The lunch collocation method of nutrition science;
As the saying goes, "full at noon, full all day." Explain that lunch is the main meal of the day. Because the body consumes a lot of heat in the morning, it is necessary to continue to work and study in the afternoon. Therefore, people of different ages and different physical strengths should account for 40% of the total calories they need every day. The staple food should be about150 ~ 200g according to the food intake of three meals, and you can choose between rice and flour products (steamed bread, noodles, big cakes, cornmeal cakes, etc.). Non-staple food is about 240 ~ 360 grams to meet the needs of human body for inorganic salts and vitamins. There are many kinds of non-staple food, such as meat, eggs, milk, poultry, bean products, seafood, vegetables, etc. According to the principle of scientific catering, several kinds are selected and eaten together. Generally, it is advisable to choose 50 ~100g of meat, poultry and eggs, 50g of bean products and 200 ~ 250g of vegetables, that is, to eat some fried dishes that can resist hunger and produce high calories, so as to keep the blood sugar in the body at a high level, thus ensuring the work and study in the afternoon. However, having a full stomach at noon does not mean overeating. Generally, you can eat until you are eight or nine minutes full. If the white-collar workers have less labor, when choosing lunch, they can choose some simple boiled stem vegetables, a little white tofu and some seafood plants as lunch collocation.
What should I eat at noon?
fried shredded pork with sweet and sour sauce
material
200g of pork, 30g of green pepper, 0g of carrot15g, 0g of auricularia auricula10g, and appropriate amounts of pepper, ginger, onion, garlic, sugar, soy sauce, vinegar, oil, starch and salt.
method of work
1. auricularia auricula is soaked in water and shredded, carrots are washed and shredded, and green peppers are washed and shredded.
2. Chop ginger, onion and garlic, wash pepper, remove seeds, cut into pieces, and add water to starch to make wet powder for use.
3. Slice the lean pork into thin shredded pork about 5 cm, add salt and prepared water starch, and catch well.
4. Mix water starch with white sugar, soy sauce and vinegar to make sauce for later use.
5. Put oil in the pot, turn on high heat, add dried chili until fragrant, then add shredded pork and stir fry for a while.
6. Add shredded green pepper, shredded carrot, shredded auricularia, ginger, onion, garlic, etc., and stir-fry over high heat.
7. After the shredded pork is cooked, thicken it with the sauce just adjusted, stir well and then serve.