1, egg rice+fruits and vegetables+yogurt

Heat the wok, pour the oil, add the chopped green onion and stir-fry until fragrant. Add diced carrots and diced sausage and stir fry. Add tomato sauce and stir fry. Add the rice, press it with a shovel and stir fry. Add diced cucumber. Add salt. Add white pepper. Stir well and turn off the fire. Add a little starch and water to two eggs and mix well.

Heat the pan, put a little oil on it, pour the egg liquid into the pan, and shake the pan to make it cover the bottom of the pan. Code fried rice on the egg roll. Wrap the edges to prevent the stuffing from coming out. Turn the plate on the pot upside down, turn the pot upside down and pour the omelet on the plate. Cut and tear the fruits and vegetables, pour a little thick yogurt and stir to decorate.

2, vegetable meat wonton+fried egg bread+orange

1 bowl of wonton with vegetable meat, 1 slice of fried egg bread, half an orange. Grind shrimps and vegetables into mud, add Jiang Mo and chopped green onion, salt and a little water and mix well to make stuffing. The skin of wonton is spread flat and wrapped with meat to make wonton.

Boil the water in the pot, add the wonton and cook it, take it out and put it in a bowl. Add soup, add a little laver, coriander powder, salt and sesame oil to taste. Serve. The egg 1 is scattered. Heat the pan, add a little oil, soak the bread slices evenly, put the egg liquid in the pan and fry until both sides are golden.

3. Green vegetable ham omelet+biscuit yogurt+apple

1 green vegetable ham and egg cake, 1 biscuit yogurt, half an apple. Beat the eggs well, add flour, chopped vegetables (it is better to use leafy parts for vegetables, which will be softer) and ham, add a little salt and mix well. Heat the pan, add a little oil, spread the above materials into cakes, and fry until both sides are golden. Dice the biscuits, add yogurt and stir.