For the first American porridge, prepare 70g of instant oatmeal, 40g of rock sugar, 200g of yam, 80g of soybean and 500ml of water.
First, we need to make some soybean milk. Soak dried soybeans in water for at least 6 hours. Soak until you are completely fat, and then you can steam some yam in the morning. Pour the soaked soybeans into a blender and add water. The soybean soaked here is about 270g, and the water is about 500ml, which is close to the ratio of one to two, until it is completely fine and there is no bean dregs. Then filter, just take a piece of gauze and fold it twice. After filtering, put it into the pot, and the filtered bean dregs can be used as other dishes. Don't waste it If you are lazy, it is ok to use soy milk sold in the market. Cook soybean milk on low heat, and pay attention to the fact that soybean milk must be cooked thoroughly before drinking.
At this time, the yam is almost ripe. You can peel off the skin and break it into small pieces and put it in soybean milk. Crush the yam with a spoon and leave some particles. At this time, add some water to see how strong you like, and add boiling water to adjust. At this time, you can add instant cereal. Generally, American porridge is cooked with porridge, but it takes too much time, so we use instant cereal here. Then add rock sugar according to your favorite sweetness, stir until the rock sugar is completely melted, and turn off the fire for a while.
The second is to make oatmeal breakfast bars. Prepare 500g instant oatmeal, 150g walnut, 70g dried pineapple, 30g dried frozen strawberry, 30g dried frozen litchi, 150g almond, 60g butter, 150g yellow sugar, 100g honey and 40ml water.
First, preheat the oven to 180 degrees, chop all walnuts and almonds, and freeze-dried strawberries and pineapples. You can also use any nuts and dried fruits you like at will. Put it all in a bowl, add oatmeal and stir well. Take a small pot and add butter, brown sugar, honey and a little water. Heat on low heat until the butter and sugar are completely melted. Pour the cooked sauce into the oatmeal while it is hot, stirring while pouring until the oatmeal is so wet.
Then put them in a 20×30 baking tray with a piece of baking paper in advance. Put the cereal on a flat shop, then tear a piece of baking paper on it, compact it, put it in a preheated oven and bake it for about 30 minutes. Take it out at this time and scratch the surface with a knife while it is hot. This is the mark you will cut in the future. You don't need to draw it to the end, just draw a mark. Then you have to wait for it to cool completely. If you cut it without cooling, it will spread out and be smoother after cooling. Keep the cut breakfast bars in a sealed jar for a long time as long as they are not damp. Eating one in the morning is enough.
The last one is oatmeal tuna pocket rice ball, which consists of 30g instant oatmeal, 200g rice, 2 tablespoons canned tuna, 2 tablespoons canned corn, 2 tablespoons mayonnaise, Dutch cucumber 1 root and 2 pieces of seaweed.
Add oatmeal into a bowl filled with rice, then add 1 to 2 tablespoons of water, so that the oatmeal is not too dry, stir it evenly, and cut the cucumber into thin strips. Spread a piece of plastic wrap on the desktop. Put seaweed on it, dig a little oatmeal in the middle and make it as square as possible.
Then put canned tuna, squeeze mayonnaise, put cucumber strips, sprinkle some corn kernels and squeeze mayonnaise. You can change the stuffing in the middle, and you can put ham or eggs and tomatoes, any food you like. Then spread a thin layer of oatmeal on the surface. Finally, wrap the rice balls, let the seaweed be wrapped with plastic wrap, and the tighter the wrap, the better. Finally, wrap the rice balls with plastic wrap and shape them, which is convenient to carry around.