Healthy Breakfast Recipes

Without fireworks, life is a lonely journey. Don’t worry about what to eat for breakfast. I’ll teach you nutritious breakfast recipes that won’t be the same throughout the week. They’re delicious, and healthy, supplement nutrition and nourish the stomach, your family will love to eat them for good health.  You can change them every day. Save them now.

What's for breakfast? Not only should you eat, but you should also eat well. You should eat less breakfast like white porridge with pickles, and eat more nutritious and healthy breakfasts. I would like to share with you nutritious breakfast dishes, which you can eat every day to supplement nutrition and nourish your stomach. Your family will love eating them for good health! Come take a look and learn how to arrange it for your family.

1. Pumpkin Porridge

Ingredients:

Pumpkin, glutinous rice flour, rock sugar and water

Preparation Method

1. Prepare a piece of old pumpkin, which is very sweet and fragrant and suitable for cooking porridge. Remove its outer skin and inner flesh, then cut it into small pieces and put it in a steamer.

2. Turn on high heat and steam until the pumpkin is cooked. Put a small amount of glutinous rice flour in an empty bowl, then pour in an appropriate amount of water and stir to form a paste.

3. After the pumpkin is steamed, pour it into a wall breaker and beat it into a puree. After processing, pour it into the pot and mix the appropriate amount of rock sugar and water.

4. Bring the pumpkin puree to a boil over high heat, then turn to low heat and pour in the glutinous rice paste while stirring.

5. Cook it until it becomes thick and smooth, then turn off the heat. It tastes perfect. Please try it quickly.

2. Red Bean Barley and Quinoa Porridge

Ingredients:

Beans, barley, quinoa, rice, water, red dates and sugar

Preparation Method

1. Soak red beans and barley one night in advance, and wash quinoa and rice twice.

2. After processing, pour the red beans, barley, quinoa, and rice into the rice cooker, add an appropriate amount of water, and click the porridge button.

3. When there are twenty minutes left in cooking, put the washed red dates and a few rock sugar.

4. Finally, the porridge is completely cooked, put in the wolfberry, and it is ready to serve.

3. Yam and Purple Sweet Potato Cake

Ingredients:

Yam, purple sweet potatoes, sugar, flour

Preparation Method

1. Remove the skins of the yam and purple sweet potato respectively, clean them, cut them into small pieces, put them in a steamer, and steam the yam and purple sweet potato until cooked. Be more relaxed to avoid colour cross-fertilization.

2. After steaming, take out the yam and press it into a puree, then mix a little sugar and flour and stir it into a fluffy shape. Knead it into a dough and let it rest.

3. Press the purple sweet potato into a puree, put a little milk and mix well, then form into several small balls.

4. Divide the yam balls into balls, roll them into balls and flatten them, add purple sweet potato balls, wrap them up, and make two or three cuts.

5. After the cake is ready, bake it in the pan for a few minutes until both sides are golden, then you can take it out and eat it.

Spinach and Egg Noodles

Ingredients:

Spinach, vegetables, boiling water, eggs, green onions, noodles, salt and chicken essence

Preparation Method

1. Clean the spinach. It is recommended to wash the spinach the night before, otherwise washing the vegetables will be very time-consuming. After washing, put boiling water in the pot and blanch for half a minute.

2. Crack the eggs into a bowl, mix salt and stir well. Wash the green onions and cut into chopped green onions.

3. Put oil in the pot, heat it, pour in the egg liquid, and fry into small pieces. Then add the chopped green onions and stir-fry a few times, then add an appropriate amount of hot water and bring to a boil.

4. Then add the noodles and cook until cooked, add the spinach, salt and chicken essence to taste, and it's ready to serve.

Cabbage and Shredded Pork Noodles

Ingredients:

Chinese cabbage, baby cabbage, pork loin, ginger, green onions, oil, salt, pepper and water

Preparation Method

1. Break Chinese cabbage or baby cabbage into pieces, clean and cut into thin strips. Rinse the pork loin, use pork belly, and cut it into thin strips. Chop the ginger and green onions.

2. Put oil in. the pot, heat it, add onion and ginger and sauté until fragrant, then add shredded pork and stir-fry until it changes colour.

3. Then sprinkle a little salt and pepper and stir-fry evenly, then add shredded cabbage and light soy sauce and stir-fry evenly.

4. Then pour an appropriate amount of water and cook over high heat for three minutes. When the time is up, add the noodles and continue cooking for a few minutes until the noodles are cooked.

5. Taste the taste at the end, if it's bland, just mix salt to taste.

Fried Dough Sticks

Fried sticks have begun to "pop up" again. Everyone is frying fried dough sticks at home, and many people in their circle of friends are frying fried sticks. However, many people say privately that the fried sticks were not fried successfully because the inside was solid and not fluffy. They don't know why.

I think three things need to be paid attention to when making hollow dough sticks:

• the dough must be kneaded very soft.
• The dough must be kneaded for a longer time.
• The oil temperature must be high.

Ingredients:

Flour, eggs, yeast, baking soda, (you can omit it if you don’t have it), salt, pure milk, (control the amount of milk yourself, each cup of milk will have the same effect when mixed with water)

Preparation Method

1. Take a large bowl, pour flour, beat in eggs, mix yeast, baking soda, and salt.

2. Add pure milk and control the amount of milk by yourself. If there is no milk, you can directly knead the noodles with water and the effect will be the same. Use chopsticks to stir it into a flocculent shape, then pour in a small amount of cooking oil, and then knead it into a smooth dough. I think it is not enough, so you must knead it more. Knead this dough for at least 5 minutes. Knead it until you feel it is very smooth. Smooth and delicate.

3. Then wrap it with plastic wrap and leave it to ferment at room temperature. I used it for 2 hours. If you are in a hurry, ferment it for at least 1 hour. If the temperature is low, at least you need to see the obvious expansion.

4. Sprinkle a small amount of dry flour on the chopping board, then take out the fermented dough and put it on the chopping board. Do not knead it again. The air will be released as soon as you knead it. The fried sticks will not be fluffy after frying. Use them directly. Use the rolling pin to roll it into a long strip. If the middle is too wide, use the rolling pin to push it slightly into the middle to straighten the shape. The thinner you roll it out, the better.

5. Then cut it into equal-sized widths. Use chopsticks to dip a little water into the middle of the dough piece so that it can stick together without cracking when the two pieces are stacked together. Then stack the two pieces together, apply some oil on the chopsticks, and make a mark on the dough piece from the middle.

6. Pour more cooking oil into the pot and bring to a boil over high heat. The oil should be boiling. Do not add the dough before the oil is too hot so that the inside of the fried dough will be solid. When the oil temperature is high, throw the dough into the oil pan. The dough will puff up immediately. Use chopsticks to flip it constantly. It will take about 1 minute to fry. Don't fry for too long. If you do this step correctly, the fried sticks will be successful.

Sanbai Drink

The climate is dry in autumn. Put the three ingredients of white fungus, lily and pear together and make a soup. It is sweet and moist, nutritious and delicious. It is cheap and affordable. We can usually make it for our family. The method is also simple.

Ingredients:

Pear, white fungus, lily, appropriate amount of honey, appropriate amount of dried osmanthus

Preparation Method

1. Prepare the materials, 1 pear, 1 small white fungus, and 1 lily.

2. Soak the white fungus in cold water before washing it.

3. Select the outer old leaves of the lily, remove the roots, clean them, break each leaf apart, and then tear off the inner coating of the leaves, so that the lily will not taste bitter when cooked.

4. Peel and cut the pears into small pieces when you want to use them. If you cut them early, they will oxidize. Peel, core and cut the pears into small pieces, then put them into the wall-breaking machine. Add the cleaned lilies and white fungus. High water mark.

5. Plug in the wall-breaking machine, select the soy milk function, and wait for the program to end. After the wall-breaking machine completes the process, pour out the beaten soy milk, add an appropriate amount of honey, and sprinkle some dried osmanthus.

Scallion Pancake

A homemade version of scallion pancakes made using a semi-boiled noodle method. The scallion pancakes are soft, chewy, and not hard even when cold.

Ingredients:

Flour, salt, water, oil, salt, five spice powder, green onion

Preparation Method

1. Take 300 grams of flour and 2 grams of salt, pour 100 ml of boiling water and stir into dough, then pour in 80 ml of cold water to form dough, and knead into a smooth dough.

2. Roll the dough directly into a long strip and divide it into 6 equal small doughs. Brush the surface with a layer of cooking oil, cover with plastic wrap and let rest for 30 minutes.

3. Mix 1 spoon of flour, 2 spoons of cooked oil, a little salt and five-spice powder to make a puff pastry and set aside.

4. Roll the rested dough into a large round piece, apply a layer of pastry, sprinkle with chopped green onion, roll it up from one end in one direction, pinch both ends tightly, roll it up into a round shape, and press the tail into the bottom. After everything is done, take the first cake embryo and flatten it into a small round cake.

5. Preheat the pan and brush it with oil, add the scallion pancake embryo, brush the surface with a layer of oil to lock in the moisture, and sear it over low heat until both sides are golden and cooked. Different flours have different water absorption, and the amount of water can be increased or decreased according to the actual situation. The dough needs to be rested for sufficient time, otherwise, the dough will be easily rolled out.

Spiced Tea Eggs

The whole family loves to eat tea eggs in the morning. The tea has a strong aroma and is easy to make. You should try it too.

Ingredients:

Eggs, black tea, star anise, bay leaves, cinnamon, cumin, white sugar, salt, dark soy sauce, and light soy sauce.

Preparation Method

1. Wash the eggs, put them into a pot of cold water, sprinkle a little salt, and bring to a boil over high heat, then reduce to low heat and simmer for 7 minutes.

2. Remove the boiled eggs and soak them in cold water to cool down.

3. put water back into the pot, add tea bags, star anise, bay leaves, cinnamon, cumin, sugar and salt. Pour in 25 ml light soy sauce and 15 ml dark soy sauce.

4. After boiling over high heat, turn to low heat and simmer for 3 minutes to allow the flavour of the spices to melt into the water. Knock out even cracks on the surface of the eggs, making them easier to taste. Put the eggs into the pot, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.

5. Turn off the heat, soak the eggs in the soup overnight, and you can eat them the next day. When boiling eggs, add a little salt to the water to help coagulate the egg protein and make the eggs less likely to break. Soak the boiled eggs in the soup and eat them the next day to make them even more delicious.

Pork, Leek and Shrimp Steamed Dumplings

The delicious steamed dumplings are so juicy when you take a bite! My family gave it a thumbs-up after tasting it.

Ingredients:

Plain flour, leeks, pork, shrimp, hot water, onions, ginger, light soy sauce, cooking wine, white pepper, oyster sauce, sugar, sesame oil, salt, cooking oil

Preparation Method

1. Put ordinary flour into a container, stir it into cotton wool with chopsticks while adding hot water, then knead it into a smooth dough with your hands, cover it with a damp cloth and let it sit for about 30 minutes.

2. Add an appropriate amount of cooking oil to the pot and heat it. Break up the eggs and pour them into the pot. After solidification, stir-fry and pound into small pieces. Drain and let cool for later use.

3. Chop the pork into minced meat and put it into a container, then chop the onion and ginger and put them together.

4. Then add light soy sauce, cooking wine, oyster sauce, white pepper, sesame oil, salt and cooking oil, and stir evenly in one direction clockwise.

5. Cut the shrimp into larger dice, wash and drain the leeks and chop them finely. Add the chopped shrimp, leeks and eggs into the meat filling, mix well and the filling is ready.

6. Take out the dough and knead it evenly into a long strip, then cut it into evenly sized balls. I cut a total of twenty balls and then flattened them with the heel of my hand. Use a rolling pin to roll it into a thin crust. The centre should be thicker than the edges. Cover the dough that is not being used with plastic wrap to prevent it from drying out.

7. Take a piece of pie crust, put fillings in the middle, and then wrap it into a dumpling shape. I make willow leaf-shaped dumplings, but you can also make them into buns or make them according to your habits. In short, the dumpling wrappers must be thin and the fillings must be generous. Put the wrapped dumplings into the steamer, add water to the steamer and bring to a boil, put the steamer on high heat and steam for about 12 minutes.

8. Turn off the heat and wait for two minutes before opening the lid. The thin-skinned, translucent, juicy pork, leek and shrimp steamed dumplings are ready! Mix up your favourite dipping sauce and enjoy! It’s so delicious, I want to have another one after eating one!

Whole Grain Egg Cake

Ingredients:

Plain flour, whole wheat flour, water, green onions, ham sausage, eggs, lettuce, soybean paste, black sesame seeds

Preparation Method

1. Wash the lettuce, cut the ham into four quarters, and cut the green onions into segments and chopped green onions respectively.

2. Add ordinary flour to whole wheat flour and water and stir evenly. Brush a little oil into the pot and fry the ham sausage until the surface is slightly burnt. Take it out.

3. Pour half of the batter into the pot and mix well. Fry over low heat until it is set. Add the eggs and spread them out. When the egg liquid is about to solidify, sprinkle with chopped green onion and black sesame seeds.

4. Turn to the other side and brush with soybean sauce, add lettuce leaves, green onions and ham sausage, roll it up and sear it for about half a minute.

Fried Sticks and Salty Soy Milk

The fried sticks with salty soy milk are delicious, refreshing and not greasy. The thick soy milk can contain seaweed and pickled mustard. When you take a bite of the fried dough sticks, it is filled with the aroma of soy milk. It is very delicious.

Ingredients: 

Soybeans, fried dough sticks, seaweed, pickled mustard, green onions, dried shrimp, balsamic vinegar, light soy sauce, spicy oil

Preparation Method

1. Add water to the water tank of the soymilk machine, wash the soybeans and put them into the soymilk machine. Just press the soymilk function.

2. Cut the seaweed into long and thin strips, try to cut it as thin as possible, so that when soaked, it will be in small pieces. Cut the green onion into small pieces, and cut the fried sticks into small pieces. Put the seaweed, mustard, shrimp skin and spring onion into a bowl, add half a tablespoon of raw vegetable Smoke, half a tablespoon of balsamic vinegar and half a tablespoon of spicy oil, and add the fried sticks.

3. After the soy milk is cooked, pour it directly into the bowl and stir evenly. Delicious breakfast fried dough sticks and salty soy milk are ready. Remember to grind the soy milk first. Once the soy milk is ground and the seasonings are ready, you can eat it as soon as you make it. Remember to heat the soy milk, very hot. Don’t put too much light soy sauce and balsamic vinegar, which will add the flavour of the soy milk. Diluted.

• The above breakfast recipes are very simple, nutritious, delicious and nourishing for the stomach. You might as well follow them and stop eating casually. By doing this for breakfast, you will be full and healthy. The more you eat, the healthier you will be. Have you all learned the 8 nutritious breakfast recipes shared above?  Try making them at home! Welcome to like, follow, forward and collect, thank you for your support! See you next time.