Introduction: The traditional breakfast we Chinese is porridge with side dishes, steamed buns. Or soy milk with fritters, steamed buns and so on. Now most of my friends like to eat milk with bread for breakfast. But I personally still like the traditional porridge with side dishes, steamed buns for breakfast. Today to dry me and the child for a week's breakfast, are my own hands to make for the children, simple and convenient and delicious.
<h1 class= "pgc-h-arrow-right" > Monday's breakfast</h1>
Today I had breakfast with my son: in the morning I cooked white rice porridge, cold cucumber, fried two eggs, bought two date cake steamed buns, and the fruits were apples and plums. My son especially likes to eat eggs, so he fried eggs, cold cucumbers. Porridge was cooked more rarely, so I bought two jujube cake buns, which are the specialty food of Yangxian County. There are rare dried, there are fruits and eggs, I think this kind of breakfast is also nutritious. Key son also likes to eat. All these breakfasts were eaten by my son and me.
<h1 class="pgc-h-arrow-right" > Tuesday's breakfast</h1>
Today is still the breakfast for both of my son and me: I cooked millet porridge in the morning, fried sweet beans, fried egg rolls with a little apple. Today's millet porridge is relatively dry, so there is no steamed bun. Egg rolls are made with corn flour and eggs, black sesame seeds are fried in the electric cake stall, fried and rolled up, the omelet is hot to eat is soft, if you want to eat crisp, you need to bake in the oven for about 5 minutes, take it out and let it cool.
<h1 class= "pgc-h-arrow-right" > Wednesday breakfast</h1>
Today is breakfast for both of us and my son: staples are millet porridge and pot steamed buns, stir-fried peas and potato chips stir-fried kimchi. Peas are bought at the wet market, potatoes are grown by the mother-in-law herself, and kimchi is kimchi that we make ourselves.
Pot helmet steamed bun is made by myself, pot helmet steamed steamed steamed steamed steamed steamed steamed steamed steam You can eat about two meals to make a pot of helmet steamed buns, and the method is simple. The pot steamed bun tastes crisp on the outside and soft on the inside and chewy.
<h1 class= "pgc-h-arrow-right" > Thursday breakfast</h1>
Today is my son and I's breakfast: this morning it was still boiled millet porridge, fried vegetable peas, and egg rolls. This egg roll was fried in an electric cake stall, and then I put it in the microwave for 2 minutes so that the egg rolls were crisp and sweet. Today people are lazy, so it is relatively simple, because millet porridge is cooked more, so my son and I eat two bowls of millet porridge.
<h1 class= "pgc-h-arrow-right" > Friday's breakfast</h1>
Today is the breakfast for my daughter and my son: this morning it is still boiled millet porridge, fried onion kimchi with potato chips, and raw fried dumplings. No fruit today. The dumplings were previously wrapped and frozen in the refrigerator, then taken out and fried in a pan and fried until golden brown, then added to the appropriate amount of starchy water and covered with a lid and simmered. Both my daughter and son enjoyed eating this raw fried dumpling. Breakfast was all eaten today.
<h1 class = "pgc-h-arrow-right" > Saturday breakfast</h1>
Today is the breakfast for me and my daughter, my son and three people: the staple food is millet porridge, fried peanut rice, potato strips fried with pickles, grilled steamed bun slices. Fried peanut rice is a side dish that all three of us love to eat. The baked steamed bread is generally more steamed the day before, and the next morning I cut it into slices with a knife, and the electric cake stall directly puts the sliced bread into the oven without putting oil. The baked steamed buns that come out of this way are not greasy and delicious, and the grilled steamed buns cannot be oiled, because the steamed buns are particularly oil-absorbing.
<h1 class="pgc-h-arrow-right" > Sunday breakfast</h1>
Today is the breakfast of my daughter and son, three people: this morning's staple millet porridge with locust flower egg cake, stir-fried vegetable peas, stir-fried locust flowers. Acacia flower egg cake daughter and son both like to eat. I personally think that the stir-fried locust flowers are really good, the stir-fried locust flowers taste sweet, refreshing and delicious, a plate is almost eaten by me alone. Acacia flowers I went to the mountains with my friends to get, locust flowers are very good ingredients, natural green food.
summary
Above me and my children a week of breakfast, every morning there are porridge is not rice porridge or millet porridge, because millet porridge has the effect of nourishing the stomach and spleen, millet per 100 grams of content of 0.12 mg, vitamin B1 content ranks first among all grains. Millet is also high in sugar, with 72.8 grams of sugar per 100 grams, and the caloric output is much higher than that of rice. In addition, millet is rich in vitamin B1.B2 and so on. Millet porridge with steamed bread staple food to eat the most stomach effect is the best. So I cook millet porridge for breakfast almost every day, hoping to adjust the child's stomach.
Millet porridge with steamed buns and add small dishes and the right amount of fruit, eggs, @ Hubei people swallow I personally think such a breakfast can supplement the nutrients that our human body needs. Breakfast should be good, not too complicated, this is what I think is better breakfast.
I am @ Hubei Yanzi, now living in Yang County, like to make a variety of food for the family, welcome to leave a comment or pay attention to me Oh. Thank you!
#My Breakfast Diary##Breakfast##吃在汉中 #