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53 lines
2.0 KiB
Markdown
53 lines
2.0 KiB
Markdown
# How to Make Milk Oatmeal
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High in protein, rich in coarse grain fiber, a quick and nutritious breakfast for busy people with a feeling of fullness, ready in 3 minutes
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Estimated Cooking Difficulty: ★
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## Essential Ingredients and Tools
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- Milk (Pasteurized milk tastes better)
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- Oats
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- Eggs
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## Measurements
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- 🥛 Milk 280ml per serving
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- 🍳 Egg 1 per serving
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- 🍚 Oats 40g per serving
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Using the above conditions, calculate the ratio of raw materials to be used.
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## Instructions
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### Standard Oatmeal Cooking Method
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- Pour the milk into a breakfast cup (cold is fine)
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- Prepare 200ml of water. If using drinking water, add it directly to the oats; otherwise, boil it first before adding the oats
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- After the water boils, cook the oats for 2 minutes
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- Remove the cooked oats and pour them into the milk (try not to pour the oat-cooking water into the milk, as it affects the texture)
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### Quick Oatmeal Cooking Method
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- Replace regular oats with quick-cooking oats
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- Pour the milk into a container with the quick-cooking oats and stir
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- Place the mixture in the microwave
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- Microwave on medium power for 4 minutes
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### Fried Egg Cooking Method
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- Heat a pan, add a thin layer of oil. Once the oil is hot, fry the eggs, cooking each side for 20 seconds. Consider adding base seasoning (3g of pepper salt, optional)
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- Turn off the heat and plate the dish
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Basic cooking takes about 3 minutes. The finished dish is at room temperature and easy to eat, usually consumed within 2 minutes.
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> 🥑 Pairs well with fruits, vegetables, and soda crackers
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## Additional Notes
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- Since microwave power varies, the exact microwave power setting cannot be specified precisely
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- It is not recommended to fill the container more than 50% full with the mixture, as the contents are likely to overflow during heating
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- It is not recommended to use glass cups for cooking, for the same reason as above
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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