2. Eat a small amount of wine every day, generally below 50 ml;
3, the daily intake of oil is generally not more than 25 grams, that is, within half a second;
4, healthy catering advocates drinking tea, but 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 they are rich in vitamin C and good nutrients;
6. Use less condiments in catering. It is recommended to eat more natural foods instead of pursuing taste. At the same time, there should not be too much salt in the catering. The best choice for dinner: noodles, rice porridge, fresh corn, beans, vegetarian stuffed buns, side dishes and fruit platters. It is also good to drink a small glass of rice wine or red wine with meals occasionally.
One-week dinner menu recommendation
Monday: fried chicken with salted millet, braised fish, sliced Chinese sauerkraut, fried green pepper, spinach with garlic paste, ham and winter melon soup.
Tuesday: Braised pork, fried duck, scrambled eggs with tomatoes, fried vegetables and seaweed soup.
Wednesday: Fish head with chopped pepper, dried pork, poached eggs, mushroom cabbage, tomato and egg soup.
Thursday: stir-fried pork liver, steamed small yellow croaker with cabbage, shredded pork with fish flavor, shredded pork with fungus and narrow vegetable soup.
Friday: Pepper beef, fried fish with cabbage, spicy tofu, stir-fried cabbage and Sam Sun soup.
Saturday: Steamed eggs with minced meat, red-cooked chicken pieces, celery fried pork shreds, hot and sour potato shreds, sauerkraut tofu.
Sunday: sweet and sour pork ribs, celery fish, diced Chili, scrambled eggs with nine dishes, soup.