2. Lunch: spinach and pork liver.

Ingredients: spinach 100g, pork liver 100g, 2 slices of ginger, and onion 1 root.

Practice: wash and drain spinach, shred ginger, cut onion into sections, cut pork liver into 0.7cm thin slices, and put it in 100 degree hot water for 5 minutes to pick it up. Cook shredded spinach, pork liver and onion together, add a little salt and sugar to taste and onion.

3. Dinner: cold noodles with konjac.

Ingredients: 200 grams of konjac noodles, 20 grams of white radish, eggs 1 piece, 2 tablespoons of chaiyu sauce.

Practice: shred the white radish, beat the eggs evenly, and fry them into egg skins in the pot. Let it cool, cut it into filaments, pour Chaiyu sauce on the noodles, add shredded white radish and shredded egg, and stir well.

Tuesday 1. Breakfast: konjac soup, poached eggs.

2. Lunch: Chai Yu Kelp

Ingredients: 5 grams of firewood slices, tofu 1 piece, and 70 grams of kelp buds.

Practice: wash the kelp buds, boil the water, cut the tofu into pieces, put it in the pot and heat it slightly.

3. Dinner: Boiled muscles.

Ingredients: pork belly 200g, red bell pepper 1 00g, apple 50g, 2 teaspoons of tomato sauce, vinegar1teaspoon, 20ml of water and 2 teaspoons of white powder.

Practice: cut the muscle into small pieces, and wash the sweet pepper and cut it into small pieces. Put soy sauce, ketchup, vinegar, white powder, etc. Put into the pot and stir over low heat until it becomes thick.

Wednesday 1. Breakfast: steamed water spinach.

2. Lunch: cold roasted mushrooms

Ingredients: 10 Lentinus edodes, white radish, 1 bamboo shoots, 2 tablespoons soy sauce.

Practice: remove the stems of mushrooms, wash and slice bamboo shoots, set the oven to 130 degrees, bake mushrooms for 8 minutes and bamboo shoots for 20 minutes. Grinding white radish into mud, adding light soy sauce to make dipping sauce, and eating with dipping sauce.

3. dinner: braised konjac radish

Ingredients: 200 grams of konjac, half a radish, 50 grams of ribs and a little chopped green onion.

Practice: first cook the ribs with hot water, wash the konjac and cut into pieces, and peel the white radish, wash and cut into pieces. Then stew all the ingredients together.

Thursday, 1. Breakfast: oily vegetables and boiled eggs.

2. lunch: stir-fry the nine-story tower

Ingredients: raw midge 150g, chopped green onion, 2 slices of ginger, 2 spoonfuls of olive oil1/,20g of nine-story tower.

Practice: Wash and drain raw cockroaches, cut ginger slices into dices, stir-fry chopped green onion in olive oil, then add raw cockroaches and lobster sauce, and cook for 2-3 minutes before serving.

3. Dinner: Fried asparagus with konjac.

Ingredients: asparagus100g, konjac100g, asparagus 50g, a little salt.

Practice: Wash asparagus and cut into pieces, wash asparagus and konjac and cut into strips. Add olive oil to the pot, then add asparagus, konjac and Gracilaria lemaneiformis, stir-fry for 1 min.

Friday

1. Breakfast: bamboo shoots, onions and Ayudon 100g.

2. lunch: bamboo shoots and tofu

Ingredients: 1 tender tofu, 2 onions, 6 bamboo shoots, and half a teaspoon of olive oil.

Practice: blanch bamboo shoots 100℃, wash onions and cut into sections, and cut tender tofu into pieces. Stir-fry onion in olive oil first, then add water and soy sauce to taste, then add tender tofu and cook.

3. Dinner: Fried shredded pork with black fungus

Ingredients: Auricularia auricula 1 00g, lean meat 50g, minced garlic 1 teaspoon, oil1teaspoon.

Practice: Saute minced garlic in oil pan, add black fungus and shredded pork, stir fry, add water, soy sauce and other seasonings, boil together, and stew on low heat 1 min.

Saturday 1. Breakfast: tomato juice and chrysanthemum.

2. lunch: lettuce floss

Ingredients: lettuce, kelp, Qingjiang vegetable, laver, 1/4 pieces of tofu, 5g of meat floss.

Practice: Wash and drain lettuce, blanch, cut tofu into strips, and blanch vegetables.

3. Dinner: Steamed cod

Ingredients: 200 grams of cod, 2 slices of ginger, 65438+ 0/2 spoon of salt, a little wild vegetables.

Practice: Shred ginger for later use. Wash the skin of cod, sprinkle with salt, put it on a plate, add shredded ginger, and put it in a steamer 15 minutes.

Sunday 1. Breakfast: 500cc aloe juice, boiled eggs.

2. Lunch: shrimp, jade and cabbage.

Ingredients: 60g shrimp, half a catty of cabbage, half a cucumber, 65438+ 0/2 spoon of soy sauce.

Practice: add shrimp, cabbage, cucumber, soy sauce and water to boil.

3. Dinner: Steamed parent fish and loofah.

Ingredients: loofah 1, parent fish 100g, ginger 1.

Practice: Add shredded ginger to the loofah to taste and cook on the fire for 10 minute.