Breakfast: Milk Corn Sandwich
1.
Prepare ingredients: Lettuce leaves and tomatoes are soaked in light salt water for 10 minutes, and washed repeatedly. Tomato slices, onion peeled, washed and sliced. Wash cooked tender corn and cut into sections. The toast is made one day in advance. It is chilled in the refrigerator and sliced in the morning. It is convenient to cut as much as you eat. You can also buy ready-made toast.
2.
The beef intestines are frozen, put them in the refrigerator to thaw the night before, and take out the thawed beef intestines in the morning, wash and slice them.
3.
Wash the tender corn and put it in a soup pot, add an appropriate amount of water, turn on the power, set the time for 10 minutes, and turn on the firepower button to the maximum. The corn silk does not need to be picked very clean. The corn silk boiled in water has the effect of lowering blood pressure, so the soup of boiled corn can be drunk.
4.
Turn on the sandwich maker and fry the beef sausage first, then take a piece of toast, squeeze into the tomato sauce, put a lettuce leaf, put a tomato, and put 2 slices of fried beef sausage.
5.
Squeeze in the tomato sauce, add a slice of onion, then a leaf of lettuce, and finally put the slice of toast, press hard.
6.
Put it in the sandwich maker, buckle the lid, and control the time for 3 minutes. When the time is up, turn on the sandwich maker and the sandwich is ready. Open the soup pot, the corn is cooked, OK! Is it very simple.
7.
The sandwich is cut in half and ready to serve with a glass of milk.
Tips:
1. Don't add too much to the sandwich, otherwise the lid may not fit.
2. Note that the fire button needs to be turned off manually, otherwise it is still in the heating state.
