Simple and nutritious breakfast recipes and practices that won’t be the same every week

Weekly breakfast recipes and how to make them TAG: Monday: Vegetable pancakes, mushrooms, chicken porridge and vegetable pancakes Necessary ingredients: 120 grams of all-purpose flour, 1 egg, 180 grams of cold water, 120 grams of milk (the milk part can also be replaced with purified water)

, 2 or 3 pak choi, (you can use whatever vegetables you like), a little green onion, ginger, a little pepper and salt.

Method: 1. Make the egg paste first, stir the flour, eggs, water and (milk) mixture evenly, and let it rest for about 15 minutes.

After the egg paste is ready, you can still adjust the consistency. Just add cold water to adjust according to the situation.

2. Wash the cabbage and mince it; also mince the onion and ginger.

3. Add a little oil to the pot, add the chopped green onion and ginger and stir-fry until fragrant, then add the cabbage and continue to stir-fry until fragrant. Then pour the fried vegetables into the batter, add salt and pepper to taste, and stir evenly to form the final vegetable egg paste.

4. Brush the pan with a thin layer of oil, pour a tablespoon of egg batter, spread it into a pancake, and fry until both sides are golden brown.

How to make mushroom and chicken porridge: 1. Wash the rice, put it into a soup pot, add an appropriate amount of clean water, bring to a boil over high heat, then reduce to low heat after boiling.

2. After turning to low heat, wash the carrots and mushrooms, then peel the carrots and cut into small cubes; remove the stems of the mushrooms and slice them into pieces. Put the sliced ??mushrooms into the porridge and cook them. It will look very attractive and generous, I think so.

3. Wash the chicken breast and cut it into small pieces randomly with a knife. The shape does not need to be regular.

You can cut it into any shape you like.

You can adjust the flavor in advance according to your own interests.

4. When the porridge in the pot is almost cooked, even if the rice grains are blooming, you can add corn kernels, diced carrots, and mushroom slices, stir well and cook for a while. When they are all raw, cut them into pieces.

Pour small pieces of chicken breast into the pot, and then use chopsticks to stir them up to quickly cook them. At this time, add the chicken breast. The details of the cooking can be adjusted according to the owner's interests and customs.

5. Finally add a little salt to taste.

It's fragrant and hot, and it's good as porridge. It's suitable for both adults and children.

Tuesday: Breakfast lotus root cake, chestnut porridge, chestnut porridge, 100 grams of glutinous rice or rice (you can also add some of both rice and glutinous rice), 10 chestnuts (about 150 grams is enough), sugar osmanthus or appropriate amount of white sugar (it tastes good without these seasonings)

) 1. The method is very simple. Wash the chestnuts, put them into a pot of boiling water and cook them, then take them out and peel them, and then grind them into powder with a blender.

2. Wash the glutinous rice or rice. If you are using glutinous rice, soak it in clean water until the rice grains fully absorb water and swell. Then put it into the pot with an appropriate amount of clean water. Bring to a boil over high heat, then reduce to low heat and simmer for about approx.

30 minutes.

If you like to put in whole chestnuts or diced chestnuts, then you should add them and cook them with the porridge now ~ 3. Add chestnut powder after 30 minutes, continue to cook for about 20 minutes until the rice is rotten and the porridge is thick, and finally sprinkle with sugar, osmanthus or

Just add sugar to taste.

Ingredients required for breakfast lotus root cake: fresh lotus root, ham, fungus, green onion, eggs, flour, salt, soy sauce, sesame oil, pepper, chicken essence Method: 1. Chop fresh lotus root, fungus, ham and green onion separately.

2. Beat the eggs, pour in and mix well.

3. Pour in appropriate amount of flour.

4. Add a little salt, soy sauce, sesame oil, pepper, chicken essence, and stir evenly into a thick paste.

5. Use a large spoon to scoop some batter into the pan and fry until both sides are golden brown.

Wednesday: Scallion meatloaf, three fresh tofu soup and scallion meatloaf. Necessary ingredients: 300-400g flour, 200g pork filling, appropriate amount of chives or green onions, 1 egg, 1 tsp salt, 1 tsp cooking wine

, 2 tsp light soy sauce, 1 tsp dark soy sauce, a little minced ginger, a little sesame oil, a little salad oil, 1 tsp pepper. Method: 1. Wash the green onions, cut into chopped green onions and set aside; mince the ginger and set aside.

2. Knead the flour and dough thoroughly and knead evenly.

3. Add salt, cooking wine, minced ginger, light soy sauce, dark soy sauce, sesame oil, pepper, and salad oil to the meat filling, stir evenly, then add an egg, and continue beating until the meat filling is thick.

4. Once the meat filling, chopped green onions, and dough are ready, you can start.

5. Take a small piece of dough, roll it into a round shape, use a spoon to evenly apply a layer of meat filling, then sprinkle with a layer of chopped green onion, make 4 cuts according to the black line in the picture, and then layer it according to the picture

Just fold the layers, roll them into a round cake, and fry them in a pan.