What are the best recipes for the staff cafeteria?

The menu for staff meals is basically divided into three categories: meat dishes, vegetarian dishes and soups

1. Meat dishes:

Mushu pork, braised pork balls, salt and pepper chicken wings, boiled loin slices.

Roast beef with potatoes, duck gizzard in salted water, pork ribs with salt and pepper, smoked fish.

Plum cabbage button pork, braised pork, tiger skin button meat, braised yellow croaker with pickled cabbage.

Salted duck Braised chicken thighs Fried chicken thighs Braised fish pieces.

Gluten stuffed meat, dried cuts, braised pomfret, braised pork trotters.

Roast duck, roasted beef with Chinese cabbage, shredded pork with fish flavor, sauerkraut fish.

Stir-fried tripe, curry chicken wings, braised large intestine, sweet and sour pork ribs.

Braised mackerel, dried cut beef, husband and wife lung slices, braised fish pieces.

Roasted chowder, braised chicken, feathers and blood.

Second, vegetarian dishes.

Fried cabbage, shredded cabbage, shredded cabbage, open winter melon.

Garlic green beans, stir-fried shredded eggplant, mung bean sprouts, shredded potatoes with green peppers.

Sweet and sour cabbage, scrambled eggs with tomatoes, sliced lettuce, stir-fried cowpeas.

Dried cabbage, sliced cauliflower, scrambled eggs with green peppers, shredded celery and pork.

Spicy tofu, scrambled eggs with loofah, sweet and sour lotus root slices, shiitake mushrooms and greens.

Stir-fried three dices, shredded pork with green pepper, garlic water spinach, minced meat and sour cowpeas.

Braised vegetarian chicken, green pepper potato chips, cold salad with shredded kelp, vinegared cabbage.

Scrambled eggs with garlic, three fresh tofu, boiled dried shreds, stir-fried shredded pork with garlic.

Stir-fried spinach, stir-fried chrysanthemum, cold peanuts, green vegetables, tofu fruit.

Spicy Chinese cabbage, cucumber fried pork slices, ants on the tree, green pepper stinky tofu.

Three:, soup:

Winter melon soup with pork ribs, mushroom lean meat soup, tomato egg soup.

Egg soup, fish ball soup, pork ribs, kelp soup.

How to properly manage employee meals:

First, it is necessary to take into account the number of employees and the distribution of men and women, which affect the size of the meals and the size of the restaurant.

Second, it is necessary to have a preliminary understanding of the tastes of employees, such as whether employees eat spicy food, whether there are more northerners or southerners, etc.

Third, the staff canteen can choose to operate it itself or outsource, which can be selected according to the actual situation of the enterprise.

Fourth, it is necessary to take into account the nutritional combination of employees' diet, the body is the capital of the revolution, and the basic needs of employees must be guaranteed.

Fifth, it is necessary to advocate the CD-ROM action, because not being able to eat more will not only cause the company to lose a lot of money, but also a waste of resources.

Sixth, there should be strict standards for the hygiene of food ingredients, and never cause food poisoning or anything like that, which will have serious consequences.

Scrambled eggs with tomatoes, stir-fried shredded pork with green peppers, shredded potatoes with vinegar, cold cucumbers, and stir-fried pork with bean sprouts are all dishes suitable for the staff restaurant, which are both delicious and very nutritious.

The balanced nutrition of the staff canteen. There are many home-cooked recipes in the canteen, and there are steamed buns, flower rolls, fritters, pies, steamed buns, pickle sticks, soy milk, millet porridge, rice porridge, gnocchi soup, and wontons for breakfast. For lunch, there are staple rice, steamed buns, steamed sweet potatoes, and steamed nest melons.

There are also Chinese cabbage stewed tofu, chicken noodles, stir-fried cauliflower, stir-fried shredded potatoes, stir-fried dried tofu, and stir-fried celery. Stir-fried broccoli. There is nori soup, millet porridge.

Egg soup, fruit, yogurt. For dinner, there are a variety of noodles. Rice, steamed buns, all kinds of stir-fries, and soups.