After the heavy snow, the weather is really getting colder, every morning to get up to struggle for a long time, the most distressing thing is to make breakfast, I believe many friends also have such a problem. In fact, breakfast does not have to be too complicated, just do it to save time and simple and delicious, so that there is time to sleep a little lazy, the following and everyone to share 6 simple and convenient breakfast, children like not picky eaters, there are like friends to quickly learn it.
1. Prepare an appropriate amount of shredded carrots, shredded pumpkins, and green onions into the pot, add 2 grams of salt and mix well with chopsticks, cover with plastic wrap and marinate for 10 minutes, and kill the water in the carrots and pumpkin shreds to avoid water when branding.
2. Adjust the batter: Prepare 300 grams of flour into the basin, beat four eggs, add a little water, first stir the eggs and then stir the flour in turn, stir in one direction until there is no gnocchi, add the appropriate amount of water again, and adjust the chopstick batter will not stick to it.
After 10 minutes, the carrots and pumpkin shreds are also pickled, fish them out to dry the water, put them in the batter and mix well, and the vegetable batter will be adjusted.
3. Start frying: start the pot on a low heat, after the pot is heated, evenly brush with vegetable oil, dig a spoonful of vegetable paste into the pot, gently turn the pot to spread the vegetable paste into a circular vegetable cake, keep the low heat for 1 minute, turn over and burn it for 30 seconds after all the paste is set, turn the noodles again, turn it back and forth several times, fry the cake until both sides are golden brown, and a simple and nutritious stall filling will be ready.
1. Prepare 200 grams of pork belly filling, cut some minced ginger, green onion and meat filling together, green onion, ginger can remove the fishy taste of meat filling, add 2 grams of salt, 2 grams of chicken powder, 1 gram of thirteen spices, a little sugar fresh, oyster sauce 5 grams, beat an egg to increase the saturation of the filling, it is easier to be loose when baking into a ball, and then add 3 grams of dark soy sauce to the color, stir in one direction until the meat filling is a ball.
2. Start baking: Preheat the electric cake bell for three minutes, evenly brush with vegetable oil, put the meat filling into the pot and spread it into a round small meatloaf, cover the pot and burn it for 3 minutes, burn until the meatloaf changes color and the bottom surface is golden brown, turn it over, turn it over for another 2 minutes, and then put it aside when the other side is also burned to a golden brown.
3. Start making steamed buns: Prepare a few leftover steamed buns, cut them into evenly thick slices, peel off the steamed buns to facilitate the dipping of egg liquid, so that the fried steamed buns are golden in color and softer in taste.
Beat three eggs into a bowl and stir to form an egg mixture to set aside.
Start the pan: Start the pan on low heat, brush the vegetable oil evenly, when the oil temperature rises to 50% heat, wrap the steamed bread evenly with egg liquid and put it into the pot, cover the pot and burn for 3 minutes.
After 3 minutes, turn the bread slices over, at this time the bottom of the steamed buns have been burned to a golden brown, cover the pot and burn for another 2 minutes, the other side is also golden brown when you can get out of the pot.
On top of the fried steamed bun slices, place a piece of lettuce leaf, put a piece of meatloaf sandwiched with steamed bread slices, and then add a layer in turn, and a family version of the burger is ready.
1. Prepare two potatoes, peel the outer skin, cut into thin slices and then cut into thin strips and put them into the basin.
Prepare half a carrot, also cut into thin strips, and then cut a little green pepper and put them together for color matching.
Put all the cut ingredients into water, grab and wash them and put them into the basin to control the dry water, and use a clean cloth to suck the remaining water out of the above, so that the taste is not easy to lose when we season.
Start seasoning: Add a spoonful of salt, two spoonfuls of chicken essence, a spoonful of sugar to freshen up, then add a little pepper to scratch and mix, let the seasoning evenly wrap on the shredded potatoes and shredded carrots, and then pour in the appropriate amount of sesame oil to grasp well, so as not to produce a large amount of water when the ingredients are burned.
Then beat an egg and knead it vigorously for a while, soften the potatoes and carrots to get the water out, and finally add a spoonful of starch and about 150 grams of flour, and stir the ingredients into a sticky ball for later.
2. Start baking: after the oil in the pot is heated, put in a mold, put the prepared filling in the mold to lay it flat, gently remove the mold, the raw blank of the potato cake is ready, make a few more cake blanks in turn, keep the low heat for about 2 minutes, turn over and then burn for 2 minutes, turn the other side golden yellow and turn the noodles back and forth several times, bake for about 5 minutes, the surface of the potato cake can be out of the pot when it is golden brown, and a nutritious and healthy pancake will be ready.
1. Prepare a few purple potatoes, peel them and cut them into evenly sliced slices into steamers, steam them for 8 minutes before cooking.
Put the steamed purple potatoes into the pot, mash them with a spatula and let cool, add two spoonfuls of sugar, 3 grams of yeast, friends who like to eat a little sweeter can put more, stir well, and then add 300 grams of flour, add a small amount of flour with warm water and noodles many times, adjust into a thick purple potato batter, the more delicate the batter, the better the taste of the purple potato cake.
2. Start making: prepare a clean crisper box, put on the oil absorbent paper and brush it with vegetable oil, facilitate the demolding after steaming, pour the purple potato batter inside, shake it hard to discharge the air inside, so that the steamed purple potato cake pores are more uniform and delicate, and then sprinkle some raisins or melon seeds, cover the fermentation with cotton cloth for 30 minutes, and the steamed purple potato cake will be softer after the batter is raised.
After 30 minutes, the purple potato paste has been significantly expanded and bulged, put it into the steamer, cover it with a piece of paper or a plate to isolate the water vapor, so as not to cause the surface to collapse due to water dripping in, cover the pot lid, steam for 15 minutes.
After 15 minutes, the purple potato cake has been steamed, and it will quickly rebound by pressing it by pressing it, cut it into even small pieces and placed on the plate to eat, and a soft and sweet purple potato cake will be ready.
1. Beat three eggs in a bowl, add a little salt to the bottom taste, pour a little sesame sesame oil and stir with chopsticks, then pour 300 ml of pure milk and stir well.
Prepare another bowl, brush the surrounding area with vegetable oil, and pour the milk and egg mixture into it, the purpose of brushing the oil is to prevent the prepared custard from sticking to the bowl.
2. Start steaming: boil water in the pot, after the water boils, put the egg liquid on the grate, cover a plate on it to prevent the water vapor from flowing in, cover the pot and steam for 12 minutes.
After 12 minutes, take out the custard, cut it into small pieces, drizzle with the right amount of steamed fish soy sauce, sprinkle with green onions, and a milk custard that melts in the mouth is ready.
1. Prepare a small piece of old tofu, first cut into thick slices and then cut into diced tofu into a bowl, add the right amount of boiling water, soak for 10 minutes to remove the bean smell.
Prepare a tomato, wash it, put a cross flower knife, blanch it with boiling water for a while, take it out after blanching the skin and let it cool slightly, peel off the tomato peel and cut it into diced tomatoes.
Stir an egg into a bowl and stir quickly with chopsticks, then prepare an appropriate amount of dried shrimp and seaweed, blanch it in boiling water to remove excess salt and impurities, and soak the seaweed to soften.
Cut a little green onion and set aside.
2. Start cooking: burn the oil in the pot, when the oil temperature is 50% hot, put in the green onion to burst the aroma, pour in the diced tomatoes to continue stir-frying, fully fry the red juice inside, pour the appropriate amount of water from the side of the pot, put the tofu, shrimp and seaweed into the pot, add 3 grams of salt, 2 grams of pepper, 10 grams of raw soy sauce, and beat the foam in the pot after boiling on high heat.
While stirring, pour in the right amount of water starch, adjust to your favorite consistency, cook until the soup boils again, pour the eggs into the pot, the egg flowers are all floated up and drizzled with some balsamic vinegar and sesame sesame oil, a simple and nutritious seaweed egg flower soup is ready.