First of all, breakfast must contain two major categories of food, namely carbohydrates (such as porridge, steamed buns, bread, etc.) and proteins (such as eggs, milk, tofu, etc.). Of course, if time permits, add It would be better to serve vegetables and fruits. Secondly, breakfast calories should not be too high and should account for 30% of the whole day's calories. Furthermore, it is best to consume milk for breakfast. In addition to providing protein, milk is also the main source of calcium.

Preserved egg and meat porridge

Ingredients: rice, preserved eggs, fried dough sticks, pork, chives

Seasoning: salt

Method:

1. Wash the rice first, then put it into a container, add an appropriate amount of salt and water and soak it for a while, about half an hour. Peel the preserved eggs and cut them into small dices; cut the fried dough sticks into small pieces. Dice the same size; mince chives;

2. Wash the pork, put it in the pot and cook it. No need to cut it, just take a small piece and cook it directly without seasoning. Dish it out after it is cooked. Let cool, then tear into shreds with your hands. Of course, the meat put into preserved egg porridge can also be bacon that has been marinated in advance;

3. Get a soup pot, pour water into it and bring it to a boil, then add the soaked rice just now, and then add Add shredded pork and some diced preserved eggs, bring to a boil, then turn down the heat and simmer slowly. If time and patience allow, it is best to simmer for about an hour, until the porridge is soft, glutinous and sticky. If you do not insist on these, The rice can be cooked and it will taste just as delicious. Finally, add some salt to suit the taste, chives, fried dough sticks, and the remaining diced preserved eggs. Just sprinkle it into the porridge when eating.

Shrimp egg custard

Ingredients: fresh shrimp, chives, eggs

Seasoning: salt, warm water, chicken powder, sesame oil

Method:

1. Clean the shrimps and remove only the meat. Crack the eggs into a bowl;

2. Beat the eggs and add a small amount of salt and chicken powder to taste. Be sure to add less salt, as the eggs themselves contain a small amount of salt;

3. Then prepare a cup of warm water (about 30 degrees), or chicken soup, and add the warm water to the egg liquid. The ratio of water to eggs is about 2:1. Then stir evenly in one direction and clean up the foam on top. The water for pouring the egg liquid is preferably warm water, do not add tap water or hot boiling water. Because there is air in tap water, after the water is boiled, the air will be discharged, and honeycombs will appear in the custard, which will affect the quality and taste of the custard, and the nutrients will also be damaged. Don't use boiling water, otherwise it will turn into egg drop soup. If you steam it like this, the nutrition will be damaged, and you won't even be able to steam the egg custard. It is best to steam the egg custard with warm or cold water, so as to ensure both the taste and appearance. The amount of water is also very important. Too little will make the custard taste tighter and older. Too much custard will not be easy to form and the taste will be watery. When beating the egg liquid, do not stir the egg liquid violently. Stirring the egg liquid vigorously or for a long time before steaming will cause the egg liquid to foam. It is best to beat the egg liquid well, add water, and then lightly stir it. .

Pea and chicken porridge

Ingredients: 100 grams of brown rice, green beans, 200 grams of chicken;

Ingredients: salt

Method:

1. Soak the brown rice for about 2 hours, cut the chicken into 3 cm square pieces and keep them for later use;

2. Put water in the pot, add the brown rice and cook until it becomes mushy;

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3. Add the chicken to the cooked brown rice and cook, then add the green beans and cook, turn off the heat and season with salt.

Love Egg Burrito

Ingredients: 100 grams of flour, about 50 grams of warm water, 1 egg, chopped green onion, appropriate amount of salt

Method:

1. Heat the flour and water to form a smooth dough, cover it with plastic wrap and let it rest for half an hour;

2. Beat the eggs, add chopped green onion and salt and mix well;

3. Divide the dough into several portions and roll it into thin pancakes; (In order to prevent sticking when rolling, you can apply oil on both sides of the dough. This can prevent sticking to the pan and make the pancakes more chewy)

4 . After the oil in the pan is hot, turn on low heat, put in the pancakes, pour in an appropriate amount of egg liquid, turn the pan, and spread it flat on the surface of the pancake;

6. Fry until the bottom is golden brown, and the egg liquid on the surface When it has solidified, turn it over and fry the side with the egg liquid until golden brown.