Many people often ask me, when I come home from work, I eat alone anyway, and I have to rush to the night shift after eating, which is more than an hour, I have to cook, eat, wash dishes, back and forth, why bother? Why not just grab a bite to eat in the cafeteria? Or don't want to eat in the canteen, order a takeaway, day by day, where does the passion come from?
In fact, to be honest, I don't feel hard at all when I go home and cook my own food. On the contrary, after a day of hard work, physically and mentally exhausted, if you can't go home, and then casually perfunctory in the cafeteria or order takeaway, that is really exhausting.
Modern people's work and life, both heavy and trivial, work for a whole day, energy has been exhausted, at this time go home to make themselves something like to eat, slowly enjoy the joy of being alone, is the best self-healing and charging, let yourself become full again, in order to continue to throw yourself into the next battle!
In fact, a person can't eat much, eat even less mountain treasures and seafood, and don't need to use money to measure, live the life you want, eat the food you love, is the real quality of life!
However, by trying to adapt to the current rhythm, learning to reconcile with reality, and taking some careful thought, we can completely achieve both work and life. Work seriously when you work, and live seriously when you live.
One-person food for me, fat-loss meal for a 45-year-old mature woman, a bowl of pumpkin yam millet porridge, an egg, a plate of fresh vegetables, an orange, not much money, excellent taste, healthy and low-fat, extremely simple, almost no need to do it yourself.
Sweaty summer, you can also make yourself a delicate and elegant kitchen lady!
Posting the circle of friends, netizens sighed: simple, is the most advanced rich! This is the real quality of life
Lo and behold, the porridge that I boiled myself is really delicious! After a little while, the surface can form a thick layer of "rice oil", such a good porridge, where can you eat it outside!
Don't look at this small bowl, nutrition can be no less, there are pumpkins, yams, rice, millet, corn grits, goji berries, sticky and smooth, the taste is excellent!
I can't get tired of eating every day!
Women over 40 years old, the basal metabolism is reduced, the appetite is naturally smaller, and appropriate fat reduction and carbure reduction water are also needed.
But don't be too much, the nutrition is balanced, and the proportion can be slightly adjusted. Therefore, less porridge, eat more vegetables and fruits, and add some protein.
In summer, the weather is so hot, frying and frying is free, make a steamed dish, drizzle some soy sauce, light and delicious!
When steaming vegetables, the eggs are also steamed by the way, which is simple and nutritious.
Finally eat an orange, make up some vitamin C, not to mention how comfortable!
Here's how, it's super easy!
First prepare the ingredients of the porridge, the babe pumpkin cut into pieces, the yam peeled, cut into pieces. A big spoonful of rice, millet, corn grits, I eat it alone, so a small spoonful of rice is enough.
Put all the ingredients in a pot and bring to a boil over high heat to reduce heat, about 30 minutes or so, stirring at the final stage.
Slice the remaining pumpkin, remove the guati from the eggplant, do not cut, and place one egg in a steamer.
Steam regularly for 15 minutes, remove the eggs at 12 minutes, put them in cold water, and peel off the shell later so that the eggs are tender. If you want to be lazy, the eggs are steamed for 15 minutes.
In fact, usually I do this more simply, often make reservations, and eat when I get home after work. I have this steamer, which can be steamed up and down. The stew cup takes 1 hour to stew porridge, usually I always make an appointment when I go home at noon, so that the porridge and vegetables come out of a pot.
Too busy today, no time to go home at noon. So it is very simple to separate the boiling porridge from the steamer.
When steaming and cooking porridge, I didn't have to do anything, so I blanched the asparagus in boiling water for a minute.
Finally, take out the eggplant, cut it without a knife, insert it directly into the eggplant with chopsticks, and tear it open into thin strips while it is hot.
I never buy vinaigrette, and I drizzle a few drops of soy sauce on the cold mix in the summer, which is fresh and light, and I like it very much.
After the eggs are shelled, cut them together and plated.
In the cooked porridge, I also added a little salt, which is even fresher!
Find a beautiful set of cutlery and enjoy it beautifully, it's so healing!