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When do you prepare the lunch box? If the night before to get good cooled into the lunch box, but also afraid of some vegetables nutritional value to run out of the morning to get it again is not yet
When do you prepare the lunch box? If the night before to get good cooled into the lunch box, but also afraid of some vegetables nutritional value to run out of the morning to get it again is not yet come to Generally in the morning, just get up a little early on the line. Then do something nutritious and simple! Here are a few recommendations for you to do breakfast, I hope to help you!

Home made omelette need the material:

Medium gluten flour ..... .300 grams Cold water ..... .450 ml

Starch ..... .1 tbsp salt ...... A pinch

Salad oil ..... .2 tbsp (To make vegetable pancakes we use egg batter, here we use batter.)

Egg ..... .1 minced scallions ...... A little

Practice: 1. Combine the flour, cold water, cornstarch, salt, and salad oil, mix well, and let rise for about 15 minutes. The amount of these ingredients should be scaled down by yourself as needed. For breakfast you will have to reduce the portion. This batter can also be adjusted for consistency.

2. Brush a thin layer of oil on the bottom of the pan, heat it up and pour in a large spoonful of batter, spread it into a crust, and when the crust is solidified and formed, crack an egg into it, and operate it like a pancake, using a spatula to break up the egg, so that the egg mixture evenly covers the crust, and then when the egg mixture is about to solidify, roll the pancake, and make sure to roll it up when the egg mixture is not yet completely solidified, so that it can be wrapped into a molded shape.

3. Roll up and then fry on low heat for a little while, until the egg rolls color, into a golden brown can be taken out, cut into pieces on a plate can be eaten.

Brussels sprouts cornmeal small cakes: cornmeal ..... .140g soybean noodles ..... .50g

Flour ..... .50g Egg ..... .1 Green cabbage leaves ...... Moderate amount Small sausage ..... .1-2 sticks

Carrot ...... Small half of fresh water ...... Moderate amount Salt ..... .1 tsp

Practice:

1. Weigh the portions of the three kinds of flour and mix them well, the portions don't need to be so accurate as in cake making, as long as the cornmeal takes up most of the portion, and a little bit of the remaining two kinds of flour improves the texture.

2. Wash and chop the bok choy; peel and chop the carrots or dice them; slice the small sausage, which can be cut a little larger for a better taste.

3. Pour the chopped greens, grated carrots, and sausage slices into the mixed cornmeal, beat an egg, add a little salt, mix well, and gradually add water as needed to form a mixed dough.

4. Heat a pan, add a thin layer of oil, use a spoon to take a small handful of dough, put into the pan and flatten into a pancake shape, fry until both sides of the golden brown remove, in turn, do all can be done. You can put any toppings you like in the cornmeal to make a variety of flavors of cornmeal pancakes, add some shredded sweet potatoes will also be very tasty~

Required ingredients:

Flour ..... .300-400g Pork filling ..... .200g Shallot or scallion ...... Moderate amount

Egg ..... .1 Salt ..... .1 tsp cooking wine..... .1 tsp light soy sauce ..... .2 tsp

Soy sauce..... .1 tsp Grated ginger ...... A little sesame oil ...... Dash of salad oil...... A pinch of pepper ..... .1 tsp

Methods:

1. Wash the green onions, cut into chopped green onions and set aside; mince the ginger and set aside. 2. Mix the flour and make a dough and knead it thoroughly.

3. Add salt, cooking wine, ginger, soy sauce, soy sauce, sesame oil, pepper, salad oil in the meat mixture and mix well, then beat an egg, continue to beat until the meat mixture is strong.

4. Once the meat mixture, scallions and dough are ready, you can start making it.

5. The picture is the same as the folding method of the scallion pancake, take a small piece of dough, roll the dough into a circle, use a spoon to evenly spread a layer of meat filling, and then sprinkle a layer of chopped scallions, according to the following picture marked with black lines in the position of the four cuts, and then according to the picture of the layer of the folded up on it, and then the final rolled out into a round pancake, with the pan pan frying can be. When frying, don't worry, afraid of too big and too thick will not be cooked, as long as you grasp the fire, see the outer skin enough golden brown, the inside is absolutely fried, grasp the fire, there will not be the outer skin has been scorched black, but the inside is not cooked through the phenomenon ~ eat when don't forget to add a little garlic in the vinegar, and then point a few drops of chili oil, sesame oil ~

Materials:

Fresh shrimp, scallions, eggs.

Seasoning:

Salt, warm water, chicken powder, sesame oil.

How to do:

1. Clean the shrimp and take only the shrimp. Crack the eggs into a bowl.

2. Beat the eggs, add a small amount of salt and chicken powder to taste, the salt must be sparingly, the eggs themselves contain a small amount of salt.

3. Then prepare a cup of warm water (about 30 degrees), or chicken broth, and add the warm water to the egg mixture, the ratio of water to egg is about 2 to 1. Then stir well in one direction, and clean up the foam on top as well. The water you pour into the egg mixture is preferably lukewarm, do not add tap water or hot boiled water. Because tap water has air in it, when the water is boiled and the air is discharged, the egg custard will appear honeycomb, which will affect the quality and taste of the custard, and the nutrients will also be damaged. Do not use boiling water, otherwise it will become an egg soup, so then go to steam, nutritional damage, and even steamed egg custard. It is best to use warm or cool water to steam egg custard, so as to ensure both taste and appearance. The amount of water is also very important, too little will make the texture of the egg custard tighter and older, too much egg custard is not easy to mold, the taste will also be watery. When beating the egg mixture, do not stir the egg mixture, before steaming or long time stirring the egg mixture will make the egg mixture foam, it is best to beat the egg mixture, add the water and then slightly beat and stir can be.

4. Add the seasonings and warm water and stir the egg mixture, then use a small strainer to remove the tendons.

5. Before steaming, first in the container on the inside wall of a thin layer of sesame oil, so that the bowl to eat the end of the soup will not stick full of eggs is not easy to clean.

6. Finally pour the egg mixture into the container, I poured this too full, poured into the 9 points full can be ~ and then cover the lid or buckle a plate, you can not add anything on this steam. The time must be after the water boils, the water bubbles hot, and then put the egg into the steamer steamed water, first high heat and then turn the heat, about 1, 2 minutes after you can turn the heat down, the lid of the steamer must leave a gap, do not cover tightly, while steaming run out of steam, so that the steamed egg custard will not have a honeycomb, the texture will not be old. Steaming time is about 10-15 minutes, to steam the pot of water boiling and then remember the time. (If you can not grasp the toothpick can be inserted to determine the inside of the egg is not already cooked), in the middle of the 7, 8 minutes cooked when you can add shrimp into the steam together. After steaming, add chopped green onion, dripping sesame oil can be eaten. According to their own needs and preferences, you can also add minced pork, soy sauce, shrimp, dried scallops, diced ham, diced salted pork, vinegar, soy sauce, etc. ~ Or make a Japanese-style chawanmushi (steamed egg), put shrimp, bacon, mushrooms, spinach, crabstick, etc..