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Breakfast Weekly Recipe Arrangement

Breakfast weekly recipe arrangement is as follows: Monday breakfast egg pancake, Tuesday skin egg thin meat porridge, Wednesday choke with baby vegetables, Thursday tomato and egg soup, Friday wontons embrace the egg, Saturday cucumber and egg soup.

1, breakfast egg cake: chopped scallions. Put the flour, eggs, scallions and salt together in a bowl and mix well. Add the right amount of water and stir until there are no particles and the batter is thick like yogurt. Heat a pan and grease it with a thin layer of cooking oil. Spoon a ladleful of batter into the pan and gently rotate the pan to spread the batter evenly. When the surface is set, flip it over and cook for another 30 seconds.

2, skin eggs and thin meat porridge: clean rice, then put into the rice cooker, then pour 1000 ml of water. Select the porridge function. Cut the lean meat into minced pieces. Pour the appropriate amount of water into the pot, and then put the diced meat into the pot, and then pour a small spoonful of cooking wine, large fire boil after skimming the foam, the diced meat out of the standby. Put the diced meat into the electric stew pot and simmer with the porridge.

Peel the skin of the egg and clean it, then put it in the steamer for ten minutes. Cut the steamed eggs into small pieces. Put the eggs into the electric stew pot, and then simmer for ten minutes. Sprinkle a little salt to taste before leaving the pot.

3, choking baby vegetables: baby vegetables clean and cut into silk. Put 1 tablespoon of salt into the baby vegetables and marinate for 5 minutes. Pour the amount of oil in the pot, the oil will be hot chili pepper into the pot to burst out of the flavor, and then the chili pepper with the oil poured into the baby vegetables. To the vegetables into 1 tablespoon of sugar, half a tablespoon of chicken essence, 2 tablespoons of balsamic vinegar can be mixed well.

4, tomato and egg soup: break the eggs, tomatoes cut into small pieces, chopped green onions, starch and water mixing standby. Pour a little cooking oil in the pan, when the oil is hot, will be the end of the onion into the pan sautéed flavor. Add the tomatoes into the pan and stir-fry well. Add water and a spoonful of salt to the pot, then boil over high heat. When the water boils, reduce the heat to low and slowly pour the egg mixture into the pan. Pour the water starch into the pot to boil, and then drizzle a little sesame oil can be removed from the pot.

5, wonton hold egg: clean the green vegetables, put into a pot of boiling water blanch 2 minutes, and then fish out into the cool water. Drain the water, and then chop the greens. Put 2 spoons of soy sauce, half a spoon of salt, a little chicken essence, 1 spoon of cooking oil, a little sesame oil, a little ginger, chopped green onions, and then mix well in one direction. Wring out the water in the bok choy and put it into the meat mixture. Toss the bok choy with the meat mixture. The wonton filling is ready. Start wrapping the wontons. Take a wonton skin and put a little meat mixture in the center.

Wrap all the wontons. Add a pinch of salt to the egg mixture and beat it. Start frying the wontons. Lightly grease a pan with cooking oil and add the ravioli to the pan one at a time. Fry over medium-low heat until the ravioli are set on one side. Pour about 30 ml of water into the pan, cover the pan with a lid and fry over medium-low heat for 3-5 minutes, until the water in the pan is drained and the ravioli are lightly browned on the underside. Pour the egg mixture into the pan. Fry over medium-low heat until the egg mixture solidifies, sprinkle with some chopped scallions and cooked black sesame seeds and you're done.

6, cucumber and egg soup: clean cucumber, cut into sections with a diagonal knife, cut the cucumber into thin slices. Eggs beaten, to the bowl into 10 milliliters of cold water, and then mix well and spare. Take an empty bowl, put in 2 tablespoons of starch, then pour in a little water, stir into water starch and set aside. Pour a large bowl of water into a pot, then add the cucumber slices and bring to a boil over high heat.

Turn down the heat and use a spoon to swirl the soup in the pot, then slowly pour the egg mixture into the pot along the sides. Add 1 tablespoon of salt and a little chicken essence to taste, next pour the water starch into the pot, bring it to a boil again, then turn off the heat and drizzle with a few drops of sesame oil.