Nutritional recipes for middle school students

Parents with middle school students will definitely be sensitive to their children's nutritional diet. They also pay the most attention to issues such as what they should eat every day and how to distribute the three meals a day. Students in middle school should not only consider their physical growth, but also pay attention to using their brains. What they eat can replenish calories and make the brain more flexible. This is also something parents would like to know. Regarding the combination of three meals a day, we can learn from experienced parents.

Recipe 1

Breakfast: 250ml milk, bread (200g flour), 50g boiled egg.

Lunch: Rice (200 grams of glutinous rice), fried pork with mushrooms (50 grams of fresh mushrooms, 50 grams of pork, 5 grams of vegetable oil, cooking wine, starch, egg white, MSG), fried vegetables (200 grams of vegetables, 5 grams of vegetable oil, MSG and salt as appropriate).

Dinner: steamed buns (150 grams of flour), lily shrimp (50 grams of shrimp, 25 grams of carrots, 25 grams of bell peppers, 5 grams of vegetable oil, lily, starch, MSG, and salt to taste), beef and vegetable soup (50 grams of cabbage, 50 grams of dried tofu, 50 grams of carrots, 50 grams of potatoes, 50 grams of beef, 5 grams of vegetable oil, 50 grams of tomatoes, and MSG and salt to taste).

Snack: seasonal fruits.

Recipe 2

Breakfast: millet porridge (100 grams of millet), 250 ml of milk, and poached egg (50 grams of egg).

Lunch: Rice (150 grams of glutinous rice), three shredded vegetables with fish flavor (50 grams of lean pork, 50 grams of carrots, 100 grams of potatoes, 5 grams of vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, MSG, and salt in appropriate amounts), stir-fried vegetables with mushrooms (200 grams of green leafy vegetables, 50 grams of mushrooms, 5 grams of vegetable oil, and appropriate amounts of MSG and salt), and stir-fried cauliflower.

Dinner: Gold and Silver Rolls (100 grams of flour, 100 grams of corn flour, sesame paste and salt in appropriate amounts), steamed fresh fish (150 grams of various fresh fish, 5 grams of vegetable oil, onion segments, ginger shreds, and salt in appropriate amounts), garlic chrysanthemum (150 grams of chrysanthemum, 5 grams of vegetable oil, garlic, MSG, and salt in appropriate amounts), vegetable and shrimp soup (50 grams of green vegetables, 5 grams of vegetable oil, dried shrimp, MSG, and salt in appropriate amounts).

Snack: seasonal fruits.

Recipe 3

Breakfast: glutinous rice steamed cake (150 grams of flour), 250 ml of milk, preserved egg and tofu (50 grams of lead-free preserved egg and 50 grams of fat-free tofu).

Lunch: Rice (150 grams of glutinous rice), scrambled eggs with garlic sprouts (100 grams of garlic sprouts, 50 grams of eggs, 5 grams of vegetable oil, and appropriate seasoning), celery beef tenderloin (50 grams of lean beef, 100 grams of celery stalks, 5 grams of vegetable oil, and appropriate seasoning), spinach vermicelli soup.

Dinner: black rice porridge (40 grams of japonica rice, 10 grams of black rice), steamed buns (150 grams of flour), fried pork liver, 50 grams of pork liver, 50 grams of pea sprouts, 5 grams of vegetable oil, pepper, rice wine, MSG, and salt in appropriate amounts), kidney bean stewed with potatoes (25 grams of lean pork, 100 grams of kidney beans, 50 grams of potatoes, 5 grams of vegetable oil, MSG and salt in appropriate amounts).

Snack: seasonal fruits.

Recipe 4

Breakfast: 250ml milk, egg cake (150g flour, 50g egg, 25g sugar).

Lunch: Rice (150 grams of glutinous rice), shrimp and tofu (100 grams of fat tofu, 50 grams of shrimp, 5 grams of vegetable oil, starch, MSG, and salt as appropriate), stir-fried vegetables (150 grams of fresh vegetables, 5 grams of vegetable oil, MSG and salt as appropriate), shrimp and shredded radish soup (50 grams of radish, shrimp, MSG, and salt as appropriate).

Dinner: Meat and vegetable steamed buns (150 grams of flour, 50 grams of lean pork, 150 grams of seaweed, 5 grams of vegetable oil, and appropriate seasoning), seaweed and egg soup (50 grams of egg, seaweed and seasoning as appropriate).

Snack: seasonal fruits.

Recipe 5

Breakfast: Shrimp wontons (50 grams of shrimp, 100 grams of vegetables, 100 grams of flour, and appropriate seasoning), 250 ml of milk.

Lunch: Rice (150 grams of japonica rice), Mushu pork (30 grams of lean pork shreds, 50 grams of eggs, 5 grams of vegetable oil, fungus and seasonings as appropriate), braised eggplant with sauce (30 grams of lean pork, 150 grams of eggplant, 5 grams of vegetable oil, soy sauce and seasonings as appropriate), mung bean soup (appropriate amounts of mung beans and rock sugar).

Dinner: Black rice steamed buns (150 grams of black rice flour), sweet and sour pork ribs (300 grams of ribs, 5 grams of vegetable oil, and appropriate seasoning), oyster stewed with tofu (100 grams of oysters, 100 grams of tofu, 5 grams of vegetable oil, a little coriander, onion, ginger, garlic, and salt), Tremella egg drop soup (50 grams of egg, Tremella, and appropriate seasoning).

Snack: seasonal fruits.