is full of spring, staying at home all the time, I still have to lose weight, otherwise I have to wear a big size when I go out.
When it comes to weight loss, in addition to proper daily exercise, you must not relax in your diet, avoid overeating, and eat less greasy big fish and meat, but it is not that you can’t eat meat. Ingest moderate amounts of fats and oils. Can supplement the daily nutrition needed. Share 5 dishes, not high in calories, much better than boiled dishes, the more you eat, the more you love!
----【Mung bean jelly】----
jelly needs to be boiled and takes some time to cool and solidify, so office workers can spend 5 minutes in the morning to boil the jelly into the fresh-keeping box, then put it in the refrigerator and come back Then cut some shredded cucumber, make a hot and sour sauce and mix it. The jelly powder looks like a big pot, the water content is 80%, even if you eat it, it can be digested after a while, so this jelly powder is also a good food for weight loss.
[Jelly ingredients] 1 cup of mung bean starch, 4-6 cups of cold water
[Sauce] chives, garlic, millet spicy, vinegar, light soy sauce, salt, sesame paste (optional)
1. Mung bean starch and 1 cup of cold water are the same Put in a large bowl, stir gently, mix well and set aside;
2. 5 cups of water into the saucepan, and cook on high heat until it is close to a boil; turn to low heat, re-stir the starch paste evenly, pour it into the boiling water pot, and pour Keep stirring while turning to medium heat, and keep stirring until the starch paste is completely transparent and away from the fire; if you want to save time, you can boil the water first;
3. Prepare a clean glass crisper in advance and put the starch Pour the paste into the box and shake it to make the surface flat. When it is warm, cover the lid and put it in the refrigerator for more than 1 hour until it is completely solidified. Office workers can put it in the refrigerator before leaving the house. Too much heat will produce a lot of water drops on the jelly, which looks watery, but does not affect the consumption;
4. Adjust the sesame paste according to personal preference: there is a little sesame oil in the sesame paste, and mix it with a spoon. Pour in some light soy sauce, cold water, vinegar, and salt to make a sesame paste paste; at first, pour a small amount of light soy sauce and mix, wait until the soy sauce and sesame paste are fully integrated, then pour the next soy sauce or cold water and vinegar, and finish in several times; If you add them all at once, the sesame paste is easy to form a lump;
5. Chop garlic and mince, mince chives, and chop millet into small circles;
6. Refrigerate solid mung bean jelly and easily demould;
7. Cut large pieces with a knife and then Cut into strips or pieces you like; after a few cuts, it will stick to the knife. Dip some cold water on the knife and then cut;
8. Put the jelly, sesame paste, chives, garlic, and millet into a pot, mix well Serve on a plate, then drizzle chili oil to taste.
Apple private conversations
1. The formula of mung bean starch is 1 cup of starch + 4 cups of cold water, 5 cups and 6 cups are also possible, but the difference in hardness and hardness; 1 cup refers to the capacity, not the weight;
2. Keep it in the refrigerator until it is completely solidified. If it is not completely solidified, it is usually in the middle. Touching the box will feel warm. The jelly should not be stored in the refrigerator for a long time or overnight. The longer the time, the starch will age faster and the jelly will turn from transparent to milky white , Although the hardness is there, the elasticity is slightly worse; for office workers, eating in the morning at night will not affect the taste;
3. The seasoning and side dishes can be adjusted according to taste.
-----【casserole with cabbage tofu】-----
stewed cabbage is super simple. Use your hands to tear the cabbage leaves and gangs into large pieces and throw them into the pot. Put the tofu on your hand and cut with a knife. , Even the cutting board is saved. This pot is both rice and vegetable. It is rich in plant fiber and high-quality plant protein (tofu). It can be eaten for 6 or 7 yuan. The cabbage leaves absorb the oil from the tofu soup and pork belly. It is tender and watery; the tofu is also very tasty after being braised and stewed, even the soup with the vegetables is a big pot!
[Materials] 3 slices of cabbage, 1 piece of tofu, 1 strip of pork belly with skin, a little vegetable oil, 1 scallion, 40 grams of sauce, appropriate amount of hot water
1. Prepare Chinese cabbage, tofu, and skin belly;
2. Break the large pieces of cabbage by hand, if there are tendons, tear off the tendons; the pieces of cabbage are slightly larger, so you can enjoy it after eating;
3Put the tofu on the palm of your hand and cut into pieces with a knife. This is easier to handle than on the chopping board;
4. Cut the pork belly with skin into thin slices; the meat must be a little fat, pure lean meat is not suitable for this stew, it is too dry and too dry The firewood is not tasty;
5. Heat the casserole, pour a little oil, first stir-fry the chopped green onion to get a fragrance, then pour the meat slices into the pan and stir fry to change color;
6. After the meat slices are fried out, put the cabbage into the pan Stir fry so that the cabbage leaves can absorb the fat;
7. After the cabbage becomes soft, put the tofu into the pot;
8. Pour in the appropriate amount of sauce or soy sauce, soy sauce, oyster sauce according to the taste;
9. Pour in Appropriate amount of hot water, after the water boils, turn to low heat, cover and simmer for 10-15 minutes;
10. Open the lid and sprinkle a little salt according to your taste. Mix gently for a few times to remove from the heat. The whole pot looks very warm, you can sprinkle a little chopped green onion or chopped green garlic to add a little green to make it more active and attractive.
Apple private conversations
1. Big pieces of cabbage are boiled in white water and are easy to cook; add the tofu pieces and add the sauce and stew. Putting the cabbage on the bottom of the pot can prevent the tofu from sticking to the bottom;
2. Don’t look at only these slices of pork, but with the infiltration of meat oil, the whole dish is very fragrant; if you don’t put meat, you can put some meat oil;
3. You can also put a handful of noodles and stew together, so that the noodles with enough soup will be more delicious; or put a few slices of kelp and stew together, the effect of supplementing iodine and calcium is also very good.
-----【vegetable fried peanut buds】-----
The thick and strong peanut buds look very strong. If you use the method of fried mung bean sprouts, it will not be easy to ripen. Although it is the first time to eat, I combine After a bit of life experience, I added some water while frying. Although it is a vegetarian frying, the white peanut sprouts are matched with the red carrot shreds and the green garlic. It is really delicious and beautiful. The resveratrol content of peanut buds is 5 times higher than that of peanuts. It is rich in vitamins, potassium, calcium, iron, zinc and other minerals, as well as various amino acids and trace elements required by the human body. It is known as "longevity buds" . Resveratrol has the effects of inhibiting cancer cells, lowering blood lipids, preventing and treating cardiovascular diseases, delaying aging, etc., and has extremely high health value.
[Materials] 250g peanut buds, 3 green garlic, half a carrot, moderate oil, a little soy sauce, a little oyster sauce, a little salt, and a little hot water
1. Clean the peanut buds;
2. Clean the green garlic, especially the bottom of the leaves Easy to hide the soil, be sure to break apart and wash thoroughly; remove the carrots and rinse them;
3. Remove the red coat of the peanut buds and cut into inch sections;
4. Cut the green garlic diagonally into sections, and cut the carrot into fine strips;
5. Warm oil in a hot pot , Fry the peanut sprouts and carrot shreds in a pot, add a little salt and fry until soft; peanuts are not easy to cook, so pour a little hot water and stir fry until they are broken;
6. Pour a little soy sauce and oyster sauce and stir evenly, add the green garlic Sprinkle in the pot, stir and change the color to get out of the pot.
Apple’s private room
peanut sprouts are rare. It is said that the method of peanut sprouts is the same as that of mung bean sprouts and soybean sprouts. Friends who are interested can search for the production method online, so that they can have them at any time;
peanut sprouts have a lot of Strong and refreshing fragrance, but if you don’t cook well in this dish, the peanut head will look hard compared to the crispy peanut sprout stalk. If you can’t agree on the taste, it will not taste good, so you have to stir fry at the same time. Pour a little water on one side and fry the peanuts thoroughly.
-----【stir-fried flower clams】-----
flower clams are brushed clean, put in salt water to spit out the mud and blanched, add bean paste and stir-fry, with green garlic, it tastes nothing at all Lose food stalls. Clam is rich in nutrition. In addition to being rich in protein, calcium and other trace elements, taurine in it can help bile synthesis, inhibit cholesterol synthesis in the liver and accelerate the excretion of cholesterol, thereby reducing cholesterol in the body. As the fat content of clams is not high, the calories per 100 grams are only 55 calories, which is low-fat meat. For people who control weight, clams are a good choice.
[Materials] 500 grams of clams, 1 screw pepper, 1 red pepper, 1 pinch of leeks, 4 coriander, 1 tablespoon of bean curd sauce, suitable for rice wineQuantity, a little broth of clams, appropriate amount of vegetable oil, 1 piece of ginger, 4 cloves of garlic
1. After buying the clams, gently rub them with cold water two or three times to remove impurities on the surface of the shells, and then soak a few drops in salt water Sesame sesame oil, set aside, let the clams spit sand;
2. Leek, coriander, and green and red peppers are cleaned;
3. Leek and coriander are cut into inch sections, green and red peppers are cut into two pieces longitudinally and shredded separately;
4. Fresh ginger Chop into cubes, smash the garlic and dice for later use;
5. Boil a pot of water, put the clams into the pot after the water is boiled, cook until all mouths are opened, and remove;
6. Heat the pot with cold oil, first add a spoonful of bean curd sauce Stir-fry the red oil on the fire, then pour the minced ginger and minced garlic into the pot and stir fry until the aroma;
7. Put the green and red peppers and the clams into the pot at the same time and stir fry, because the bean paste is very salty, so there is no need to sprinkle salt. Just drizzle a little rice wine and a little hot blanched clams, and stir-fry evenly so that the bean paste is evenly covered with clams;
8. Sprinkle the leeks and coriander into the pot and turn off the heat. Stir fry a few times and get out of the pot.
Apple private conversations
1. Clams can be purchased clean without sand, which is very convenient to handle, and tastes good when eating; the blanched clams are fried in the pot for a few times and mixed with the ingredients evenly; Don’t waste the soup, it’s also rich in nutrients;
2. The clams are very savory. Don’t add MSG or add more salt when cooking, so as not to cover the savory taste.
-----[Cold torn cowpea with cold dressing]-----
The cowpea after being blanched is divided into two halves along the tendons, and then coiled into a circle, which is more eye-catching in terms of appearance than the cut. It's also fun to eat. cowpea is rich in protein, fat, carbohydrates, crude fiber, calcium 40, magnesium, iron, manganese, zinc, copper, selenium and other trace elements. It has the effects of nourishing qi, nourishing the stomach, nourishing the kidney, regulating skin and body.
[Materials] a handful of cowpeas, 3 garlic cloves, a few scallions, 2 spicy millets, vinegar, light soy sauce, salt, sugar, and boiled water
1. Wash the cowpeas, smash them from the middle, and divide them into two ; Z1z
2. Put it in a pot of boiling water, fully boil it, completely change the color and soften and then remove it. After taking the cold water, it is tender and green;
3. Follow the meridian of the cowpea and tear it into two by hand. The cowpea can only be cooked and softened. Easy to tear;
4. All the cowpeas are torn in half. Hold a handful of cowpeas and plate them in a circle.
5. Scallions, garlic, and millet are spicy and clean;
6. Garlic slapped and chopped, chives , Millet spicy chopped rings;
7. Put the minced garlic and chives into a bowl, pour in the right amount of vinegar, light soy sauce, a little salt, a teaspoon of white sugar, a small amount of boiled water, and mix well; millet is very spicy. If you can't eat too spicy, you can sprinkle it on the cowpea later;
8. Pour the seasoned juice on the cowpea, and sprinkle it with millet, which is spicy, beautiful, and can reduce the spiciness.
Apple private conversations
1. The cowpea must be cooked and boiled so that it can be easily peeled in half. Do not tear it too fast to prevent it from breaking. It can be torn after a while;
2. There is no fixed proportion of the sauce, according to the taste To adjust.
"Make food with love, record beauty with heart; use simple methods to present the mellow taste of ingredients". I am Meggy Dancing Apple. I used to be an English teacher. Now I am a housewife who loves the kitchen. In the days of dealing with oil, salt, sauce and vinegar, my heart has become more gentle, and I feel more and more that "accompaniment" is the best and most important thing in the world.
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