A, nutritional porridge
Materials: rice, corn kernels, carrots, mushrooms, ham
Practice steps:
1, the rice washed and soaked more than 1 hour, carrots were washed and cut into small grains, corn kernels I used the canned, mushrooms, ham, also cut into small grains.
2. Put some salad oil in the rice and add the mushrooms and start cooking.
3, open the pot, add carrots, corn kernels, while cooking and stirring, to press a direction oh!
4, feel almost simmering well when (about 20 minutes), put the diced ham, once again open the pot, sprinkle with chopped green onion, it is best to use salt seasoning can be.
Two, pancake breakfast roll
Materials: water, flour, sausage, Chen Pin, milk, butter, eggs, pickled cucumbers and radishes
Practice Steps:
1. Add the right amount of milk and water into the flour, stir well into the batter.
2. Add a little of the beaten egg into the batter, the other fried egg.
3. Add a small amount of egg and grated peel into the batter and stir well.
4. Put the butter into a pan and melt it over low heat.
5. Pour the batter into the pan, remove from the heat, spread evenly and fry over low heat.
6. Put the pancake, omelette and other ingredients in turn.
7. Wrap the end in plastic wrap paper and eat it with your hands, it's easy to take out with you.
Three, egg-scented toast
Materials: 4 slices of bread, 3 eggs, 100 grams of milk, 100 grams of cream, 100 grams of yogurt, raisins, butter, sugar, honey, cinnamon
Practice steps;
1. Beat the eggs, add cream, milk, a little sugar and cinnamon.
2, soak the bread slices in the custard (both sides).
3: Lightly butter the pan and add the bread slices. Fry for about 3 minutes on each side until golden brown and remove from pan. Cut into triangles.
4: Add a little cream to the yogurt (as thick as possible) and whisk well.
5. Sprinkle with raisins.
6. Finally, drizzle honey on the bread slices and in the yogurt sauce.
Four, potato pancake breakfast
Materials: 5 potatoes (peeled, grated), 2 eggs (beaten), 1 onion (finely chopped), 25 grams of flour, salt, pepper, 45 ml of vegetable oil
Doing Steps:
1, with a large bowl, mix the shredded potatoes, eggs, onion, flour, salt and pepper together.
2. Heat the oil in a large skillet over medium-high heat. Scoop a heaping tablespoonful of (1) into the pan, press down slightly, and sauté for about 4 minutes on each side, until golden brown. Serve while hot