Breakfast: adzuki bean porridge: 25g of rice, adzuki bean10g; Inner roll: 40 grams of flour, pork 15 grams; Mix shredded radish: 80g radish.
Lunch: rice: 75 grams of rice; Minced meat and egg soup: pork10g, eggs 50g; Shrimp skin and seaweed soup: 5 grams of shrimp skin, a little seaweed and parsley.
Noon: 50 grams of fruit.
One-week cookbook recommendation for children
Dinner: Cauliflower with minced meat: cauliflower150g, minced meat15g; Homemade cake: 50 grams of flour; Corn flour porridge: 25 grams of corn flour.
Tuesday cookbook
Breakfast: minced meat noodle soup: 60 grams of flour, minced meat 15 grams; Steamed cake: 50 grams of eggs; Halogen peanuts: 20 grams of peanuts; Mixed vegetables: 30 grams of fresh vegetables.
Lunch: rice: 75 grams of rice; Fish balls: 50g of clean fish; Stir-fried beans: beans150g; Tofu and egg soup: 20 grams of tofu and 25 grams of eggs.
Noon: 50 grams of fruit.
Dinner: Zhajiang Noodles: 85 grams of flour and 25 grams of pork; Shredded cucumber: 75g cucumber.
Wednesday cookbook
Breakfast: cornmeal porridge: 25 grams of cornmeal; Steamed bread: 50 grams of flour; Braised pork liver: 25g pork liver.
Lunch: rice: 75 grams of rice; Scrambled eggs with tomatoes: tomato150g, eggs 25g; Egg and cucumber soup: 50 grams of cucumber and 25 grams of eggs.
Noon: 50 grams of fruit.
Dinner: steamed stuffed bun: 75g flour, 50g leek, 25g pork and egg10g; Shrimp skin, towel gourd and bean curd soup: 5g of shrimp skin, 50g of towel gourd and 50g of bean curd.
Thursday cookbook
Breakfast: soybean milk: 25 grams of bean powder; Fried dough sticks: 50 grams of flour; Mixed cucumber: cucumber125g.
Lunch: Dumplings: flour100g, lean pork 40g, celery100g, shrimp skin10g.
Noon: 50 grams of fruit.
Dinner: rice: 75g of rice; Homemade tofu: tofu100g; Shrimp skin and winter melon soup: 5g of shrimp skin and 50g of winter melon.
Friday cookbook
Breakfast: millet porridge: 25 grams of millet; Sugar bag: 50 grams of flour, brown sugar 10 grams; Salted eggs: 50 grams of eggs.
Lunch: rice: 75 grams of rice; Fried pork liver with cucumber: 25g pork liver, cucumber100g; Small cabbage soup: 50 grams of Chinese cabbage.
Noon: 50 grams of fruit.
Dinner: crisp sesame cake: 50 grams of flour; Frying box: 20g minced meat, 0/00g eggplant/kloc; Two rice: 25 grams of rice and 25 grams of millet.
Saturday cookbook
Breakfast: Porridge with minced meat; 25g of rice, 5g of minced meat and 0/00g of green leafy vegetables/kloc; Steamed bread: 50 grams of flour; Sauced beef: 25 grams of beef.
Lunch: rice: 75 grams of rice; Braised meat with kelp: 25g pork, kelp100g; Tofu and egg soup: 20 grams of tofu and 25 grams of eggs.
Noon: 50 grams of fruit.
Dinner: sesame sauce rolls: 50 grams of flour, sesame sauce 15 grams; Stir-fried lentils with shredded pork: pork10g, lentils150g; Mung bean porridge: 0/5g rice/kloc, 0/0g mung bean/kloc.
Sunday cookbook
Breakfast: pancakes: 75 grams of flour; Radish porridge: radish100g, japonica rice 25g; Pickled vegetables are small.
Lunch: red bean glutinous rice: 50 grams of glutinous rice, red bean 12 grams; Chicken and potatoes: 50 grams of chicken and 0/20 grams of potatoes/kloc; Volvariella volvacea and Chinese cabbage: Chinese cabbage120g, grass shavings12g; Shrimp skin and laver soup: 5g of shrimp skin and 5g of laver.
Noon: Hami melon100g
Dinner: Delicious steamed dumplings: 75g of flour, 5g of water-soaked mushrooms, 5g of cooked bamboo shoots, 5g of shrimps, 5g of mushrooms15g, 20g of pork and 0g of Chinese cabbage100g. Millet and mung bean porridge: 25g of millet and 5g of mung bean.