2, 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 fresh fish (various fresh fish 150g, vegetable oil 5g, onion, shredded ginger, salt), and garlic chrysanthemum (chrysanthemum). Extra food: seasonal fruits.
3. 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.