Black rice+non-fried chicken breast+asparagus

Material: black rice150g; ; Chicken breast110g; Asparagus130g

Practice: Marinate the chicken breast with cooking wine, salt, soy sauce and black pepper for a while, and fry it in a pot; Rooting asparagus, cutting, frying and serving.

Tuesday

Corn+fried eggs+cucumber salad

Material: corn130g; ; 2 eggs; Cucumber150g

Practice: steam corn and fry eggs with salt; Slice cucumber, add soy sauce, balsamic vinegar, sesame oil and salt.

Wednesday

Quinoa rice+beef fried celery+watermelon

Material: quinoa rice150g; ; Stir-fried celery with beef150g; ; Watermelon 1 grain

Practice: wash celery and cut into strips; Marinate beef with starch, soy sauce, cooking wine, salt and black pepper for a while; Heat the pan, spray oil, add celery and beef in turn, add a little salt and stir-fry until cooked.

Thursday

Brown rice+cold tofu+stir-fried baby cabbage

Material: brown rice150g; ; Tofu120g; ; Baby tray 120g

Practice: wash the baby dishes and stir fry with a little salt in the pot; Slice the tofu, mix the seasoning and pour it on the tofu.

Friday

Coix seed+steamed shrimp with garlic+fried green beans

Material: coix seed130g; ; Prawn150g; ; Mung bean 120g

Practice: Tail the prawns, cut the back to remove the shrimp line, and cut them twice with scissors to avoid curling the prawns after steaming; Pour in proper amount of soy sauce, garlic, white pepper and salt, and steam; Fried green beans.

Saturday

Purple potato+fried zucchini with colored pepper+asparagus

Material: purple potato 200g；; Zucchini100g; ; 80g colored pepper; Asparagus100g

Practice: cut colored pepper and zucchini into small pieces and fry them; Shredding asparagus, frying, and steaming sweet potato.