Children's school breakfast recipes and practices

Children's breakfast recipes and practices are as follows:

1, red bean paste burrito

Ingredients: half a bowl of flour and half a bowl of red bean paste (the weight of two cakes).

Practice: add a proper amount of water to the flour, knead it into dough, divide it into two parts, and roll it into the size of a pan with a rolling pin. Heat the pan, brush a thin layer of oil, put down the dough and fry until golden brown. Turn the bread over and continue frying until golden brown. Put the bread on it and put the red bean paste on it. Roll up the cake, cut it into pieces and put it on a plate.

2, salted lean preserved egg porridge

Ingredients: 50 grams of lean meat, preserved eggs 1 piece, 3 slices of ginger, half a bowl of rice, and proper amount of oil and salt.

Practice: After about half a bowl of rice is washed, add half a tablespoon of oil and half a teaspoon of salt and mix well (I use salted lean meat, and if I use fresh lean meat, I can put 1 tablespoon of salt in the soaked rice) and marinate for at least half an hour. In the process of cooking porridge, oil will volatilize, which will make rice and cotton rot, so it is not greasy. Marinate lean meat into bacon in advance, boil water, add salty rice and bacon after boiling, turn to low heat after boiling, and cook a pot of soft porridge at 1 hour. The next morning, chop the preserved eggs, cook the bacon porridge cooked last night again, add the preserved eggs, cook for half an hour, sprinkle with chopped green onion, and you can eat the salty and lean preserved egg porridge.

3, banana roll material: three slices of bread, 1 egg, 1 banana, peanut butter, sesame.

Practice: cut off the hard edge of the bread and beat the eggs into egg liquid. Spread peanut butter in the middle of bread. After peeling the banana, cut it into two pieces and then cut it in half (only 1/4 bananas can be put in each piece of bread), and it is better to seal one side with egg liquid. Roll up the banana with a piece of bread and press the seal slightly. Dip each roll in egg liquid, then dip in sesame seeds. Heat the oil to 50% heat, put it in a bread roll, fry it over medium heat until golden brown (about 3 minutes), remove and drain the oil, then put it on kitchen paper to absorb the oil and cut it into pieces for later use.