Monday:
Breakfast: milk+boiled eggs+steamed bread, steamed bread or steamed bread with ham, sausage, cheese or peanut butter, strawberry jam, tomato sauce, etc. , plus a few slices of cucumber and tomato.
Chinese food: staple food: red bean rice (rice, adzuki bean)+braised fish, shredded kelp, fried rapeseed with mushrooms+tomato soup. Wang Xinliang, Department of Pediatrics, Second Hospital of Hebei Medical University
Dinner: steamed bread, mung bean porridge, fried onion with sliced meat, fried cucumber with eggs and braised Pleurotus ostreatus.
Evening dinner (10: 30 if necessary): a cup of yogurt (150 ~ 250g) or fruit (150 ~ 200g). Or a bag of milk and biscuits (bread, snacks).
Tuesday:
Breakfast: soybean milk+eggs (fried eggs are not suitable)+square leg meat in steamed buns, bread or steamed bread.
Chinese food: staple food: rice. Non-staple food: stewed ribs and lotus root (ribs, cavity bone, fresh lotus root, seasoning)+sliced meat fried celery+shredded cucumber. Soup: laver soup (laver, shrimp skin, seasoning).
Dinner: Dinner: steamed bread, mung bean porridge, fried onion with sliced meat, fried cucumber with eggs and braised Pleurotus ostreatus.
Evening dinner (10: 30 if necessary): a cup of yogurt (150 ~ 250g) or fruit (150 ~ 200g). Or a bag of milk and biscuits (bread, snacks).
Wednesday:
Breakfast: millet porridge+tea eggs+sesame seed cake+square leg meat, ham sausage.
Chinese food: gold and silver rolls (flour, yellow corn flour, sesame sauce, salt)+minced meat, tofu, dried laver, fried flowers, shredded potatoes (potatoes, peppers, condiments).
Side dishes: pickles.
Dinner: rice, fried onion with sliced meat, fried tomato with eggs and braised mushrooms.
Soup: Dried seaweed and celery leaf soup (celery tender leaves, dried seaweed or other seafood).
Evening dinner (10: 30 if necessary): a cup of yogurt (150 ~ 250g) or fruit (150 ~ 200g). Or a bag of milk and biscuits (bread, snacks).
Thursday:
Breakfast: wonton and sesame seed cake.
Chinese food: baked cake (millet flour, white flour, soybean flour, sugar and red dates)+braised pork ribs+scrambled eggs with tomatoes (tomatoes, eggs and seasonings)+fried broccoli (broccoli and seasonings).
Side dishes: pickles.
Dinner: rice, fried liver tip, sliced meat, fried celery and braised Pleurotus ostreatus.
Soup: mung bean soup.
Evening dinner (10: 30 if necessary): a cup of yogurt (150 ~ 250g) or fruit (150 ~ 200g). Or a bag of milk and biscuits (bread, snacks).
Friday:
Breakfast: red bean porridge+eggs (not suitable for frying eggs)+steamed bread and steamed buns.
Chinese food: rice+shredded kelp with minced meat+moo Shu pork.
Dinner: steamed bread, shrimp cucumber and braised Pleurotus ostreatus.
Side dishes: assorted cucumbers.
Dinner: children who study late at night can drink a glass of milk, supplemented by steamed bread, steamed buns and cakes.
Saturday:
Breakfast: pork buns and millet porridge.
Chinese food: rice+braised fish+stir-fry.
Dinner: steamed bread, potato and beef, sliced meat and celery.
Dinner: children who study late at night can drink a glass of milk, supplemented by steamed bread, steamed buns and cakes.
Side dishes: assorted cucumbers.
Reminder: guarantee 2 bags of milk, 1 egg, one serving of vegetables, fish and shrimp or meat and fruit every day.
breakfast
Nutritional breakfast recipes (1)
Nutritive recipes for minced meat porridge, bean paste, celery and dried bean curd.
Porridge with minced meat: japonica rice, glutinous rice, minced meat, spinach and carrots.
Bean paste bag: flour, bean paste, preserved fruit, lard.
Celery dried bean curd: celery, dried bean curd, shredded water bamboo, mushrooms.
Nutritional breakfast recipes (2)
Oatmeal porridge, nutrition recipes for children's meat dishes, assorted pickles.
Oatmeal porridge: oatmeal, shredded ham, carrot powder, coriander.
Vegetable meat package: flour, minced meat, sauerkraut, dried bean curd, mushrooms.
Assorted pickles: Chinese cabbage, pickled mustard tuber, cucumber, pepper, etc.
Nutritional breakfast recipes (3)
Summer nutrition cookbook black jujube porridge, nutrition calculation fresh meat steamed kindergarten cookbook, nutrition breakfast cookbook, Jiangdou Gan.
Black date porridge: japonica rice, glutinous rice, Mayan dates, walnuts.
Fresh meat cage: flour, minced meat, winter bamboo shoots and mushrooms.
Dried chicory bamboo shoots, dried bean curd, carrots and mushrooms.
Nutritional breakfast recipes (4)
Preserved egg porridge, nutritious breakfast recipe wrapped in jam, minced meat with cabbage.
Preserved egg porridge: japonica rice, glutinous rice, preserved eggs, celery, ham.
Jam bag: flour, jam, walnuts, milk.
Sauerkraut: Sauerkraut, minced meat, potatoes and carrots.
Nutritional breakfast recipes (5)
Wonton with vegetable and meat, ginkgo cake and quail eggs.
Wonton with vegetable meat: flour, minced meat, sauerkraut, mushrooms and ginger.
Ginkgo cake: glutinous rice, japonica rice, ginkgo, walnuts, raisins.
Quail eggs: quail eggs, mung bean sprouts, shredded green peppers.
Nutritional breakfast recipes (6)
Milk and fruit soup, fresh meat, diced beef and potatoes.
Milk custard: milk, apples, oranges and raisins.
Fresh meatballs: glutinous rice, vegetable juice, minced meat, mushrooms, winter bamboo shoots and ham.
Diced beef and potatoes: beef, potatoes, carrots and peppers.
Lunch (1) shredded pork with wild bamboo-assorted vegetables
Main course: fresh meat, water bamboo and round pepper.
Side dishes: cucumber, yuba, carrot, black fungus.
(2) kelp silk-assorted vegetables
Main course: fresh meat, marinated kelp, pickled mustard tuber and green pepper. Side dishes: celery, broccoli, oil gluten, water-soaked pigskin.
(3) shredded pork liver with leek sprouts-assorted vegetables
Main course: leek seedlings, pork liver and lean meat. Side dishes: water bamboo, oil gluten, asparagus, fungus.
(4) Diced lettuce-mushrooms
Main course: fat and lean meat, lettuce and carrots. Side dishes: agarwood, peanuts and shrimp skin.
(5) minced meat tofu-mushrooms and cabbage
Main course: fat lean meat, tofu, green pepper, bamboo shoots and sesame seeds. Side dishes: Chinese cabbage and mushrooms.
(6) Potato steak-mushroom and cabbage heart
Main course: steak, potatoes and celery.
Side dishes: rape, dried bean curd and mushrooms.
(7) Egg Meat-Lettuce
Main course: small eggs, fat lean meat, shredded green pepper. Side dishes: lettuce, shrimp skin and wolfberry fruit.
(8) Assorted apples-Flammulina velutipes
Main course: apple, lean meat, chicken liver and sweet pepper. Side dishes: Flammulina velutipes, jellyfish silk and coriander powder.
dinner
(1) Chicken liver-fish balls and spinach bottom
Main course: chicken liver, chicken gizzards, winter bamboo shoots and pickled mustard tuber. Side dishes: herring and spinach.
(2) Roasted beef with carrot and bean sprouts
Main course: carrot, beef and green garlic. Side dishes: bean sprouts, Chinese cabbage and shrimp skin.
(3) Sliced wax gourd-shredded garlic and ear vegetables
Main course: wax gourd, bacon, scallop, black fungus, and side dishes: black fungus and minced garlic.
(d) minced tofu-sesame sauce mixed with cabbage
Main course: pork, tofu, dried salted fish, green pepper, Chinese cabbage, carrot, vermicelli and sesame sauce.
(5) Stir-fry five shredded Chinese cabbage and black fungus.
Main course: squid, carrot, onion, sweet pepper and dried bean curd. Side dishes: Chinese cabbage, black fungus and shrimp skin.
(6) lion head-pea seedlings
Main course: pork, eggs, dried seaweed and onions. Side dishes: pea seedlings, shredded carrots and mushrooms.
(7) scrambled eggs with onions-Chinese cabbage bean sprouts
Main course: onion, egg, shredded pork and kelp. Side dishes: Chinese cabbage, bean sprouts and medlar.
(8) Radish balls-mix three kinds.
Main course: carrots, lean meat, minced shrimps and laver. Side dishes: mung bean sprouts, dried bean curd and Flammulina velutipes.
One-week nutrition recipe
Formula 1
Breakfast: 250ml of milk, 200g of bread (flour) and 50g of boiled eggs.
Lunch: rice (200g of japonica rice), fried pork slices with mushrooms (50g of fresh mushrooms, 50g of pork, 5g of vegetable oil, cooking wine, starch, egg white, monosodium glutamate), stir-frying (200g of vegetables, 5g of vegetable oil, monosodium glutamate, salt).
Dinner: steamed bread (150g flour), lily shrimp (50g shrimp, 25g carrot, 25g sweet pepper, 5g vegetable oil, lily, starch, monosodium glutamate and salt), beef soup (50g cabbage, 50g dried bean curd, 50g carrot, 50g potato, 50g beef and 5g vegetable oil).
Extra food: seasonal fruits.
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 (all kinds of fresh fish 150g, vegetable oil 5g baby nutrition recipe, onion, shredded ginger, salt), and garlic chrysanthemum (chrysanthemum).
Extra food: seasonal fruits.
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 (150g of japonica rice), scrambled eggs with garlic sprouts (100g of garlic sprouts, 50g of eggs, 5g of vegetable oil, baby nutrition recipes and appropriate seasonings), beef fillet with celery (50g of lean beef, 100g of celery stalks, 5g of vegetable oil for pregnant women and appropriate seasonings) and spinach.
Dinner: black rice porridge (40g of japonica rice, black rice 10g), steamed bread (flour 150g), fried pork liver, 50g of pork liver, 50g of pea seedlings, 5g of vegetable oil, pepper, yellow rice wine, monosodium glutamate and salt) and stewed potatoes with kidney beans (25g of lean meat and kidney beans).
Extra food: seasonal fruits.
Recipe 4
Breakfast: 250ml milk, egg cake (150g flour, 50g eggs, 25g sugar).
Lunch: rice (japonica rice 150g), shrimp tofu (inner fat tofu 100g, shrimp 50g, vegetable oil, starch, monosodium glutamate and salt 5g), stir-fry (fresh vegetables 150g, vegetable oil, monosodium glutamate and salt 5g), and shredded radish soup with shrimp skin.
Dinner: Pork and vegetable steamed stuffed bun (flour 150g, lean pork 50g, laver 150g, vegetable oil 5g, appropriate amount of seasoning), laver and egg soup (eggs 50g, children's summer nutrition recipe, appropriate amount of laver and seasoning).
Extra food: seasonal fruits.
Recipe five
Breakfast: Shrimp Wonton (50g shrimp, vegetable 100g, flour 100g, appropriate seasoning) with 250ml milk.
Lunch: rice (japonica rice 150g), moo shu pork (shredded pork 30g, eggs 50g, vegetable oil 5g, edible fungus 5g, seasoning 5g), braised eggplant (lean pork 30g, eggplant 150g, vegetable oil 5g, soy sauce and seasoning 5g), mung bean soup (mung bean and crystal sugar 5g).
Dinner: black rice steamed bread (150g black rice flour), sweet and sour spareribs (300g spareribs, 5g vegetable oil, appropriate seasoning), oyster stewed tofu (100g oyster, 100g tofu, 5g vegetable oil, baby nutrition diet, a little parsley, onion, ginger, garlic and salt.
Extra food: seasonal fruits.
Recipe 6
Breakfast: egg pancake (flour 150g, egg 50g, vegetable oil 5g, appropriate amount of seasoning), milk 250ml, fried mung bean sprouts (mung bean sprouts 200g).
Lunch: Dumplings (noodles 100g, lean meat 80g, vegetables 150g, vegetable oil 5g, appropriate seasoning) and mung bean porridge (polished rice 50g, mung bean 25g).
Dinner: red bean rice (japonica rice 150g, red bean 25g), stewed swordfish (swordfish 100g, vegetable oil 5g, onion, ginger, garlic, cooking wine, soy sauce and monosodium glutamate), fried celery (celery 75g, dried bean curd 30g, vegetable oil 5g).
Extra food: seasonal fruits.
Recipe 7
Breakfast: bread (200g of flour), 250ml of milk and 50g of boiled eggs.
Lunch: rice (japonica rice 150g), cumin-fried mutton (mutton 100g, auricularia auricula 2g, carrot 50g, vegetable oil 5g, and appropriate seasoning), roasted rapeseed mushroom (fresh shiitake mushroom 50g, rapeseed 150g, vegetable oil 5g, and appropriate seasoning), and mixed with small vegetables.
Dinner: lily porridge (50g of japonica rice, appropriate amount of lily), steamed bread (flour 100g), two kinds of onions (50g of pork tenderloin, 50g of lean meat, 2g of onion 100g, auricularia auricula, 5g of vegetable oil, appropriate amount of seasoning), and shredded green pepper bean curd (50g of green pepper, tofu skin 65438).
Extra food: seasonal fruits.