2. Cheese and ham sandwich. Prepare ingredients: 2 breads, 2 slices of cheese, 4 slices of ham, 2 slices of bacon, 2 slices of lettuce leaves and a little salad dressing. Specific practice: fry salted ham for half a minute, bacon until cooked, fry off excess oil, and cut the bread. Spread cheese, lettuce leaves, a little salad dressing, bacon, fried ham and salad dressing. Use a bag of oiled paper with a bottle of pure milk. Those who have no time to eat breakfast can also take it with them on the road.
3. Egg and vegetable rolls. Ingredients: 4 eggs, cucumber 1 root, carrot 1 root, 2 slices of lettuce, 2 teaspoons of oil, 2 grams of salt and 30 grams of bean paste. Specific practice: wash cucumber and carrot, peel and cut into long strips, and wash lettuce and control the moisture for later use. Knock the eggs into a bowl and break them up. Add salt and stir well. Add oil to the pan. Pour in the egg liquid and spread it into an omelet on low heat. After the omelet is cooled, spread it on a flat plate, spread a layer of bean paste on the omelet with a small brush, spread a layer of lettuce, and then spread a layer of bean paste on the lettuce with a small brush. Add cucumber strips and carrot strips, gently roll them up, cut them obliquely and put them on a plate.
4. Potato pancakes. Ingredients: 3 potatoes, 2 eggs, onion 1 piece, 25g flour, salt and pepper, and 45ml vegetable oil. Specific practice: wash potatoes, peel and shred, break up eggs and cut onions into small pieces for later use. Prepare a large bowl, pour in shredded potatoes, eggs, onions, flour, salt and pepper, add water and stir into a paste. Heat the oil in the bottom of the pot, take a proper amount of batter and fry it in the pot until both sides are golden. Serve with pumpkin porridge or milk.