High school students' healthy and nutritious breakfast recipes for one week in summer vacation

Monday: After Saturday and Sunday breaks and holiday meals are improved, children usually need to talk about some food on Monday morning, preferably a cup of hot soybean milk and some pieces of bread (with cream or jam). Add a little fruit or vegetables.

Tuesday: cornmeal porridge, steamed bread or steamed buns (dipped in condensed milk and jam), with some light side dishes, ham slices, peanuts or cashews.

Wednesday: Milk with cereal and bread (or cakes and snacks).

Thursday: make porridge. Including pregnancy: white rice porridge, eight-treasure porridge, Guangdong porridge: raw rolled fish porridge, Beijing lean meat porridge, vegetable porridge, chicken leg mushroom porridge and so on. You can choose one, with some exquisite snacks, steamed buns, steamed buns and so on. Note: Try to be light and nutritious.

Friday: Tofu, tea eggs (or poached eggs and French fried eggs).

Saturday: breakfast: bread, milk (or soybean milk), fried eggs 1, spiced dried bean curd fruit: strawberry (or plum) 5-6 Chinese food: rice (rice, millet), spiced goby, colorful silver silk (bean sprouts, carrots, lettuce), Coprinus comatus, black fungus and pork liver soup dinner: corn.

Sunday: breakfast: sesame paste roll, milk (or soybean milk), boiled egg 1, lobster sauce anchovy fruit: apple (or radish) 1 Chinese food: golden rice (corn grits, standard rice), black fungus bamboo shoot roast chicken, sweet and sour cabbage, mung bean and pumpkin soup; dinner: leek, pork, jiaozi and garlic vine.

In summer, the following recipes can keep you healthy and contribute to your health:

1, mixed and mixed

Ingredients: tofu 1, tender beans 50g, tomatoes 50g, auricularia auricula 15g, sesame oil, vegetable oil, refined salt, monosodium glutamate and chopped green onion.

The practice is to cut tofu, beans, tomatoes and fungus into cubes. Boil the pot with water, blanch the tofu, beans, tomatoes and fungus respectively (the tomatoes can be slightly scalded), take them out and drain them, and put them on a plate for later use. Heat a wok, add vegetable oil, add pepper, add chopped green onion, salt, tomato and monosodium glutamate, stir-fry evenly, pour on the scalded tofu, beans and fungus, then pour sesame oil and stir-fry evenly.

Efficacy: promoting fluid production to quench thirst, invigorating spleen to relieve summer heat, detoxifying and eliminating dampness.

2, mung bean pumpkin soup

Ingredients: 50 grams of mung bean, 500 grams of old pumpkin, a little salt.

Practice Wash mung beans with clear water, add a little salt (about 3 grams) when the water is still wet, stir well, marinate for a few minutes, and then rinse with clear water. Peel the pumpkin, wash the pulp with clear water and cut it into 2 cm square pieces for later use. Add 500 ml of water to the pot, boil the mung beans for 2 minutes, pour in a little cold water, then boil, put the pumpkin in the pot, cover the pot, and cook for about 30 minutes with slow fire until the mung beans bloom, and add a little salt to taste.

Efficacy mung bean is sweet and cool, clearing away heat and relieving summer heat, detoxifying and diuresis; Eat with pumpkin, produce fluid and benefit qi. It is the best diet for heatstroke prevention in summer.