What are some quick and simple breakfast practices?

1. Take out the quick-frozen dumplings in advance and thaw them in the microwave oven for about 2 minutes. 2. Add a small amount of oil to the pot, evenly put the jiaozi into the pot, cover the pot and open the fire. Don't worry, don't turn over. 3. Wait for about 3 minutes. When the bottom of the glutinous rice balls is fried to golden brown, pour in a bowl of hot water, cover and turn to high heat to continue stewing for 3 minutes. When you hear the crackling sound in the pot, it means that your jiaozi has successfully turned into golden fried dumplings! Second, chopped green onion omelet.

Beat 1 and 4 eggs into a bowl, add 10g salt and mix well, then add 150g flour, then pour water and stir until the consistency is moderate. Finally, add chopped green onion and stir well. 2. Pour a thin layer of oil into the pot, turn on a small fire and pour the batter into the pot. Before the egg roll is formed, slowly turn the bottom of the pot to make the batter form a thin and uniform circle, and fry until it is formed on both sides.

Tip: Don't put too much oil in the pot, or the batter will cook too fast and you can't make a beautiful cake shape.

Three: onion sesame oil soy sauce noodles

Light vegetarian noodles are most suitable for eating in the morning, refreshing and not greasy. 1, boil water in the pot, pour out a bowl after the water boils, and then pour in a proper amount of soy sauce and stir well. This is noodle soup used to make noodles. Try something salty and moderate. 2. Continue to boil the water in the pot, pour a proper amount of fine round noodles into the pot and cook for about 3 minutes. After the noodles are cooked, take them out, pour them into the noodle soup we prepared, sprinkle with sesame oil and chopped green onion. Done!

Fourth, pancakes

1. Pour 3 eggs, 250g of water, 250g of orange juice, 1 0g of sugar,10g of salt, 25g of cooking oil and 5g of orange peel into a bowl (optional). After mixing all the materials evenly, pour in 200 grams of flour and stir again to make a batter without pimples. 2. Put a layer of cooking oil on the pot. After the pot is heated on low heat, pour a spoonful of batter into the pot and turn the bottom of the pot while heating. 1-2 minutes can fry one, golden and attractive.

Five, potato cake

1. After peeling potatoes, rub them into filaments with silk scarves for later use. Heat a spoonful of oil in the pot and pour the shredded potatoes into the pot. 2. Spread the shredded potatoes evenly on the bottom of the pot, fry until it is solidified, turn over and continue to fry until both sides are golden, and then slide freely in the pot. Finally, sprinkle with salt, pepper and chopped green onion, and our fried potato cake will be out of the pot!

Six, apple breakfast cake

1. Prepare an apple, chop it into fine powder with a knife, then pour it into a bowl, add two eggs, add a little sugar to taste, stir well, then pour in a proper amount of flour and stir it into a paste. 2. Brush a thin layer of oil in the pot, pour in a spoonful of the prepared apple batter, and fry on medium and small fire until both sides are golden, and the children's favorite apple breakfast cake is ready.

Seven, sweet and sour roast chicken eggs

1, pour a small amount of cooking oil into the pot, beat an egg, slowly fry it into poached eggs, and take it out for later use; 10 lazy breakfast: learn it in one minute, and it's all simple and easy to use, and you won't get tired of eating it for a week. 2. Leave the bottom oil in the pot and pour in the shallots and stir fry. Add 1 tbsp soy sauce, 2 tbsps sugar, 3 tbsps vinegar and half a bowl of water into a bowl to make sweet and sour juice, pour it into the pot, then pour the fried poached eggs, and cook over medium heat until the poached eggs become darker.

Eight, gold corn flipping

1, prepare a bottle of canned sweet corn, fresh or quick-frozen corn kernels are also acceptable, but they should be cooked in sugar water in advance and stored in the refrigerator for later use. 2. Pour 300 grams of corn kernels, 30 grams of glutinous rice flour and 30 grams of corn starch into a bowl, and massage by hand to make all corn kernels stick with starch evenly. 3. Heat the pot, pour the corn kernels into the pot and spread them evenly at the bottom of the pot. Then slowly pour in the right amount of hot oil. After the corn kernels are shaped, slowly shake the pan left and right, continue to add hot oil to make the corn husk float on the oil surface, and then continue frying for about 20 seconds to control the oil and take out the pan.