What are the healthy and delicious breakfasts?

1, mung bean soybean milk. Prepare 50g of dried mung beans, 80g of soaked soybeans, 20g of yellow rock sugar, and water 1 100ml. Soak soybeans in advance and dry mung beans. Put mung beans, soybeans and yellow rock sugar into a wall-breaking machine, add clean water, and add water to the position of 1200ml to start making "soybean milk"; After the wall breaker is finished, pour it out and let it cool. Mung beans clear away heat and relieve summer heat. My family often cooks mung bean soup with it in summer. Besides mung bean soup, it is also good to make mung bean soybean milk. It is also better to add some rock sugar when drinking. You can also drink it after refrigeration. You can try it if you like.

2, pork zucchini fried package. 200g flour, 2g yeast powder, clear water 120g, half zucchini, pork stuffing 100g or so, soy sauce, salt, allspice powder and onion ginger cooking wine; Mix proper amount of edible oil, water and yeast powder evenly, add flour, knead into dough, cover with plastic wrap and ferment for about 25 minutes; The volume of fermented dough increases, and the middle is honeycomb; Wash the zucchini and rub it into filaments, then cut it several times with a knife and chop it for later use; After thawing, add salt, soy sauce, onion ginger cooking wine and allspice powder, and stir evenly in one direction. Seasoning is put in the meat stuffing, so it doesn't matter if it's salty at all. When adding zucchini in the later stage, there is no need to add seasoning. Put the chopped zucchini into the seasoned meat stuffing and stir evenly in one direction. The zucchini will come out a little, and it will shrink. It doesn't matter. Stir for a while to mix it with the meat. Roll the dough into a bun skin, which is thinner around and thicker in the middle, and put the pork zucchini stuffing with good taste; After frying for two minutes, pour the water into the pot, and add the water to two-thirds of the steamed stuffed bun, because the steamed stuffed bun is relatively dense and it is not easy to cook without adding water; Cover the pan and fry for about 10 minutes. Through the transparent cover, you can see that there is less water and the steamed stuffed bun bulges. Give the lid a small crack to dissipate heat. Continue to fry on low heat for 1-2 minutes, then open the lid and close the mouth, knead the steamed bread, wrap all the steamed bread in turn, heat it in a deep pot, turn the heat down, brush a layer of cooking oil, and fry the steamed bread in the pot for 2 minutes. Because I want to put all the steamed buns in, which is a little dense; Put the fermented dough on the kneading mat, sprinkle with dry flour, knead for a long time, and cut into small flour; Cooked buns are white and fat, and the skin of the buns will not shrink or change color. When they fry until there is no water in the pot, the bottom of the steamed stuffed bun can be turned off and put on the plate. The bottom is all brown. It's delicious.