1, breakfast; Shredded chicken porridge with chestnut: ingredients: rice 100g, chestnuts 100g, chicken breast 80g, salt 5g, oil 10ml. Practice: Wash the rice, add a little oil and mix well, marinate for 30 minutes, and shell the chestnuts. Wash the chicken breast and cook it in a clear water pot. Take it out and let it cool, then tear it into filaments along the texture of the chicken and marinate it with a little oil and salt for a while.
Chop chestnuts. Pour an appropriate amount of water into the pot, add salty rice and chestnut after the fire is boiled, boil it again, and then simmer for 30 minutes. After the rice porridge is soft and rotten, put the shredded chicken into the pot, stir it evenly with a spoon, continue to cook on low heat for another 5 minutes, and finally add salt to taste.
2. lunch; Colorful sweet potato porridge: Ingredients: 30g white rice, half sweet potato. Practice: After washing rice, add enough water and cook it into white rice porridge. Wash the sweet potato, peel it and cut it into thin slices. Steamed in a steamer. Take out the steamed sweet potato and grind it into mud with a spoon. Put the mashed sweet potatoes into the white rice porridge and stir well.
3. dinner; Three fresh bean curd: Ingredients: 50 grams of bean curd, 25 grams of cucumber, 25 grams of pork, egg 1 piece, a little salt, appropriate amount of onion and appropriate amount of vegetable oil. Practice: Wash the tofu and press it into tofu paste.
Wash pork and chop it into mud for later use. Wash and chop cucumbers. Knock the eggs into the bowl and break them. Stir well. Heat oil in a wok, add egg liquid, stir-fry until cooked, and stir into broken eggs for later use. Heat the wok with oil and stir-fry with chopped green onion.
Fried pork. Stir-fry until pork changes color, add tofu paste and cucumber and continue to stir-fry. Stir-fry until cooked, then add the broken eggs, stir well together and season with salt.