Breakfast: a cup of yogurt, 10 raisins and two pieces of whole wheat bread. Lunch: a plate of roast beef, a vegetable salad and a raw tomato. Dinner: 1 bowl of boiled vegetables or lettuce salad, which can be seasoned with vinegar and salt; 1~2 bowls of lean broth with red mung beans. Roast beef ingredients: beef 100g, scallion, soy sauce, salt, ginger, vegetable oil and cooking wine. Practice: Cut the beef into pieces, soak it in cold water for 10 minute, and then pour out the soaked blood. Put a proper amount of cold water in the pot, add two slices of ginger, thick slices of ginger and 2 tablespoons of cooking wine. Take out the soaked meat, put it in a pot with cold water, boil it over high heat until the water boils, and cook for another minute. It is too much trouble to remove floating foam. Take out the beef. Heat oil, add seasoning, stir fry, pour in beef, add water and cook.

Red mung bean and bamboo tube soup. Ingredients: 60g lean meat, red beans 15g, mung beans 15g. Exercise: clean the column, soak it and shred it; Wash and slice lean meat; Wash red beans and mung beans and soak them in water for half an hour. Put all the ingredients in a pot, add appropriate amount of water, bring to a boil with high fire, stew for 2 hours with low and medium fire, and then season.

Recipe 2:

Breakfast: a bowl of soybean milk, two pieces of whole wheat bread and an egg. Lunch: tomato, tofu and bean sprouts soup. Dinner: 1 bowl of boiled vegetables or lettuce salad, which can be seasoned with vinegar and salt; 1~2 bowls of kelp, Sydney and tomato soup. Ingredients of tomato bean sprout soup: red tomato 1 piece (about 100g), half a box of tofu (about 100g), 50g of bean sprouts, a little parsley, and 2 teaspoons of seasoning: salt. Exercise: Wash tomatoes and cut into small cubes, cut tofu into small cubes, wash bean sprouts and wash coriander and cut into pieces. Boil water and tofu pieces in a pot for 5 minutes, then add tomato pieces and bean sprouts, cook slightly, season with salt and sprinkle with coriander.

Kelp, Sydney and tomato soup, material: kelp; Sydney; Tomato; Figs; Candied dates; Lean meat; A little dried tangerine peel; The right amount of salt. Exercise: Wash lean meat, blanch it, and then rinse it. Soak the tangerine peel and scrape off the pulp. Boil the right amount of water. Kelp, Sydney, tomatoes, figs, candied dates, lean meat and dried tangerine peel. After boiling, simmer for 2 hours and season with salt.

Recipe 3:

Breakfast: a glass of milk, a flower roll and an apple. Lunch: a boiled egg, a vegetable salad and a bowl of crucian carp, radish and tofu soup. Dinner: a small bowl of corn porridge, a steamed bread, a roasted asparagus and a raw cucumber. Crucian carp bean curd soup, material: 500g crucian carp, onion, radish, bean curd, salt and ginger. Exercise: Boil the water in the pot, wash the crucian carp, and add the onion and ginger to remove the fishy smell. Boil the white soup, add the radish, add the tofu when the radish is almost cooked, and add the right amount of salt. Roasted asparagus, material: 500g tender asparagus; Accessories: vegetable oil 40g, cooking wine 10g, water starch 8g, pepper 2g, refined salt 3g. Exercise: Wash and peel asparagus, put the whole asparagus into boiling water and remove the water. Heat oil in a wok, add 2 cups of boiling water, put asparagus in a wok, add 1g refined salt, bring to a boil, slightly cook, remove and plate. Brush the wok clean, add 1 cup of boiling water, then put the refined salt, monosodium glutamate, pepper and cooking wine into the wok in turn, boil it, thicken it with water starch, collect the thick soup and pour it into the asparagus dish.

Recipe 4:

Breakfast: a bowl of black rice and red bean porridge, a boiled egg and a cold radish butterfly. Lunch: a small portion of chicken, a roasted carrot and cold celery. Dinner: 1 bowl of lightly boiled vegetables or 1 lettuce salad; Red bean porridge 1~2 bowls. Roasted carrots, ingredients: carrots 300g, a spoonful of cooking oil, salt. Practice: cut carrots into pieces, heat oil in the pot, stir-fry carrots, add appropriate amount of water, stew, and then add salt to the pot. Braised vegetables, materials: cabbage 400g, garlic, soy sauce, salt and oil. Practice: Wash the cabbage first, dry the water and prepare the minced garlic for later use. Fill the pot with water (according to the size of the pot and the number of dishes, add more water if there are many dishes). Boil the water, put the washed vegetables into the pot, add a few drops of oil and a little salt, and blanch. Take chopsticks to put away the dishes, so that the finished products will look good. Heat the pan, add oil, salt and soy sauce, and then add the prepared garlic to make it fragrant. If you think the small fire is almost cooked, pour it on the dish together with the dish.