Pork liver lettuce porridge material
Half a bowl of rice, 200g pork liver, 2 lettuce and a small piece of ginger.
Practice?
1. Cook a pot of rice porridge first, let it cool and put it in the refrigerator with the pot.
2. Wash and slice the pork liver, marinate it with raw oil, ginger slices and soy sauce and put it in the refrigerator.
3. Wash the lettuce, dry it, put it in a fresh-keeping bag and put it in the refrigerator.
4. The above 1, 2, 3 were all made the night before.
5. After getting up in the morning, take out rice porridge, pork liver and lettuce.
6. Cook rice porridge in an induction cooker, add pork liver and lettuce, and cook for 5 minutes.
7. Adjust the taste and you can eat.
Fried pork liver with cucumber
Main ingredients: cucumber 200g, auxiliary materials: pork liver 100g, carrot 75g, seasoning: cooking wine 10g, soy sauce 5g, salt 4g, monosodium glutamate 2g, sugar 3g, onion 10g, white garlic 10g, ginger/kloc-0g.
working methods
1. Wash cucumber and carrot separately and cut into elephant-eye slices.
2. Wash the pig liver, cut it into thin slices, grab it evenly with refined salt 1g and wet starch 15g (starch 10g with water), put it into 40% hot oil, pour it into a colander, and drain the oil.
3. Add 25g of oil to the pot, put onion (minced), ginger (minced) and garlic (minced) into the pot, cook wine, add cucumber and carrot, stir fry with refined salt, soy sauce, sugar, fresh soup and pork liver, add monosodium glutamate, and use wet starch10g.
Nutritional and healthy breakfast recipes: 250ml milk, 200g bread (flour) and 50g boiled eggs.
Lunch: rice (200g of japonica rice), fried pork slices with mushrooms (50g of fresh mushrooms, 50g of pork, 5g of vegetable oil, cooking wine, starch, egg white, monosodium glutamate), stir-frying (200g of vegetables, 5g of vegetable oil, monosodium glutamate, salt).
Dinner: steamed bread (150g flour), lily shrimp (50g shrimp, 25g carrot, 25g sweet pepper, 5g vegetable oil, lily, starch, monosodium glutamate and salt), beef soup (50g cabbage, 50g dried bean curd, 50g carrot, 50g potato, 50g beef and 5g vegetable oil).
A healthy breakfast for middle school students: millet porridge (millet 100g), 250ml milk and poached eggs (50g eggs).
Lunch: rice (japonica rice 150g), three strips of shredded fish (50g lean meat, 50g carrot, 5g potato 100g, 5g vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, monosodium glutamate and salt), and stir-fried vegetables with mushrooms (200g green leafy vegetables, 50g mushrooms and appropriate amount of salt).
Dinner: gold and silver rolls (flour 100g, corn flour 100g, sesame paste, salt), steamed fish (all kinds of fresh fish 150g, vegetable oil 5g, onion, shredded ginger, salt), steamed bread. 50g, vegetable oil, garlic, monosodium glutamate and salt 5g each), green vegetable and shrimp soup 50g, vegetable oil, shrimp, monosodium glutamate and salt 5g each).
Extra food: seasonal fruits.
The above is the encyclopedia of middle school students' nutritious lunch recipes that I summarized for you, for reference only, and I hope it will help you.