First, rich nutrition-laver egg flower soup

Ingredients: laver, eggs, salt, monosodium glutamate, sesame oil.

Practice: Wash and tear laver into a bowl, add eggs, salt, monosodium glutamate and sesame oil, boil the pot with water, turn down the fire, pour the broken eggs into the pot, and the eggs will naturally solidify, then add laver and sesame oil.

Second, delicious-braised lion head

Ingredients: pork stuffing, salt, soy sauce, chopped green onion, starch, eggs, oil, Jiang Mo and braised soy sauce.

Practice: Add salt, soy sauce, chopped green onion, starch and eggs to the pork stuffing, stir well, make balls, add oil to the pot and heat them, then fry the balls until golden, take them out, then cool the oil in the hot pot and stir-fry Jiang Mo until fragrant, add appropriate amount of water to boil, add braised soy sauce, cook until the soup is thick, and then put the fried balls in and stir them evenly.

Third, light and refreshing-lettuce in oyster sauce

Ingredients: lettuce, minced garlic, oyster sauce, salt.

Practice: Wash the lettuce, remove it and control the dry water for later use, add oil to the pot and heat it, add minced garlic and stir-fry, add appropriate amount of oyster sauce, add salt to taste, boil, and put the lettuce in the pot and stir-fry evenly.

Best practice of providing healthy lunch for primary school students

First, the importance of a healthy lunch

In children's daily life, lunch is one of the most important meals in a day. However, due to the limitation of time and nutrition knowledge, many primary school students often cannot get enough nutrition. A healthy lunch can help children get the nutrition they need during their growth, improve their physical fitness, enhance their immunity and reduce the risk of illness. Therefore, it is very important to provide healthy lunch for primary school students.

Second, the best practice lunch

Controlling the excessive intake of salt, sugar and oil will affect the health of primary school students. Therefore, when preparing lunch, the use of salt, sugar and oil should be reduced to reduce the risk of children suffering from chronic diseases such as hypertension and diabetes.

Third, a reasonable diet time

Pupils should eat regularly. Generally speaking, lunch time should be held after the class in the morning to avoid children feeling hungry or distracted during class. At the same time, dinner time should also be arranged reasonably to ensure that children have enough time to digest food before going to bed.