Nutritional recipes for junior high school students

For students who are in school, they must have adequate nutrition for their bodies, because the energy consumed in studying is very great. Only when the nutrition is sufficient can students have better energy to study. The third year of junior high school is a very important stage for students. Students at this age usually face greater pressure to enter higher education, so they need to supplement their nutrition. So what are some nutritious recipes for junior high school students?

Monday: Breakfast: steamed buns with strawberry jam, milk (or soy milk), 1 poached egg, pickled cucumber, fruit: summer orange or 1 white radish Lunch: buckwheat rice, mushrooms and Chinese cabbage, sweet and sour hairtail, tofu and blood soup with loofah Dinner: mung bean porridge, cabbage and pork buns, dried shrimp and winter melon

Tuesday: Breakfast: corn steamed bread, milk (or soy milk), 1 spiced salted egg, fermented tofu (1/4 block), fruit: 3-4 loquats (or longan nuts) Lunch: peanut rice, minced meat and eggplant, chopped green onion and mashed potatoes, duck and kelp soup Dinner: winter amaranth porridge, red bean paste buns, shredded pork with pepper and pickled mustard greens

Wednesday: Breakfast: fresh meat bun, milk (or soy milk), salted duck egg (half), stir-fried three shreds (lettuce, white radish, carrot), fruit: one pear (or watermelon) Lunch: red dates rice, braised beef with soybeans, stir-fried green beans, enoki mushroom and seaweed egg soup Dinner: three fresh noodles (pork liver, ham, black fungus, oyster mushroom), stir-fried spinach, green pepper and potato shreds

Thursday: Breakfast: applesauce steamed buns, milk (or soy milk), 1 poached egg, stir-fried pickled cowpeas, fruit: 1 banana (or cucumber) Lunch: two kinds of rice (black rice, standard rice), mushrooms, yellow flowers, black fungus and pork slices, red pepper and cucumber stir-fried, white radish, kelp and pork ribs soup Dinner: soy milk porridge, chopped green onion pancakes, shredded pork with peppers and celery

Friday: Breakfast: braised pork buns, milk (or soy milk), stir-fried shredded vegetables (lettuce, white radish, carrot), 2 quail eggs, fruit: 1-2 kiwis (or peaches) Lunch: red bean rice, konjac roast duck, stir-fried cauliflower with red peppers, fish head, shiitake mushrooms and winter amaranth soup Dinner: celery and pork buns, scrambled eggs with tomatoes, minced meat tofu pudding

Saturday: Breakfast: bread, milk (or soy milk), 1 fried egg, braised five-spice dried tofu, fruit: 5-6 strawberries (or plums) Lunch: two kinds of rice (rice, millet), five-spice fish, colorful silver thread (soybean sprouts, carrots, lettuce), chicken leg mushroom, black fungus and pork liver soup Dinner: corn porridge, egg steamed cake, fish-flavored pork shreds

Sunday: Breakfast: sesame paste steamed buns, milk (or soy milk), 1 boiled egg, anchovies in black bean sauce, fruit: 1 apple (or radish). Lunch: golden rice (corn grits, standard rice), roast chicken with black fungus and bamboo shoots, sweet and sour cabbage, mung bean and pumpkin soup. Dinner: leek and pork dumplings, mashed garlic vines, stir-fried cowpea with minced meat.