Nutritional recipes for high school students

High school can be said to be the most important stage of a student's life, because the main pressure faced at this stage is the pressure of going to college. If you can work hard during this period of high school, it can largely determine your future life path. Therefore, students in high school generally work harder, and at this time their body nutrition must also keep up. So what are the nutritional recipes for high school students?

Recipe 1

Breakfast: 250ml milk, bread (200g flour), 50g boiled egg.

Lunch: Rice (200 grams of glutinous rice), fried pork with mushrooms (50 grams of fresh mushrooms, 50 grams of pork, 5 grams of vegetable oil, cooking wine, starch, egg white, MSG), fried vegetables (200 grams of vegetables, 5 grams of vegetable oil, MSG and salt as appropriate).

Dinner: steamed buns (150 grams of flour), lily shrimp (50 grams of shrimp, 25 grams of carrots, 25 grams of bell peppers, 5 grams of vegetable oil, lily, starch, MSG, and salt to taste), beef and vegetable soup (50 grams of cabbage, 50 grams of dried tofu, 50 grams of carrots, 50 grams of potatoes, 50 grams of beef, 5 grams of vegetable oil, 50 grams of tomatoes, and MSG and salt to taste).

Snack: seasonal fruits.

Recipe 2

Breakfast: millet porridge (100 grams of millet), 250 ml of milk, and poached egg (50 grams of egg).

Lunch: Rice (150 grams of glutinous rice), three shredded vegetables with fish flavor (50 grams of lean pork, 50 grams of carrots, 100 grams of potatoes, 5 grams of vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, MSG, and salt in appropriate amounts), stir-fried vegetables with mushrooms (200 grams of green leafy vegetables, 50 grams of mushrooms, 5 grams of vegetable oil, and appropriate amounts of MSG and salt), and stir-fried cauliflower.

Dinner: Gold and Silver Rolls (100 grams of flour, 100 grams of corn flour, sesame paste and salt in appropriate amounts), steamed fresh fish (150 grams of various fresh fish, 5 grams of vegetable oil, onion segments, ginger shreds, and salt in appropriate amounts), garlic chrysanthemum (150 grams of chrysanthemum, 5 grams of vegetable oil, garlic, MSG, and salt in appropriate amounts), vegetable and shrimp soup (50 grams of green vegetables, 5 grams of vegetable oil, dried shrimp, MSG, and salt in appropriate amounts).

Snack: seasonal fruits.

Recipe 3

Breakfast: glutinous rice steamed cake (150 grams of flour), 250 ml of milk, preserved egg and tofu (50 grams of lead-free preserved egg and 50 grams of fat-free tofu).

Lunch: Rice (150 grams of glutinous rice), scrambled eggs with garlic sprouts (100 grams of garlic sprouts, 50 grams of eggs, 5 grams of vegetable oil, and appropriate seasoning), celery beef tenderloin (50 grams of lean beef, 100 grams of celery stalks, 5 grams of vegetable oil, and appropriate seasoning), spinach vermicelli soup.

Dinner: black rice porridge (40 grams of japonica rice, 10 grams of black rice), steamed buns (150 grams of flour), fried pork liver, 50 grams of pork liver, 50 grams of pea sprouts, 5 grams of vegetable oil, pepper, rice wine, MSG, and salt in appropriate amounts), kidney bean stewed with potatoes (25 grams of lean pork, 100 grams of kidney beans, 50 grams of potatoes, 5 grams of vegetable oil, MSG and salt in appropriate amounts).

Snack: Seasonal fruit