苴力鎮(zhèn)中心幼兒園第9周食譜

彌渡縣苴力鎮(zhèn)中心幼兒園

<span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'>營(yíng)養(yǎng)分析<span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'>本周每人每天平均在校攝入量：<span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'>1.蛋白質(zhì)攝入量為30克，達(dá)到平均供給量的100%，熱量為925千卡，達(dá)到平均供給量的99.6%，均符合推薦攝入量；<span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'>2.早餐、間餐、中餐、午點(diǎn)的熱量分別占比為19.8：8.2：28.3：13.6；<span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'>3.蛋白質(zhì)：脂肪：碳水化合占比為12.66%、46.61%、40.73%，符合推薦攝入比。<span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'> 4.植物蛋白與動(dòng)物蛋白占比為1:1,為最優(yōu)蛋白攝入比。<span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'>5.本周蛋類(lèi)，禽肉類(lèi)。鈣、鐵、鋅、維生素均達(dá)到推薦攝入量。 家庭食譜推薦海帶排骨湯 <span style='font-family: 仿宋_GB2312; font-size: 16pt; mso-spacerun: "yes"; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-font-kerning: 1.0000pt;'>海帶排骨湯， 是浙江一帶傳統(tǒng)名菜，屬于浙菜系。此湯菜肉爛脫骨，海帶滑爛。此菜品湯鮮味美，海帶含有豐富的鈣，可防人體缺鈣，還有降血壓的功效，是一道非常易做又美味的家常益精補(bǔ)血湯。 <table style="margin-left: 3.15pt; mso-cellspacing: 1.5000pt; mso-padding-alt: 0.7500pt 0.7500pt 0.7500pt 0.7500pt;" border="0" cellspacing="2"><tbody><tr><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">原料排骨300g</td><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">海帶結(jié)100g</td></tr><tr><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">清水適量</td><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">姜片適量</td></tr><tr><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">料酒15ml</td><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">鹽適量</td></tr><tr><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">蔥花適量</td><td width="360" valign="center" style="padding: 0.75pt; border: 0px rgb(0, 0, 0); border-image: none; width: 270pt; background-color: transparent;">蔥段適量 </td></tr></tbody></table> 制作步驟<table><thead><tr><th width="121">步驟</th><th width="359">具體操作</th><th width="240"> </th></tr></thead><tbody><tr><td width="121">步驟1</td><td width="359">準(zhǔn)備食材:排骨提前焯水備用，海帶結(jié)洗凈備用，生姜削皮備用</td><td width="240"></td></tr><tr><td width="121">步驟2</td><td width="359">把3樣食材一起放入鍋中，加入足量的水，上鍋大火煮開(kāi)轉(zhuǎn)小火慢熬，煮到食材熟透</td><td width="240"></td></tr><tr><td width="121">步驟3</td><td width="359">排骨和海帶都熟了，湯色變得濃郁，加入適量食鹽調(diào)味即可，灑入蔥花即可出鍋啦!</td><td width="240"></td></tr><tr><td width="121">步驟4</td><td width="359">鮮香可口，湯汁濃郁好喝!</td><td width="240"></td></tr><tr><td width="121">步驟5</td><td width="359">成品 </td></tr></tbody></table>