Monday:
Sauté ed chicken breast with mushrooms+boiled corn
Steps:
1. Slice the chicken breast, pour in a spoonful of cooking wine, soy sauce and black pepper, marinate for 10 minute, and then fry with a little oil.
2. Stir the green pepper and red pepper for a while.
3. Pour in mushrooms and stir-fry until soft, one spoonful of soy sauce and half a spoonful of oyster sauce.
4. Stir well and serve.
Tuesday:
Potato roast beef+vegetables+miscellaneous grains rice
Steps:
1. Dice beef, take a spoonful of soy sauce, grab a little black pepper and marinate for 10 minute.
2. Fry potato chips in the pot and add minced garlic and pepper.
3. Pour in beef pieces, a spoonful of soy sauce, half a spoonful of oyster sauce and three spoonfuls of water.
4. Stir fry until the juice is collected
Wednesday:
Broccoli fried fungus+boiled egg+purple potato
Prepare ingredients:
(edible) auricularia auricula
carrot
Cauliflower
Steps:
1, broccoli is cooked in a pot, taken out, and the gourd and black fungus are fried with a little oil.
2. Pour in broccoli, a spoonful of soy sauce and a little salt.
3. Stir well and serve.
Thursday:
Scrambled eggs with zucchini slices+steamed sweet potatoes
Steps:
1. Slice chicken breast, marinate with cooking wine, light soy sauce and black pepper for 10 minute, and stir-fry until cooked.
2. Stir-fry the eggs and serve them.
3. Stir-fry the zucchini until soft, and pour in chicken and eggs, a spoonful of soy sauce and half a spoonful of oyster sauce.
4, stir fry evenly.
Friday:
Fried shredded pork with green pepper+miscellaneous grains rice
Steps:
1. Shred chicken breast, pour in cooking wine, light soy sauce and marinate with black pepper 10 minute. Stir-fry with a little oil and serve.
Step 2 stir-fry garlic slices
3. Stir-fry shredded green pepper in the pot until soft.
4. Pour in shredded chicken breast and a spoonful of soy sauce and mix well.
Saturday:
Fried ham with seasonal vegetables+steamed purple potato
Prepare ingredients:
Cucumber, low-fat lunch meat, carrots, corn
Steps:
1, carrots and corn kernels are ripe.
2. Add a little oil, cucumber and lunch meat and stir fry for a while.
3. Pour in carrots, corn kernels, a spoonful of soy sauce and a little salt.
4, stir fry evenly.