"Monitor Xu, the training schedule for next week has been sent to you. Remember to check it." That night, as soon as the company affairs meeting was over, Yu Ping, an air defense battalion clerk from a brigade of the 77th Army Group, sent the training schedule that had just been worked out to Xu Kun, the head of the cooking team, through the strong military network. He told reporters that this practice had lasted for several months. What should the cooking class do with the training schedule? " Driven by curiosity, the reporter came to the cooking class dormitory. At this time, Xu Kun has taken several comrades in arms to sit in front of the computer. With the help of a piece of software, they quickly calculated the proportion of various nutrients that officers and soldiers need to eat every day according to the training intensity. "We now strictly follow the training consumption data for each meal to make sure the comrades in arms eat healthily." Xu Kun told the reporter that this practice stems from their revision of recipes three times this year. The first time happened at the beginning of this year. At that time, the recruits had just left the company, and Xu Kun paid special attention to their diet. He found that many of these recruits came from Yunnan, Guizhou, Sichuan and Chongqing, and were not used to the northwest food in the camp. In order to solve this problem, Xu Kun and the cooks found the famous "Sichuan chefs" in the brigade to learn from their masters, specialize in refining Sichuan cuisine practices, and reformulate recipes, which gradually "conquered" the appetites of new comrades in arms. It didn't take long for Xu Kun to find a new problem - some dishes at the same table were swept away by his comrades in arms, while others were left almost every time, and some even didn't use chopsticks. After a period of observation, Xu Kun found a rule: "hard dishes" like boiled beef and diced chicken with chili will never be left, while the "sales" of vegetarian dishes are obviously worse. At the same time, the same vegetarian dishes, fried and stir fried, are more popular than plain fried and vinegar fried. In order to confirm this rule, Xu Kun then made a questionnaire survey - he asked his comrades in arms to write down "the 10 dishes that he most hoped the cooking team would cook". As expected, Dongpo Elbow, Maoxuewang, braised pork, fried chicken, grilled fish and other dishes were on the list, while some vegetarian dishes with light taste were rarely mentioned. "We will do whatever our comrades in arms like." With Xu Kun's proposal, the second revision of the recipe started. Because it was in line with the preferences of officers and soldiers, there was almost no leftovers in the camp in the next six months. Not only that, Xu Kun's cooking class also scored very high in the food satisfaction survey, and was selected as the "Red Flag Canteen" by the travel agency. However, the good times did not last long. The recent annual physical examination announced the failure of this recipe modification - due to the long-term heavy oil and salt diet, many officers and soldiers' triglycerides, cholesterol and other indicators are close to the "critical value", and some officers and soldiers have quietly exceeded their weight. "Just thinking about what everyone likes to eat, ignoring what everyone needs to eat, and almost having problems eating." Hearing this, Xu Kun was very upset and took the initiative to make a profound review at the battalion soldiers' meeting. The hearth is connected to the battle position, and the food is about winning. In order to make the comrades in arms eat well and eat healthily, Xu Kun took the lead to revise the recipe for the third time. Previously, Xu Kun mostly went to restaurants and hotels to "learn from teachers". This time, he turned his attention to hospitals and sports schools. In order to improve the diet of officers and soldiers