Tools/raw materials
kindergarten
cookbook
Methods/steps
Monday:
Breakfast: glutinous rice porridge with red dates and spiced quail eggs.
Breakfast: milk
Lunch: corn sparerib soup, stewed shrimp with baby dish, minced tofu and pine nut rice.
Noon: Apple Lotus Root Starch Soup
Dinner: seaweed and shrimp skin soup, mushrooms and vegetables, braised lion's head, pine nut rice.
Tuesday:
Breakfast: noodles with shredded pork and vegetables.
Breakfast: yogurt
Lunch: kelp tofu soup, fungus broccoli, sesame oil pork liver, red bean rice.
Noon: oranges
Dinner: Chinese cabbage chicken soup, whitebait shredded radish, asparagus scrambled eggs, red bean rice.
Wednesday:
Breakfast: Chinese cabbage bone porridge, steamed eggs with shrimp skin.
Breakfast: milk
Lunch: black chicken soup with mushrooms, braised rice with carrots, mustard and sausage.
Noon: honey grapefruit soup
Dinner: soaked spinach and beans, fried cabbage with vegetables, boneless arowana with tomato sauce, sesame rice.
Thursday
Breakfast: chocolate milk, fluffy bread
Breakfast: soybean milk
Lunch: tomato cabbage soup, fungus zucchini, coke chicken wings, black bean rice.
Noon: bananas
Dinner: radish mutton soup, shredded pork with water bamboo, bean curd with jade color pepper and black bean rice.
Friday:
Breakfast: peanut soybean milk, diced chicken, steamed stuffed bun and mushrooms.
Breakfast: milk
Lunch: vegetable and egg soup, curry beef rice.
Noon: Kiwifruit
Dinner: white fungus and red date soup, fried cauliflower with garlic moss, stuffed meat with green pepper and two rice.