The breakfast I made for my daughter is not heavy 7 days a week. My child loves it, so it’s not difficult.

There are children at home, and breakfast can’t be improvised. The breakfast I make for my daughter is not repeated 7 days a week. It is a big table every day. It doesn’t cost much, and I have a good time. If you don’t know what to eat for breakfast every day, just follow me. I will video share my breakfast every day.

10/25: Dumpling wrapper + fruit + soy milk

1. Walnut + peanut + red dates + rice and millet, ground into walnut and peanut dew.

2. Stack 6 dumpling wrappers together, brush the middle of each with oil, and roll it out to get a pancake.

3. Put potato shreds, carrot shreds, and green pepper shreds into the pot and fry until cooked.

4. Wrap the cake with dumpling wrappers and fry until golden.

No. 10/26: Japanese thick egg burnt + ham hand cake + fruit + milk

1. Put the hand cake in the sandwich maker, pour the ham and egg liquid, press for five minutes to get the ham hand cake.

2. Beat 4 eggs in a bowl and stir evenly. Brush a layer of cooking oil in the pan and pour a thin layer of egg liquid. After frying until the shape is set, put two slices of cheese, then pour a layer of egg liquid, and put Some cheese, roll it up until all the egg mixture is fried. Cut into small pieces out of the pan.

10/27: Egg fried rice + fruit + milk

1. Dice ham and add some mixed vegetables.

2. Add two egg yolks to the rice and stir well.

3. Add egg whites to the pot and stir-fry quickly, pour in ham, and stir-fry assorted vegetables. Pour the rice ingredients until the grains are distinct, add some fried rice sauce and beef sauce and stir-fry well.

No. 10/28: Purple sweet potato glutinous rice roll + papaya + milk

1. Slice the purple sweet potato, add water and sugar to the glutinous rice flour, and steam them together.

2. Add some sugar to the purple sweet potato, then roll it into a puree, sprinkle some coconut paste on the steamed glutinous rice cake and roll it out thin.

3. Spread the purple potato mash on the glutinous rice cake, roll it up, and cut it into suitable sizes.

No. 10/29: Beef Meatball Powder + Milk + Fruit

1. Add minced garlic to the pot, fry the sour soup sauce until fragrant, add water to boil, put the balls and cook for five minutes.

2. Add potato flour and cook for one minute, add green vegetables and cook for one minute.

10/30: White rice porridge + seasonal stir-fry + egg + purple potato + fruit

1. Make an appointment one night in advance for the white rice, add half a cup of rice to 5 cups of water, and boil it to the consistency.

2. Put all broccoli, carrots and lotus roots into the pot and cook for two minutes to remove. Heat the oil in the pan, add all the ingredients and stir fry for half a minute, add salt and adjust the chicken sauce.

3. Put the eggs and purple sweet potatoes into the steamer and steam them.

No. 10/31: Seafood egg noodles + pomegranate + milk

1. Add green onion and garlic to the bowl, pour in hot oil, add seaweed and seaweed, a spoonful of light soy sauce, a spoonful of oyster sauce, and pour into the rib soup.

2. After the noodles are boiled, pour the Jiwei shrimp and cook for two minutes, then add the vegetables and cook for one minute.