If you want to run a nursery school for daily recipes, the nursery school lunch recipes are complete

The principle of three meals a day for children • Eat as many kinds of food as possible every day • More than half of the yellow-green vegetables every day • Renovate the meals for children • Try to be soft and rotten, the meat and vegetables should be finely chopped, and the rice should be soft • You can replace a part of the milk with soy milk • Mix thick and thin, eat some coarse grains appropriately • Fruits cannot replace vegetables • Not suitable for frying Preparation of children's food: 1. Fried bread Cut the bread into 2 cm thick slices, cut strips in the middle of each slice (do not cut off), and spread a layer of jam in the seams. Then crack 1 egg into 250ml of milk and stir well, and soak the bread with jam in the milk.

Heat an appropriate amount of oil in a frying pan, add the bread slices and fry until golden brown on both sides. 2. Egg and milk cake Flour, milk (or milk powder), eggs, and sugar are stirred and beaten into a paste. Heat a pan and pour in the batter to spread into crepes.

You can also add salt and chopped green onions without sugar to make salty cakes according to your child's taste. 3. Steamed cake 50 grams of oil, warmed, 250 grams of sugar, put it in a basin and stir well, and beat in 5 eggs while stirring. Stir into a white thick paste, add 300 grams of flour and stir into a batter.

You can put an appropriate amount of chopped fruit. The batter is then poured into the mold and steamed. 4. Lotus root white fungus soup Ingredients:

A section of fresh lotus root, 6 12 grams of white fungus, and an appropriate amount of sugar. Method: Wash the white fungus, put it in a clay pot and simmer over low heat.

Wash and peel the fresh lotus root, cut it into pieces, blanch it with water, remove it, put it in the white fungus soup, cook it over low heat, put white sugar, and leave it off the heat to cool.

This is a recipe for the past few days on May Day to share.

Recipes are meal planners.

The body embodiment is a one-day ration of the preparation and cooking methods of various foods, which includes the right to food.

Kind, quantity, cooking method and name of the finished product. To keep the meal plan running smoothly, childcare providers should develop a weekly recipe.

Recipes should be based on the types and quantities of food specified in the meal plan, and should not be arbitrarily added or reduced to meet the nutritional needs of children.

Recipes should be diversified, taking into account the utilization of food, so that the nutrients in different foods can be complemented as much as possible.

In the recipe of the week, the main and non-staple foods of each meal of the day should not be repeated; Non-staple foods should not be repeated more than twice a week. The replacement can be done in rotation with different varieties of the same food. The principle of food replacement is the same kind of substitution, that is, grain for grain, beans for beans, and meat for meat.

For example, rice can be interchangeable with millet, corn, black rice and other grains, and steamed bread can be interchangeable with noodles, bread, and pancakes; Soybeans can be exchanged with the same amount of soy products such as tofu, dried tofu, and tofu skin; Pork can be exchanged with beef, mutton, rabbit, chicken, and duck; Fish can be interchangeable with aquatic products such as shrimp, crabs, shellfish, etc.; Fresh milk is interchangeable with dairy products such as goat's milk, milk powder, yogurt, cheese, etc.

The food in the recipe should be suitable for the digestion of infants and young children. The selection of food varieties and the way in which they are prepared should also be easy for children to digest and absorb.

After the recipe is formulated, the recipe must be reviewed to verify the rationality and scientificity of the recipe.

Develop a recipe for tricks. According to the market situation, the recipe is changed once every two weeks, and the pattern is adjusted appropriately.

Recipe requirements:

Recipes are developed according to the market situation.

Pay attention to the complementary role of protein and make the most of soy products.

Pay attention to the combination of dry and thin, meat and vegetables, coarse and fine grains, eat less sweets and fried foods, and control salt;

Breakfast: Staple food, high-quality protein. There should be dishes for lunch and dinner, one meat and one vegetarian for lunch, and a variety of seasonal vegetables should be selected. Ensure that there is a certain amount of green and orange vegetables;

Recipes should meet the needs of the child's age (type, size, color, aroma, taste).

Monday Breakfast milk.

Lunch: Rice, base tail shrimp in tomato sauce, stir-fried pork liver with garlic, spinach vermicelli soup.

Lunch bananas.

Tuesday Morning fresh soy milk.

Lunch: rice, alfalfa meat, tomato roasted cauliflower, crucian carp soup.

At noon, Crystal Sun pretends to be a pear.

Wednesday early millet porridge.

Lunch: Rice, diced chicken, dried celery and tofu, tomato and egg drop soup, lunch, mandarin orange.

Thursday Breakfast sweet corn egg custard.

Lunch: Rice Brigade Destroyed Rice, Sweet and Sour Meatballs, Green Vegetables and Mushrooms, Tomato and Egg Soup, Lunch, A Box of Yogurt.

Friday Breakfast milk.

Lunch: Yangzhou fried rice, West Lake beef soup.

At noon, open Kai and prepare seasonal fruits.

The recipe should be adjusted appropriately according to the fees of the nursery, as long as it is a good cook, you will know how to do it as soon as you look at the name, and you don't need to make a specific method.

Spectrum 1: Monday Germ Rice Dried Meat with Melon Dried Parsley Sweet and Spicy Cabbage Shredded Seaweed Egg Drop Soup Fresh Milk Tuesday Barley Rice Plum Chicken Scrambled Eggs with Tomatoes Garlic Kale Mung Bean Barley Soup Pearl Ballet Wednesday Fried Rice with Ham and Egg Mixed Lo Mei Yellow Mushroom Soup Banana Thursday Cut Braised Pork Slices (2) Stir-fried Sauerkraut Peanut Sugar Powder Noodle Noodle Soup Tangerine Orange Friday Pasta Tu Fish Soup Noodles Mara Cake Soy Milk Saturday Embryo Rice Roast Potato Roast Pork Mix Spiced Bean Dried Purple Yellow and Green Chinese Cabbage Cucumber Pork Rib Soup Fresh Milk Sunday Rice Salted Crispy Chicken Steamed Egg Garlic Amaranth Pearl Milk Tea Liu Ding ******************************= Recipe 2: (1) Shredded white pork Vegetarian assorted Main dish:

Fresh meat, white peppers, round peppers. Side dishes: cucumber, bean curd, carrot, black fungus (2) shredded kelp and pork Vegetarian assorted Main dish:

Fresh meat, soaked kelp, mustard, green pepper. Side dishes: celery, broccoli, oil, gluten, watery meat skin (3) leek sprouts, shredded pork liver, vegetarian assorted main dish:

Leek sprouts, pork liver, lean meat. Side dishes: white callus, oily gluten, asparagus, black fungus.

4) Diced lettuce and fungus Main course: fatty and lean meat, lettuce, carrot. Side dishes:

Fungus cabbage, peanuts, shrimp skin. (5) Minced meat, tofu, shiitake mushrooms, cabbage, main dish: fatty and lean meat, tofu, green peppers, bamboo shoots, sesame seeds.

Side dishes: Chinese cabbage, shiitake mushrooms (6) potato steak, shiitake mushroom choy sum Main dish: meat steak, potatoes, celery.

Side dishes: rape, dried tofu shreds, shiitake mushrooms. (7) Eggs and meat cubes, lettuce, main dish:

Small eggs, fatty and lean meat, shredded green peppers. Side dishes: lettuce, shrimp skin, wolfberry.

Second, staple food: rice Stir-fry: green vegetables, lean meat, fish, soup:

Kelp pork rib soup Tomato and egg soup.

Children's daily nutrition is very important, its nutrients ** in the selection of different foods, we ensure that children's nutrition is balanced, then it is necessary to provide children with rich food, develop reasonable recipes. You can roughly refer to the following points:

1. Breakfast recipes.

Breakfast should be based on staple food, supplemented by non-staple food, dry and rare; Staple and non-staple foods should contain more carbohydrates (sugars) and proteins. Because children have a longer time of activity in the morning, the amount of activity is larger than that in the afternoon, and the proportion of calories consumed is significant, and the calories provided by breakfast should account for about 30% of the total calories of the day, so as to ensure the heat energy required by children's mental activities (learning or class) in the morning, so breakfast should be based on a full stomach and delicious. It is necessary to pay attention to the color, aroma, taste, shape and variety of breakfast, the staple food can not be monotonous, and it is necessary to be able to often renovate the pattern, and provide more food that arouses children's appetite, such as sauce packets, bean paste packets, sugar triangles or sugar packets, sesame sauce rolls, oil and salt rolls, lotus leaf rolls, hamburgers, etc., you can also make cakes and other pastries.

In terms of non-staple foods, high-calorie, high-protein, high-fat foods should be selected, such as eggs, milk or soy milk, meat floss, beef and fish fillets in sauce, cakes, etc.

2. Lunch recipes.

Children's lunch should pay equal attention to the quality of staple and non-staple foods, and the quantity and quality of soup dishes. The amount of staple food eaten at lunch is the largest consumption of the day. The main food species should be eaten alternately, and the pasta pattern should be reinvented frequently.

Non-staple foods should have soup, vegetables, meat, vegetarian, preferably two dishes and one soup, meat and vegetarian matching. For example, it is necessary to eat braised hairtail with a vegetarian dish and vegetable soup.

3. Dinner recipes.

Children's dinner recipes should be based on staple foods, supplemented by dry and thin foods, and non-staple foods to ensure nutrition. The cooking dishes are mainly easy to digest, and the preparation of stir-fried dishes is based on the principle of deliciousness. Avoid serving sweets for young children's dinners.

Dinner should not be overeaten and excessive, resulting in excessive burden on the stomach, impaired digestive function, and indigestion. Therefore, dinner should account for 25%-30% of the total calories in the day. The characteristics of children's dinner recipes are mainly staple foods, and the food should be matched with coarse and fine grains, one is a reasonable combination of nutrition, and the other is that the types of food can be changed frequently, which triggers children's appetite and is beneficial to children's comprehensive intake of various nutrients.

Non-staple food should ensure the appropriate supply of nutrients, and pay attention to the combination of animal and plant proteins when compiling, especially soy food is high-quality protein, which should be eaten at the same time as animal food, which can play a complementary role in the two proteins, and is important for the growth and development of young children. Dishes should be cooked in a way that is easy to digest, and vegetables should be delicious and tasty. Avoid fried foods, as the activity time after dinner is short, which can easily cause indigestion.

Meals are served at camp bai

Nutritional recipes for toddlers are designed to meet the average daily needs of each person with various nutrients. The supply of calories and nutrients for breakfast accounts for about 30% of the total requirement for the whole day, 40% for lunch and 30% for dinner. About 2000-2400 kcal per person per day is required, of which 12-15% of energy comes from protein, 25-30% from fat, and 60-65% from carbohydrates.

2. Preparation principles: 1) Diverse food, mainly grains, ensure milk and eggs, and increase vegetables and fruits. 2) Make sure to eat a good breakfast, eat a full lunch, eat less dinner, and the ratio of three meals to meals is 3:

4:3。3) Eat less snacks, drink less sugary and carbonated drinks, and control sugar intake.

4) Drink milk and 6-8 glasses of water daily. 3. It is recommended to use 25 grams of salad oil for all day oil. The following are several sets of healthy recipes for three meals a day for you on a weekly basis: The first set of healthy recipes for three meals a day:

Monday Breakfast: steamed buns, milk (or soy milk), 1 poached egg, cucumber in sauce. Chinese Food:

Rice, shiitake mushroom choy sum, sweet and sour hairtail fish, loofah soup. Dinner: mung bean porridge, cabbage pork buns, shrimp skin winter melon.

Tuesday Breakfast: Wowotou, milk (or soy milk), 1 braised egg, Chinese tofu and milk food: rice, minced meat eggplant, duck and kelp soup.

You can use the software for recipe development, so compare the science of it.