Breakfast recipe for children going to school 1: Quicksand buns Ingredients: flour, yeast, baking powder, milk, salted duck egg yolk, sugar, milk, butter.

Method: 1. Knead flour, yeast, baking powder and milk into a smooth dough, let it sit for 15 minutes, steam the salted egg yolk, crush it with the back of a knife, add sugar, a little milk, butter and mix well to form a filling; 2. Put the dough into a filling

Roll it into a long strip, divide it into 10 equal parts, flatten it with your hands, put the filling in the middle of the dough, pinch and seal it, place it on the steamer with the seam side down, and ferment until it doubles in size; 3. Put the filling in a cold water pot over medium heat.

Steam for 10 minutes. Turn off the heat, then open the lid after 3 minutes and remove from the pot.

Breakfast recipe for school children 2: Mushroom buns Ingredients: 200 grams of pork, 1 carrot, about 15 soaked mushrooms, 2 slices of ginger, half a green onion, 50 grams of cooking oil, appropriate amount of salt, appropriate amount of chicken essence, 20 grams of light soy sauce, cooking wine

15 grams, a little pepper powder. Cooking steps: 1. Prepare the required ingredients and soak the mushrooms in advance.

2. Set aside onion and ginger.

3. Chop the pork into minced meat.

4. Chop the green onion and ginger into fine pieces.

5. Put the pork, onion and ginger into the container.

6. Add cooking oil, light soy sauce, cooking wine, salt, chicken essence and pepper powder.

7. Stir clockwise in one direction until the meat filling is thickened.

8. Chop the mushrooms and carrots into fine pieces.

9. Add to the meat filling.

10. Stir evenly.

11. The mixed fillings can be used to make steamed buns or dumplings.

12. Be tempting.

Recipe tips: 1. The pepper powder in the filling can also be replaced with oyster sauce, and a little sesame oil can also be added.

2. The ingredients in the recipe are relatively large, and you can increase or decrease the ingredients according to your own needs.

Breakfast recipe for children going to school three: Shanghai Xiaolong soup dumplings Ingredients: 100g pork skin, 250g all-purpose flour, 300g pork belly, 1 egg, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, 10ml light soy sauce, 10g cornstarch.

Method: 1) Clean the pig skin and cut it into small pieces; use a knife to scrape the front and back sides of the pig skin; 2) Pour water into the soup pot, boil and add the pig skin; simmer until the pig skin is rolled up and pick it up.

Drain and dry; 3) Cut into small dices; refill a pot of water, boil and add the diced skin; add cooking wine and salt, stir evenly; 4) Cover and simmer on low heat for 2 hours; (or pressure cooker for 25 minutes)

Strain the cooked pork skin soup and remove the diced skin; 5) Pour it into a container with a lid, cool it and put it in the refrigerator for more than 2 hours; take out the frozen skin jelly and invert it; cut it into fine pieces; 6)

Mix all the dough ingredients, knead into a smooth and even dough, cover with a damp cloth and cook for 20-30 minutes. 7) Add pork, eggs, cooking wine, and a small amount of ginger slices to a food processor, and beat into a puree; 8) Take a large bowl and mix

Mix the minced meat jelly with the chopped skin jelly, add light soy sauce, salt, and cornstarch and mix well; 9) Roll the dough into long strips, cut into small pieces, and roll into a thin round dough; wrap in the meat filling,

Pleat and wrap into small buns; 10) Apply oil to the inside of the steamer and place the buns evenly into the steamer; after the water in the pot boils, put the steamer on and steam for 5 minutes; 11) Cut the ginger into shreds and add Zhenjiang

After steaming the soup dumplings in balsamic vinegar, you can dip them into the soup.