Ingredients: toast, ham, lettuce, eggs, salad dressing, tomato sauce.

Practice:

1, cut off the edge of the toast bread, fry it slightly without putting oil in the pan;

2. Put a proper amount of oil in the pot and fry the eggs and ham;

3. Take a piece of toast and apply a proper amount of tomato sauce;

4, put a piece of lettuce, then put a fried egg;

5. Put another piece of toast on the egg and spread it with salad sauce;

6, put a piece of fried ham, and then put a piece of toast.

Ingredients: jiaozi, egg, black sesame, onion, water,

Practice:

1, pour oil in a hot pot, put the oil into jiaozi after it is hot;

2, fry for a while, add appropriate amount of water to cover and cook for a while;

3. When the water is dry, pour in the prepared egg liquid;

4, the egg liquid is solidified, sprinkled with chopped green onion and sesame seeds.

Ingredients: flour, tomatoes, eggs, onions, cooking wine, sugar and salt.

Practice:

1, pour clear water into the medium gluten flour in several times, and keep stirring until it becomes a small pimple;

2. After cutting the cross knife at the top of the tomato, pour boiling water into the bowl and soak the top of the tomato downward for a while. Then peel the soaked tomatoes;

3. Then cut the tomatoes into pieces and put them in a bowl for later use. Beat the eggs into egg liquid, then pour in cooking wine and stir well;

4. Then pour the chopped green onion into a pot with hot oil and stir-fry, then pour the chopped tomatoes and stir-fry until the juice comes out, and then pour hot water into the pot;

5. After boiling in the pot, pour in the dough bumps and stir, and turn to high heat for 6 minutes.

6. Wait until the noodle soup is cooked before pouring the egg liquid and salt; Finally, sprinkle with chopped green onion and the tomato and egg soup will be ready.

Ingredients: egg, potato, flour, onion, salt, spiced powder.

Practice:

1, shred potatoes, add chopped green onion, allspice powder, salt and monosodium glutamate, beat in two eggs and stir;

2. After adding flour, slowly add water to it, and finally adjust it into a batter that is not particularly thin or particularly thick;

3. After the electric baking pan is heated, put in a little oil and brush it evenly, then put in the prepared batter and spread it out with a scraper;

4. After the batter in the pot is solidified, turn it over and continue to fry until both sides are golden.

Raw materials: millet, pumpkin, wolfberry fruit, sesame oil and water.

Practice:

1, put a proper amount of water in the casserole and start heating. Wash the millet and cut the pumpkin into large pieces.

2. When the water boils, add millet. Drop five or six drops of sesame oil after boiling again. Putting sesame oil can effectively prevent the pan from overflowing, and the porridge cooked is fragrant and smooth.

3. Add a few medlars. Skim off the foam after boiling. Boil the millet for five or six minutes before adding the pumpkin. It will rot before the millet becomes sticky.

4. After adding the pumpkin, simmer for about 15-20 minutes until it becomes sticky. A pot of delicious and stomach-nourishing millet and pumpkin porridge will be cooked.

Raw materials: rice, eggs, dried citron, carrots and starch.

Practice:

1, break up the leftover rice with chopsticks, add corn starch and salt, and then add chopped dried beans, carrots and shallots;

2. Pour the eggs into a bowl and mix them evenly with chopsticks.

3. Put oil in a hot pot, turn on a small fire, pour the rice into a pan and smooth it.

4. Fry until one side is golden and then turn over. After cooking, cut into pieces as you like.

Ingredients: eggs, vegetables, noodles and ham.

Practice:

1, Shanghai green, ginger and garlic are washed and cut;

2. Boil the noodles for 2 minutes, remove them and shower them with cold water;

3, fried eggs, the bottom oil left by fried eggs, add ginger and garlic to saute, add a bowl of water to boil;

4. Add a proper amount of salt, 3 tablespoons of soy sauce, 1 spoon of cooking wine and mix well, then add the cooked noodles and Shanghai green;

5. Add a little chicken essence to taste and serve.