, and cook until the minced meat changes color.

Then add preserved eggs, mix well and cook for 10 minute. Finally, add proper amount of salt and pepper and mix well.

If you don't have time to cook porridge in the morning, you can use the reservation function the day before, and then put the minced meat and preserved eggs in the morning to cook, season them and eat them. It's the same.

Hot soup noodles with shredded cucumber

Ingredients: appropriate amount of dried noodles, half a cucumber, a handful of shallots, appropriate amount of fried peanuts, soy sauce, oyster sauce, balsamic vinegar, salt, sugar and sesame oil.

Practice:

Pour more water into the pot and boil it.

When boiling water, wash the shallots and cut them into powder, cut the garlic into powder, wash the cucumbers and shred them, and prepare a little fried peanuts (no need to put them).

Prepare a soup bowl and add chopped green onion and minced garlic. Add a spoonful of light soy sauce, a spoonful of oyster sauce, 2 spoons of balsamic vinegar, a little sesame oil, a little sugar, and you can also add Chili sauce if you like spicy food (the specific seasoning is just according to your child's taste preferences, and the younger children should put less vinegar to avoid hurting their stomachs).

After the water is boiled, use a spoon to scoop half a bowl of boiling water into the seasoning and stir evenly to form noodle soup.

Put the remaining boiling water into the appropriate amount of dried noodles and cook until soft.

Take out the cooked noodles, put them in a bowl, add shredded cucumber and cooked peanuts, and stir well. In summer, you can prepare cold water in advance and cool the cooked noodles.

Banana yogurt toast

Ingredients: 4 slices of sliced bread, banana 1 piece, 2 eggs, and proper amount of old yogurt.

Practice:

Cut off the four sides of the bread.

Beat the eggs into a bowl, add a little white pepper to remove the smell of the eggs, and beat them evenly for later use.

Take a piece of bread and spread it with yogurt (it is better to use thicker old yogurt). Slice the banana and put it in the middle.

Spread a layer of yogurt on it, then cover it with a piece of bread and press it a little. Dip it in the egg liquid so that the bread is evenly coated with the egg liquid.

Brush a little oil in the pot, put the sliced bread wrapped in egg liquid, and fry it on low heat until it is golden on both sides, and fry it on all sides.