1, breakfast: Misha rice porridge, steamed ribs with Chencun powder. Selling bagged "Bai Yan brand" Misha, the ratio of water to Misha is 1 bowl of water plus 1.5 spoon (flat spoon edge, usually used for porridge cooking) Misha. Personally, this ratio is not too thick or too thin; First, soak Misha in half a bowl of water (mainly in boiling water, it won't stick together and become pieces). After the water is boiled, add Misha (while stirring) and cook for 5 minutes. Personally, it is the most delicious (mainly rice flavor) without taste. Wash the ribs (generally cut into small pieces of moderate size when buying) and adjust the taste (put proper amount of salt, oil, soy sauce, sugar, wine and raw powder, but I personally don't like to put chemical seasonings such as monosodium glutamate and chicken essence); Cut Chencun powder into various specifications according to your own preferences and put it on a plate (spread evenly). Then spread the ribs evenly on the flour, put them in a pot and steam them with boiling water for 15 minutes. Mix well and serve. In fact, the two can be synchronized and cross-operated together, which takes less than 30 minutes. 2, lunch: steamed eggs-2 eggs with salt, a bowl of semi-cold boiled water and a small amount of peanut oil mix well, put water in the pot to boil, then put the steaming rack and the plate containing eggs, then pour the eggs into the plate and steam for 9- 10 minutes (eggs covered with the same size plate will be more tender). Winter melon and seaweed soup-cut winter melon into fine particles, soak seaweed in water, wash and drain, and cut onion into sections; Cut ginger into two pieces, fry in oil, pour in laver, stir-fry for a few times, stir-fry wax gourd for a few times, add water, cook for 10 minute, add chopped green onion and salt, and then take out the pot. If there is shredded pork, it will be better to put some shredded pork in the soup, but it will not be so weak. In addition, steamed eggs can be steamed on winter melon soup, which will save time. 3, dinner: one fish and three flavors-one pomfret (about 3 kg), two loofahs, two eggs, three onions, respectively, cut the onion into chopped green onion and shredded onion, cut 6-8 slices of ginger, and appropriate amount of ginger; Kill the fish, wash it, cut off the head, cut the tail up by one third for later use, remove the fish from the tail and slice it for later use (seasoning: appropriate amount of salt, appropriate amount of oil, appropriate amount of cornstarch, a little ginger, a little chopped green onion, a little cornstarch and a few drops of wine). A, loofah fish soup: cut the fish head open, peel the loofah, roll the blade (cut into pieces according to personal preference), take the ginger slices out of the pot, fry the fish head and fishbone until golden brown, add water to boil for 10- 15 minutes, add loofah and cook for 3-5 minutes, add chopped green onion and salt, and take off the pot. B, steamed fish: take the middle part of the fish, dry it, cut one knife on each side of the spine in the belly (just cut off the sternum, not too deep), put it flat on the plate (just put the fish on the plate, and ask the back of the fish to face up), and then steam it in a pot with boiling water for 8- 10 minutes until it is cooked (adjust the time according to the size of the fish, the fish will become cooked if it takes too long). Pour the water out of the pot, put the oil, heat it, pour it on the fish noodles (in principle, fry the shredded ginger and onion with hot oil), and then add the soy sauce. C, frying fish slices: Beat the eggs into the seasoned fish slices and mix well, add a proper amount of oil to the pan until the oil is hot, then fry the fish slices and eggs in the pan until cooked, and take out the pan. Well, three meals a day will be mixed. If you want to eat lightly, just put less oil on it.