Kindergarten Fall Breakfast Recipes

If there are children in the family who have to go to kindergarten early in the morning, the mother must make a nutritious breakfast for the child. Pay attention to dietary balance and avoid the child's picky eating habits. This will help balance the nutritional intake. Therefore, in the kindergarten breakfast menu for a week, you must change the way you cook it to meet the protein intake, vitamins and minerals intake, which will help the baby's health.

Kindergarten Fall Breakfast Recipes

Weekly Recipe (I) Reference

Monday Breakfast: Butter steamed buns, rice porridge, minced pork and pickled mustard tuber Lunch: Minced pork and tofu, stir-fried vegetables, tomato and egg soup, white rice Lunch: Pastries, milk Dinner: Braised beef, stir-fried cucumber, kelp and bone soup, gold and silver rice

Tuesday breakfast: eggs, fried noodles with bean sprouts, milk. Lunch: braised pork ribs with winter melon, fried eggplant, vegetable soup, green bean rice. Midday snack: braised dried tofu, white fungus soup. Dinner: steamed pork with rice flour, fried vegetables, seaweed and shrimp soup, rice. Wednesday breakfast: fresh meat buns, eight-treasure porridge, fruit. Lunch: stir-fried chicken with mushrooms, fried zucchini, seaweed soup, white rice. Midday snack: small bread, soy milk. Dinner: fish-flavored pork shreds, stir-fried gourd, tender tofu, gold and silver rice.

Thursday Breakfast: Scallion rolls, soy milk, braised beef Lunch: Assorted fish balls, stir-fried vegetables, tomato egg soup, white rice Afternoon snack: Fruit, green bean soup Dinner: Meat dumplings, chicken and vegetable soup Friday Breakfast: Cake, milk, braised dried tofu, Lunch: Soda meat, stir-fried vegetables, stir-fried potatoes, gold and silver rice Afternoon snack: Steamed red dates, Tremella soup Dinner: Fried rice, three fresh soup

Shrimp and egg dumplings, spinach and tofu soup

Ingredients: 20g shrimp, 1 egg, 25g spinach, 50g tofu, 5g lean pork filling, appropriate amount of garlic sprouts, starch, ginger and onion. Preparation method (shrimp and egg dumplings): blanch the shrimp the night before, drain and chop, add lean pork filling, appropriate amount of garlic sprouts, chopped onion and ginger, and salt, mix well and simmer. In the morning, beat 1 egg into an appropriate amount of dry starch and add water to make a paste. 3 Add vegetable oil to a frying pan, pour a tablespoon of egg paste into the pan, and spread it into small pancakes over low heat. 4 Add a small amount of vegetable oil to the shrimp filling that was simmered the night before, wrap it into the prepared egg pancakes, and steam it in a steamer for 8 minutes. Preparation method (spinach and tofu soup): Wash and dice the tofu and put it into boiling water. After 1 minute, put the washed spinach into the pot, turn off the heat, and add a small amount of salt and sesame oil. Note: Tofu has a history of more than 2,000 years in my country. Every 100 grams of tofu contains 15.1 grams of protein, 286 milligrams of calcium, 156 milligrams of phosphorus, 7.2 milligrams of iron, vitamin B1, vitamin B2 and other essential nutrients for the human body. Moreover, it is easy for babies to digest and is a good choice for baby meals.

<<: Breakfast recipes for 3-year-old children

>>: Breakfast recipes for 3-year-old baby