Ingredients: 250g of rice, 200g of Chinese cabbage and 0/50g of minced pork.
Accessories: onion, ginger, water, salt, soy sauce and vegetable oil.
Practice:
1. First, wash the rice, add 500 grams of water to the pot, boil it with strong fire, and cook it into porridge with slow fire.
2. Then chop the rape; Chop the pork into minced meat, then pour the vegetable oil into a wok and heat it. Put the minced meat into the wok and stir it. Add the onion, Jiang Mo, soy sauce and salt and stir it evenly. Then stir it in the chopped rape powder for a few times and take it out.
3. Finally, put the fried rapeseed minced meat into the cooked rice porridge and mix well.
Student nutrition breakfast recipe 2: preserved egg porridge
Ingredients: 2 preserved eggs and chicken legs.
Accessories: carrot and cucumber, spinach, coriander and salad oil.
Practice:
1, first soak the rice for 30 minutes, after boiling the water, pour in the rice, first boil it with high fire, then boil it with low fire for about 30 minutes, during which a little salad oil is poured in, and it is cooked until it is thick and paste.
2. Dice carrots, cucumbers and preserved eggs, cut spinach, coriander and chicken leg, and marinate with soy sauce and cooking wine for later use.
3. When the porridge is almost cooked, add diced carrots and cucumbers, add salt and mix well. Finally, add diced chicken and cook for a while, then add spinach, coriander and chicken essence.
Student Nutrition Breakfast Recipe 3: Black Jujube glutinous rice porridge
Ingredients: 7 black dates and 40g glutinous rice.
Accessories: brown sugar, ginger
Practice:
1. First, wash the black dates and glutinous rice and pour them into a small pot.
2. Then add 2 bowls of clear water, boil over high heat, and cook over medium heat for half an hour.
3. Finally, add brown sugar 1 spoon, a little ginger powder, and cook for a while.
Student Nutrition Breakfast Recipe 4: Oatmeal porridge
Ingredients: oats, 25g of rice, and medlar10g.
Accessories: water 1000 ml.
Practice:
1. First, the ratio of oats to rice is one to one, and then the washed rice and oats are soaked in water for about 2 hours.
2. After soaking, pour out the water and put it into the pressure cooker with new water.
3. Finally, cover the lid, start the porridge cooking program and cook for 20 minutes. When the porridge is cooked, sprinkle a little medlar.
Student Nutrition Breakfast Recipe 5: Shrimp Porridge
Ingredients: rice 100g, prawn 100g, and appropriate amount of coriander.
Accessories: onion, salt, ginger, cooking wine and pepper.
Practice:
1. First, take shrimps from prawns, add a little salt, pour in a proper amount of cooking wine and sprinkle a little pepper, mix well, and marinate for 10 minute.
2, onion chopped green onion, ginger shredded, parsley cut into sections.
3. Pour half a pot of water into the pot, boil it with high fire, pour in the washed rice, and turn to low heat for 20 minutes. Finally, add shredded ginger and shrimps, cook for 5 minutes, then add 2 tablespoons of salt, sprinkle a little pepper, add coriander and chopped green onion and mix well.