Zhang Wenhong once mentioned: "Breakfast is the golden period for supplementing protein " . Breakfast is the most important source of nutrition for the day, so you must strengthen your protein intake. , especially middle-aged and elderly people: eat more of these 4 breakfasts for breakfast, improves immunity, reduces illness, .
1. Dairy products
Recommended method: [Milk-flavored Pan Yang Cake]
1. Put 300 grams of flour into the bowl, add 3 grams of yeast , mix the dough with 160 grams of milk, stir into dough first, then knead it into a ball, cover it with plastic wrap and seal it to ferment it until it is twice the size of the original.
2. The dough is full of honeycomb eyes. Sprinkle flour on the chopping board, take out the dough and knead it to exhaust the air. After kneading the dough smoothly, flatten it with your hands and roll it into a rectangular dough.
3. Brush evenly with oil on the dough, sprinkle a layer of dry flour, sprinkle a little salt to make the base flavor, then roll the dough into long strips, cut it into 3 cm thick cake blanks with a knife, press the outermost layer of cake crust underneath, then cover it with plastic wrap and ferment it again for 10 minutes, so that the baked cake will be more fluffy and soft.
4. Heat the pan, brush evenly with vegetable oil, put the fermented cake in, and bake slowly over low heat. After frying one side, turn it over and fry the other side. Just turn it back and forth a few times, and bake it for about 6 minutes. The cake is cooked when both sides are golden yellow. The fragrant and soft panyang cake is nutritious and satisfying when breakfast is nutritious.
2. Lean meat
Recommended method: [ peeled egg lean meat porridge ]
1. Put half a pot of water in a casserole and bring to a boil over high heat. Prepare an appropriate amount of rice and wash it with clean water several times to remove dust and impurities. Steam two peeled eggs in advance, cut them into even small pieces, and then cut them into shredded ginger and chopped green onion for later use.
2. A small piece of lean pork, first flatten the blade into thin slices, then cut it into shreds of meat along the texture, cut it into shreds of meat, then put it in a basin, add 1 gram of salt and 5 grams of cooking wine to remove the fishy smell, grab it evenly with your hands, and beat the sauce into the shreds of meat.
3. Add a little water and beat it for a while to allow the shredded pork to absorb the moisture, so that it tastes more tender and smooth. Then add a little starch and continue to grind evenly to lock in the moisture in the shredded pork. Finally, pour in a little vegetable oil, mix well and marinate for 10 minutes.
4. At this time, the water is boiled. Pour the rice into the casserole and use the casserole to cook the lean egg porridge with a casserole. It is necessary to note that the ratio of rice to water is 1:7. In this way, the porridge cooked is moderate and more palatable. Then pour in an appropriate amount of vegetable oil to increase the aroma, so as not to be too low in water.
5. After boiling again, stir the bottom of the pot to prevent sticking to the pot. Turn to low heat and simmer for 1 hour. Do not cover the pot during stewing to avoid overflowing the pot. After 1 hour, the rice has completely burst. Add shredded ginger and peeled eggs, stir well with a spoon and cook for 5 minutes to allow the peeled eggs and porridge to blend evenly.
6. Dig up a spoonful of rice porridge, add 2 grams of salt, 2 grams of pepper, and 2 grams of chicken essence, then pour in a little cooking wine, stir the seasonings evenly and pour it into the pot again. If the seasonings are put directly into the pot, it will easily condense into pieces, resulting in uneven salt flavor. Finally, add shredded pork and cook until the shredded pork is fixed and change color, then turn off the heat, and sprinkle in scallions before leaving the pot.
3. Nuts
Recommended method: [Celery and walnut kernels]
1. Prepare Break apart one of the celery , pull off the old tendons on the stems and put them in clean water, wash them, take them out, cut the celery from the middle, cut it into diamond slices with an oblique knife. Prepare half a red pepper, cut it into strips and then into diamond-shaped slices, and put it together with celery to match the color.
2. Prepare 200 grams of walnuts, peel out the walnut kernels and set aside. A few garlic, beat it and cut it into minced garlic.
3. Add an appropriate amount of water to the pot, add a little salt and vegetable oil, and pour in the cut celery and red peppers after the water boils, blanch it for about 1 minute. After the celery is broken, take it out, rinse it with clean water and cool it for later use. Rinse it in clean water to make the celery taste crisper.
4. Prepare a large bowl, pour in the chopped minced garlic, add 2 grams of salt, 1 grams of MSG, 3 grams of white vinegar, and 5 grams of sesame oil, pour the celery and red peppers that have dried the moisture into the bowl, mix well, pour in the walnut kernels and mix again, then put it on the plate, and it is delicious.
4. Egg
Recommended method: [Egg Brain]
1. Prepare a small bowl, beat 4 eggs, add a little salt to the base flavor, and use chopsticks to quickly beat until bubbles, so that the egg yolk and egg white are fully integrated. If you want to eat the original flavor, you can do it without adding salt.
2. The amount of water should be twice that of egg liquid. If too much water is steamed, it will not form. If too little water is steamed, it will be hard. Be sure to use warm boiled water, the temperature should not exceed 30 degrees. If it is too hot, it will become egg flowers. Never use cold water, because raw water contains a lot of air, and many pores will be produced when steaming. Pour twice the warm boiled water into the egg liquid and stir well.
3. There are still many bubbles in the stirred egg liquid. You need to filter it. Pour the egg liquid into a filter spoon to filter out the bubbles, otherwise the steamed egg will still have honeycomb eyes. After filtering, let the mixed egg liquid stand for more than 15 minutes, so that all the bubbles in the egg liquid can be escaped.
4. It is best to use a bowl for steaming eggs with a shallow mouth flat bottom. A deep bowl cannot be steamed steamed eggs with . I used a flat pizza tray here. If you use a bowl, you must pour it along the side of the bowl when pouring it. This can drain the air, and the steamed eggs are more delicate.
5. Steam in cold water and steam in medium heat for 15 minutes. After 15 minutes, the smooth and tender steamed eggs are ready. Add some balsamic vinegar to taste, sprinkle some chopped green onion, and if you like, you can also add some sesame oil.
(Summer)
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