Middle school students' favorite recipes and the most nutritious recipes.
1 Nutritional recipes that middle school students like to eat
Flammulina velutipes in sauce
Materials:
200 grams of Flammulina velutipes, one salted cucumber, one carrot, and proper amount of various auxiliary materials.
Exercise:
Flammulina velutipes removes impurities from the roots, tears them off and washes them; Wash and shred carrots and cucumbers; Boil Flammulina velutipes in boiling water for about 30 seconds, take it out, drain it and let it cool; Blanch shredded carrots in boiling water, take them out, drain and let them cool; Add salt, monosodium glutamate, Chili oil, sugar and minced garlic, and stir well; Pour in the prepared ingredients; Drop a few drops of sesame oil and mix well.
Snack chicken nuggets
Materials:
Half-cooked chicken, all kinds of accessories.
Exercise:
Put oil in a hot pan to cool, add chicken pieces and stir fry. Because the chicken is cooked, you can continue to stir-fry the green pepper and coriander until it is broken, add some salt and sugar, and stir-fry the green garlic leaves in the pot over high heat. A delicious and nutritious dish is ready.
2 Middle school students a week nutrition recipe collocation method
Monday:
Breakfast: apples, rice, millet and yam porridge, steamed carrots, quail eggs and fresh milk;
Lunch: pears, rice, fried pork slices with green peppers, potatoes and onions, mushrooms and rapeseed, fish head and peanut soup;
Dinner: banana, corn porridge, black rice steamed bread, walnut fried celery, ribs, soybean soup;
Tuesday:
Breakfast: oranges, tomatoes, eggs, shredded pork noodles, fresh milk;
Lunch: watermelon, steamed bread, sesame spinach, home-made tofu, stewed beef with potatoes;
Dinner: kiwi fruit, miscellaneous bean porridge, Coprinus comatus soup, sweet and sour hairtail;
Wednesday:
Breakfast: papaya, white lentil yam porridge, pumpkin steamed buns, duck eggs and pork liver with sauce;
Lunch: tomatoes, buckwheat rice, shredded pork with fish flavor, braised prawns, loofah and tofu soup;
Dinner: Hami melon, black rice porridge, flower rolls, hot and sour potato shreds, stewed pig's trotters with peanuts;
Thursday:
Breakfast: strawberry, milk porridge, fluffy bread, goose eggs, spinach with ginger sauce;
Lunch: pineapple, sweet potato rice, celery fried meat, kung pao chicken, dried rice and winter melon soup;
Dinner: mango, steamed bread, kelp radish sparerib soup, tofu mixed with Toona sinensis;
Friday:
Breakfast: Hami melon, rice shepherd's purse porridge, bean paste bag, duck eggs, celery mixed with yuba;
Lunch: papaya, rolls, seaweed and rape, mashed garlic eggplant, braised pork;
Dinner: bananas, gold and silver rolls, fried chicken liver with spinach, seaweed soup;
Saturday:
Breakfast: oranges, spinach, egg lean porridge, steamed bread, kelp silk;
Lunch: pears, pancakes, shredded hot and sour potatoes, fried meat with garlic sprouts, gastrodia elata fish head soup;
Dinner: watermelon, rice and mung bean rice, cold cucumber, pork belly soup;
Sunday:
Breakfast: peaches, carrot rice porridge, steamed leeks and fresh milk;
Lunch: melon, rice, alfalfa, walnut, crucian carp milk soup;
Dinner: kiwi fruit, chestnut longan rice porridge, sweet and sour lotus root slices, kelp ribs soup;