First, rich nutrition-laver egg flower soup
Ingredients: laver, eggs, salt, monosodium glutamate and sesame oil.
Practice: Wash laver and tear it into pieces, put it into a bowl, add eggs, salt, monosodium glutamate and sesame oil, boil the pot with water, turn off the heat, pour the broken eggs into the pot, and the eggs will naturally solidify, then add laver and sesame oil.
Second, delicious-braised lion head
Ingredients: pork stuffing, salt, soy sauce, chopped green onion, starch, eggs, oil, Jiang Mo and braised soy sauce.
Practice: Add salt, soy sauce, chopped green onion, starch and eggs into the pork stuffing, stir well, make meatballs, put oil in the pot and heat them, then fry the meatballs until golden brown, take them out, then put oil in the hot pot and cool them, stir-fry Jiang Mo until fragrant, add appropriate amount of water to boil, add braised soy sauce, cook until the soup is thick, then put the fried meatballs in and stir well.
Third, it is light and refreshing-lettuce in oyster sauce.
Ingredients: lettuce, minced garlic, oyster sauce, salt.
Practice: Wash the lettuce, remove and control the water for later use, heat the oil in the pot, stir-fry the minced garlic, add appropriate amount of oyster sauce, season with salt, boil, and stir-fry the lettuce evenly in the pot.
Best practice of providing healthy lunch for primary school students
First, the importance of a healthy lunch.
In children's daily life, lunch is the most important meal of the day. However, due to the limitation of time and nutrition knowledge, many primary school students often cannot get enough nutrition. A healthy lunch can help children get the nutrition they need during their growth, improve their physical fitness, enhance their immunity and reduce the risk of illness. Therefore, it is very important to provide healthy lunch for primary school students.
Second, the best practice lunch
Controlling excessive intake of salt, sugar and oil will affect the health of primary school students. Therefore, when preparing lunch, we should reduce the use of salt, sugar and oil to reduce the risk of children suffering from chronic diseases such as hypertension and diabetes.
Third, a reasonable diet time.
Pupils should eat regularly. Generally speaking, lunch time should be arranged after class in the morning to avoid children feeling hungry or distracted during class. At the same time, dinner time should be arranged reasonably to ensure that children have enough time to digest food before going to bed.