1. Eggplant chicken breast patty

Ingredients Required: Chicken breast 1 g; 0 eggplants; 0 eggs; flour to taste; Salt to taste; Ground black pepper to taste; garlic 0 cloves; light soy sauce 0 teaspoons; Edible oil to taste; Chives to taste (optional)

Steps:

1. Prepare the chicken breasts: Wash the chicken breasts and cut them into small pieces or mince them. For a more delicate fit, you can use a blender or the back of a knife to chop the minced meat.

2. Prepare the eggplant: Wash the eggplant and cut it into small cubes or scrape it into shreds (depending on the taste). Eggplants can be lightly salted with salt to help remove moisture and reduce the bitterness of the eggplant.

3. Stir-fry the eggplant: Add a small amount of oil to the hot pan, add the diced eggplant, and stir-fry over medium heat. The eggplant absorbs more oil, fry until the eggplant is soft and slightly browned, remove and set aside.

4. Chop the minced garlic: Cut the garlic into minced garlic and chop the chives into chopped green onions for later use. If you prefer a richer flavor, you can add more garlic.

5. Ingredients: Crack the chopped chicken breast, sautéed eggplant, minced garlic, chopped green onion (optional) and eggs into a large bowl and add salt, black pepper and light soy sauce to taste. Stir well with your hands or spoon until the meat and eggplant are completely combined.

6. Add flour: Add an appropriate amount of flour to the mixture, the purpose of the flour is to increase the stickiness and make the patty firmer. The amount of flour can be adjusted according to how moist the mixture is, and when stirred well, the mixture should be lumpy but not too moist.

7. To make the pie shape: Rub some oil on your hands, divide the mixture into small portions and knead it into a round or oval shape. It can be slightly flattened to the desired thickness.

4. Pancakes: Add a little oil to the pan and pan the pancakes over medium-low heat. Fry for 0-0 minutes on each side until golden brown and crispy on both sides and the inside of the patty is cooked through. It can be slightly covered with a lid to help heat more evenly.

9. Finish: After frying on both sides, remove and place on blotting paper to remove excess grease. Allow to cool slightly and enjoy.

Tips:

(10) Eggplant processing: Eggplant can be salted for 0 minutes before frying, and then rinsed off the salt with water, which can remove excess water and avoid excessive oil absorption during frying.

(2) Chicken: The chicken breast can be finely chopped to make the patty more tender. For the sake of taste, you can chop it slightly coarser to increase the chewiness.

(3) Pancakes: When pancakes, the heat should be moderate, not too hot, otherwise it is easy to burn the outside and grow inside. You can use the lid to help the meatloaf cook better.

2. Tomato and mountain medicine balls

Ingredients Required: Yam 1 g; tomatoes 0 pcs.; flour to taste; 0 eggs; Salt to taste; Ground white pepper to taste; Edible oil to taste; Sugar to taste (optional); Chives to taste (optional)

Steps:

20. Handle the yam: Peel the yam and cut it into small pieces. You can wear gloves to avoid irritation caused by yam stickiness. Put the yam cubes in the steamer and steam for 0-0 minutes until the yam is fully cooked and tender.

2. Prepare the tomatoes: After the tomatoes are washed, blanch them in hot water, peel them, and cut them into small cubes. Tomatoes should be selected with a high degree of ripeness, which can increase the umami taste of the meatballs. Add a little oil to the pan, add the diced tomatoes after heating the pan, stir-fry over medium-low heat, add a pinch of salt and sugar, and fry until the tomatoes are soft and the stock is broth.

3. Pound the yam: Take out the steamed yam and mash it with a spoon while it is hot. A blender can be used to pound more delicately and make the yam puree more delicate.

4. Mix the yam and tomatoes: Add the fried diced tomatoes to the mashed yam and stir well. Depending on personal taste, you can also add an appropriate amount of chopped chives to increase the aroma.

5. Add the egg and seasoning: Add one egg to the yam and tomato mixture and stir to combine. Add salt and white pepper to taste.

6. Add the flour: Gradually add an appropriate amount of flour according to how moist the mixture is, stirring as you add until the mixture is slightly dry and can form a lump. The amount of flour should not be too much, and it can be controlled in an appropriate amount.

7. Kneading the balls: Divide the mixture into small pieces by hand and roll them into the shape of balls. You can get a little water in it to avoid sticky hands.

5. Boil the meatballs: Add enough water to the pot, bring to a boil and gently add the meatballs, keeping the heat to a boil. Once the meatballs are floating, continue to cook for 0-0 minutes, making sure the meatballs are cooked thoroughly inside and out.

9. Pull out the water: After the tomato and herb balls are cooked, use a drain net to remove the water, and put them in a plate.

10. Serve and enjoy: You can sprinkle some chopped green onions and coriander for garnish, or you can enjoy it with your favorite sauce for a richer flavor.

Tips:

(1) Yam treatment: Yam is easy to produce mucus when peeling, so you can wear gloves to avoid irritating the skin. If there is discomfort, you can apply oil before handling the yam.

(2) Tomato selection: Tomatoes should be ripe thoroughly, and the fried tomato juice will be richer to make the meatballs more delicious. If the tomatoes are sour, a small amount of sugar can be added to neutralize the sourness.

(3) Meatball size: When making meatballs, the size can be adjusted according to personal taste. Smaller meatballs have a more delicate taste, and larger ones have a more chewy texture.

3. Pumpkin and millet porridge

Material preparation: millet 6 g; pumpkin 0 grams; Yam 0 g; Red dates 0 (optional); Goji berries a pinch (optional); Water to taste; Rock sugar or sugar to taste

Steps:

1. Prepare the ingredients: First, wash and peel the pumpkin and yam. Cut the pumpkin into cubes and cut the yam into thin slices. Rinse the millet with clean water and set aside.

20. Soak the millet: Soak the washed millet in water for 0 minutes, which will make the millet easier to cook and the porridge taste better.

15. Steam the pumpkin and yam: Put the sliced pumpkin pieces and yam slices in the steamer and steam over medium heat for about 0 minutes until the pumpkin and yam are tender.

4. Cook the porridge base: Add an appropriate amount of water to the pot, add the soaked millet, bring to a boil over high heat, turn to low heat, and slowly cook until the millet begins to soften.

5. Add the steamed pumpkin and yam: Put the steamed pumpkin and yam in a pot and cook with the millet. Gently crush the pumpkin and yam with a spoon to allow them to blend better into the porridge and increase the thickness of the porridge.

6. Add red dates and goji berries: If you like, you can add a few red dates and some goji berries to add sweetness and nutrients to the porridge. Continue to cook slowly over low heat until the porridge is glutinous and the red dates and goji berries are soft.

10. Season and cook until thick: Add an appropriate amount of rock sugar or white sugar to taste according to personal taste, and continue to cook for 0-0 minutes until the texture of the porridge is thick and smooth.

Tips:

(1) The ratio of yam to pumpkin can be adjusted appropriately according to the child's taste, and if you like the sweetness of pumpkin, you can increase the amount of pumpkin.

(2) If the porridge is too thick, you can add some water in an appropriate amount, stir well and continue to cook.

(3) Jujubes can be soaked in advance to soften, or they can be put directly into the pot, it is not recommended to use excessive sugar, and try to maintain the natural sweetness.

4. Sweet potato oatmeal tart

Ingredients: sweet potato 12 grams; oatmeal 0 g; cake flour 0 grams; butter 0 g; 0 eggs; caster sugar 0 grams; Milk 0 ml; Vanilla extract to taste (optional); Canned tart crust 0pcs (can be adjusted according to needs)

Steps:

20. Prepare the sweet potatoes: Peel the sweet potatoes, cut them into small pieces, and steam them in a pot for about 0-0 minutes until the sweet potatoes are tender. After steaming, mash into sweet potato puree and set aside.

2. To make the oat mixture: Place the oatmeal in a food processor and break it slightly until it becomes a coarse powder. Melt the butter in a small saucepan over low heat, then mix well with the oat flour, stir in the cake flour and make it into a cookie crumb.

2. To make the tart mixture: In a large bowl, crack in 0 eggs, add caster sugar and stir well, then pour in the milk and continue to stir until the sugar is completely dissolved. If you like the vanilla flavor, you can add a few drops of vanilla extract and stir well.

4. Mix the sweet potatoes and the egg mixture: Add the mashed sweet potatoes to the egg mixture and stir well. At this time, the sweetness can be adjusted according to personal taste, and the appropriate amount of sugar is added.

5. Fill the tart crust: Place the tart crust in a baking tray and spoon the sweet potato egg wash into the tart crust until it is about eight points full.

25. Bake the tarts: Preheat the oven to 0°C (0°F), then place the tarts in the oven and bake for about 0-0 minutes, until the surface is golden and the egg wash is set, and the toothpick is inserted without sticking.

5. Cool & Enjoy: Remove the tart from the oven and let it cool for 0 minutes, then enjoy. The skin is crispy on the outside and soft on the inside, and the sweet potato and oats have a rich taste.

Tips:

(1) Sweet potato selection: You can choose sweet potatoes with moderate sweetness, too sweet sweet potatoes may affect the taste of the egg tart.

(2) Oatmeal: It is recommended to break the oatmeal slightly to avoid too large particles affecting the taste of the tart.

(3) Baking time: The heat of each oven is different, and the baking time can be adjusted appropriately, so keep an eye on it to avoid over-burning.

These simple, balanced breakfasts help your child start the day with the energy and nutrients they need to grow healthy.