(1) Porridge with minced meat, bean paste bag and celery dried bean curd. Porridge with minced meat: japonica rice, glutinous rice, minced meat, spinach and carrots. Bean paste bag: flour, red bean paste, preserved fruit and lard. Celery dried bean curd: celery, dried bean curd, shredded water bamboo and mushrooms.

(2) Oatmeal porridge, vegetable meat buns and assorted pickles. Oatmeal porridge: oatmeal, shredded ham, carrot powder and coriander. Vegetable and meat buns: flour, minced meat, pickled Chinese cabbage, dried bean curd and mushrooms. Assorted pickles: Chinese cabbage, pickled mustard tuber, cucumber, pepper, etc.

(3) black date porridge, fresh meat buns, dried chicory and dried bamboo beans. Black jujube porridge: japonica rice, glutinous rice, maya jujube and walnut. 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 minced pork with preserved vegetables. Preserved egg porridge: japonica rice, glutinous rice, preserved eggs, celery and ham. Jam bag: flour, jam, walnuts and milk. Sauerkraut: Sauerkraut, minced meat, potatoes and carrots.

(5) Wonton with vegetable meat, gingko cake and quail eggs. Wonton with vegetable meat: flour, minced meat, pickled Chinese cabbage, mushrooms and ginger. Ginkgo cake: glutinous rice, japonica rice, ginkgo, walnut and raisin. Quail eggs: quail eggs, mung bean sprouts and 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 meat balls: glutinous rice, vegetable juice, minced meat, mushrooms, winter bamboo shoots and ham. Diced beef and potatoes: beef, potatoes, carrots and peppers.

Recipe 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 and monosodium glutamate), and fried vegetables (200g of vegetables, 5g of vegetable oil, monosodium glutamate and salt).

Dinner: steamed bread (flour150g), lily shrimp (50g of shrimp, 25g of carrot, 25g of bell pepper, 5g of vegetable oil, lily, starch, monosodium glutamate and salt), beef soup (50g of cabbage, 50g of dried bean curd, 50g of carrot, 50g of potato, 50g of beef and vegetable oil).

Extra food: seasonal fruit.

Recipe 2

Breakfast: millet porridge (millet100g), 250ml milk and poached eggs (50g eggs).

Lunch: rice (japonica rice150g), three shredded fish (50g lean pork, 50g carrot, 5g potato100g vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, monosodium glutamate and salt), fried vegetables with mushrooms (200g green leafy vegetables, mushrooms).

Dinner: gold and silver rolls (flour100g, corn flour100g, sesame sauce, salt), steamed fresh fish (all kinds of fresh fish150g, vegetable oil 5g, onion, shredded ginger, salt), and garlic chrysanthemum (chrysanthemum).

Extra food: seasonal fruit.

Recipe 3

Breakfast: japonica rice cake (flour150g), 250ml milk, preserved eggs mixed with tofu (50g lead-free preserved eggs, 50g internal fat tofu).

Lunch: rice (japonica rice150g), scrambled eggs with garlic sprouts (garlic sprouts100g, eggs 50g, vegetable oil 5g, and appropriate seasoning), beef tenderloin with celery (50g lean beef, celery stalk100g, vegetable oil 5g, and appropriate seasoning), and spinach.

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), and stewed potatoes with kidney beans (25g of lean pork, appropriate amount of salt).

Extra food: seasonal fruit.

Recipe 4

Breakfast: 250ml milk, egg cake (flour150g, eggs 50g, sugar 25g).

Lunch: rice (japonica rice150g), shrimp tofu (tofu with inner fat100g, shrimp 50g, vegetable oil 5g, starch, monosodium glutamate and salt), fried vegetables (fresh vegetables150g, vegetable oil 5g, monosodium glutamate and salt).

Dinner: Pork and vegetable steamed stuffed bun (flour150g, lean pork 50g, seaweed150g, vegetable oil 5g, seasoning 5g), laver and egg soup (egg 50g, laver and seasoning 50g).

Extra food: seasonal fruit.

Recipe five

Breakfast: Shrimp wonton (50g shrimp, vegetable100g, flour100g, proper amount of seasoning) and 250ml milk.

Lunch: rice (japonica rice150g), moo Shu pork (30g of shredded pork, 50g of eggs, 5g of vegetable oil, proper amount of fungus and seasoning), eggplant braised in sauce (30g of pork lean meat, eggplant150g, 5g of vegetable oil, proper amount of soy sauce and seasoning), and mung bean soup (mung bean).

Dinner: black rice steamed bread (black rice flour150g), sweet and sour sparerib (sparerib 300g, vegetable oil 5g, appropriate amount of seasoning), stewed tofu with oyster (oyster100g, tofu100g, vegetable oil 5g, coriander, onion, ginger, etc.

Extra food: seasonal fruit.

Recipe 6

Breakfast: egg pancake (flour150g, egg 50g, vegetable oil 5g, seasoning amount), milk 250ml, fried mung bean sprouts (mung bean sprouts 200g).

Lunch: boiled dumplings (noodles100g, lean meat 80g, green vegetables150g, vegetable oil 5g, proper amount of seasoning) and mung bean porridge (50g of japonica rice and 25g of mung bean).

Dinner: red bean rice (japonica rice150g, red bean 25g), stewed swordfish (swordfish100g, vegetable oil 5g, onion, ginger, garlic, cooking wine, soy sauce and monosodium glutamate), fried celery shreds (celery 75g, dried bean curd 30g, vegetable oil 5g).

Extra food: seasonal fruit.

Recipe 7

Breakfast: bread (200g of flour), 250ml of milk and 50g of boiled eggs.

Lunch: rice (japonica rice150g), stir-fried mutton with cumin (mutton100g, auricularia auricula 2g, carrot 50g, vegetable oil 5g, and appropriate amount of seasoning), roasted rape with mushrooms (fresh mushrooms 50g, rape150g, vegetable oil 5g, and appropriate amount of seasoning).

Dinner: Lily porridge (50g of japonica rice, appropriate amount of lily), steamed bread (flour100g), fried onion (50g of pork loin, 50g of lean pork, 2g of onion100g, 2g of fungus, 5g of vegetable oil, appropriate amount of seasoning), shredded green pepper bean curd (50g of green pepper, tofu skin/00g).

Extra food: seasonal fruit. 1. Scallion egg pancake+soybean milk. Put an apple in his schoolbag for recess.

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

2. Mushroom and shrimp wonton. Carry bread for recess.

Wonton is also very 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. Take whatever fruit you want with you at recess.

You just make all the materials and buy them the night before. The sandwich is very simple, isn't it? 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. Casual noodles. Take some cookies with you at recess.

I feel that children don't like noodle soup very much, so you can make Zhajiang Noodles. You can make the sauce in advance and put it in the refrigerator. When you eat it, heat it up and add some shredded vegetables and cucumbers.

6. fried rice noodles ~ shredded pork fried rice noodles, 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.