I remember when I was a child, the old man always told us: "It is better to wear cotton inside than to wear three layers of outer layer", which means that no matter how much you wear, it is not as warm as your stomach. Especially in the morning, you can eat a hot breakfast, and y

has entered October, and the weather is getting colder day by day. In addition to keeping warm, you should also eat delicious and warm. I remember when I was a child, the old man always told us: "It is better to wear cotton inside than to wear three layers of outer layer", which means that no matter how much you wear, it is not as warm as your stomach. Especially in the morning, you can eat a hot breakfast, and your body is comfortable but not cold, and your stomach is comfortable and your body is great.

Talk about my breakfast, this meal: corn crumbs + goose eggs + pork wakame buns

Talk about cooking, what I like most is making breakfast. The habit I have developed over the years, and I feel that it is a very happy thing to make a delicious breakfast for my family when I wake up at the right time. For breakfast, I like dry and sparse combinations, nourishing the stomach and being hungry, which is very suitable for cold autumn and winter seasons. It conforms to dietary principles, does not dryness, manages the body well, and prepares for the winter. When I return to my hometown, I take back half a bag of corn residue . This ingredient is awesome. It can be cooked in 15 minutes. It is hot. Compared with millet porridge, it is more sticky and has a strong fragrance. The buns were made on the first day. When making porridge, heat the buns and you can get them done in a few minutes. It is very convenient. It has meat and vegetables staple food, so it is great to make breakfast. The goose eggs are cooked before going to bed. They are peeled and mixed in a few minutes.

So you see, this breakfast is only 15 minutes in three pieces, both dry and sparse, rich in nutrition, and both adults and children are satisfied, and they eat very deliciously!

[Corne Dough Porridge], makes corn dough porridge, with slightly larger particles. I feel that it will taste more when I eat it, and it will not sticky and sticky. When making porridge, you can add a spoonful of rice to the taste, which will make the taste smoother

Ingredients required (3 servings): 3 handfuls of corn residue, 1 spoon of rice, appropriate amount of water

Detailed method :

, put corn residue Rinse twice, put it into a deep cooking pot, add water

, boil the pot over high heat, add 1 rice spoon of rice and stir well, then boil

, about 15 minutes, and the porridge is appropriate in viscosity, you can turn off the heat

. Don’t make too much corn dregs at a time. One handful of corn dregs can produce 1 small bowl of porridge. Just make it according to this ratio. Polenta After cooling it, it will slowly solidify into a lump, which will not taste good

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[Goose Eggs] Adults are reluctant to eat it. It has always been my primary school student's exclusive choice. My father and I eat eggs.

Ingredients required: 1 big goose egg, light soy sauce, sesame oil

Method:

, cook the goose eggs before going to bed. Add water to the small boiling pot and heat it. At this time, clean the goose eggs that have just been taken out of the refrigerator.

. When the water in the pot is boiled, put the goose eggs in it. If you need to boil the eggs, you can also put them in the pot together. Boil on medium heat and turn to low heat for 5 minutes. Turn off the heat and keep it stuffy. Be careful not to open the lid. Just use it directly when you wake up early.

When boiling eggs, put them in the pot with hot water. The egg whites inside will quickly solidify to avoid bursting eggs, especially the ones that have just been taken out of the refrigerator.

. The skin of the goose egg is hard and difficult to peel. The method is to crack the goose eggs and easily peel them

4. After peeling the goose eggs, cut them into thick slices with an egg cutter, drizzle them with 1 spoon of light soy sauce and 2 spoons of sesame oil, you can eat them. It is delicious and fragrant. You can beat the white-boiled eggs for a few streets!

[Pork wakame stuffed bun], It’s cold, pasta is particularly popular, I ate one or two for breakfast, and I’m not hungry all morning. I didn’t go to buy vegetables specifically. The ready-made pork filling in the freezer was thawed, soaked in wakame , and the filling was available, which was delicious and nutritious.It’s too time-consuming to cook breakfast now, so I steamed the buns the night before, so I can eat them after getting up early and getting hot, which is convenient!

Ingredients required for : 700 grams of ordinary flour, 7 grams of dry yeast, 400 grams of lean pork, 1 handful of dried wakame, 1/4 onion, ginger, salt, vegetable oil, sesame oil, soy sauce, cooking wine

Detailed method:

, filling ingredients: 1 fat 9 lean pork, onion, soaked wakame

, make the filling. Slice the pork and put it in the meat grinder, cut the onion into shreds and add it together, add minced ginger, and half a small bowl of water. After stirring into the meat filling, put it in the basin, add cooking wine, soy sauce, vegetable oil, sesame oil and salt, stir in one direction until it becomes delicate and sticky, then put the chopped wakame into the basin

, and then use chopsticks to stir the filling evenly in one direction. The purpose of following one direction is to put a bunch of stuffing together, which makes it better to taste

4. This is the dough that was delivered in advance. Use 700 grams of flour, 7 grams of dry yeast, mix it into large dough with appropriate amount of water, then knead the dough, ferment it into 2 times the size of

5 in the warm place, knead the dough, knead it, roll it into a long strip, and then roll it into a round dough that is thick in the middle and slightly thin around it. Add enough cold water to a large steamer, apply oil to the trunk to prevent sticking. Leave the buns as they are as small as they are, and then put them on the trunk. Finally, cover the pot and eat them for 8-10 minutes. Turn on the high heat and boil the pot. After storing, start timing. Steam for 15 minutes and turn off the heat. Steam for 3 minutes and then open the lid of the pot to effectively prevent retraction.

I am a mother’s little chef. Three meals of delicious food, happy sharing, food is the taste of home, only with love can you do better, three meals have "temperature", experience the fun in the kitchen!