One-week recipes for nutritious meals for middle school students
Weekly Breakfast Recipe for Middle School Students (1)
Monday breakfast: rice porridge (rice, millet), beef buns, celery leaves mixed with peanuts.
Tuesday breakfast: red dates, rice porridge, sesame seed cake, dried pork floss and tofu mixed with diced cucumber.
Wednesday breakfast: walnut kernel corn porridge, steamed bread, steamed fish, fried cabbage with shrimp skin.
Breakfast on Thursday: oatmeal, steamed cakes, scrambled eggs with Toona sinensis, and cold seaweed shreds.
Friday breakfast: millet longan porridge, bean paste buns, fried dried bean curd with shredded lean meat and spicy cabbage.
Saturday breakfast: rice and mung bean porridge, sesame paste rolls, boiled eggs, dried seaweed mixed with cowpeas.
Sunday breakfast: porridge, tortillas, bitter gourd fried chicken, onion mixed with shrimp skin, juice.
Middle School Students' Weekly Breakfast Recipes (2)
Monday breakfast: bread, steamed whitebait and egg soup, cucumber dried bean curd mixed with seaweed and milk.
Tuesday breakfast: cake, sauce beef, carrot and green beans, a raw tomato and milk.
Breakfast on Wednesday: sesame seed cake, boiled eggs, black sesame mixed with kelp and soybean milk.
Thursday breakfast: sesame cake with meat, fried green bean sprouts and shrimp skin, milk.
Friday breakfast: walnut crisp, sausage, sugar mixed with tomatoes, milk.
Saturday breakfast: diced pork buns, steamed bread, chopped green onion and shrimp skin mixed with tofu, cold sweet and sour radish and milk.
Sunday breakfast: bread, jam, sausage and milk.
Middle School Students' Weekly Breakfast Recipes (3)
Monday breakfast: shredded pork noodle soup, steamed cakes, bean sprouts and fried sherry red.
Tuesday breakfast: steamed bread, celery fried yuba, poached eggs, spinach and shrimp skin soup.
Breakfast on Wednesday: seafood noodles (oyster meat, clam meat), liver paste roll, shrimp skin tofu mixed with diced cucumber.
Thursday breakfast: buns, steamed fish, boiled peanuts, cabbage, tofu and oyster soup, apples.
Friday breakfast: steamed bread, poached eggs, dried celery, seaweed and shrimp skin soup.
Saturday breakfast: sesame paste roll, shrimp skin wonton, steamed egg soup, minced meat fried celery.
Sunday breakfast: scones, seaweed soup, pork liver sauce, oranges.
Middle School Students' Weekly Breakfast Recipes (4)
Monday lunch: rice and bean rice, fried meat with garlic moss, fried red and white tofu, fried shrimp skin with cabbage.
Tuesday lunch: jujube rice, steamed fish, roasted rape, stewed kidney beans and potatoes.
Lunch on Wednesday: rice and mung bean rice, roast pork liver, fried shrimp skin with celery, kelp and bean sprouts.
Thursday lunch: two rice, stewed mushrooms with tofu, scrambled eggs with tomatoes and roasted mugwort leaves.
Friday lunch: rice, pork, fried potato shreds, vinegar-preserved Chinese cabbage and fried cowpea.
Middle school students' weekly lunch recipes (1)
Monday lunch: 2 rice, steamed bread, shredded garlic, minced mustard seed, carrot yuba, shrimp skin and seaweed soup.
Tuesday lunch: rice, sesame seed cake, fried fish balls, fried water bamboo, fried Chinese cabbage, tomato and egg soup.
Lunch on Wednesday: rice and bean curd rice, flower rolls, red-cooked chicken pieces, fried tofu with Chinese cabbage, shredded potatoes with green peppers, and chopped green onion soup with Undaria pinnatifida.
Thursday lunch: rice and mung bean rice, diced pork buns, fried cauliflower, sweet and sour fish pieces, fried shredded radish with vegetables and cabbage leaf soup.
Friday lunch: rice and corn rice, sesame paste rolls, braised beef, shredded celery and mushrooms, fried diced meat, laver and egg soup.
Middle School Students' Weekly Lunch Recipes (2)
Monday lunch: rice, bean paste, eggplant with meat, fried cabbage, fried bean sprouts, shrimp skin, seaweed soup.
Tuesday lunch: rice and mung bean rice, steamed bread, steamed fish, fried cabbage, fried tofu with onion, spinach and shrimp skin soup.
Lunch on Wednesday: rice and bean rice, flower rolls, roast chicken, potatoes and bell peppers, fried shredded pork, laver, shrimp skin and egg soup.
Thursday lunch: rice, corn steamed bread, braised beef, sweet and sour cabbage, fried diced meat, radish soup.
Friday lunch: rice, steamed buns, sweet and sour fish pieces, stewed kidney beans, baked tofu, winter melon and seaweed soup.
Middle School Students' Weekly Lunch Recipes (3)
Monday lunch: rice, fried liver tip, roasted Chinese cabbage, onion and sweet pepper, fried to dryness.
Tuesday lunch: rice, steamed bread, whitebait scrambled eggs, kelp stewed tofu, fried mung bean sprouts.
Lunch on Wednesday: rice and bean rice, scones, fried diced chicken, fried tofu and fried celery.
Thursday lunch: rice, steamed sweet potato, braised beef, fried water bamboo, fried cabbage.
Friday lunch: rice and mung bean rice, sesame paste rolls, sweet and sour fish pieces, roasted rape, shredded radish and tofu balls.
Middle School Students' Weekly Lunch Recipes (4)
Monday lunch: rice and bean rice, fried meat with garlic moss, fried red and white tofu, fried shrimp skin with cabbage.
Tuesday lunch: jujube rice, steamed fish, roasted rape, stewed kidney beans and potatoes.
Lunch on Wednesday: rice and mung bean rice, roast pork liver, fried shrimp skin with celery, kelp and bean sprouts.
Thursday lunch: two rice, stewed mushrooms with tofu, scrambled eggs with tomatoes and roasted mugwort leaves.
Friday lunch: rice, pork, fried potato shreds, vinegar-preserved Chinese cabbage and fried cowpea.