Seven-day menu: Monday: braised pork, stir-fried broccoli and rice. Tuesday: fish with Chinese sauerkraut, cold cucumber and purple potato porridge. Wednesday: kung pao chicken, garlic lettuce, steamed bread. Thursday: Mapo tofu, steamed pumpkin and millet porridge. Friday: Sweet and sour tenderloin, stir-fried bean sprouts and rice porridge. Saturday: grilled fish, cold fungus and mung bean soup. Sunday: stewed beef, fried potatoes and noodles.

Seven-day menu means that there are different dishes every day for a week, which makes the table more colorful. This recipe design can meet the different taste needs of family members, increase the diversity of diet and improve the quality of diet.

Designing a seven-day non-sampling menu needs to consider factors such as balanced diet, nutritional collocation and taste change. We can refer to the dishes of different regions and cuisines, and combine the tastes and eating habits of family members to design a balanced, diversified and delicious menu.

Recipe collocation skills

1, main and auxiliary collocation: in a dish, the collocation of main ingredients and auxiliary materials is very important. The main ingredients are usually the main ingredients, such as meat, fish or vegetables; The auxiliary materials are ingredients used to enhance the taste or increase the taste, such as onion, ginger and garlic, spices or seasonings.

2. Color, aroma and taste collocation: the color, aroma and taste of dishes are interrelated. By choosing different colors of ingredients, such as red, green, yellow, white and black, dishes can be more attractive. At the same time, different spices and seasonings can also add rich aroma and taste to dishes.

3, cooking methods: different cooking methods can bring different tastes and flavors, for example, cooking can use the method of high-temperature quick frying to keep the ingredients fresh and tender; Stews can be simmered at low temperature to make the ingredients more crisp and rotten.