Drying my breakfast, so rich early in the morning, 4 kinds of food on the table, dry and thin are nutritious
I've been making breakfast for 12 years, starting when my youngest son was just over 1 year old. I, the daughter-in-law of Inner Mongolia, was able to cook the food at first, but I couldn't talk about any cooking skills, so I could only solve the problem of being full. What started to change was my youngest son, who was not in good health because of premature birth, and since then I have been digging into the food pile, and after more than ten years, I can also make meals that satisfy my family, and I have also learned the combination of ingredients and balanced nutrition. In my heart, my family is well fed and healthy, which is the happiest thing for me.
It is said that children from the countryside can endure hardships, and there may be this reason, anyway, I, a person from the rural areas of Inner Mongolia, have the stamina, and the strength to not admit defeat has never been worn out. No, it's breakfast time again, I get up an hour early to prepare breakfast for my family, sometimes for a group of three, sometimes for a group of four, but no matter who eats at home, the breakfast I prepare carefully is a must. This time, I brought four kinds of breakfast, some dry and some thin, complete meat, vegetables and eggs, to meet the nutrition of the morning, and to ensure that the "charge" is full.
When I posted this table of breakfast to the circle of friends, it immediately became popular, many netizens gave me a thumbs up, of course, there were a lot of comments, one of them said: It's so rich early in the morning, and the family is out of luck! Haha, I think it's too, the family is happy, and I am also happy!
Let's take a look at the breakfast that my Inner Mongolian daughter-in-law made for her family: yam black rice cereal + knife-cut steamed buns + fried pork and cabbage stuffed dumplings + steamed pumpkin + scrambled eggs with lean cabbage
In my family, it is necessary to have a dry and thin breakfast, and eggs are also necessary. Recently, my son doesn't like to eat boiled eggs, so he switched to stir-fried vegetables with eggs. In this way, the nutrition is also richer, and the steamed bun with stir-fried vegetables is not bad, it is better than with pickles.
If I want to be able to serve breakfast quickly, I will check what ingredients are available at home every day before going to bed, and then look at the ingredients to arrange the meals. In addition, the complex is prepared in advance, and the simple and quick ones are done in the morning, so that there is no rush.
Steamed pumpkin. Since returning to his hometown in Inner Mongolia last summer, Bao's father has eaten the pumpkin grown by his younger brother's family, and he has never forgotten it. Later, when I returned to Beijing, I went to various vegetable markets to find the same model, hey, I really let him find it. It's not the kind of noodles that choke on, it's delicate and delicate, sweet and not greasy, and it's delicious.
To steam the pumpkin, I made a bedtime appointment with an electric steamer. Remove the pumpkin, wash it, cut it into pieces and put it in a drawer, and steam for 20 minutes.
Yam peanut black rice cereal. Before, the family didn't like to drink rice cereal, and my son said it didn't taste good. Later, every time I beat the rice cereal, I would put a handful of peanuts, and sure enough, the taste was so fragrant that there was no left every time, and no one disliked it anymore. This time, the rice cereal is all the best ingredients, including yams, peanuts and black rice, and the nutrition is very good, which is better than soy milk and milk, and it is also a taste that cannot be drunk outside.
To make this rice cereal, you need to rinse the black rice twice before going to bed and soak it overnight with water. When you get up in the morning, pour the black rice and water into the wall breaker, and then wash the peanuts and put them in. After the yam is peeled and washed, cut into slices and put it in the wall breaker, set the function of rice cereal or five-grain soy milk, and after half an hour, the hot and fragrant high-nutrient rice cereal can be served!
Knife cut steamed buns. This can be said to be the most trouble-free way to do it in steamed bread, knead the dough and knead it, knead it into thick strips, click a few knives down, and the steamed bun will become a raw blank, saving trouble and time.
I steamed this knife-cut steamed bun on the first day, and I just need to get up early and heat it up. In my experience, when steaming steamed buns, using high-precision or high-gluten flour from Chinese pastries will be more delicious, and the steamed bread will be whiter. When making dough, follow the ratio of 500 grams of flour to 5 grams of dry yeast and 1 tablespoon of sugar. If you want to succeed in steamed bread at the first time, the key points are: the dough should be fermented to twice the size, the green steamed bread needs to be fermented for 15-20 minutes, and the lid should not be opened immediately after the steamed bread is steamed to prevent retraction.
Pan-fried pork and cabbage stuffed dumplings. The family loves steamed buns and fried dumplings, which is the son's favorite. So much so that every time I made dumplings, he would tell me to set aside a plate for breakfast.
To fry dumplings, I like to use an electric baking pan, compared to using a pan, I don't like paste, it saves oil, and it saves time without taking care of it. Brush the electric baking pan with vegetable oil and heat it, stack the cooked dumplings, close the electric baking pan, fry on the upper and lower heat for 4 minutes, and turn the noodles once halfway.
Scrambled eggs with lean pork in choy sum. This is a stir-fry specially prepared to accompany steamed buns. In order to be more nutritious, meat, vegetables and eggs are all prepared on this plate, salty, fragrant, and full of happiness.
To make this dish, you need to cut the lean meat into thin slices first, add green onion and ginger, cooking wine, light soy sauce and mix well, and then add some vegetable oil to mix it to make it more tender. Then the eggs are beaten in a bowl and the choy sum is cut into sections. Heat vegetable oil in a wok and fry the eggs into pieces, then scoop out and set aside. Then pour the meat slices into the pot and fry to change color, turn on the high heat to make the oil temperature in the pot rise, pour in the choy sum and stir-fry over high heat until it is broken, pour in the egg pieces, add salt to taste, stir-fry a few times, and turn off the heat immediately when the choy sum is about to come out of the soup.
What do you think of the breakfast that my Inner Mongolian daughter-in-law makes for her family?
Food is the taste of home, and love can make it better. I am Bao Ma Xiao Chef, thank you for your support and attention, and pots and pans for 30 years, with the simplest ingredients to make the most beautiful taste! I like to get together with three or five friends, tinker with some good dishes, and also share three meals at home, home cooking, banquet dishes, pastries, soups, solar terms and folk customs. If you like my articles, you can move your little hands to share them, welcome to come often, I'm waiting for you here. Original article, code words are not easy, theft is prohibited.
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