(1) dried porridge with celery and bean curd wrapped in minced meat and bean paste. 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.

(2) Oatmeal porridge, steamed stuffed bun with vegetables and meat, 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.

(3) Black date porridge, fresh meat steamed stuffed bun, dried chicory and dried bamboo tube bean curd. 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.

(4) Preserved egg porridge, jam packets and preserved bacon. Preserved egg porridge: japonica rice, glutinous rice, preserved eggs, celery, ham. Jam bag: flour, jam, walnuts, milk. Sauerkraut: Sauerkraut, minced meat, potatoes and carrots.

(5) Wonton with vegetable meat, gingko cakes 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.

(6) Milk and fruit soup, fresh meat and green balls, 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.

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 (various fresh fish 150g, vegetable oil 5g, 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 (japonica rice 150g), scrambled eggs with garlic sprouts (garlic sprouts 100g, eggs 50g, vegetable oil 5g, appropriate seasoning), beef fillet with celery (lean beef 50g, celery stalk 100g, vegetable oil 5g, appropriate seasoning), and spinach vermicelli soup.

Dinner: black rice porridge (40g of japonica rice, black rice10g), steamed bread (flour150g), fried pork liver, 50g of pork liver, 50g of pea seedlings, 5g of vegetable oil, pepper, yellow wine, monosodium glutamate and salt, stewed potatoes with kidney beans (25g of lean meat, 60g of 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, proper amount of seasoning), laver and egg soup (egg 50g, 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 (black rice flour 150g), sweet and sour sparerib (sparerib 300g, vegetable oil 5g, appropriate amount of seasoning), oyster stewed tofu (oyster 100g, tofu 100g, vegetable oil 5g, coriander, onion, ginger, garlic and a little 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, monosodium glutamate).

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 rape with mushrooms (fresh mushrooms 50g, rape 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 pork, 2g of onion 100g, auricularia auricula, 5g of vegetable oil, appropriate amount of seasoning), and shredded green pepper bean curd (50g of green pepper, 65438+ of bean curd skin).

Extra food: seasonal fruits. 1. Egg pancake with scallion oil+soybean milk. Put an apple in his schoolbag during recess.

Pancakes are spread out in the pot, with chopped green onion, egg liquid and flour. It's simple. You can make more, not salty.

2. Mushroom and shrimp wonton. Take bread to rest.

Wonton is also easy. Buy skin, thin, mushrooms and shrimps, put whatever you like, chop it into the last package and put it in the refrigerator in advance.

3. Chicken sandwich+milk. During the break, you can bring whatever fruit you want.

You just need to make all the materials and buy them back the night before. Sandwiches are simple, aren't they? The chicken breast is marinated with black pepper and cooking wine, fried in a pot, and sandwiched with some fruits and vegetables he likes.

4. Mung bean porridge+boiled eggs. Take some floss, butcher shop, beef jerky and so on between classes.

5. Leisure noodles. Take some biscuits during recess.

I feel that children don't like noodle soup very much, so they can make noodles with slag sauce. You can make the sauce in advance and put it in the refrigerator. Heat it when eating, add some shredded vegetables and cucumbers.

6. fried rice noodles ~ fried rice noodles with shredded pork, ribs are also ok ~ because it is a weekend, there is no need for recess meals ~

7. Ask the child what he wants to eat, and he decides on Sunday.