Stop saying "its too late for breakfast", "I'm afraid of being late for work", or "I want to lose weight". If you don't want to eat breakfast, how can you talk about a rich life? So I strongly recommend everyone to have a good breakfast~
- Fresh Pork Shaomai -
What the editor is making today is pork stuffing. You can change it to beef, mutton, or shrimp according to your personal preference, or like Shanghainese, make it stuffed with glutinous rice to make it more filling!
Ingredients: Minced pork, wonton wrappers, corn, radish, green onions, ginger salt, sugar, light soy sauce, corn starch, pepper, chicken essence
Steps:
1. Cut carrots and ginger into fine pieces.
2. Add minced pork.
3. No need to cut the sweet corn kernels, add the meat filling together with salt and starch.
4. Use chopsticks to stir evenly in the same direction.
5. Cut the four corners of the square wonton wrappers into circles.
6. Take a piece of wonton skin and wrap it with meat filling: while slowly tightening it with the tigers mouth, pinch the skin into pleats and thats it.
7. Put the wrapped siomai into the steamer, bring the water to a boil over high heat, then turn to medium heat and steam for 15 minutes.
When eating, you can also add some sauce, vinegar or hot sauce, whatever you like.
Because breakfast is not only related to health, but also a reflection of your attitude towards life. Love life begins every morning with love.
- rice balls -
When I went to Guizhou in the early years, I fell in love with the glutinous rice there at first sight: mix soy sauce and lard into the steamed glutinous rice, take a small ball, add crispy whistle, pickled radish, peas or peanuts, Potatoes, etc., and finally drizzled with chili oil, it tastes very enjoyable.
In areas south of the Yangtze River, especially in Shanghai, there is also the habit of eating glutinous rice balls for breakfast, but they call it "rice rice".
Silk rice is one of the "Four King Kongs" of breakfast in Shanghai. The steamed glutinous rice is placed tightly in a wooden barrel, and the desired fillings are added. The auntie who wraps the rice balls will immediately open the lid, grab a handful of rice, put the fillings on it, roll it up and press it tightly. In less than ten seconds, a standard rice cake was obtained.
Traditional Shanghai glutinous rice is filled with brown sugar (or white sugar) fried dough sticks. It is made of tough glutinous rice as the base, and covered with a layer of crispy fried dough sticks. The brown sugar just ripples out under the temperature of the rice. It is salty and sweet, and it is simply incomparable. tasty.
In recent years, Xiankou has become the mainstream. On top of the fried dough sticks and mustard mustard, pork floss is added due to the influence of Taiwan. The glutinous rice was also replaced with blood glutinous rice.
Ingredients:Glutinous rice, Thai fragrant rice, black sesame seeds, meat floss, fried dough sticks, pickled mustard
Steps:
1. Glutinous rice and Thai fragrant rice: 1. Soak for more than 4 hours and cook in a rice cooker.
2. Lay a layer of plastic wrap on the roller blind.
3. Spread the cooked rice evenly on the plastic wrap and flatten it with a spoon.
4. Evenly sprinkle pork floss and mustard greens, and top with crispy fried dough sticks.
5. Roll it up with force, be sure to use skill.
6. Open the roller shutter, sprinkle some black sesame seeds on the plastic wrap, and then roll it up gently to stick the black sesame seeds to the rice roll.
7. Remove the plastic wrap and put it on the plate. If you want to go out, you can also take it away directly with plastic wrap.
8. Scoop another bowl of bean curd and eat it with rice. It is suitable for dry and wet dishes and is the most authentic. If not, pour a cup of hot soy milk or milk, it will also be comfortable~
When making rice balls, you can actually fill them with whatever you want, salty or sweet. There is no right or wrong. As long as you like it, just fill it in as hard as you like.
However, there are techniques to eat rice balls. Each soft and fat rice ball is packed in a plastic bag. Hold it in your hand and take a bite, but don't let it fall apart, so that you can get the rice and filling in every bite.
- Light and improved version of Yibin burning noodles -
For most people, the most intuitive feeling for these four words, "homeland is hard to leave," comes from their stomachs.
Burning noodles are a snack in Yibin, Sichuan, and are also the local breakfast.
The taste of burning noodles is the same as that of most Sichuan dishes. It is heavy on oil and seasoning. The noodles absorb enough of the flavor of the seasoning and take it all for themselves.
Because there is a lot of oil and no water, chopped peanuts, bean sprouts, chili peppers, etc. are added to enhance the flavor, and the dry fragrance is wrapped in oil. It is said that it will burn when ignited, so it is called burning noodles.
Ingredients: cut noodles, broken rice sprouts, fried peanuts, sesame oil, chili oil, chives, garlic, soy sauce, millet pepper
Steps:
1. Put the fried peanuts into a plastic bag and crush them with a rolling pin.
2. Chop chives, garlic, and millet pepper and set aside.
3. Bring the water to a boil and cook until it is eighty or nine times cooked.
4. After picking up the noodles, use a strainer to quickly dry out the water in the noodles (if it is a stronger stick noodle, it is best to run cold water in this step).
5. Put the noodles into a plate, pour in a little sesame oil and mix well. The sesame oil not only enhances the flavor, but also prevents the noodles from sticking to each other.
6. Pour in peanut kernels, broken rice sprouts (a Sichuan pickle, sold in supermarkets), and a little chili oil.
7. Stir in chopped green onion, minced garlic, and millet pepper.
8. Finally, depending on the saltiness, pour in a little soy sauce (whether you add soy sauce or not generally depends on whether the bean sprouts are salty enough or how much bean sprouts are), mix the noodles evenly, and you are ready to eat~
What I make is vegetarian noodles. If you add a spoonful of fried meat, it will be a meat noodle. If you pour it with bone soup, it will become a noodle.
Although it is made with less oil and less spiciness, it is still fragrant, spicy and appetizing in the mouth, and basically retains the characteristics of bright red noodles, strong texture and fragrant aroma.
Have a bowl of it in the morning when you feel sleepy, and your whole body will come alive.
-Cheese Sweet Potato-
When I was a child, when the weather got colder, there would be an uncle baking sweet potatoes in front of the school.
Hold the roasted hot sweet potato in your hands, break open the gray skin, and the golden, steaming sweet potato will appear.exposed. At that time, I thought it was the most delicious thing in the world.
I made a cheese sweet potato. At that time, I didn’t know that delicious food like cheese existed. When sweet potato meets cheese, it is a perfect match. By the way, I baked another organ potato↓ for myself, and it was also delicious.
With the oven, this kind of snack that I was so greedy for when I was a child can be made at home very easily. It is really an artifact that makes people feel happy!
Ingredients: sweet potatoes, mozzarella cheese, milk, butter, eggs
Steps:
1. Wash the sweet potatoes, retain a certain amount of moisture, and wrap the sweet potatoes with wet kitchen paper.
If it is steamed, just follow the usual method. For convenience, I plan to use the microwave directly, in order to prevent the cooked sweet potatoes from being too dry, this method must be used to keep them moist.
2. Heat the sweet potatoes in the microwave for five minutes.
3. After taking it out, cut it in half.
4. Use a spoon to scoop out the sweet potatoes and set aside. Leave some meat on the edges of the sweet potatoes, do not dig them all out.
5. Shred mozzarella cheese.
6. Add 30ml milk and 25g liquid butter (heated and melted butter) to the dug out sweet potatoes.
7. Stir evenly.
8. Put the stirred sweet potatoes back into the sweet potatoes and sprinkle cheese on top.
You can also use sliced ??cheese. If you like more cheese, it doesn’t matter. It’s delicious anyway.
9. Beat an egg, filter out the egg white, use only the egg yolk, and stir into egg liquid.
10. Spread a layer of egg wash on the surface of the sweet potato, then put it in the preheated oven, set the middle level to 180 degrees, and bake for about 20 minutes, until the surface is golden and slightly focused.
The roasted sweet potatoes look golden and very beautiful. Take a bite, um~ the texture is very delicate, softer, glutinous and sweeter than ordinary sweet potatoes. Don't mention the calories to me, I am so happy that I want to sing.
- Organ Potato -
Ingredients: potatoes, salt, chili powder, cumin powder
Steps:
1. Wash the potatoes and cut them into 0.5cm pieces without cutting off the bottom.
2. Brush with oil and sprinkle with salt, chili powder and cumin powder.
3. Put in the oven (preheat in advance), 220 degrees, middle layer, heat up and down, 25-30 minutes. The specific time depends on your oven and the size of the potatoes~
If you like meat, you can also add bacon to the potatoes and bake them together.
As a potato lover, I prefer the pure potato taste. The potato skin is slightly crispy after being roasted, and you can bite into the skin with one bite. The potato powder is glutinous, and the cumin is very fragrant. In the chili sauce powderWith the background, the aftertaste is a little sweet.
I have cooked a lot of big dishes, and it is quite enjoyable to make these snacks occasionally.
In addition to being a snack, it’s also good for breakfast. It’s so delicious that you won’t stay in bed for even a minute, haha~
- Tacos -
Why is it called the Mexican Corn Kingdom?
Because Mexicans love corn to the point of obsession. The Mexican Peoples Cultural Museum holds an exhibition with the theme "Without Corn, There Would Be No Country" every year. Of course, this is the country of origin and hometown of corn!
Mexicans cannot live without corn in their daily diet. They used their endless imagination and creativity to turn ordinary corn into a variety of delicacies.
Ingredients: Taco wrappers, minced beef, onions, cucumbers, garlic, ginger, ketchup, tomatoes, cumin, pepper, salt and sugar, light soy sauce, lettuce
Tacos roll wrapper is made of corn flour and corn residue. It is first fried in a pan and then fried in oil to make the tortilla wrapper crispy and delicious.
Steps:
1. Dice the onion and cucumber, mince the garlic and ginger and set aside.
2. Peel the tomatoes and then dice them. Blanch tomatoes with hot water and it will be very easy to peel them
3. Add oil to the pot, sauté the onions until soft, then add minced garlic, minced ginger, diced cucumbers and tomatoes and sauté until fragrant.
4. Add ground beef and stir-fry over low heat for 3 minutes.
5. Sprinkle appropriate amount of cumin, chili powder, salt, a little sugar, tomato sauce and light soy sauce to taste.
5. Finally, pour a little starch to thicken the sauce.
6. Place the lettuce in the heated tortilla, then wrap it in the hot freshly fried meat sauce, and you are ready to eat.
The beef sauce is sour and spicy, the fresh lettuce is refreshing, the corn husks are crispy, and they are paired with colorful colors. Two pieces for breakfast are very refreshing.
- Bacon cheese baked eggs -
A few days ago, I saw a survey on the Internet about "What foods are most essential on the breakfast table?" The highest-ranked food was also eggs. It seems that there are many people who share the same idea.
Eggs are rich in nutrients, and most importantly, they are convenient, fast and versatile. This bacon cheese baked egg is both beautiful and delicious. Just taking one look at it will make all your anger disappear.
Ingredients: bacon, mozzarella cheese, spinach leaves, eggs, garlic, basil leaves, garlic, olive oil, black peppercorns, salt
Steps:
1. Cut the basil leaves into thin strips, cut the tomatoes in half, and slice the garlic and set aside.
2. After beating the eggs, add mozzarella cheese and cracked black pepper, stir evenly.
3. Add appropriate amount of olive oil to the pan, fry the bacon and garlic slices until crispy, set aside.
4. Add tomatoes and basil leaves and fry until the tomatoes become soft.
5. Add half of the bacon and garlic slices to the fried tomatoes.
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6. Then pour half of the egg liquid and stir evenly with bacon, tomatoes, etc.
7. Sprinkle spinach leaves and remaining bacon slices on the surface of the egg mixture.
8. Pour in half of the remaining egg liquid and turn to medium-low heat.
9. When the edges of the egg liquid begin to solidify, place it in the middle rack of a preheated 190 degree oven and bake for 3-5 minutes.
10. Warm up a glass of milk, and a nutritious and rich breakfast is ready.
Everyone give in, the most amazing Italian baked eggs in history are about to be served~
The cheese is rich and the bacon is salty. They are wrapped in tender eggs and the flavors blend together. The best thing is the sweet and refreshing tomato. When you take a bite, it is smooth and not greasy.
The day’s plan starts in the morning, so let’s start a wonderful day with this delicious Italian baked egg.