Ingredients: 5 slices of toast, 2 eggs, sliced beef and ham, cheese, butter and ketchup.
Exercise:
1. Cut off the corners of the toast slices, roll them thin with a rolling pin and brush them with ketchup.
2. Spread a slice of beef ham, put a layer of cheese and roll up the toast.
3. After the pot is heated, add the cut butter to melt.
4. After the butter melts, wrap the toast roll in the egg liquid and fry until golden brown.
Onion-flavored rice cake
Ingredients: leftovers, onions, eggs, salt.
Exercise:
1. Take a large bowl, put the leftover rice, eggs and proper amount of salt into it and mix well for later use; Cut the onion into rings and take the whole onion rings for later use.
2. Put a little oil in the pot, then put it in onion rings, and put the stirred rice in onion rings.
3. Fry until golden on both sides. It can be dipped in tomato sauce and has a unique flavor.
During the Spring Festival, food is abundant, and some rice is often left at home. Learn to make onion-scented rice cakes, which not only solves the midnight snack, but also saves money!
Nourishing stomach porridge
Ingredients: broccoli, leftovers, ham sausage, salt, sesame oil and pepper.
Exercise:
1. Broccoli is broken into small pieces and blanched, then dried with cold water, and the remaining stalks are discarded for use.
2. Cook the remaining rice in the pot. When the rice is boiled, add broccoli and chopped ham.
3. Add some salt and pepper when cooking thick, and a few drops of sesame oil will taste better.
Chicken soup shrimp noodles
Ingredients: 2 bowls of chicken soup, noodles, eggs (duck eggs or goose eggs), lettuce and shrimp.
Exercise:
1. First, put the eggs in a pot and cook them. Parents who like to eat boiled eggs can take them out 10 minutes after the water boils. Wash the shrimp and remove the shrimp line for later use.
2. Pour the chicken soup into the pot, add appropriate amount of water, add shrimps to boil, and then add noodles to cook. When the noodles are cooked, add the lettuce and turn off the heat, because the lettuce is fresh and can be eaten after scalding.
3. Put the ingredients in the pot into a bowl, peel the boiled eggs, cut them in half evenly, and put them on the noodles with shrimps. Ten thousand colorful chicken soup and prawn noodles are ready!
Ps: Don't store too much refrigerator during the Spring Festival. You can't entertain guests with stewed chicken every day. If you think it's a waste, use the extra chicken soup for midnight snack!
Steamed eggs with nutrition
Ingredients: one egg, fruit carrot, chives, warm water, salt, soy sauce, sesame oil and vinegar.
Exercise:
1. Beat the eggs in a small bowl, then add some salt and warm water and mix well.
2. Take a plate or plastic wrap to seal the mouth of the bowl to prevent water vapor from entering and affecting the taste, and then steam it in a pot for 10 minute.
3. Squeeze the juice at the same time, cut the carrots into fine powder, cut the shallots for later use, and mix the soy sauce with sesame oil.
4. Take out the eggs after steaming, cut them into diamonds with a knife or spoon, then pour in the juice and sprinkle with carrots and shallots. Bian Xiao also likes to add some vinegar, which is more appetizing.
Corn carrot sparerib soup
Ingredients: ribs, 2 carrots, 1 tender corn, ginger, onion, salt, pepper, sugar, chicken juice and monosodium glutamate.
Exercise:
1. Wash the ribs, cut them into small pieces, blanch the blood, and drain them for later use; Peel carrots and cut them into hob blocks for later use; Cut the corn into small pieces, slice the ginger and chop the onion.
2. Pour the oil into the pot and heat it to 70%, then pour the ribs and fry them. When fragrant, add hot water of ribs and appropriate amount of ginger slices. It is recommended to brew with strong fire for 1.5 hours.
3. When the ribs are cooked, add carrots and corn, and appropriate amount of salt, sugar, pepper, chicken juice and monosodium glutamate, and then simmer for half an hour.