A collection of 100 simple breakfast recipes

Want you all to try the bacon veggie pie!!

It is the biggest motivation for me to get up in the winter morning and make breakfast!

Just by looking at the picture, you can see how delicious it is!

The crust is crispy, the bottom is burnt, and the inside is noisy!

As long as you prepare the ingredients in advance at night, you can do it in 10 minutes in the morning!!

It's roughly divided into three steps:

Shred your favorite vegetables the night before and set aside. (The point is the support of the previous night!!) Early and custard.

Pancake. --Detailed method dividing line ---

1. The night before, use the blade with the thinnest shredder to trim the dish into thin shreds.

Whatever you like, I've tried just shredded radish and it doesn't taste bad.

I was so mad that I let go of 6 kinds, and this time

2. Take out the shredded green radish and shredded carrot first, put a little salt, kill the water and squeeze it dry.

Then mix with shredded tofu skin, bacon (half of it), and mushroom slices with salt, five-spice powder, and sesame oil.

The salt flavor is slightly heavier than the usual stir-fry, so don't put salt in the batter below.

3. Beat 4 eggs 5-6 tablespoons of flour, a little baking powder (about 1g) and stir into a thicker, yogurt-like batter.

Put the vegetables in after reconciliation.

The final state of the vegetable paste is like this:

4. Brush the pan with a little oil and turn on medium-low heat.

Pour the batter into and spread out, then sprinkle with the remaining bacon slices.

Fry until golden brown on both sides!

In addition to the crispness of radish, the aroma of bean skin, the crispiness of bacon, the taste of shiitake mushrooms, and the softness of the cake, it is super satisfying to take a bite anyway!

Oh yes, that's for two.

Questions you may encounter:

Q: Can I leave baking powder out?

A: That lost baking powder is the secret of the soft and fluffy vegetable cake**!

It can be bought in the spice section of the supermarket, and now the baking powder is aluminum-free, which is very healthy.

If you can't buy it, you can choose to ignore it, but the taste may be slightly missing Q: How much do you put in each dish?

A: Put as much as you want.

I made this with 4 small shiitake mushrooms, 4 strips of bacon, a pinch of radishes and a handful of bean skin.

With less vegetables and more batter, the cake will be very fluffy and soft, and the egg aroma will be richer.

There are more dishes, and the taste is richer.

Let's take a look at the comparison chart.

Q: The cake looks so thick, can it be fried?

A: The family asked me the first time I saw you, how could you have fried it so quickly?

The bread looked thick, but it wasn't a dead dough cake, and there was very little flour.

It all relies on vegetable eggs to support the shelf, plus the swelling of baking powder.

And the vegetables and eggs are very cooked, so fry them on low heat until browned on both sides, and wrap them through!

Pastoral breakfast cakes.

Ingredients: 1/2 cucumber, 1/2 carrot, 150 grams of tofu, 2 eggs, 1 handful of chopped green onion, 50 grams of sausage, 40 grams of flour, 3 grams of salt.

Method: 1. First of all, we prepare a fruit cucumber, scrape off the cucumber skin, prepare half a carrot, and also scrape off the skin of it. The cucumber should be cut in half, and then the inside of the cucumber will be scooped off with a spoon.

Then rub both the cucumber and the carrot into a shred. Place in a bowl.

2. Add another piece of tofu, beat in 2 eggs, add some cut sausage grains, then cut a little green onion, add 2 tablespoons of flour, add less than half a spoon of salt, mash the tofu first, and then stir all the ingredients evenly, there is no need to put water here, cucumbers, tofu, and eggs are all watery. Stir until a soft paste is sufficient.

3. Heat the pot, then brush the bottom with oil, and brush it on the wall. Stir the batter again, and then you can scoop it into the pan and fry it. After the batter is put down, it is quickly flattened, the heat is not too large, and medium heat is fine.

Fry until the surface is somewhat solidified, and we can turn it over. With the help of a thin spatula, fry until golden brown on both sides.

The chive omelet is the easiest way to make it for breakfast. Simple, convenient, easy to learn, easy to do, not only good-looking, but more importantly, delicious and nutritious. Let's talk about the detailed preparation of chives omelets.

Generally, one tablespoon of flour can make 2 thin flatbreads. Use a few spoons of flour to see how much bread the family wants to eat, how much to eat, how much to do, it is not delicious, the chive egg cake is wide and round, it is best to eat freshly made, in order to eat the green onion fragrance of the cake, the egg fragrance and the fragrance of the noodles.

Prepare the shallots, wash them and cut them into small pieces.

Place the flour in a bowl. The amount of flour is grasped according to the number of people who eat it.

Crack in the eggs. Beat and mix thoroughly.

Add an appropriate amount of water and mix into a thin paste.

Add the shallots and salt and mix thoroughly.

**, use low heat, put a spoonful of oil in the pan, turn evenly in the pan, scoop a spoonful of flour and egg batter, pour it into the middle of the pan, pick up the pot and slowly tilt it in a circle, so that the batter will naturally form a round cake.

When the batter forms a round cake, you can start to fry it on a large fire, at this time the cake can be moved in the pan, pick up the pan, let the cake keep rotating in the pan, and let the cake be heated evenly.

After frying one side, turn over one side and fry, keep turning the cake when frying, don't fry the paste, master the heat, turn it over and see, both sides are fried yellow, you can start the pan.

The delicious and beautiful chive omelet is ready, so hurry up and eat it while it's hot.