Tea egg glutinous rice yam porridge
The night before, the marinade was boiled with pepper, aniseed, fragrant leaves, salt and soy sauce. Eggs are cooked, broken, soaked in marinade for more than 5 hours and stored. Soak glutinous rice in clear water for later use. In the morning, boil the glutinous rice, then add yam, jujube and medlar and cook for 15 minutes, then take out the tea eggs and heat them. The staple food is steamed bread or flower rolls.
Soybean milk vegetable egg cake
Beat three eggs into a bowl and break them. Shred carrots, green peppers, potatoes and onions, or choose other vegetables according to your own preferences. Pour shredded vegetables into the egg mixture, then add some white flour and corn flour, add a little salt, spread it into an omelet in a pan or pancake pot, sprinkle some hot sauce or tomato sauce according to taste, and serve with a bowl of soybean milk.
Shrimp skin Wonton Noodles
The night before, I wrapped some small wonton and put it in the freezer. In the morning, use a shrimp skin wok to pour water into the soup, and put wonton and noodles in the pot to cook together. The staple food can be served with flower rolls, steamed buns or black rice.
Millet porridge spring rolls
The night before, stir-fry spinach and minced meat together, roll them into the skin of spring rolls to make spring rolls, and keep them in the freezer. The next morning, the spring rolls were fried into cakes and served with a bowl of millet porridge.