2, a small amount of alcohol intake per day, generally below 50 ml;
3, the daily intake of oil is generally not more than 25 grams, that is, in half a couple of less than two;
4, healthy catering advocate drinking tea, but the tea should not be too strong, because strong tea contains a lot of caffeine;
5, do not advocate eating too spicy, but green peppers can be eaten, because of which there is a wealth of vitamin C and very good nutrients;
6, catering in the use of spices should be less, advocating more natural food, not the pursuit of taste, and at the same time, catering in the salt should not be too much. The best choices for dinner are: noodles, rice porridge, fresh corn, beans, vegetarian buns, small dishes, and fruit platters. Occasionally, a small glass of rice wine or red wine with your meal is also good.
Weekly Dinner Menu Recommendations
Monday: Corn Chicken, Braised Fish, Stir-Fried Green Pepper with Sliced Pork and Snow Vegetables, Sliced Pork with Garlic, Ham and Winter Melon Soup
Tuesday: Braised Pork, Duck Blasted in Oil, Scrambled Eggs with Tomato, Stir-Fried Green Vegetables, Purple Vegetable Soup
Wednesday: Chopped Pepper and Fish Head, Dried Pork with Spicy Dried Chilli, Preserved Eggs, Mushroom and Cabbage Heart, Tomato and Egg Soup
Thursday. Stir-fried Pork Liver, Steamed Yellow Croaker with Snow Cabbage, Shredded Pork with Fish Scent, Wood Ear Vegetables, Shredded Pork Soup with Narrow Vegetables
Friday: Beef with Sharp Pepper, Stir-fried Eucalyptus Fish with Snow Cabbage, Spicy Tofu, Stir-fried Chinese Cabbage, Triple Soup
Saturday: Steamed Egg with Pork Foam, Braised Chicken Nuggets, Stir-fried Shredded Pork with Celery, Shredded Potato with Spicy and Sour Sauce, Bean Curd with Snow Cabbage
Sunday: Spare Ribs in Sweet and Sour Sauce, Sliced Pork with Celery, Diced Pork in Hot and Spicy Sauce, Scrambled Egg with Nine Vegetables Soup