The kindergarten spring recipe menu is as follows:

Monday:

Breakfast: milk, steamed buns.

Lunch food: red dates porridge, meat buns, green beans and corn, fruit: cherry tomatoes.

Lunch: Mushroom rice cake soup (Chinese cabbage, shredded pork, mushrooms, enoki mushrooms, carrots).

Tuesday:

Breakfast: intestinal blood.

Lunch food: Stir-fried mackerel with corn and carrots, stir-fried tofu with green pepper strips, vermicelli and cabbage soup, fruit: apple.

Lunch: black rice porridge.

Wednesday:

Breakfast: Noodles.

Lunch food: quail egg roast pork, hand-shredded cabbage, winter melon and clam skin soup, fruit: apple.

Noon: New Maxim’s Fresh Milk Bar.

Thursday:

Breakfast: Flat food.

Chinese food: braised shrimp, scrambled egg with spinach, vermicelli noodle soup, fruit: pear.

Lunch: Rock sugar mung bean porridge.

Friday:

Breakfast: grain porridge.

Lunch food: Home-style stir-fried diced chicken with green onions, assorted vegetables (cauliflower, celery, peanuts), pickled cabbage and potato soup, fruit: grapes.

Noon: Five-spice eggs.

Spring Recipes

Spring is a period of rapid growth and development for young children, and their demand for calcium is also relatively high. Young children can eat more fish, shrimp, milk, shrimp skin, meat, eggs, crispy meat, ribs, seaweed, bone soup, animal liver, beans and related products.

Children can bask in the sun on the balcony or yard, because sunlight helps the formation of vitamin D in the body of young children, which is more beneficial to calcium absorption. Similarly, young children can eat more foods rich in vitamin D, such as eggs, milk, animal liver, seafood products, etc.