Nutritional breakfast 1: shrimp and egg dumplings+spinach tofu soup.

Ingredients: 20g shrimp, egg 1 piece, 25g spinach, 50g tofu, 5g lean pork stuffing, garlic sprout, starch, ginger and onion.

First, shrimp and egg jiaozi:

1. Cook the shrimp the night before, dry it in the sun, cut it into pieces, and add lean pork stuffing, appropriate amount of garlic sprouts, minced onion and ginger, salt, etc. Stir well and simmer well.

2. In the morning 1 beat the eggs into proper amount of dry starch and add water to make a paste.

3. Add vegetable oil to the pot, pour in a tablespoon of egg paste and spread it into an omelet with slow fire.

4. Add a small amount of vegetable oil to the shrimp stuffing cooked the night before, wrap it in the spread omelet respectively, and steam it in a steamer for 8 minutes.

B. spinach tofu soup:

1. Tofu is washed and diced, and put into boiling water.

2. 1 minute later, put the washed spinach into the pot, turn off the fire at the same time, and order a little salt and sesame oil.

Nutritional breakfast 2: chicken and vegetable porridge

Raw materials: chicken breast 50g, japonica rice 15g, green leafy vegetables 15g.

First, chicken vegetable porridge:

1, boiled into rice porridge for use.

2. Chop the chicken breast into a paste, add a small amount of vegetable oil to the pot, stir-fry the chicken paste after the oil is boiled, and cook it in japonica rice porridge.

3. Add a small amount of refined salt before cooking, and finally sprinkle with minced vegetables.

Nutrition Breakfast 3: Vegetable and Beef Porridge

Ingredients: 40g beef, 1/4 bowls of rice, 1 spinach, 1/2 cups of broth, 1/5 potatoes, carrots and onions, and a little salt.

Method:

1. Prepare lean beef and mince it.

2. stew spinach, carrots, onions and potatoes.

3. Put the rice, vegetables and minced meat into the pot and season with salt.

Nutritional breakfast 4: bean curd porridge

Ingredients: rice 1/6 bowls, broth 1/2 cups, tofu110 piece.

Method:

1, cut tofu into small pieces.

2. Add water to rice, broth and tofu, and cook in a pot.

3. Add appropriate amount of salt to taste when cooking until it is thick.

Nutritional breakfast 5: egg porridge

Ingredients: egg 1/2, carrot 1/5, spinach 1 root, rice 1/4 bowls, broth 1/2 cups.

Method:

1, stew carrots and spinach and chop them up.

2. Pour the rice, broth, chopped carrots and spinach into the pot and cook together.

3. After boiling, add the beaten egg paste and stir, and add salt to taste.

Nutritional breakfast 6: egg steamed cake

Ingredients: egg 1 each, carrot 1 5, spinach 1 each, onion1each, and appropriate amount of salt.

Method:

1. Blanch onions, carrots and spinach in boiling water, and then chop them.

2. After the eggs are mashed, add frozen boiling water, add vegetables and steam in the pot.