1. Milk and pasta: Milk can not only be nutritionally complementary to various grains, but also be a perfect match with pasta that needs good elasticity and toughness. Whether making steamed bread, bread, steamed buns, jiaozi or noodles, you can use milk instead of white water to make noodles, or directly add milk powder. Using milk or milk powder to make pasta can not only easily supplement a lot of calcium, but also delay the absorption of milk and avoid the trouble of lactose intolerance.

2. Milk and breakfast cereals: The protein content of cereals is low, and the content of lysine, an important essential amino acid, is insufficient. Combining with milk can not only increase the supply of protein, but also make up for the lack of amino acid balance in cereals with the extremely rich lysine in milk, thus improving the nutritional value of cereals. Milk can also be used to make sesame paste, fried noodles, popcorn, corn porridge and rice porridge.

3. Crude fiber biscuit: This biscuit is made of eggs, wheat flour, bran and oats by modern high-tech means. It is rich in edible crude fiber and can promote the absorption of protein and vitamins in milk more than ordinary crude fiber food. You can eat milk while drinking milk, so that the nutrient absorption is more fully balanced.

4. Milk and red dates: red dates are rich in various minerals and vitamins, and vitamin C and iron are more. Vitamin C can effectively promote the absorption of iron. The only thing lacking in milk is vitamin C. Therefore, the combination of the two can complement each other, so that the nutritional value of the two can be fully reflected. A good combination is also effective for anemia and deficiency of both qi and blood.