One Year's Plan Lies in Spring, One Day's Plan Lies in the Morning, Breakfast is Important, and Must Be Nutritious

Life is like tasting gourmet food, it always needs to go through the smoky and fiery aging of time, and the fragrance will gradually mature. Harvesting always needs to use diligent water to immerse, steam and boil, so that it will leave wisdom nutrients in the heart. Foodie, committed to recommending quality food to everyone, so that everyone can make food.

Home-style Fruit Pizza Ingredients: 100g flour, 55g milk, 15g butter, 1g yeast, mozzarella (as needed), 1 apple, 1 kiwi, 1 banana, 2 small tomatoes, a little black sesame, 15g butter, 1 tablespoon of sugar, a little honey, a little egg liquid.

Pour milk into a saucepan, heat over low heat to about 35 degrees Celsius, add yeast and let it stand for 5 minutes.

Pour flour into a large bowl, while slowly adding yeast water, stir with a chopstick to form a dough.

First form the dough into a ball, then add the softened butter and knead into a smooth and delicate dough. Because of the addition of butter, it looks elastic, cover with a lid and let it ferment at a warm place until double in size.

After fermentation, take out the dough, knead it on the cutting board to the original size, then spread it to the size of the dish you want to use and put it into the dish, poke some small holes on the crust with a fork, cover it with plastic wrap and let it proof for about half an hour.

Cut the mozzarella into threads and prepare it, first turn on the oven, set the required temperature and time, and start preheating, melt butter in a pot, add sliced apple pieces and add 1 tablespoon of white sugar, stir-fry slowly. At the beginning, the apple will release water, stir-fry for a while, and the water will evaporate, and the apple aroma will be very rich.

Add a little cooked black sesame, add other chopped fruit, stir until no moisture, according to their preference, add a few drops of honey and mix well, take out the proofed pizza dough, brush a layer of egg liquid on the edge, then spread a layer of mozzarella.

Spread a layer of fruit. Spread a layer of mozzarella. Put it into the preheated oven. After baking, you can eat it.

Breakfast Scallion Pancakes Ingredients: Amount of flour, about 80g celery leaves, amount of water, amount of cooked chicken shreds, 2g salt, amount of pepper.

Wash and dry the celery leaves, blanch them in boiling water and immediately pour cold water.

Mix the celery leaves with a juice maker and add half a cup of water to make juice, add water as needed.

Add flour, salt and pepper. Add flour in batches to prevent the batter from being too thick and causing clumps.

Stir into a slurry, let it stand for half an hour, scoop a spoonful down, the traces immediately disappear best.

Heat the scallion pancake maker, after heating, scoop a spoonful of slurry and spread it evenly, form a scallion pancake, ready cooked chicken shreds, the chicken is already seasoned, no need to add seasonings.

Put on the chicken shreds, add a little soy bean sauce, roll up, this golden side is outside, or you can flip the pancake over, put the green side outside, cut into segments, plate. (You can also match it with your favorite vegetable shreds).

Egg Custard Ingredients: 2 eggs, 1 stick of Hiromi concentrated broth, a few live shrimp, two scallion greens, 1/4 teaspoon of salt, a few drops of fragrant oil, a few drops of soy sauce.

Crack two eggs into a bowl, add 1/4 teaspoon of salt, and stir evenly with a chopstick.

Add 200g of water to 1 stick of Hiromi concentrated broth, stir evenly, add the beaten egg liquid.

Filter the mixed egg liquid, pour the filtered egg liquid into a container, put the steamed boiling pot.

Cover with a plate, steam for about 2 minutes and then steam for 6 to 7 minutes until 80% cooked.

Open the lid, put in the shrimp peeled and deveined, steam for about 3 minutes until cooked, drizzle with a few drops of fragrant oil and soy sauce to enhance the flavor, sprinkle a little scallion green powder.

When steaming the egg custard, the ratio of egg to broth is about 1:2, so the steamed egg is tender and juicy, filter the mixed egg liquid to remove the protein that hasn’t been completely mixed, so the egg custard is smoother and more delicate, first steam with a large fire for about 2 minutes, then turn to medium heat, this way the steamed egg has a better texture and is less likely to bubble when steamed, when steaming, you can slightly move the pot lid, leave a little gap,

Food is life, life is a story, like it, click to collect and follow!

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