Breakfast: 250ml soybean milk, staple food 100g, and moderate side dishes.

Lunch: staple food 150g, fish, eggs, meat (or bean products) 50g, vegetables 250g, and vegetable soup.

Dinner: 200g noodles and vegetables.

Diced meat Zhajiang Noodles:

Ingredients: 300g of pork rump, 250g of yellow sauce, noodles;

Accessories: green garlic, mung bean sprouts, shredded cucumber;

Seasoning: cooking oil, salt, sugar, chicken essence, chopped green onion, beer;

Exercise:

1. Wash pork and cut into cubes the size of soybeans, dilute yellow sauce with beer, and cut green garlic into powder;

2, sit in a pot and ignite, add water, cook the noodles and remove them for later use;

3. Put oil in the pan and stir-fry diced meat in hot oil. Slightly discolored, pour in the prepared yellow sauce, stir fry repeatedly, add white sugar and chicken essence to taste, add salt, and after the water vapor completely evaporates, take the chopped green onion out of the pot, pour it into a bowl with noodles and sprinkle with chopped green onion.

Features: salty and fragrant.

Mixed shredded tofu:

Ingredients: bean curd skin

Accessories: coriander, Chinese cabbage, dried seaweed, chrysanthemum, green pepper, onion and garlic.

Seasoning: salt, sugar, vinegar, sesame oil, chicken essence.

Production method:

1. Shred coriander, shredded Chinese cabbage, soaked seaweed and fried in oil, shredded chrysanthemum, shredded green pepper and cut onion and ginger.

2. Cut the bean curd skin into shreds and put it in a boiling water pot for five minutes. Take it out to cool.

3, salt, sugar, vinegar, sesame oil, chicken essence, dried rice, onion ginger into juice, add shredded tofu and cut raw materials and mix well.