Rice cheesecakes

Breakfast, I've been taking the West for the most part, not only making it simple, but also more nutritious and, above all, making the kids talk about appetite. Yesterday's breakfast staple, I made the children a very lovely rice cheese cake with sweet, sour, henish tomato sauce with ham, vegetables and cheese, and milk and cherry for breakfast。

Recipe Recommendations

rice half a bowl
corn kernels appropriate amount
ham appropriate amount
broccoli appropriate amount
carrots appropriate amount
cheese appropriate amount
Heinz ketchup appropriate amount
sushi vinegar appropriate amount

other
other
ten minutes
simple

Steps for Rice cheesecakes

Prepare half a bowl of rice for a little sushi vinegar. (The amount of rice is based on the needs of the family)

Take a little rice, wrap it up with a membrane, make it a bit tight, then flatten it。

Finish all the meals in turn。

Prepare all the ingredients and ketchup, in which corn, carrots, orchids are cooked and water is fed with a proper amount of salt。

(b) To move the rice packs to an oven with tin paper with thin olive oil on it。

Put a layer of henish ketchup on every meal。

Put some ham on it and a little cheese on it。

Corn, carrots, broccoli and a little cheese on the surface。

The oven is pre-heated, 180 degrees, mid-level and about 8 to 10 minutes。

The baked rice cheesecakes are so cute and sour and sweet that they're very popular with their little friends。

With milk and cherry for breakfast, beautiful, energy all morning。