A Spring Nutrient Breakfast is Tastier Than Steamed Buns, Simpler Than Steamed Buns, and Boosts Immunity

Intro: A nutritious breakfast in spring, tastier than steamed buns, simpler than steamed buns, and boosts the body's immunity.

Breakfast is of great importance to us, and I believe everyone knows this. No matter how busy we are at work, we cannot skip breakfast. With the arrival of the spring equinox, it indicates the entry into spring. At this time, people should eat more healthy food to enhance their immunity, which can reduce illness. This time I'm going to share a very suitable breakfast for spring - a corn bowl that is particularly delicious and easy to make, and it only takes 20 minutes to prepare, allowing you to enjoy delicious food easily. This breakfast is tastier than steamed buns and simpler than steamed buns to make, so don't miss it.

Corn Bowl Recipe:

Ingredients:100g corn flour, 200g wheat flour, 3g yeast, 100g boiling water, 90g clear water, 1 small piece of pork, 1 carrot segment, a few peas, appropriate amount of purple cabbage, appropriate amount of salt;

Production Process:First, use boiling water to mix the corn flour into a (xu zhi -), then add the wheat flour, and finally add cool water to make a dough, place it in a warm place to ferment, while preparing the other ingredients, cut a small piece of pork into small diced, and put it in a bowl;

Second, add a little salt, and stir evenly, and marinate for a while, prepare a suitable amount of purple cabbage, cut it into small diced, carrots peel and wash clean, cut into small diced, prepare a few garlic sprouts, also cut into small diced, and then pour in the minced ginger and green onion;

Third, add appropriate amount of edible oil to the frying pan, first put the marinated pork into the pan over low heat to bring out its fragrance, then add minced ginger and green onion, continue to stir-fry fragrant, then add diced carrots, and add a spoonful of cooking wine;

Fourth, stir and mix well, then add peas and garlic sprouts, stir-fry evenly over high heat, then add salt and let it sit, finally add purple cabbage and mix well; the fermented dough is divided into a large dough and a small dough, then roll the small dough into balls, and roll the large dough into the shape of a small bowl;

Fifth, stuff the small dough into the bowl, invert it, and ferment twice, put it in the pot, first boil over high heat, then reduce the heat to a small flame for 12 minutes, after steaming, take it out of the pot, use a toothpick to pull out the filling from the corn bowl, then stuff it into the stir-fried ingredients, and you can enjoy it.

Editor's Summary:The combination of corn flour and wheat flour creates a rich texture and flavor. You can completely customize your ingredients for the stir-fried vegetables, using pork or chicken. If you are worried that peas are difficult to cook, you can pre-boil them before stir-frying. This breakfast is perfect for spring and is a must-try for everyone.

Cooking Tips:

1When making dough, first use boiling water to mix corn flour, then wheat flour with cool water, and finally mix together. This is called ‘half-boiled dough’, which makes the food soft and chewy, and has good texture.

2When stir-frying, you can customize your ingredients, using pork or chicken. If you’re worried about peas being difficult to cook, you can pre-boil them before stir-frying.

3After kneading the corn bowl embryo, let it rest for 15-20 minutes, which makes it more soft and delicious. Also, after steaming the corn bowl, don't open the pot cover immediately, to prevent the surface from shrinking.

If you think this spring nutritious breakfast recipe is good, you are welcome to collect it to learn or share it with more people!