Recipe 1
Breakfast: 250ml milk, bread (200g flour), boiled egg 50g.
Lunch: rice (200g of round-grained rice), mushroom fried pork (50g of fresh mushrooms, 50g of pork, 5g of vegetable oil, cooking wine, starch, egg white, MSG), fried green vegetables (200g of bok choy, 5g of vegetable oil, MSG, salt to taste).
Dinner: steamed bread (150g of flour), lily shrimp (50g of shrimp, 25g of carrots, 25g of persimmon peppers, 5g of vegetable oil, lily, starch, monosodium glutamate (MSG), salt to taste), beef and vegetable soup (50g of cabbage, 50g of dried bean curd, 50g of carrots, 50g of potatoes, 50g of beef, 5g of vegetable oil, 50g of tomatoes, MSG, salt to taste).
Additional meals: seasonal fruits.
Recipe 2
Breakfast: millet porridge (100g of millet), 250ml of milk, holland egg (50g of egg).
Lunch: rice (150g of round-grained rice), three shreds of fish (50g of lean pork, 50g of carrots, 100g of potatoes, 5g of vegetable oil, ginger, pickled peppers, soy sauce, vinegar, sugar, monosodium glutamate (MSG), salt to taste), stir-fried greens with shiitake mushrooms (200g of leafy greens, 50g of shiitake mushrooms, 5g of vegetable oil, MSG, salt to taste), choked cauliflower.
Dinner: gold and silver rolls (100 grams of flour, 100 grams of cornstarch, sesame sauce, salt to taste), steamed fresh fish (150 grams of all kinds of fresh fish, 5 grams of vegetable oil, green onion, shredded ginger, salt to taste), Garlic Chrysanthemums (150 grams of Chrysanthemums, 5 grams of vegetable oil, garlic, monosodium glutamate (MSG), salt to taste), bok choy and shrimp soup (bok choy, 50 grams of vegetables, 5 grams of vegetable oil, shrimp, MSG, salt to taste).
Additional meals: seasonal fruits.
Recipe 3
Breakfast: Japonica rice cake (150g of flour), 250ml of milk, skin egg mixed with tofu (50g of lead-free loose egg, 50g of inner fat tofu).
Lunch: rice (150g of round-grained rice), scrambled eggs with garlic cloves (100g of garlic cloves, 50g of eggs, 5g of vegetable oil, seasoning in moderation), beef tenderloin with celery (50g of lean beef, 100g of celery stems, 5g of vegetable oil, seasoning in moderation), spinach and vermicelli soup.
Dinner: black rice porridge (40 grams of round-grained rice, 10 grams of black rice), steamed buns (150 grams of flour), fried pork liver, 50 grams of pork liver, 50 grams of pea shoots, 5 grams of vegetable oil, pepper, yellow wine, monosodium glutamate (MSG), salt to taste), kidney beans stewed with potatoes (25 grams of lean pork, 100 grams of kidney beans, 50 grams of potatoes, 5 grams of vegetable oil, MSG, salt to taste).
Additional meals: seasonal fruits.
Recipe 4
Breakfast: 250ml milk, egg cake (150g flour, 50g egg, 25g sugar).
Lunch: rice (150 grams of round-grained rice), shrimp and tofu (100 grams of inner tofu, 50 grams of shrimp, 5 grams of vegetable oil, starch, monosodium glutamate (MSG), salt to taste), stir-fried bok choy (150 grams of fresh vegetables, 5 grams of vegetable oil, MSG, salt to taste), shrimp radish shred soup (50 grams of radish, shrimp, MSG, salt to taste).
Dinner: Meat and Vegetable Buns (150g of flour, 50g of lean pork, 150g of sea vegetables, 5g of vegetable oil, seasoning to taste), Nori Egg Soup (50g of egg, Nori, seasoning to taste).
Additional meals: seasonal fruits.
Recipe 5
Breakfast: shrimp wontons (50 grams of shrimp, 100 grams of vegetables, 100 grams of flour, seasonings in moderation), 250 ml of milk.
Lunch: rice (150 grams of round-grained rice), moo shu pork (30 grams of shredded pork lean meat, 50 grams of eggs, 5 grams of vegetable oil, moo shu fungus, seasonings in moderation), eggplant casserole in sauce (30 grams of pork lean meat, eggplant 150 grams, 5 grams of vegetable oil, soybean paste, seasonings to taste), green bean soup (green beans, rock sugar to taste).
Dinner: black rice steamed buns (150 grams of black rice flour), sweet and sour pork ribs (300 grams of pork ribs, 5 grams of vegetable oil, seasonings in moderation), oyster stewed tofu (100 grams of oysters, 100 grams of tofu, 5 grams of vegetable oil, cilantro, green onions, ginger, garlic, a pinch of salt), gingernut egg broth (50 grams of eggs, gingernut, seasonings in moderation).
Additional meals: seasonal fruit.
Recipe 6
Breakfast: egg pancake (150g flour, 50g egg, 5g vegetable oil, seasoning in moderation), 250ml milk, fried mung bean sprouts (200g mung bean sprouts).
Lunch: boiled dumplings (100 grams of flour, 80 grams of lean meat, 150 grams of green vegetables, 5 grams of vegetable oil, seasonings in moderation), mung bean porridge (50 grams of round-grained rice, 25 grams of mung beans).
Dinner: red small beans rice (150g round-grained rice, 25g red small beans), stewed swordfish (100g swordfish, 5g vegetable oil, green onion, ginger, garlic, cooking wine, soy sauce, monosodium glutamate to taste), stir-fried celery julienne (75g celery, 30g dried bean curd, 5g vegetable oil, monosodium glutamate, salt to taste), dried scallop and pea shoots soup (pea shoots, 50g, diced fresh scallops, 30g, seasonings to taste).
Additional meals: seasonal fruits.
Recipe 7
Breakfast: bread (200g of flour), 250ml of milk, 50g of boiled egg.
Lunch: rice (150g of round-grained rice), cumin fried lamb (100g of lamb, 2g of fungus, 50g of carrot, 5g of vegetable oil, seasoning in moderation), mushroom roasted greens (50g of fresh mushrooms, 150g of greens, 5g of vegetable oil, seasoning in moderation), mixing baby bok choy.
Dinner: lily porridge (50 grams of round-grained rice, the right amount of lily), steamed bread (100 grams of flour), onions and fried two samples (50 grams of pork loin, 50 grams of pork lean pork, 100 grams of onions, 2 grams of fungus, 5 grams of vegetable oil, seasonings in moderation), shredded peppers and tofu (50 grams of green peppers, 100 grams of tofu skin, 50 grams of tomatoes, 5 grams of vegetable oil, seasonings in moderation), seaweed and shrimp skin soup.
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