Egg breakfast Let you thin 15 kg

Breakfast is tie-in a: spinach eggs mix fan + white porridge
Ingredients: 3 fans a small bundle, egg 1 root 250 g, spinach, carrots, garlic 5 segments, 1/2 TSP salt, 1 TSP cornstarch, 1 TBSP oil, vinegar.
Practice:
Wash spinach, carrots, fan soak in warm water and a half hours, shred carrots, eggs break up;
2. Blanch in boiling water for 1 ~ 2 minutes to spinach and remove to soak in cold water so as to avoid become yellow, the fans and carrots also blanch in boiling water cooked remove to spare;
3. Apply a suitable amount of oil in pan, scoop a spoonful of egg liquid spread into thin egg cake, so stand all the egg liquid into the egg cake;

4. Shred lay an egg cake, with good blanch spinach, carrots, and fans in a large bowl, garlic with pressure the garlic into the bowl;
5. The oil up to 8 into hot water to mashed garlic, salt, vinegar, or other spices to serve their preferences.

Breakfast 2: South Korea + vegetable juice omelet
Ingredients: 3 eggs, vegetables (red carrots, 1/4, 1/6, green pepper, onion).
Practice:
1. At the end of the cut vegetables into;Beat the eggs, put some salt;Mix the eggs and vegetables evenly;
2. Take the pan, add oil, oil heat up pouring into the eggs;
3. Put the egg roll up while frying, volume good eggs in the dish, with a knife.

Breakfast: three Chinese cabbage egg soup + apple
Material: white leaves SanSiPian, two eggs, chicken essence, salt, and chives.
Practice:
1. The white leaves abluent, cut long;At the end of the egg, add a few chives.

2. Sit pan, scrambled eggs, be careful not to add salt;Egg fry, hot water;Water had eggs, then boil, beside the other pot, sat drinking water;
3. The water boiled in the frying pan, pour water, together with the eggs to cook beside the pot;
4. The water is boiling, continued for ten minutes or so, the fire until tang white;After looked white, add white leaves, out of the pot before dressing.

  Breakfast: four green custard + millet congee
Material: four eggs 4, asparagus, shrimp, pepper, salt, chicken essence, 2 cups water, starch.
Practice:
1. The eggs break up, will right amount salt, chicken essence, pepper mix well with hot water, hot water into the egg, flushed the stirring;
2. The egg juice into deep plate, sealed or cover with plastic wrap, into the boiler steam for 10 minutes;
3. Blanch asparagus water cooked, leave the head aside, the remaining in the blender puree;
4. Paste the asparagus in the pan, add 1 times dilution water, add salt and pepper to taste, thicken with wet starch from fire after boil;
5. Will pour on the steamed custard asparagus juice, after the shrimp with salt, pepper, salt, placing it on a custard pan fry.