Ingredients: yam, carrot, green pepper, salad oil, salt and sesame oil.

Practice: Wash carrots and green peppers and cut them into pieces. Pour some oil into the pot and fry them until they are raw. After the yam is cooled, it is pressed into mud. Pour the pressed yam mud into a bowl, add the fried green pepper and carrot, add salt, and grab all the food evenly. Prepare the jelly mold, coat a layer of sesame oil on the inner wall, then fill in the mixed yam mud and press it with a spoon. Then pour it upside down in the plate and you can eat it.

Tuesday: Qiaohu Rice

Ingredients: rice, corn, green beans, carrots, chicken breast, cheese, eggs, seaweed, oil consumption, corn starch.

Practice: compact the rice, buckle it upside down on the plate, take a lump of rice and wrap it with plastic wrap to pinch out the two ears of Qiaohu. Add a proper amount of corn starch into the egg yolk and stir well. Pour in the egg yolk liquid and turn it over to the other side for solidification after one side is solidified. Cheese slices were trimmed into olive shapes with small scissors and spread on the lower part of the face. Cut the cheese slices into two small semicircles and put them on your ears and eyes. The seaweed was cut out of shape. Corn, green beans and diced carrots are ready. Put oil in the wok. When the oil is hot, add diced chicken and stir-fry until it is 50% cooked. Continue to stir-fry the vegetables. Finally, add appropriate amount of oyster sauce. Put the fried dishes next to Qiaohu.

Wednesday: egg steamed cake

Ingredients: egg-1piece, carrot-1/5 pieces, spinach-1piece, onion-1/5 pieces, salt-several pieces.

Practice: blanch onions, carrots and spinach with boiling water, and then chop them up; Mash the eggs, add frozen boiled water, add vegetables and steam in the pan.

Thursday: fish steamed cake

Raw materials: fish-1/2 pieces, onion-1/6 pieces, egg-1piece, salt-some.

Practice: cut the fish into appropriate sizes, add onion, egg white and salt and put them into a blender to stir well; Knead the mixed materials into interesting animal shapes and steam them in a pot for ten minutes.

Friday: Egg porridge

Ingredients: egg 1 piece, carrot 1 piece, spinach 1 tree, rice 1/4 bowl, broth 1/2 cup, and some salt.

Practice: 1. stew carrots and spinach and chop them up.

2. Pour the rice, broth, chopped carrots and spinach into the pot and cook together.

3. After boiling, add the mashed egg paste and stir it, and add salt to taste.

Saturday: Vegetable and Beef Porridge

Ingredients: 40g of beef, 4 bowls of rice 1/,spinach1tree, 2 cups of broth1/,5 potatoes, carrots, onions1/and some salt.

1. Prepare beef lean meat and grind it.

2. Stew and mash spinach, carrots, onions and potatoes.

3. Cook rice, vegetables and minced meat in a pot and season with salt.

Sunday: colorful vegetable skewers

Ingredients: cucumber 1 root, carrot 1 root, 2 mushrooms, sparerib soup 1 bowl, a little onion, ginger and salt. Two toothpicks or plastic labels.

Practice: 1. Wash cucumbers, carrots, mushrooms, etc. and cut into small pieces.

2. Pour the sparerib soup into a small pot and add onion, ginger and salt to cook. After heating, pour in vegetables and cook.

3. Pick up the vegetables and put them on the plate.

4. String vegetables by color with a stick, put them in a plate, dip them in soy sauce or eat them directly.