The weather on the vitality table

Share my family's breakfast for a week, get up every day for 7 days 10 minutes, and be full of energy in the morning. Spring is the season when everything recovers and the body stretches. In spring, the weather is warm and refreshing, and both work and study need plenty of energy. Breakfast in spring is very important, and the plan of the day lies in the morning. If you have a good breakfast, you will be full of energy all morning. In spring, people form the habit of going to bed early and getting up early. Breakfast is the most important of the three meals a day. Many people are used to eating at roadside stalls in the morning. Although you can fill your stomach, you can't guarantee a balanced nutrition. Actually, cooking breakfast at home is very simple. Prepare the materials one night in advance, get up ten minutes early, and you can have a nutritious breakfast. Let's share my family's breakfast for a week. Simple and delicious after 7 days.

The ingredients are flour, eggs, tomatoes, lettuce, coriander, onion, salt and pepper.

Operation steps 1: prepare a bowl of flour, turn on the tap for minimum water flow, and stir in one direction with chopsticks while adding water. Stir all the dough into uniform particles and set aside.

2. Prepare some tomatoes, lettuce and coriander, wash them and cut them into small pieces.

3. Pour a little oil into the pot, add chopped green onion and stir fry, then add chopped tomatoes and stir fry until soft, then add water.

4. After the soup is boiled, add the chopped green leaves. Add the dough bumps made before, and then stir quickly to prevent them from sticking together.

5. When the pimple is cooked and the soup is boiled again, pour in the broken egg liquid, wait until the egg liquid is solidified, put a little soy sauce, salt and pepper, pour a little sesame oil, sprinkle a little chopped green onion and take out the pot.

Prepare sliced toast, eggs, ham, lettuce, tomato sauce, salad dressing, minced pork and chopped black pepper.

Operation steps 1: Brush the oil in the pan, add an egg, fry until one side is solidified, and turn over and fry the other side.

2. Fry the ham in the pot before the eggs are cooked.

3. Put the sliced toast into the pot, so you don't need to brush the oil in the pot. After frying until one side changes color, turn it over and fry both sides until it changes color slightly.

4, the table is covered with plastic wrap, first put a piece of toast and apply a layer of salad dressing with a small spatula.

5, spread lettuce, lettuce as far as possible with tender lettuce heart, and then sprinkle some meat floss on lettuce.

6. Put the fried eggs on the floss, season them with tomato sauce and sprinkle some chopped black pepper.

7. Put another piece of toast with salad dressing, two pieces of ham, a layer of tomato sauce on the ham, chopped black pepper, lettuce and the last piece of toast.

8. Hold the sandwich in one hand, cover the sandwich with plastic wrap in the other hand, and then wrap the sandwich. Cut it in half and eat it.

Prepare pork, wonton skin, onion ginger, onion, shrimp skin, egg, coriander, onion, allspice powder, laver, salt, soy sauce and pepper.

Operation steps 1: Put shredded onion, shredded ginger and shredded pepper into a bowl, add hot water to soak them to get the fragrance, and then filter out the onion Jiang Shui for later use.

2. Stir the pork into minced meat, add 2 tablespoons of soy sauce, 65,438+0 tablespoons of salt and 65,438+0 tablespoons of spiced powder, then add onion Jiang Shui, stir in one direction at the same time, and add onion Jiang Shui until the minced meat is evenly mixed.

3. Slice the onion, put the oil in the pan, stir-fry the onion slices in the oil pan until the color becomes dark, then add the dried shrimps and stir-fry them to give a fragrance, and take them out for later use.

4. Prepare the wonton skin and wrap the meat in the wonton skin to make wonton.

5. Pour the water into the pot to boil, then put the wonton in the pot, add water twice after boiling, and cook until the wonton floats, that is, it is cooked.

6. Put seaweed, soy sauce, salt and pepper on the bottom of the bowl, put the cooked wonton, add wonton soup, and finally put a spoonful of onion oil.

Prepare pork tenderloin, laver, dried seaweed, coriander, onion, salt, pepper, oyster sauce and sweet potato starch.

Operation steps 1: Select lean pork tenderloin, wash and drain it, and cut it into pieces with a thickness of about 3 mm..

2. Sprinkle some sweet potato starch on the panel or silica gel pad, then put the meat slices on it, coat both sides with starch, and then beat with a rolling pin, and the meat slices will grow bigger and bigger. Beating is to knock the pork fibers loose, and then roll the meat slices thin with a rolling pin.

3. When the texture of the pork is knocked loose, start rolling the meat slices with a rolling pin, and make up the exposed part with starch to ensure that the starch is rolled into the texture of the meat and the surface is not sticky. Roll until the meat is as thin as paper.

4. Cook all the meat slices in boiling water for about three minutes until all the meat slices float to the surface and the meat slices are cooked. Take it out and drain it with a drain net for later use.

5. Put a small amount of seaweed, dried seaweed, chopped green onion and coriander powder at the bottom of the bowl, and then add some oyster sauce, salt and white pepper.

6. Put the sliced meat into a bowl, then add boiling water and mix well to serve.

Prepare dried noodles, eggs, garlic sprouts, shrimp skin, salt, soy sauce and pepper.

Operation steps 1: put the eggs in a non-stick pan, fry them into poached eggs with low fire, and then add the soup to boil.

After the soup is boiled, you can add some soy sauce, salt and pepper to it.

3. After the soup is boiled, add the garlic sprouts and chop them. Turn off the fire immediately after adding garlic sprouts, which will turn black if cooked for a long time.

4. Boil water from another pot. After the water is boiled, put the dried noodles in. Turn off the heat when the dried noodles are cooked until there is no hard core. Don't cook it too soft.

5. Put the noodles in a bowl, pour the garlic and egg soup, and spread a thick layer of garlic on the surface to taste better. Finally, put some shrimp on the surface to make it fresh.

Prepare potatoes, carrots, eggs, onions, coriander, millet pepper, soy sauce, aged vinegar, salt, sugar, oyster sauce and spiced powder.

Operation steps 1: Wash the potatoes first, and then peel them. Insert potatoes and carrots into shreds for later use.

2. Cut a proper amount of chopped green onion, put it into shredded potatoes and carrots, add 1 tsp salt, 1 tsp sugar, 1 tsp oyster sauce and a proper amount of spiced powder and mix well.

3. Pour the right amount of oil into the pot, brush it evenly, put some shredded potatoes in with chopsticks, and then arrange the shredded potatoes into a round cake, leaving a round hole in the middle of the shredded potatoes, just enough to hold an egg yolk.

4. Then gently beat an egg into the round hole in the middle of the shredded potato. The egg yolk is just fixed by the round hole, and the egg white penetrates into the shredded potatoes, and then it is scorched and shaped with a small fire.

5, branded to the bottom of the cake, after the egg liquid does not flow, gently turn it with two shovels. Then bake until both sides of the egg mixture are completely solidified. After baking, put the cake on the plate.

6. Pour the right amount of soy sauce and vinegar into a bowl, cut a little chopped coriander, chopped green onion and millet pepper, put them into a bowl and stir well to make dipping sauce. Just dip it in the potato omelet.

Prepare zucchini, carrots, eggs, fungus, vermicelli, shrimp, onion, flour, yeast, sugar, salt, oyster sauce, oil and pepper.

Operation steps 1: Cut carrots and zucchini into filaments, add 1 tbsp of salt, grab them evenly, then let them stand for 20 minutes to let the water in zucchini and carrots separate out, and then squeeze out the water for later use.

2. Add 3 grams of yeast, 10 grams of sugar and 200 grams of water to 400 grams of flour, stir into flour wadding, knead into smooth dough, cover with plastic wrap, and set aside for fermentation.

3. Pour the oil in the pan, break the eggs and fry them into pieces. Put the vermicelli into the pot and soak it in boiling water until it becomes soft.

4. Put shredded zucchini carrots, fried eggs, shredded auricularia and vermicelli into the basin respectively, add chopped green onion, shrimps and pepper powder, and then burn some hot oil.

5. Add appropriate amount of oyster sauce to the stuffing and mix well with chopsticks.

6. The dough is fermented to double the volume, and there are big pores in the internal fermentation. Divide the dough into flour of uniform size, then stick some dry powder on it and flatten it by hand.

7. Use a rolling pin to roll the dough into buns with thick middle and thin sides, and put more stuffing in the middle.

8. Wrap the steamed buns and put them in a steamer for secondary fermentation.

9. Ferment until the volume is twice as large, then cover it, put it on a steamer, boil the water, steam for 20 minutes, then turn off the fire and stew for 5 minutes before taking it out.