#Spring Food Competition##Food Review Team#

It's been almost 20 years since 2020, and March 2020 has already passed. I took some time during my lunch break to organize my breakfast from the fourth week of March. I never buy breakfast, I always make it myself at home. When I have time, I'll make my breakfast more elaborate, and sometimes I'm busy at work, I'll make some simple and quick breakfasts. My family is used to eating a good breakfast at home before going to work, and then going to work.

Breakfast is the most important meal of the day. Breakfast is also the beginning of a beautiful day. Although our family is just an ordinary family, life needs a sense of ceremony. Ceremony can make very ordinary and simple things different. Making breakfast for my family, changing various flavors, and enjoying a delicious breakfast with my family at the table, this is a beautiful and happy little thing.

First breakfast: Onion Beef Pie + Millet Porridge + Kiwi

It's been a few times this month to make pies, and my family always says the pies are so delicious. I still use simple methods to make pies. I first stir-fry the onion and beef filling. The pie crust was kneaded the day before, and I took it out of the refrigerator in the morning to warm up, which saved the dough from relaxing time. I divided the dough into small dough balls, wrapped them in filling, and baked them in a food processor for 3 minutes to make the pie.

The pie crust used 250g medium-strength flour, 100g boiling water, 2g salt, and an appropriate amount of cold water. I put the medium-strength flour into a large container, added 100g boiling water and stirred into a snowflake shape. When the flour was warm, I added cold water and kneaded the dough into a smooth dough. I wrapped it with plastic film and put it in the refrigerator for refrigeration. I used it for breakfast the next day.

Second breakfast: Sweet Potato Noodles + Small Biscuits + Eight Treasure Grains Porridge + Steamed Egg

Sweet potato noodles don't look good, but they are delicious. It used sweet potato powder to make it. Sweet potato powder is not beautiful in color, sweet potato powder is nutritious, sweet potato powder plus a little flour, wrapped in pork filling, it tastes soft and sticky. Eight Treasure Porridge used green beans, red beans, lotus seeds, pearl barley, quinoa, buckwheat, red rice, black rice, sweet rice, washing clean and put into the rice cooker, used the appointment function to cook porridge. If you cook eight treasure porridge on the same day, it's best to soak the ingredients in advance before cooking porridge.

Third breakfast: Bell Pepper Tuna Pizza + Mango Smoothie

The crust of the bell pepper tuna pizza used 200g high-gluten flour, 3g dry yeast powder, 18g sugar, 2g salt, 130g water and 20g butter. First, I kneaded the dough without butter, and then added softened butter and kneaded the dough into a dough that could be pulled into a thin film. Then I put the dough in the refrigerator for refrigeration. In the morning, I divided the dough into 2 small doughs, and then I rolled the small doughs into circles. I used a fork to make a small hole on the dough surface. I squeezed tomato sauce on the crust, sprinkled pizza herbs, and put in half a tin of tuna fish. I then put in mozzarella cheese, chopped red bell peppers and yellow bell peppers, and put half a tin of tuna fish into each pizza. I put in mozzarella cheese again.

Mango smoothie used 3 small mangoes and 500ml milk. I took out the mango flesh and put it into a submersible blender, then poured in milk and blended into mango smoothie.

Fourth breakfast: Pumpkin Toast + Fried Egg + Peanut Almond Bean Milk

This breakfast includes pumpkin toast, fried eggs and peanut almond bean milk. Pumpkin toast doesn't use water, it's made with sweet potato puree and high-gluten flour. Pumpkin toast smears with fig jam. Fig jam is made by myself. I put the fig flesh in a frying pan, added broken sugar, and stirred the fig jam until it was thick. Peanut almond bean milk used soybeans, peanuts, almonds, oats, wheat, and cooked with a submersible blender's five-grain bean milk function.

Sixth breakfast: Braised Radish Pork Belly + Black Seedling Seaweed and Tuna Porridge + Five-Spice Tea Eggs + Orange

The previous night I washed black seeds, seaweed, shrimp and rice, and put them in the rice cooker. I used the appointment function to cook the porridge in the morning, and then added diced carrots to cook.

Seventh breakfast: Sausage Bun + Pumpkin Millet Porridge + Fried Chicken Chunk + Five-Spice Tea Eggs + Cherry Tomatoes

Sausage bun is baked bread the day before, I fried sausage and chicken chunks in the morning, I cut a knife in the bread, put in lettuce and sausage, squeeze some tomato sauce. Pumpkin millet porridge is cooked in the morning, used baby bell pumpkin and 50g millet, I cut baby bell pumpkin into small pieces, after boiling the water put in pumpkin and millet, using small fire to cook, when it's cooked thick, turn off the fire, add candied fruit before it cools.

These seven breakfasts are the breakfasts in the fourth week of March. Every day, I think ahead of tomorrow's breakfast in advance. It's quick to make breakfast the next day. Eating a good breakfast is a good mood for the day. Although making breakfast is something I do every day, it takes a sense of ceremony to live a life seriously.

I am Conniechen, a passionate and food-loving original author. I will share my life and food every day. Your attention, likes, shares and messages are my motivation! Every article and picture I write is an original work. I forbid unauthorized media from copying and stealing images. The author reserves the right to pursue legal responsibility!

chen

​