One-week recipes for nutritious meals for middle school students
Middle School Students' Weekly Breakfast Recipes (1)
Monday breakfast: rice porridge (rice, millet), beef buns, celery leaves mixed with peanuts.
Tuesday breakfast: red dates, rice porridge, sesame seed cake, meat floss and dried bean curd mixed with diced cucumber.
Wednesday breakfast: walnut kernel corn porridge, steamed bread, steamed fish, fried cabbage with shrimp skin.
Thursday breakfast: oatmeal, steamed cakes, scrambled eggs with Toona sinensis, and seaweed silk with cold seaweed.
Friday breakfast: millet longan porridge, bean paste buns, fried dried tofu with shredded lean meat and spicy cabbage.
Saturday breakfast: rice and mung bean porridge, rolls with sesame sauce, boiled eggs and dried seaweed mixed with cowpeas.
Sunday breakfast: porridge, tortillas, fried chicken with bitter gourd, onion mixed with shrimp skin, juice.
Middle School Students' Weekly Breakfast Recipes (2)
Monday breakfast: bread, steamed silver fish egg soup, cucumber dried bean curd mixed with dried seaweed and milk.
Tuesday breakfast: cake, beef with sauce, fried green beans with carrots, one raw tomato and milk.
Wednesday breakfast: baked cakes, boiled eggs, black sesame mixed with kelp and soy milk.
Thursday breakfast: sesame cake with meat, fried green bean sprouts and shrimp skin, milk.
Friday breakfast: walnut crisp, sausage, sugar mixed with tomatoes, milk.
Saturday breakfast: diced pork buns, steamed taro, scallion and shrimp skin mixed with tofu, cold sweet and sour radish and milk.
Sunday breakfast: bread, jam, sausage and milk.
Middle School Students' Weekly Breakfast Recipes (3)
Monday breakfast: shredded pork noodle soup, steamed cake, bean sprouts and fried sherry red.
Tuesday breakfast: steamed bread, celery fried yuba, poached eggs, spinach and shrimp skin soup.
Wednesday breakfast: seafood noodles (oyster meat, clam meat), liver paste rolls, dried shrimps and tofu mixed with diced cucumber.
Thursday breakfast: rolls, steamed fish, boiled peanuts, cabbage, tofu and oyster soup, apples.
Friday breakfast: steamed bread, poached eggs, dried celery, seaweed and shrimp skin soup.
Saturday breakfast: rolls with sesame sauce, wonton with shrimp skin, steamed egg soup, fried celery with minced meat.
Sunday breakfast: scones, seaweed soup, pork liver sauce and oranges.
Middle School Students' Weekly Breakfast Recipes (4)
Monday lunch: rice and bean rice, fried meat with garlic moss, fried red and white tofu, and fried shrimp skin with cabbage.
Tuesday lunch: jujube rice, steamed fish, roasted rape, stewed kidney beans and potatoes.
Wednesday lunch: rice and mung bean rice, roasted pork liver, fried shrimp skin with celery, and kelp with bean sprouts.
Thursday lunch: two rice, stewed mushrooms with tofu, scrambled eggs with tomatoes, and burned Artemisia.
Friday lunch: rice, pork, fried potato shreds, vinegar-preserved cabbage and fried cowpea.
Middle school students' lunch recipes for one week (1)
Monday lunch: 2 rice, steamed bread, shredded pork with garlic moss, mustard seed with minced meat, carrot with yuba, shrimp skin and laver soup.
Tuesday lunch: rice, baked cakes, fried fish balls, fried water bamboo, fried Chinese cabbage, tomato and egg soup.
Wednesday lunch: rice and bean rice, flower rolls, red-cooked chicken pieces, cabbage and fried tofu, shredded green pepper and potatoes, and Undaria pinnatifida chopped green onion soup.
Thursday lunch: rice and mung bean rice, diced pork buns, fried cauliflower, sweet and sour fish pieces, vegetable fried shredded radish and cabbage leaf soup.
Friday lunch: rice and corn rice, rolls with sesame sauce, braised beef, shredded celery and mushrooms, fried diced pork, laver and egg drop soup.
Middle School Students' Weekly Lunch Recipes (2)
Monday lunch: rice, bean paste, eggplant with meat, fried cabbage, fried bean sprouts, dried shrimps and seaweed soup.
Tuesday lunch: rice and mung bean rice, steamed bread, steamed fish, fried cabbage, onion fried tofu, spinach and shrimp skin soup.
Lunch on Wednesday: rice and bean rice, flower rolls, roast chicken, potato and persimmon pepper, stir-fried shredded pork, seaweed, shrimp skin and egg soup.
Thursday lunch: rice, steamed corn bread, braised beef, sweet and sour cabbage, stir-fried diced pork and radish soup.
Friday lunch: rice, steamed buns, sweet and sour fish pieces, stewed kidney beans, roasted tofu, melon and seaweed soup.
Middle School Students' Weekly Lunch Recipes (3)
Monday lunch: rice, fried liver tip, roasted Chinese cabbage, onion and bell pepper, fried and dried.
Tuesday lunch: rice, steamed bread, scrambled eggs with whitebait, kelp stewed with tofu, and fried mung bean sprouts.
Wednesday lunch: rice and bean rice, baked cakes, fried diced chicken, fried tofu and fried celery.
Thursday lunch: rice, steamed sweet potato, braised beef, fried water bamboo, fried cabbage.
Friday lunch: rice and mung bean rice, rolls with sesame sauce, sweet and sour fish pieces, roasted rape, shredded radish and tofu balls.
Middle School Students' Weekly Lunch Recipes (4)
Monday lunch: rice and bean rice, fried meat with garlic moss, fried red and white tofu, and fried shrimp skin with cabbage.
Tuesday lunch: jujube rice, steamed fish, roasted rape, stewed kidney beans and potatoes.
Wednesday lunch: rice and mung bean rice, roasted pork liver, fried shrimp skin with celery, and kelp with bean sprouts.
Thursday lunch: two rice, stewed mushrooms with tofu, scrambled eggs with tomatoes, and burned Artemisia.
Friday lunch: rice, pork, fried potato shreds, vinegar-preserved cabbage and fried cowpea.