Breakfast: 250ml of milk, 200g of bread (flour) and 50g of 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).

Extra food: seasonal fruits.

Recipe 2

Breakfast: 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.

Recipe 3

Breakfast: japonica rice cake (flour 150g), 250ml milk, preserved eggs mixed with tofu (50g lead-free preserved eggs, 50g internal fat tofu).

Lunch: rice (japonica rice 150g), scrambled eggs with garlic sprouts (garlic sprouts 100g, eggs 50g, vegetable oil 5g, appropriate seasoning), beef fillet with celery (lean beef 50g, celery stalk 100g, vegetable oil 5g, appropriate seasoning), and spinach vermicelli soup.

Dinner: black rice porridge (40g of japonica rice, black rice10g), steamed bread (flour150g), fried pork liver, 50g of pork liver, 50g of pea seedlings, 5g of vegetable oil, pepper, yellow wine, monosodium glutamate and salt, stewed potatoes with kidney beans (25g of lean meat, 60g of kidney beans).

Extra food: seasonal fruits.

Recipe 4

Breakfast: 250ml milk, egg cake (150g flour, 50g eggs, 25g sugar).

Lunch: rice (japonica rice 150g), shrimp tofu (inner fat tofu 100g, shrimp 50g, vegetable oil, starch, monosodium glutamate and salt 5g), stir-fry (fresh vegetables 150g, vegetable oil, monosodium glutamate and salt 5g), and shredded radish soup with shrimp skin.

Dinner: pork and vegetable steamed stuffed bun (flour 150g, lean pork 50g, laver 150g, vegetable oil 5g, proper amount of seasoning), laver and egg soup (egg 50g, laver and seasoning).

Extra food: seasonal fruits.

Recipe five

Breakfast: Shrimp Wonton (50g shrimp, vegetable 100g, flour 100g, appropriate seasoning) with 250ml milk.

Lunch: rice (japonica rice 150g), moo shu pork (shredded pork 30g, eggs 50g, vegetable oil 5g, edible fungus 5g, seasoning 5g), braised eggplant (lean pork 30g, eggplant 150g, vegetable oil 5g, soy sauce and seasoning 5g), mung bean soup (mung bean and crystal sugar 5g).

Dinner: black rice steamed bread (black rice flour 150g), sweet and sour sparerib (sparerib 300g, vegetable oil 5g, appropriate amount of seasoning), oyster stewed tofu (oyster 100g, tofu 100g, vegetable oil 5g, coriander, onion, ginger, garlic and a little salt).

Extra food: seasonal fruits.

Recipe 6

Breakfast: egg pancake (flour 150g, egg 50g, vegetable oil 5g, appropriate amount of seasoning), milk 250ml, fried mung bean sprouts (mung bean sprouts 200g).

Lunch: Dumplings (noodles 100g, lean meat 80g, vegetables 150g, vegetable oil 5g, appropriate seasoning) and mung bean porridge (polished rice 50g, mung bean 25g).

Dinner: red bean rice (japonica rice 150g, red bean 25g), stewed swordfish (swordfish 100g, vegetable oil 5g, onion, ginger, garlic, cooking wine, soy sauce and monosodium glutamate), fried celery (celery 75g, dried bean curd 30g, vegetable oil 5g, monosodium glutamate).

Extra food: seasonal fruits.

Recipe 7

Breakfast: bread (200g of flour), 250ml of milk and 50g of boiled eggs.

Lunch: rice (japonica rice 150g), cumin-fried mutton (mutton 100g, auricularia auricula 2g, carrot 50g, vegetable oil 5g, and appropriate seasoning), roasted rape with mushrooms (fresh mushrooms 50g, rape 150g, vegetable oil 5g, and appropriate seasoning), and mixed with small vegetables.

Dinner: lily porridge (50g of japonica rice, appropriate amount of lily), steamed bread (flour 100g), two kinds of onions (50g of pork tenderloin, 50g of lean pork, 2g of onion 100g, auricularia auricula, 5g of vegetable oil, appropriate amount of seasoning), and shredded green pepper bean curd (50g of green pepper, 65438+ of bean curd skin).

Extra food: seasonal fruits.

Weekly menu

Monday

Breakfast nutritious breakfast (skim milk, fruit, bean flour) two pieces of whole wheat bread.

Lunch rice 3/4 bowl of onion, fried beef shreds, cold tofu, melon, ham soup and 5 dates.

Dinner preserved egg lean porridge 1 bowl of steamed pork with mushrooms, steamed stinky tofu, fried melon and red dates 5.

Tuesday

Breakfast preserved egg lean meat porridge

Lunch rice 3/4 bowl steamed with fish and green pepper, shredded pork in oyster sauce, 6 small tomatoes with kale.

Dinner, preserved eggs, lean porridge, fried garlic seedlings, fried tomatoes, fried cabbage, fried bitter gourd, 6 small tomatoes.

Wednesday

Breakfast nutritious breakfast (skim milk, fruit, bean flour) two pieces of whole wheat bread.

Assorted noodles for lunch (2/3 packets of boiled noodles, 6 clams, 6 fresh mushrooms, 5 Chinese cabbages, 1/2 bowls), 1 kiwi.

Rice porridge for dinner 1 a bowl of steamed pork with mushrooms, dried spinach, eggplant and kiwi fruit 1.

Thursday

Breakfast nutritious breakfast (skim milk, fruit, bean flour) two pieces of whole wheat bread.

Lunch: 3/4 bowls of shrimp, 4 shredded garlic sprouts, fried bitter gourd and spinach tofu soup kiwi fruit 1.

Dinner rice porridge 1 bowl of onion fried beef shredded yam steamed meat green vegetables kiwi 1.

Friday

Breakfast nutritious breakfast (skim milk, fruit, bean flour) two pieces of whole wheat bread.

Lunch rice: 3/4 bowls of steamed fish, celery, fried pork slices, stewed wax gourd 1 bowl of Luo Songtang grapefruit.

Dinner, mushroom beef porridge, boiled celery, tofu and shredded grapefruit, two pieces.

Saturday

Breakfast mushroom beef porridge

Lunch curry beef noodles (4 tablespoons shredded beef noodles, mung bean sprouts 1/2 bowls) 2 pieces of grapefruit.

Dinner, beef porridge with mushrooms, three-color diced meat, cauliflower, fried pork slices, boiled spinach, 1 bowl of grapefruit, 2 slices.

Sunday

Breakfast nutritious breakfast (skim milk, fruit, bean flour) two pieces of whole wheat bread.

Lunch Rice 3/4 Bowl of Sauté ed Bitter Melon and Bamboo Shoot Soup with Shredded Beef and Leek 1 Bowl of 5 Jujube.

Dinner hot pot (winter flour 1, 3~4 pieces of 3cm corn, 2 pieces of meat, 6 pieces of grass shrimp, 6-tailed mutton, one bag of chrysanthemum, Flammulina velutipes, spinach, mushrooms and Chinese cabbage), 5 dates.