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

2. 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).

3. 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 and 50g of beef).

Recipe 2

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

2. Lunch: rice (japonica rice150g), three shredded fish (50g of lean pork, 50g of carrot, 0g of potato100g, 5g of vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, monosodium glutamate and salt), and fried vegetables with mushrooms (200g of green leafy vegetables).

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

Recipe 3

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

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

3. Dinner: black rice porridge (40g of japonica rice and 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 (20g of lean pork).

Recipe 4

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

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

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

Recipe five

1, breakfast: shrimp wonton (50g shrimp, 0/00g vegetable, 0/00g flour100g seasoning), 250ml milk.

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

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

The above Nie Rong refers to People's Network-don't miss it! A recipe for teenagers to increase nutrition and grow taller.