1, Monday breakfast: two meters of porridge (rice, millet), beef buns, celery leaves mixed with peanuts.
2, Tuesday breakfast: red dates and rice porridge, sesame seed cake, meat floss, dried bean curd mixed with diced cucumber.
3. Wednesday breakfast: walnut kernel corn porridge, steamed bread, steamed fish, fried cabbage with shrimp skin.
4. Thursday breakfast: oatmeal, steamed cakes, scrambled eggs with Toona sinensis, and cold seaweed shreds.
5. Friday breakfast: millet longan porridge, bean paste buns, fried dried bean curd with shredded lean meat and spicy cabbage.
6. Saturday breakfast: rice and mung bean porridge, sesame paste rolls, boiled eggs, dried seaweed mixed with cowpeas.
7. Sunday breakfast: porridge, tortillas, bitter gourd fried chicken, onion mixed with shrimp skin and juice.
Matters needing attention in making breakfast
1. food safety: choose fresh, tasteless and non-corrosive ingredients. Maintain the hygiene and storage conditions of raw materials to avoid cross-contamination. Before processing ingredients, keep your hands clean and handle ingredients correctly.
2, balanced nutrition: breakfast should contain carbohydrates, protein, vegetables, fruits and other ingredients to ensure comprehensive nutrition. Try to choose different kinds of ingredients, such as grains, eggs, vegetables and dairy products.
3. Reasonable collocation: Reasonable collocation of ingredients is an important principle for making breakfast. You can match them according to your own tastes and needs, such as hot food and cold food, sugar and protein. Diversified collocation can improve the taste and appetite of breakfast.
4. Cooking method: Choose a suitable cooking method for breakfast, such as boiling, frying, steaming or roasting. Different cooking methods can be selected for different ingredients and tastes.
5. Food safety: When making breakfast, you need to pay attention to food safety, balanced nutrition, reasonable collocation and proper cooking methods. At the same time, it should be adjusted according to personal needs and tastes to ensure the quality and nutritional value of breakfast.