In order to relieve the pressure of family members' study and life seven days a week, I suggest dividing the week into two parts: Monday to Wednesday and Thursday to Sunday. Generally speaking, Monday to Wednesday is a busy time in a week, and overtime may be the norm. At this time, you can consider having a big meal with your family on Wednesday night to relax, and also gather energy again for the next Thursday, especially on Friday, near the weekend, and you may have to work overtime again, so that you can combine work and rest and not relax before this week.

Especially on weekends, I usually outsource some of my family's favorite wonton, jiaozi, steamed stuffed bun and so on, and put them in the refrigerator to freeze them, so as to save the emergency when I don't have time to cook.

Next, I recommend a recipe for breakfast and dinner at home for a week. In addition to simple vegetarian dishes, it also includes seasonal food in autumn.

Monday: millet pumpkin porridge, stewed noodles with black bean sauce+braised hairtail, scrambled eggs with tomatoes, mushrooms and rapeseed, and seaweed soup with tofu.

Tuesday: shepherd's purse mutton wonton, fried rice with eggs+Mapo tofu, fried lily with fungus, fried Agaricus blazei, radish and old duck soup.

Wednesday: tomato soup, braised beef brisket with potatoes, braised prawns in oil, red and white tofu, fried eggs with garlic and lettuce in oyster sauce.

Thursday: clear soup mixed with noodles, sweet potato rice+braised water bamboo, stir-fried shredded carrots and potatoes, braised ribs, loofah and egg soup.

Friday: fried dumplings, rice+braised eggplant, stewed vermicelli with cabbage, and three cups of chicken and crucian bean curd soup.

Saturday: millet yam porridge, flower rolls+lotus pond cooking, fried radish balls, fish with Chinese sauerkraut, lotus root ribs soup.

Sunday: oil cake, corn flour steamed bread+boiled broccoli, pork belly fried pepper, Chinese cabbage soaked in vinegar, steamed fish with black bean sauce, pork trotters and laver soup.