The egg breakfast recipe will quickly lose 15 pounds

Breakfast pairing 1: spinach and eggs mixed with vermicelli + porridge

Ingredients: A small bundle of vermicelli, 3 eggs, 250 grams of spinach, 1 carrot, 5 cloves of garlic, 1/2 teaspoon salt, 1 teaspoon vinegar, 1 tablespoon oil.

Practice:

1. Wash the spinach and carrots, soak the vermicelli in warm water for half an hour, shred the carrots, and beat the eggs;

2. Blanch spinach in boiling water for 1 to 2 minutes, remove and soak in cold water to avoid yellowing. Blanch vermicelli and carrot in boiling water and remove for later use;

3. Apply proper amount of oil to the pan, scoop a spoonful of egg liquid and spread it into a thin egg cake, so that all the egg liquid is spread into an egg cake;

4. Shred the spread egg cake, put it into a large bowl together with the blanched spinach, carrots and vermicelli, and press the garlic into the large bowl with a garlic press;

5. Heat the oil until 80% hot, pour it on the garlic mashed, add salt, vinegar or other favorite seasoning and mix well.

Breakfast pairing 2: Korean egg roll + fruit and vegetable juice

Ingredients: 3 eggs, 1/4 vegetable red carrot, 1/6 onion, green pepper.

Practice:

1. Cut the vegetables into the ground; beat the eggs and season with some salt; stir the vegetables and eggs evenly;

2. Take a pan, add some oil, and pour the eggs in when the oil is heated;

3. Roll the eggs while frying, place the rolled eggs on a plate, and cut them into slices with a knife.

Breakfast pairing 3: cabbage and egg soup + apple

Ingredients: Three or four pieces of cabbage leaves, two eggs, chicken essence, salt, chives.

Practice:

1. Wash the cabbage leaves and cut them into large pieces; beat the eggs and add a little shredded chives;

2. Sit in a frying pan and stir fry the eggs, taking care not to add salt; after the eggs are stir-fried, add hot water; just before the water reaches the eggs, bring to a boil, you can use another cooking pot next to it and sit on boiling water;

3. After the water in the frying pan boils, pour the water and eggs into the cooking pan next to it;

4. After the water is boiled, continue to cook over high heat for about ten minutes until the soup turns white; after the soup turns white, add cabbage leaves and season before taking out of the pan.

Breakfast pairing 4: green egg custard + millet porridge

Ingredients: 4 eggs, 4 asparagus, appropriate amount of shrimp, pepper, salt, a little chicken essence, 2 cups of water, starch.

Practice:

1. Beat the eggs, mix appropriate amount of salt, chicken essence, and pepper with hot water, wash the water into the egg juice while hot, and stir while stirring;

2. Sift the egg juice into a deep plate, cover or cover with plastic wrap, and steam in a steamer for about 10 minutes;

3. Blanch the asparagus with water, leave the head for later use, and beat the rest with a blender into mud;

4. Pour the asparagus paste into the pan, dilute with 1 times water, season with salt and pepper, boil and leave off the heat with wet starch;

5. Pour the asparagus juice on the steamed egg custard, marinate the shrimp with salt and pepper, fry it in a pan and place it on the egg custard. (Editor in charge: Deng Qi)