Recipes for government canteens, recipes for a week in government canteens

Monday: Breakfast: Meat buns, fried cakes, porridge, soy milk, peanuts, radish strips.

Medium: Stir-fried green pepper with beef, home-style tofu, stir-fried lean pork with cauliflower, vegetarian bean sprouts, pork ribs and winter melon soup.

Evening: Fried fish pieces, stir-fried cucumbers with meat, stir-fried meat with instant noodles, vegetarian lotus buns, mushroom and lean meat soup.

Tuesday: Morning: Flower rolls, hot dry noodles, porridge, bean brains, shredded kelp, salted cowpeas.

Middle: Roasted carrot with rabbit, stir-fried lean pork with celery and black fungus, roasted dried tofu with pork belly, vegetarian cabbage, tomato and lean meat and egg soup.

Evening: fried pork noodles, plum rolls, porridge, winter melon slices, pickles.

Wednesday: Breakfast: Steamed buns with bean paste, beef noodles, porridge, rice wine, orchid beans, pickles.

Medium: Roasted fat sausage, spicy tofu, fried bean sprouts with lean meat, stir-fried cucumber with vegetarian meat, fish ball soup.

Evening: Braised fish pieces, stir-fried pork with celery, lean pork slices with green pepper and potatoes, vegetarian lotus root slices, mushroom and lean meat soup.

Thursday: Breakfast: steamed buns, spring rolls, porridge, soy milk, lotus root slices, shredded radish.

Medium: chicken melon, braised eggplant, stir-fried lean pork with celery and black fungus, vegetarian pumpkin, pork ribs and kelp soup.

Evening: dumplings, buckwheat steamed buns, black rice porridge, pickles.

Friday: Breakfast: Egg pickle buns, bread, porridge, bean brains, soybeans, mustard.

Medium: Roasted potatoes with duck, homemade tofu, stir-fried lean meat with carrots, vegetarian cucumbers, scrambled eggs with tomatoes, lean broth.

Evening: braised pork, fried vermicelli with lean pork, braised winter melon, vegetarian lotus buns, seaweed and lean pork soup.

Saturday: Breakfast: plum blossom rolls, noodle pot, porridge, rice wine, cucumbers, salt vegetables.

Medium: Stir-fried chicken wings, chicken with green peppers, stir-fried pork with yams, slices of green pumpkin, sauerkraut soup with fish head.

Evening: beef noodles, steamed buns, porridge, peanuts, shredded radish.

Sunday: Breakfast: Sugar triangle, fried noodles, porridge, corn soup, shredded radish.

Medium: green pepper pork belly, braised dried seeds, steamed eggs, vegetarian cabbage, lean pork and yellow flower soup.

Evening: tamales, cumin potatoes, stir-fried ham sausage with celery, hot and sour lotus root, mushroom and lean broth.

The canteen recipe of the government unit is to ensure four dishes and one soup.

The canteen is a place that provides meal services for the staff of the agency, where the staff can enjoy the food to their heart's content. The menu of the week is full of colorful and aromatic dishes for the staff to taste. On Monday, the ** canteen provides stir-fried asparagus, potato beef stew, tofu soup and other dishes to let the body get sufficient nutrition and calories.

On Tuesday, the canteen of the government office launched dishes such as egg fried rice, braised muscle, tomato and egg soup, etc., bringing a different taste enjoyment to the staff. On Wednesday, the ** canteen cooked delicious dishes such as stir-fried shrimp, braised pork trotter tendons and tomato egg drop soup for everyone, allowing people to taste exquisite Chinese cuisine.

On Thursday, the ** canteen provided dishes such as pan-fried sea bass, stir-fried sesame chicken, and green vegetable and tofu soup, so that people could enjoy full of nutrition and deliciousness. On Friday, the menu of the ** canteen included lo-mei platter, spicy chicken, hot and sour soup and other delicacies, so that the staff could enjoy delicious food and soothe their body and mind after a week's work on the jujube oak stove.

In general, the stool decoration dishes of the canteen are rich in variety, delicious taste, endless aftertaste, and balanced nutrition, which is an ideal place to provide nutritional security and catering services for the staff of the first institution.