When it comes to lunch, as long as we like it, we can feel satisfied.

Whenever our grandparents aren't by our side, our noon meals don't come together, I personally think it's alright, they basically make two main dishes, with both meat and vegetables, generally rice, flower rolls, noodles, and pancakes are the staples. We have a full lunch when we eat at noon, and we don't need to worry about being hungry, we can go for a walk in the courtyard or visit the park nearby. The heat consumed can help to avoid gaining weight.

For dinner, we basically control our portion sizes, with a focus on light and refreshing dishes, because eating a little less at night doesn't burden our stomachs too much. As we get older, we're less concerned about food, as long as we like it, we don't need big fish and big meat.

Below, I'd like to share these two days' noon meals, they're all very ordinary home-cooked meals, and they're the dishes we eat comfortably and naturally. If you have any delicious home-cooked recipes, please let me know!

Day 1 noon meal:

Main dish:Three-color quinoa riceSide dishes:White cabbage and tofu, winter melon and meatballsCold dish:Celery with peanuts

White cabbage and tofu recipe:

Main ingredients: box-type tofu, fragrant mushrooms, white cabbage leaves or baby cabbage, cilantro

Seasonings: edible oil, scallion, light soy sauce, salt

Making process:

1, box-type north tofu, after rinsing, cut into small squares, in a pot, make water and add a little salt, the purpose of adding salt is to flavor and to prevent the tofu from breaking, after boiling for a few minutes, directly put it in cold water to prepare

2, choose a more tender white cabbage leaf, wash it and cut it into slices

3, fragrant mushrooms wash them and cut into slices

4, heat the wok, pour in edible oil, sauté scallion, pour in white cabbage, stir-fry until it changes color and set aside

5, put edible oil in the pot, put the tofu cubes, mushroom slices together into the pot, add light soy sauce, salt, hot water, simmer over medium heat for a while, when the tofu is flavorful, then pour in the white cabbage, stir-fry evenly, then it's ready to be out of the pot and plated, sprinkle with cilantro and served

Winter melon meatballs recipe:

Main ingredients: one winter melon, pork filling, scallion, cilantro, hot water, pepper

Seasonings: edible oil, salt

Filling: fragrant oil, edible oil, light soy sauce, salt, homemade ground pepper, ginger, water

Making process:

1, winter melon peel and clean, cut into slices about 5 millimeters thick

2, in the pork filling, add fragrant oil, edible oil, light soy sauce, salt, homemade ground pepper, ginger and a small amount of water, stir in one direction until it's well-kneaded

3, heat the wok, pour in edible oil, put the winter melon into the wok, add a little light soy sauce to stir-fry until it changes color, then add hot water, boil for a few minutes

4, switch the stove to medium heat, use a stainless steel spoon, scoop the meat filling into meatballs, put them into water, all the meat filling is made into meatballs, according to your family's taste, use salt to season. If you want to eat this dish in soup, you don't need to add salt, because the meatballs are salty, the soup is flavorful. If you want to eat it as a dish, you can add a little salt, before serving, sprinkle with cilantro for flavoring

Friendly reminder: I like to buy winter melon in a pale green color with frost, the texture is better than deep green winter melon

Day 2 noon meal:

Braised noodles, with vegetable strips

Side dishes: fresh peas, carrot strips, white cabbage strips, yellow cucumber, yellow cucumber sticks, cherry tomatoes, ham sausage slices

There's braised sauce at home, just need to prepare vegetable strips

Fresh peas peeled and cut into strips; white cabbage wash and slice; yellow cucumber wash and cut into strips; cherry tomatoes wash; ham sausage sliced; fresh peas peeled

Make water, separately blanch peas, white cabbage, and winter melon

To save time, I don't want to make noodles myself, so I use pre-bought noodles. Using the water from blanching vegetables, directly cook the noodles, just pay attention, don't add too much when eating noodles for the first time, I made a wrong judgment, I always worry about not enough to eat, as a result, the cooked noodles could last for two meals. Haha!

Day 3 noon meal:

Leftover rice from the previous night is a little hard, so let's stir-fry it with eggs and vegetables to save trouble

Stir-fry the rice with carrots, peas, fragrant mushrooms, corn kernels, eggs; just stir-fry one egg with celery; use celery leaves to make a cold dish; use baby cabbage, crab sticks, and shellfish broth to make a bowl of fresh broth

Because stir-frying rice is a common practice in every family, everyone has tried it, stir-frying eggs with celery is a standard dish, celery leaves blanch for a short time and add your favorite seasonings, I'll simply introduce this bowl of flavorful broth

Fresh broth:

Main materials: crab sticks, shellfish broth, vermicelli, baby cabbage, water, salt, oil, cilantro

Making method:

1, after the crab sticks and shellfish broth come out of the refrigerator, let them warm up to room temperature

2, cut the vermicelli into pieces and soak in cold water

3, wash the baby cabbage and cut it into pieces