2. Tuesday

3. Wednesday

4. Thursday

5. Friday

6. Saturday

7. Sunday

1. Monday: Breakfast: a cup of yogurt, 10 raisins, two pieces of whole wheat bread; Lunch: celery and two meters of porridge; Materials: celery 100g, rice 100g, millet100g; Practice: 1, wash celery and cut into small pieces; rice. Wash the millet. 2, the pot is on fire, add appropriate amount of water, add rice and millet to cook porridge, first boil with strong fire, then cook for 20 minutes with low fire, add celery, and cook for another 5 minutes. Dinner: 1 bowl of boiled vegetables or a lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing. Red mung bean column lean broth (1~2 bowls). Red mung bean column lean broth: Ingredients: 60g lean pork,15g column, red beans and mung beans. Practice: ① Wash, soak and shred the column; Wash lean meat and slice it; Wash red beans and mung beans and soak them in water for half an hour. (2) Put all the raw materials into a pot, add a proper amount of water, bring to a boil with strong fire, and stew for 2 hours with low and medium fire, and season.

2. Tuesday: Breakfast: a bowl of soybean milk, two slices of whole wheat bread, an egg lunch: tomato bean curd and bean sprout soup: materials: red tomato 1 piece (about 100g), half a box of bean curd (about 100g), 50g of bean sprouts and a little parsley; Seasoning: 2 teaspoons of salt; Practice: 1. Wash and dice tomatoes, cut tofu into cubes, remove roots from bean sprouts, wash, wash coriander and cut into sections. 2. Add water and tofu pieces to the pot and cook for 5 minutes, then add tomato pieces and bean sprouts to cook slightly, season with salt and sprinkle with coriander pieces. Dinner: 1 bowl of boiled vegetables or a lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing. Kelp, Sydney and tomato soup (1~2 bowls). Kelp, Sydney and tomato soup; Material: kelp; Sydney; Tomato; Figs; Candied dates; Lean meat; A little dried tangerine peel; The right amount of salt. Practice: ① Clean lean meat, blanch it and then rinse it. Soak the tangerine peel and scrape off the pulp. Boil a proper amount of water, ② add kelp, Sydney, tomatoes, figs, candied dates, lean meat and dried tangerine peel. (3) after boiling, simmer for 2 hours and season with salt.

3. Wednesday: Breakfast: a glass of milk, a flower roll and an apple; Lunch: fried fish fillets; Ingredients: grass carp 1, auricularia auricula 10g, Guangdong cabbage 50g seasoning: 2 tbsp salad oil, salt 1 tbsp cooking wine 1 tbsp, a little dried starch, water starch, onion and ginger; Practice: 1, grass carp washed, sliced, dipped in dry starch and smoothed with warm oil; Wash the fungus soaked in hair; Wash Guangdong cabbage; Chop onion and ginger. 2. Heat salad oil in the pan, add onion and Jiang Mo to stir fry until fragrant, then add fish fillets, fungus and Chinese cabbage, stir fry evenly, add salt and cooking wine to taste, and pour in water and starch to thicken. Dinner: 1 bowl of boiled vegetables or a lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing. Assorted oolong tea porridge (1~2 bowls) Ingredients: 30g of raw coix seed, 0/00g of wax gourd seed, 20g of red bean, proper amount of dried lotus leaf and proper amount of oolong tea. Practice: ① Wash the first three raw materials, put them into the pot together, add water and boil until the beans are cooked. (2) Add dried lotus leaves and oolong tea wrapped in coarse gauze, cook for 7-8 minutes, and take out the gauze bag to eat.

4. Thursday: Breakfast: a bowl of black rice and red bean porridge, a boiled egg and a cold radish butterfly; Lunch: Stir-fried celery in Chinese ink, materials: celery 150g, cuttlefish 150g, chopped green onion, shredded red pepper, shredded yellow pepper, seasoning: salad oil 1 spoon, salt 1 spoon, chicken essence 1 spoon. Practice: 1. Wash celery and cut into sections; Viscerated cuttlefish, washed, cut into sections, scalded with boiling water and drained. 2. Pour salad oil into the pot and cook until cooked. Add chopped green onion and stir-fry until fragrant. Add celery and stir fry a few times. Then add cuttlefish flower, shredded red pepper and shredded yellow pepper, and stir well. Finally, add salt and chicken essence to taste and mix well. Dish Dinner: 1 bowl of light boiled vegetables or 1 lettuce salad (salad dressing is still not allowed). Red bean porridge (1~2 bowls); Ingredients: 250g adzuki bean, 0/00g rice/kloc, a little salt and monosodium glutamate. Practice: Wash red beans and rice, put them into a pot, add appropriate amount of water, boil them with strong fire, and then simmer them into porridge.

5. Friday: Breakfast: a bowl of sweet potato rice porridge and a salted duck egg; Lunch: corn beard chrysanthemum porridge; Ingredients: corn stigma 10g, chrysanthemum 10g, rice 200g, seasoning: salt 1 tsp; ; Practice: 1. Soak fresh corn stigma in warm water and rinse. Pedicel the chrysanthemum, take off the petals and wash it. The rice is washed clean. 2. Pour clear water and corn stigma into the pot and cook for 10 minute, then filter out the corn stigma, add rice and cook until porridge is finished, then add salt, chrysanthemum and corn stigma and boil slightly. Dinner: 1 bowl of light boiled vegetables or 1 lettuce salad (salad dressing is still not allowed). Kelp, Sydney and Tomato Soup (1~2 bowls) (refer to above)

6. Saturday: Breakfast: a bowl of sweet potato rice porridge and a salted duck egg; Lunch: oatmeal; Ingredients: oatmeal 200g Practice: put the pot on high fire, pour appropriate amount of water, add oatmeal, boil and cook with low fire until the oatmeal is cooked and thick. Dinner: 1 bowl of light boiled vegetables or 1 lettuce salad (salad dressing is still not allowed). Red bean porridge (1~2 bowls) (refer to above)

7. Sunday: breakfast: steamed egg soup, a steamed bread and an apple; Lunch: Tofu stew with loofah; Ingredients: Luffa 1, Tofu 1 box, Flammulina velutipes 50g, Onion1; Seasoning: salad oil 1 tbsp, water starch 1 tbsp, salt 1 tbsp, chicken essence 1 tbsp, sesame oil 1 tbsp; Practice: 1, peel the loofah, wash it and cut it into hob blocks; Cut tofu into small cubes, blanch in boiling water, remove and drain; Cut onions. 2. Heat salad oil in the pot, add chopped green onion and stir-fry, then add loofah, tofu and Flammulina velutipes and stir-fry, add salt and chicken essence to taste, add starch to thicken, and drizzle with sesame oil. Dinner: 1 bowl of light boiled vegetables or 1 lettuce salad (salad dressing is still not allowed). Kelp, Sydney and Tomato Soup (1~2 bowls) (refer to above)