Breakfast is known as the most important meal of the day, especially for children, because it can provide children with the nutrients and energy they need for the day, help them improve their concentration, and thus promote their Xi and memory functions. However, many parents ignore this, resulting in their children often going to school hungry, which is very detrimental to their children's health and Xi. Today I will share with you 5 nutritious delicacies that can easily get your child's breakfast at home, the method is simple and delicious, let's take a look.
1. Mini egg burger
Mini egg burger preparation:
1. Wash the lettuce and cut it into small slices, wash the tomatoes and cut them into thin slices, slice the luncheon meat, cut 1 slice of cheese into 4 equal parts, cook the eggs in a pot with cold water and set aside;
2. Brush the pot with some oil, add the luncheon meat after the oil is hot, and fry until both sides are golden and fragrant;
3. Peel the hard-boiled eggs and cut them in half;
4. First put half of the egg on the bottom, put a slice of lettuce, squeeze the salad dressing, then put the tomato slices, then put a slice of luncheon meat, cheese slices, lettuce slices, and finally cover the other half of the eggs, sprinkle with cooked black sesame seeds, and insert it with a toothpick.
Friendly reminder: If you don't like to eat raw vegetable leaves, you can blanch them first, and the ingredients can be changed according to your child's preferences.
2. Zucchini beef patty
Zucchini beef patty preparation:
1. Wash the beef and cut it into small slices, add 1 tablespoon of starch, 1 tablespoon of soy sauce, half a tablespoon of fresh mushroom powder, grasp and mix evenly and marinate for 10-15 minutes;
2. Wash and chop the onion, wash and shred the zucchini, peel and shred the carrot, wash and cut the green onion into chopped green onions, beat 2 eggs into a bowl and stir well for later use;
3. Heat the oil, pour in the chopped onion and stir-fry until fragrant, then pour in the marinated beef and stir-fry, and set aside;
4. Reheat the oil, fry the shredded zucchini and carrots until soft, sprinkle some salt to taste, stir-fry evenly, and then smooth out;
5. Pour the egg liquid into the pot, wait for the egg liquid to be half solidified, then pour in the fried beef and spread evenly;
6. Sprinkle the grated cheese on the beef, cover and simmer for 2 minutes until the cheese is completely melted, and finally sprinkle some chopped green onions.
Friendly reminder: Remember to turn on a low heat throughout the whole process, otherwise it will be easy to paste the bottom and affect the taste.
3. Spinach and egg noodle soup
Spinach and egg noodle soup preparation:
1. Wash the spinach, mince the garlic, wash and chop the green onion;
2. Boil the water, boil the water, cook the noodles below, take out the cold water and put it in a bowl for later use;
3. Heat the oil again, beat in two eggs and stir-fry after the oil is hot;
4. Add a large bowl of boiling water to the pot (according to the amount of water set by the ingredients, it must be boiling water, so that the soup is delicious), add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a spoon of chicken essence, and an appropriate amount of minced garlic (the seasoning is added according to whether the child can eat it as appropriate), stir well and bring to a boil;
5. Put the spinach and chopped green onion into the pot, continue to cook for about 1-2 minutes, then turn off the heat, pour the boiled soup into the noodle bowl and mix well to eat.
4. Vegetable shrimp porridge
Vegetable shrimp porridge preparation:
1. Remove the shrimp line and wash the shrimp line, separate the shrimp head and shrimp body, peel the shrimp body, wash and cut the mushrooms into thin slices, peel and wash the carrots and cut them into cubes, wash and shred the green vegetables, break the corn into grains and wash them, wash and shred the ginger (all ingredients can be prepared one night in advance and stored in the refrigerator for later use), and the rice should be soaked for half an hour in advance for later use;
2. Heat the oil, put the shrimp head and ginger shreds after the oil is hot, fry the shrimp oil, then add enough water, cover and cook for about 5 minutes;
3. Open the lid, remove the shrimp head and ginger shreds, pour in the soaked rice, mushroom slices, diced carrots, corn kernels, and add 1 spoon of baby peanut butter (if you don't have it, you can not put it, if there is porridge, it will be more delicious), stir well, cover the lid and simmer for about half an hour;
4. Open the lid, add the shrimp and shredded greens, add a little salt to taste, stir well and continue to cook for about 5 minutes.
5. Paper bark siu mai
To prepare the paper bark siu mai:
1. Wash the pork and chop it into minced meat, wash and chop the mushrooms into minced mushrooms, peel and wash the carrots and cut them into small cubes, and wash the peas for later use;
2. The rice needs to be soaked one night in advance (children eat together, you can put half of the glutinous rice, half of the rice), put the soaked rice in the pot, the amount of water is parallel to the rice, and steam for about 45 minutes;
3. Heat the oil, pour in the minced meat and fry the water after the oil is hot (it will be more fragrant if there is lard), then add the chopped mushrooms and fry until fragrant;
4. Pour diced carrots and peas into the pot, stir-fry until broken, then add 1 tablespoon of light soy sauce, 1 tablespoon of sugar, a small amount of oyster sauce, and stir-fry until fragrant (if only adults eat, you can put some dark soy sauce to color, it will look better);
5. Pour the boiled glutinous rice into the pot and stir-fry, stir well with other ingredients, and then knead it into glutinous rice fillings of about 70g in size;
6. Roll out the dumpling skin into thin slices, put the glutinous rice filling on the dumpling skin, then lift it up all around, pinch it up to form (as shown in the figure), and finally pinch the excess dumpling skin in the middle and then pinch the mouth;
7. Spray the skin of the roasted wheat into a wet pot, fill the pot with water, and steam the roasted wheat in the pot for about 8 minutes after the water boils. It's too fragrant in one bite, and it doesn't lose the siu mai sold outside, so you can eat it yourself and rest assured.