Breakfast: steamed bread and strawberry jam, milk (or soy milk), boiled eggs 1 piece, pickles.

Fruit: tomato or white radish 1 piece.

Chinese food: rice made of oat, rice or millet, mushroom and Chinese cabbage, sweet and sour hairtail, tofu and blood curd, and loofah soup.

Dinner: green bean porridge, Chinese cabbage and pork steamed stuffed bun, dried shrimps and melon.

Tuesday

Breakfast: corn flour, milk (or soy milk), spiced tea eggs 1 piece, and bean curd (1/4 pieces).

Fruit: 3 ~ 4 loquats (or longevity fruits).

Chinese food: rice made of peanuts, rice or millet, minced eggplant, chopped green onion mashed potatoes, duck seaweed soup.

Dinner: stir-fried beans, porridge, bean paste buns and shredded green pepper.

Wednesday

Breakfast: fresh meat buns, milk (or soy milk), salted duck eggs (half), three shredded vegetables (lettuce, white radish, carrot).

Fruit: one pear or one watermelon.

Chinese food: rice made of red dates, rice or millet, roasted beef with soybeans, stir-fried green beans, Flammulina velutipes, laver and egg soup.

Dinner: three fresh noodles (pork liver, ham sausage, black fungus and oyster mushroom), stir-fried spinach and shredded potatoes with green peppers.

Thursday

Breakfast: apple jam rolls, milk (or soy milk), boiled eggs 1 piece, stir-fried cowpeas.

Fruit: banana (or cucumber) 1 piece.

Chinese food: rice made of rice or millet (glutinous rice, white rice), sliced mushrooms, yellow flowers and black fungus, braised flat fish, white radish and kelp sparerib soup.

Dinner: soybean milk or porridge, pancake with chopped green onion, shredded green pepper and celery.

Friday

Breakfast: Sauced pork bun, milk (or soy milk), three shredded vegetables (lettuce, white radish, carrot) and 2 quail eggs.

Fruits: The vines are edible (or peaches)1~ 2.

Chinese food: rice made of red bean rice or millet, roasted duck with konjac, fried cauliflower with red pepper, soup with fish head, mushrooms, winter bamboo shoots and vegetables.

Dinner: celery and pork buns, scrambled eggs with tomatoes, minced meat and bean curd.

Saturday

Breakfast: bread, milk (or soy milk), fried eggs 1 piece, spiced tofu.

Fruit: 5 ~ 6 strawberries (or plums).

Chinese food: rice (rice, millet) made of two kinds of rice or millet, spiced fish and colorful silver thread? Cave sprouts, carrots, lettuce), chicken

Leg mushroom, fungus and pork liver soup.

Dinner: corn porridge, egg cake, fish-flavored shredded pork.

Sunday

Breakfast: sesame paste rolls, milk (or soy milk), boiled eggs 1 piece, anchovies with black bean sauce.

Fruit: apple 1 piece.

Chinese food: Golden and silver rice (corn grits, rice), fried chicken with black fungus and bamboo shoots in spring, sweet and sour cabbage and pumpkin soup with green beans.

Dinner: jiaozi with leek, pork, garlic, oil and wheat, and fried cowpea with minced meat. ? Monday?

Beef stew with radish?

Raw materials?

500 grams of beef, 500 grams of radish, cooking wine, salt, onion and ginger. ?

The production process?

First, the beef is washed and diced, and the radish is peeled and diced. ?

2. Heat the oil pan, stir-fry the beef, cook the cooking wine, stir-fry the fragrance and set it aside. ?

3. Add a proper amount of hot water to the casserole, add onion, ginger and cooking wine to boil, add beef and cook for 20 minutes, turn to low heat and stew until the beef is cooked and rotten, add salt to taste, add radish and stew until it tastes delicious, and then serve. ?

Features sweet taste and rich nutrition. ?

Tuesday?

Gold garlic bone?

Raw materials?

500g pork ribs, seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, white sugar, dried chili pepper and minced garlic. ?

The production process?

First, the pork ribs are cut into long sections of 12 cm, and the blood is removed with clear water. ?

2. Marinate with seasoning for more than 2 hours (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar). ?

3. When the oil is burned to 20% heat, put the ribs into the pot, and fry the ribs slowly from low to high, until the ribs are mature and crusted, and take out and drain the oil. ?

4. Add minced garlic and dried chili pepper into the pot to stir-fry the fragrance, then add the ribs to stir-fry slightly, add seasoning, and put them in a pot. ?

The characteristic color is golden red, the meat is smooth and tender, and the garlic is strong. ?

Wednesday?

Boiled mushrooms with carrots?

Raw materials?

Carrots 1 50g, mushrooms 50g, soybeans 30g, broccoli 30g, salad oil 5g, salt 5g, monosodium glutamate 2g and sugar1g. The production process?

1. Peel carrots and cut them into small pieces, cut mushrooms into pieces, soak soybeans thoroughly and steam them, and change broccoli into small pieces; ?

2. Add oil to the pan, stir-fry carrots and mushrooms for several times, cook in clear soup and cook over medium heat; ?

3. When the carrot pieces are boiled, add the soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook them thoroughly. ?

Features bright, light, refreshing and delicious. ?

Tip: it is not advisable to cook this dish with high fire, but it is better to cook it with medium fire. ?

Thursday?

Fried duck intestines with shredded pepper?

Raw duck intestines1000g, shredded green peppers120g, and green garlic pieces 6g. 6 grams of flavoring sesame oil, 60 grams of red chili pepper oil 10, 60 grams of onion ginger oil, 0/5 grams of cooking wine, 26 grams of salt, 80 grams of soy sauce 10, vinegar, 2 grams of monosodium glutamate and 6 grams of shredded onion. ?

The production process?

First, clean the white oil on the duck intestine, remove the starting end of the large intestine and the rectum, cut it open and wash it. Then gradually straighten it out, tie it from the middle of the intestines with a small string, put it in a basin, add salt (24 grams) and vinegar (75 grams), soak it for a while, and gradually knead it by hand. When white foam is kneaded, wash it with water immediately. ?

2. After kneading, scald the intestines in boiling water. When the intestines are slightly curled up and the color turns white, remove them as soon as possible and put them in cold water to untie the string. ?

3. After the intestines are cool, remove them and cut them into 7~8 cm long sections, then scald them in boiling water and drain the water for later use. ?

4. Put shredded green pepper, green garlic and shredded onion together, and add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make clear juice. ?

5. Put the frying spoon on a high fire, pour in the onion and ginger oil, and when it burns until it is smoky, add the prepared clear juice, stir-fry the duck intestines for 10 second, then add the red chili pepper oil and stir well, and then add the sesame oil. ?

Features duck intestines are white and green, the soup is ruddy and bright, the texture is light and crisp, and it is slightly sour and delicious. ?

Friday?

Steamed emerald aloe?

Raw materials?

Chinese cabbage100g, fresh aloe 300g, carrot 30g, salt, savory king, white powder, oil and soup. ?

The production process?

1, peeling aloe, cutting into strips, and soaking in cold water for 20 minutes; The root of Chinese cabbage is cut with a cross knife and blanched with boiling water; Cut carrots into thin strips and put them in the roots of Chinese cabbage. ?

2. Put the cabbage into the dish, put aloe on the cabbage, steam it for 3 to 5 minutes, and take it out?

3, use water to serve. Use salt, umami king, white powder, oil and soup to thicken, and pour it on aloe. ?

Features?

Refreshing and palatable. ?

Saturday?

Braised chicken with day lily?

500g of raw chicken, 50g of day lily, a small amount of white powder, 2 tablespoons of soy sauce, 1 1 tablespoon of wine and sugar, and 1/2 tsp of salt. ?

The production process?

First, wash the chicken, blanch it in boiling water, take it out and chop it into pieces after cooling, and arrange it in a middle bowl (with the skin facing down, leaving a hollow in the middle). ?

2. Soak the lily soft, squeeze out the water, tie the knot, and put it in the dimple. ?

3. Mix the seasonings well, pour them on the chicken pieces and steam them in a steamer for 40 minutes. ?

4. Pour the steamed soup into the pot to boil, thicken it with white powder water, and pour it on the chicken that is upside down on the plate. ?

5, you can surround the lettuce or add some coriander to decorate. ?

Features?

The chicken is tender and smooth, and the "golden needle" is the day lily, which is rich in iron and is a low-calorie food. ?

Sunday?

A pint of meat with honey sauce?

Raw materials?

750 grams of water-soaked belly, 25 grams of ham, winter bamboo shoots and water-soaked mushrooms, and 75 grams of cabbage. Big oil (lard)10og, monosodium glutamate10.5g, cooking wine 25g, salt water10og, white soup175og. ?

The production process?

1. Use a horizontal blade to make the fat belly into large pieces with a length of 9 cm and a thickness of 3 mm.. Slice ham, winter bamboo shoots and mushrooms, break the cabbage into four teeth, and dust it with boiling water. ?

2. Put the pot on a strong fire, add the big oil and the oil is hot, add the soup, put the tripe, ham slices, winter bamboo shoots and mushrooms into the pot, add monosodium glutamate, cooking wine and salt water, and stew until the juice is thick.