Monday: breakfast: steamed bread and strawberry jam, milk (or soybean milk), boiled eggs 1, pickled cucumber fruit: summer orange or white radish 1 Chinese food: buckwheat rice, mushroom cabbage, sweet and sour hairtail, tofu and blood-soaked loofah soup; Dinner: mung bean porridge, Chinese cabbage and pork steamed stuffed bun, dried shrimps and melon.
Tuesday: breakfast: corn, milk (or soybean milk), spiced tea eggs 1, bean curd (1/4) fruit: loquat (or longevity fruit) 3-4 Chinese food: peanut rice, eggplant powder, chopped green onion mashed potatoes, duck seaweed soup dinner: winter amaranth porridge.
Wednesday: breakfast: fresh meat buns, milk (or soybean milk), salted duck eggs (half), three-course vegetables (lettuce, white radish, carrot) fruit: pear (or watermelon) one Chinese meal: red date rice, roast beef with soybeans, fried green beans, Flammulina velutipes, laver and egg soup; Dinner: three fresh noodles (pork liver, ham)
Thursday: breakfast: apple sauce roll, milk (or soybean milk), boiled egg 1, fried cowpea fruit: banana (or cucumber) 1 Chinese food: two rice (black rice, standard rice), sliced mushrooms, yellow fungus, fried cucumber with red pepper, and white radish kelp sparerib soup. Dinner: soybean porridge.
Friday: Breakfast: steamed stuffed bun with sauce meat, milk (or soybean milk), three-course vegetables (lettuce, white radish, carrot) and quail eggs. Two kinds of fruits: kiwi fruit (or peach) 1-2 Chinese food: red bean rice, konjac roast duck, red pepper fried cauliflower, fish head mushroom soup and winter amaranth. Dinner: celery, pork buns, scrambled eggs with tomatoes and amaranth soup.
Saturday: breakfast: bread, milk (or soybean milk), fried eggs 1, spiced dried bean curd fruit: strawberry (or plum) 5-6 Chinese food: rice (rice, millet), spiced goby, colorful silver silk (bean sprouts, carrots, lettuce), Coprinus comatus, black fungus and pork liver soup dinner: corn.
Sunday: breakfast: sesame paste roll, milk (or soybean milk), boiled egg 1, lobster sauce anchovy fruit: apple (or radish) 1 Chinese food: golden rice (corn grits, standard rice), black fungus bamboo shoot roast chicken, sweet and sour cabbage, mung bean and pumpkin soup; dinner: leek, pork, jiaozi and garlic vine.
If you feel that the above recipes are limited by ingredients and varieties, you can also refer to the other seven recipes provided below:
Nutrition recipes for senior high school students
Breakfast: 250ml of milk, 200g of bread (flour) and 50g of boiled eggs.
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, monosodium glutamate), stir-frying (200g of vegetables, 5g of vegetable oil, monosodium glutamate, salt).
Dinner: steamed bread (150g flour), lily shrimp (50g shrimp, 25g carrot, 25g sweet pepper, 5g vegetable oil, lily, starch, monosodium glutamate and salt), beef soup (50g cabbage, 50g dried bean curd, 50g carrot, 50g potato, 50g beef and 5g vegetable oil).
Extra food: seasonal fruits.
Nutrition recipes for senior high school students II
Breakfast: millet porridge (millet 100g), 250ml milk and poached eggs (50g eggs).
Lunch: rice (japonica rice 150g), three strips of shredded fish (50g lean meat, 50g carrot, 5g potato 100g, 5g vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, monosodium glutamate and salt), and stir-fried vegetables with mushrooms (200g green leafy vegetables, 50g mushrooms and appropriate amount of salt).
Dinner: gold and silver rolls (flour 100g, corn flour 100g, sesame paste, salt), steamed fresh fish (various fresh fish 150g, vegetable oil 5g, onion, shredded ginger, salt), and garlic chrysanthemum (chrysanthemum).
Extra food: seasonal fruits.
Nutrition recipes for senior high school students 3
Breakfast: japonica rice cake (flour 150g), 250ml milk, preserved eggs mixed with tofu (50g lead-free preserved eggs, 50g internal fat tofu).
Lunch: rice (japonica rice 150g), scrambled eggs with garlic sprouts (garlic sprouts 100g, eggs 50g, vegetable oil 5g, appropriate seasoning), beef fillet with celery (lean beef 50g, celery stalk 100g, vegetable oil 5g, appropriate seasoning), and spinach vermicelli soup.
Dinner: black rice porridge (40g of japonica rice, 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, stewed potatoes with kidney beans (25g of lean meat, 60g of kidney beans).
Extra food: seasonal fruits.
Nutrition recipes for senior high school students 4
Breakfast: 250ml milk, egg cake (150g flour, 50g eggs, 25g sugar).
Lunch: rice (japonica rice 150g), shrimp tofu (inner fat tofu 100g, shrimp 50g, vegetable oil, starch, monosodium glutamate and salt 5g), stir-fry (fresh vegetables 150g, vegetable oil, monosodium glutamate and salt 5g), and shredded radish soup with shrimp skin.
Dinner: pork and vegetable steamed stuffed bun (flour 150g, lean pork 50g, laver 150g, vegetable oil 5g, proper amount of seasoning), laver and egg soup (egg 50g, laver and seasoning).
Extra food: seasonal fruits.
Nutrition recipes for senior high school students five
Breakfast: Shrimp Wonton (50g shrimp, vegetable 100g, flour 100g, appropriate seasoning) with 250ml milk.
Lunch: rice (japonica rice 150g), moo Shu pork (shredded pork 30g, eggs 50g, vegetable oil 5g, edible fungus 5g, seasoning 5g), braised eggplant (lean pork 30g, eggplant 150g, vegetable oil 5g, soy sauce and seasoning 5g), mung bean soup (mung bean and crystal sugar 5g).
Dinner: black rice steamed bread (black rice flour 150g), sweet and sour sparerib (sparerib 300g, vegetable oil 5g, appropriate amount of seasoning), oyster stewed tofu (oyster 100g, tofu 100g, vegetable oil 5g, coriander, onion, ginger, garlic and a little salt).
Extra food: seasonal fruits.
Nutrition recipes for senior high school students VI
Breakfast: egg pancake (flour 150g, egg 50g, vegetable oil 5g, appropriate amount of seasoning), milk 250ml, fried mung bean sprouts (mung bean sprouts 200g).
Lunch: Dumplings (noodles 100g, lean meat 80g, vegetables 150g, vegetable oil 5g, appropriate seasoning) and mung bean porridge (polished rice 50g, mung bean 25g).
Dinner: red bean rice (japonica rice 150g, red bean 25g), stewed swordfish (swordfish 100g, vegetable oil 5g, onion, ginger, garlic, cooking wine, soy sauce and monosodium glutamate), fried celery (celery 75g, dried bean curd 30g, vegetable oil 5g, monosodium glutamate).
Extra food: seasonal fruits.
Nutrition recipes for senior high school students VII
Breakfast: bread (200g of flour), 250ml of milk and 50g of boiled eggs.
Lunch: rice (japonica rice 150g), cumin-fried mutton (mutton 100g, auricularia auricula 2g, carrot 50g, vegetable oil 5g, and appropriate seasoning), roasted rape with mushrooms (fresh mushrooms 50g, rape 150g, vegetable oil 5g, and appropriate seasoning), and mixed with small vegetables.
Dinner: lily porridge (50g of japonica rice, appropriate amount of lily), steamed bread (flour 100g), two kinds of onions (50g of pork tenderloin, 50g of lean pork, 2g of onion 100g, auricularia auricula, 5g of vegetable oil, appropriate amount of seasoning), and shredded green pepper bean curd (50g of green pepper, 65438+ of bean curd skin).
Extra food: seasonal fruits.