Ingredients:
Quick-frozen jiaozi amount/egg 1 piece/2 shallots/sesame amount.
Practice:
Quick-frozen jiaozi (no need to thaw) is placed in the wok, and the oil is poured for small fire, and the lid is covered for stewing.
When jiaozi is half cooked, pour the egg liquid.
When jiaozi is cooked, sprinkle sesame seeds, chopped green onion and cooked broccoli, and it will be out of the pot!
Tuesday: nutritious dough drop soup
Ingredients:
Spinach, eggs, flour, a little onion, broth, salt.
Practice:
1, cut spinach, drain water, control drying, and cut onion into chopped green onion for later use.
2. Add a small amount of oil to the pot and heat it to 50%. After sauté ing the chopped green onion, shovel it out, add spinach and broth, stir well, and add boiling water to boil.
3. Add water to the flour and make it into a paste. Take a few strips of dough bumps with a small spoon and put them into boiling water in turn, stirring them while adding them. After all, boil them on high fire and cook them on low fire for three minutes.
4. Beat the eggs evenly and fly into the boiled soup, gently push them, and add salt to turn off the fire when the egg slices are formed.
On Wednesday, fry steamed bread
Ingredients:
Steamed bread, sesame seeds, eggs, oil
Practice:
1. Break the eggs, sprinkle some black sesame seeds into the egg liquid and stir well.
2. Put the steamed bread slices into the egg liquid and dip them on both sides.
3. Add a little oil to the hot pot, add the steamed bread slices, and fry until both sides are golden.
Thursday, potato omelet
Ingredients:
4 potatoes, 2 tablespoons olive oil, bacon, green onions, 4 eggs, 1/4 cups chopped mozzarella cheese, pepper.
Practice:
1. Dice the potatoes, heat the oil in the pan and fry the potatoes until golden brown (about 20 minutes).
2. Fry the bacon slices in the pan and stir for 10 minutes until crisp.
3. Add onion and pepper to taste. Beat the eggs into the pot, then put some mozzarella cheese around each egg and fry until the egg white is ripe.
Friday, sausage burger
Ingredients:
Bread, lettuce, sausage, lettuce, salad dressing.
Practice:
1. Cut the bread in the middle, but don't cut it. Wash the lettuce leaves, drain the water and put them in the middle.
2. Heat a flat-bottomed non-stick pan, put the sausage in the pan and fry it slightly. After frying, put it on the lettuce leaves and squeeze the salad sauce on the surface.
Saturday, thick egg roast
Ingredients:
3 eggs, 3 grams of sugar, proper amount of oil, 3 grams of salt, 2-3 spoonfuls of milk.
Practice:
1, after breaking the eggs, add a little salt and sugar, 2-3 spoonfuls of milk, and mix well to make egg liquid. (Add milk to enhance fragrance and taste more tender at the same time)
2. Brush a thin layer of oil on the pan after it is hot, simmer, scoop in some egg liquid, and turn the pan so that the egg liquid is evenly spread over the bottom of the pan.
3. When the egg liquid is slowly solidified, roll it up from one side with a spatula and push it to one end of the pot.
4. Then scoop in part of the egg liquid and spread it all over the bottom of the pot. When the egg liquid slowly solidifies and does not flow, start to roll back from the rolled omelet.
5. Repeat several times until all the egg liquid is used up, and cut the rolled omelet into pieces.
Sunday: Rice balls
Ingredients:
Glutinous rice/fried dough sticks/diced ham/pickled mustard tuber.
Practice:
Steamed glutinous rice, rice 1: 1 ratio.
Flatten the rice on the plastic wrap.
Put a fried dough stick, vegetarian sausage and mustard tuber on the rice and hold it tightly. (You can add different things according to your own taste)