(1) Monday breakfast: steamed bread and strawberry jam, milk (or soybean milk), 1 boiled egg, pickled cucumber. Fruit: 1 tomato or radish. Chinese food: buckwheat rice, mushrooms and Chinese cabbage, sweet and sour hairtail, bean curd and blood curd, loofah soup. Dinner: mung bean porridge, Chinese cabbage and pork steamed stuffed bun, shrimp and melon. Tuesday breakfast: corn flour, milk (or soybean milk), a spiced tea egg and tofu (1/4). Fruit: 3 ~ 4 loquats (or longevity fruit). Chinese food: peanut rice, minced eggplant, mashed potatoes with chopped green onion and seaweed soup with duck meat. Dinner: fried beans, porridge, bean paste buns and shredded green peppers. Breakfast on Wednesday: fresh meat buns, milk (or soybean milk), salted duck eggs (half), three-course vegetables (lettuce, white radish, carrot). Fruit: a pear or a watermelon. Chinese food: red date rice, roast beef with soybeans, fried green beans, Flammulina velutipes, laver and egg soup. Dinner: three fresh noodles (pork liver, ham sausage, black fungus and oyster mushroom), spinach fried with green pepper and shredded potatoes. Breakfast on Thursday: apple sauce roll, milk (or soybean milk), 1 poached egg, fried cowpea. Fruit: 1 banana (or cucumber). Chinese food: rice (sorghum rice, white rice), sliced mushrooms, yellow fungus, braised flat fish, white radish and kelp ribs soup. Dinner: soybean milk or porridge, chopped green onion pancakes, shredded green pepper and celery. Friday breakfast: steamed stuffed bun with sauce meat, milk (or soybean milk), three shredded vegetables (lettuce, radish and carrot) and two quail eggs. Fruits: kiwifruit (or peach) 1 ~ 2. Chinese food: red bean rice, konjac roast duck, red pepper fried cauliflower, fish head mushroom, winter bamboo shoots and vegetable soup. Dinner: celery and pork buns, scrambled eggs with tomatoes, minced meat and tofu. Saturday breakfast: bread, milk (or soybean milk), 1 fried egg, spiced tofu. Fruit: 5 ~ 6 strawberries (or plums). Chinese food: two rice (rice, millet), spiced fish, colorful silver silk? Order bean sprouts, carrots, lettuce), Coprinus comatus, fungus and pork liver soup. Dinner: corn porridge, egg cake, fish-flavored shredded pork. Sunday breakfast: sesame sauce roll, milk (or soybean milk), 1 boiled egg, anchovies with black bean sauce. Fruit: apple 1 piece. Chinese food: Golden and silver rice (corn grits, rice), fried chicken with black fungus, bamboo shoots, sweet and sour cabbage, mung beans and pumpkin soup. Dinner: leek, pork, garlic, wheat and jiaozi, fried cowpea with minced meat. (2) Monday: stewed beef with radish Ingredients: 500 grams of beef, 500 grams of radish, cooking wine, salt, onion and ginger. Production process: 1. Wash and cut beef, peel and cut radish. 2. Heat the oil pan, stir-fry the beef, cook the cooking wine and stir-fry the fragrance for later use. 3. Add a proper amount of hot water to the casserole, add onion, ginger and cooking wine to boil, add beef and cook for 20 minutes, turn to low heat and stew until the beef is cooked and rotten, add salt to taste, add radish and stew until it tastes good, and take out the pot. Features: Sweet taste and rich nutrition. Tuesday: Gold medal garlic bone raw materials: 500 grams of ribs, seafood sauce, sand tea sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried Chili, minced garlic. Production process: 1. Cut the ribs into long sections of 12 cm, and remove the blood with clear water. 2. Marinate with seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar) for more than 2 hours. 3. Heat the oil to 20% heat, put the ribs in a pot, fry them slowly from low to high oil temperature until the ribs are mature and crusted, and take out the drained oil. 4. Add minced garlic and dried chili into the pot and stir-fry until fragrant, then add ribs and stir-fry slightly, and add seasoning into the pot. Features: golden red color, tender meat and rich garlic flavor. Wednesday: Boiled carrots and mushrooms Raw materials: carrots 150g, mushrooms 50g, soybeans 30g, broccoli 30g, salad oil 5g, salt 5g, monosodium glutamate 2g and sugar1g. Production process: 1. Peel carrots and cut them into small pieces, cut mushrooms into pieces, soak soybeans thoroughly and steam them, and change broccoli into small pieces; 2. Add oil to the pot, stir-fry carrots and mushrooms a few times, cook clear soup and cook over medium heat; 3. After the carrots are boiled, add the soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook thoroughly. Features: bright color, light and refreshing. Tip: This dish should not be cooked with strong fire, but with medium fire. Thursday: Fried duck intestines with shredded peppers Ingredients: duck intestines 1000g, shredded green peppers 120g, and green garlic 6g. 6 grams of sesame oil, red pepper oil 10g, onion ginger oil 60g, cooking wine 15g, salt 26g, soy sauce 10g, vinegar 80g, monosodium glutamate 2g and shredded onion 6g. Production process: 1. Clean up the white oil on the duck intestine, remove the cecum and rectum, cut it open and wash it. Then slowly straighten it, tie it up from the middle of the intestine with a small string, put it in a basin, add salt (24 g) and vinegar (75 g), soak it for a while, and knead it slowly by hand. When the white foam is kneaded, rinse it with water immediately. 2. After kneading, scald the intestines with boiling water. When the intestines are slightly curled and turn white, take them out as soon as possible and put them in cold water to untie the strings. 3. After soaking the intestines in cold water, take them out and cut them into 7~8 cm long sections, then scald them with boiling water and drain them for later use. 4. Put shredded green pepper, shredded green garlic and shredded green onion together, and add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make clear juice. 5. Put the frying spoon on a high fire, pour in the onion and ginger oil, and when the smoke rises, add the prepared clear juice, immediately add the duck intestines and stir fry for about 10 second, then add the red pepper oil and stir fry evenly, and then drop the sesame oil. Features: the duck intestines are white and green, the soup is ruddy and bright, the texture is light and crisp, and it is slightly sour and delicious. Friday: Steamed Emerald Aloe Ingredients: Chinese cabbage 100g, fresh aloe 300g, carrot 30g, salt, umami king, white powder, oil and soup. Production process: 1. Peel aloe, cut into strips and soak in cold water for 20 minutes; Cut the root of Chinese cabbage with a cross knife and blanch it with boiling water; Cut carrots into thin strips and put them on the roots of Chinese cabbage. 2. Put the cabbage in a dish, put aloe on the cabbage, steam for 3 to 5 minutes, and serve. Thicken with salt, umami, white powder, oil and soup, and pour it on aloe. Features: refreshing and delicious. Saturday: Day lily button chicken Ingredients: chicken 500g, day lily 50g, a little white powder, 2 tablespoons soy sauce, wine and sugar 1 tablespoon, salt 1/2 tsp. Production process: 1. Wash the chicken, blanch it in boiling water, cool it, take it out and cut it into pieces, and put it in a medium bowl (chicken skin facing down, leaving a hollow hole in the middle). 2. Soak the lily soft, squeeze out the water, tie the knot and put it in the concave. 3. Mix the seasoning well, pour it on the chicken pieces and steam in a steamer for 40 minutes. 4. Pour the steamed soup into the pot to boil, thicken it with white powder and pour it on the chicken. 5. You can edge the lettuce or decorate it with some coriander. Features: Chicken is tender and smooth, and "golden lily" is day lily, which is rich in iron and is a low-calorie food. Sunday: Honey Juice Yipin Meat Ingredients: 750g of water belly, 25g of ham, 25g of winter bamboo shoots and 75g of Chinese cabbage. Big oil (lard) 100g, monosodium glutamate 1.5g, cooking wine 25g, salt water 10g, white soup 175O. Production process: 1. Use a flat blade to make the fat belly into large pieces with a length of 9 cm and a thickness of 3 mm ... Slice ham, winter bamboo shoots and mushrooms, break the cabbage into four teeth, and blanch with boiling water. 2. Put the pot on a strong fire, add big oil, heat it, add soup, put tripe, ham slices, winter bamboo shoots and mushrooms in the pot, add monosodium glutamate, cooking wine and salt water, stew until the juice is thick, and take off the pot. Features: mellow (3) 1. Fennel dog soup, a therapeutic prescription for stomach deficiency and cold, comes from folk medicinal diet prescriptions. The raw materials are star anise 10g, cinnamon 5g, dried tangerine peel 6g, Amomum tsaoko 6g, ginger 2g, dog meat 250g, proper amount of soy sauce and 4 garlic heads. Cleaning Daphne odora, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Fructus Tsaoko and Rhizoma Zingiberis Recens; Pulverizing Fructus Foeniculi, Cortex Cinnamomi and Fructus Tsaoko; Peel the garlic head; Wash dog meat, cut it into small pieces, and fry it in tripod hot oil to remove the fishy smell. Put all the ingredients in the pot, add appropriate amount of water, boil with strong fire, and then cook with slow fire until the dog meat is cooked and rotten. Eat soup and dog meat. Take 1 material twice a day, and the course of treatment is 1 after taking it for 5 days. Has the effects of warming middle warmer, supporting yang and warming stomach. Can be used for treating stomach cold, epigastric pain, heat and oppression, spitting clear water, and mental fatigue. It can also be used for patients with stomach deficiency and cold stomach, usually with light limbs. Second, people with stomach cold and chronic gastroenteritis should pay attention to the following points in their diet: (1) Eat regularly and quantitatively to avoid overeating and reduce the gastrointestinal burden. If the calorie intake is insufficient, it can be supplemented by meals with lean ingredients. (2) Avoid all kinds of irritating foods, such as spirits, strong coffee, raw garlic, mustard, etc. And avoid eating foods that are too hard, too sour, too spicy, too salty, too hot, too cold and too rough. Mild recipes can remove the factors that cause bad stimulation to gastrointestinal mucosa and create conditions for mucosal repair. Food should be fine, broken, soft and rotten. Cooking methods include steaming, boiling, stewing, stewing, stewing and so on. (3) Pay attention to the acid-base balance. When the stomach acid is too much, milk, soybean milk or steamed bread with alkali can be used to neutralize the stomach acid. (4) Smoking will affect the blood supply of gastric mucosa and the repair and regeneration of gastric mucosal cells, so if you have a history of smoking, you should quit smoking or smoke less. (5) Pay attention to keeping the abdomen warm at ordinary times to avoid catching cold. Third, diet (personal experience, not myself) A fresh crucian carp, after washing, is slightly fried with slow fire. Put about15g of Amomum villosum into the belly of the fish, add a few slices of ginger, and cook for 30~40 minutes to eat soup. If you don't like fish, you can also use lean meat instead, just stew the chopped lean meat and Amomum villosum together for the same time. Amomum villosum can promote qi circulation to relieve pain, dispel cold and warm stomach, so this soup not only has immediate effect on hiccups caused by salivation or stomach cold. After controlling salivation, you can also drink pepper root chicken soup, which also has the effect of warming the stomach; You can also put the pork belly in the pot with pepper and put the pepper in the pork belly for two hours. In addition, fried rice is also the easiest food to warm the stomach. Usually prepare high-quality clean rice at home, fry it until it is slightly yellow and store it in a dry and cool place. Breakfast is used to cook porridge, or add some fried rice to porridge, cut a few slices of ginger and cook together, which also has the effect of warming the stomach. (4) One-week nutrition recipe for kindergarten on Monday: corn porridge, poached eggs, buttered braised radish, vegetables, pickled bass egg soup, Chinese cabbage, tomatoes, shredded pork noodles, Tuesday's vegetable and meat wonton, quail egg-based shrimp, zucchini carrot, fragrant dried pork, grass chicken bean sprout soup, Guozhen tea, Wednesday's bloody glutinous rice porridge, pork floss, and rolled vegetable and meat wonton (vegetables, zucchini carrots). Pork) eggs, pork belly and shrimp skin soup, red bean lotus root soup, fried noodles with shredded green vegetables on Thursday, dried duck breast with black tea, stir-fried three-line (lettuce, shredded pork, carrots and mushrooms), tomato and egg soup, bean paste roll, millet porridge on Friday, eggs, sliced meat with tomato sauce, fried mushrooms with cauliflower, waffles with flat-pointed yam soup for old duck and bananas.