The first thing many people need to do after starting to lose fat is to replace their daily diet heavy on oil and salt with a fresh and bland vegetable salad. Eating only leaves and bread like white rice in the West is very uncomfortable for the vast majority of Chinese. Don't worry, we have carefully prepared 13 recipes suitable for Chinese stomachs, light but delicious, healthy and not greasy, and you can have a good mood every day.
Colorful salad
1. Wash the carrots, peel and cut into shreds, blanch them in boiling water for 1 minute, remove them and set aside
2. Boil water in a pot, pour in the bean sprouts and blanch for 50 seconds, remove the cold water
3. Add the spinach and blanch for 50 seconds, remove the cold water
4. Knock the chicken breast loose with the back of a knife, add cooking wine, salt, garlic powder, black pepper, light soy sauce, grasp and marinate for 10 minutes
5. Spray a little oil in a frying pan and fry the chicken chops until lightly browned on both sides
6. After the oil is hot, pour in the egg mixture, gently shake the pot, spread into an omelet, and cut the spread omelet into shreds for later use
7. Mix the soul sauce: minced garlic + millet spicy + 2 spoons of light soy sauce + 1 spoon of oyster sauce + 2 spoons of rice vinegar + 1 spoon of zero-calorie sugar + cooked white sesame seeds, stir well and set aside
Fish fillet with scallion oil
1. After the fish fillets are bought and washed, add 5 grams of starch, 2 grams of black pepper and salt, and 10 grams of cooking wine, grasp and marinate for 30 minutes.
2. Clean the baby cabbage, slice it and set aside
3. Boil water in a pot, add a little salt, pour in baby cabbage after the water boils, and blanch for 1 minute.
4. Cool water, then drain and spread on the bottom of the dish.
5. Boil water in a pot again, put the black fish fillets in and blanch for about 30 seconds. Use chopsticks to easily open the fish fillet, and quickly remove it when you see it turn white
6. Then spread on top of the baby cabbage and add 2 tablespoons of steamed fish soy sauce and drizzle over the fillet
7. Sprinkle some shredded green onions and peppercorns, drizzle with hot oil, and serve this delicious scallion fish fillet!
Chilled flower nails
1. Put the nails in clean water and sprinkle a little salt to soak for half an hour, let the nails spit sand, wash and drain the water for later use
2. Cook the nails in a pot under cold water, add cooking wine and ginger slices, blanch and set aside (remove the mouth of the nails after all the mouths are opened, don't cook for too long, so as not to cook the nails for a long time)
3. Prepare a bowl, put in 1 tablespoon of millet pepper + 1 tablespoon of garlic paste + 2 tablespoons of cooked white sesame seeds + 1 tablespoon of crushed peanuts + half a tablespoon of salt, 1 tablespoon of chili powder and half a tablespoon of Sichuan pepper powder, and pour in hot oil.
4. Immediately add 3 tablespoons of vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of sugar, squeeze out the juice of the small limes cut in half and mix well for later use
5. Cook the nails until the shell is fully opened, remove the half without meat, and put the meat in a bowl.
6. Put coriander, millet spicy and lemon slices in a bowl to make it fragrant
7. Put in the seasoned sauce, cover with plastic wrap and put it in the refrigerator to refrigerate, it will be more flavorful for a long time
Eggs grilled with spinach
1. Remove the roots of the spinach and wash it, put it in a pot, put a spoonful of salt, add water and soak for 10 minutes, cut it in half for later use
2. Prepare 3 eggs and beat them into a bowl, add a few drops of white vinegar, and then beat them into egg liquid for later use.
3. Add water to the pot and bring to a boil, put the spinach in the pot and blanch for 1 minute.
4. Take out the blanched spinach and soak it in cool boiled water, then take it out and squeeze the water dry and put it on a plate
5. Heat a spoonful of oil in a wok and pour the eggs into them, stir-fry over high heat, stirring constantly, and stirring the eggs into small pieces
6. Mix a sauce: 1 tablespoon soybean paste, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 2 tablespoons of water, stir well. Put the sauce into the pot to taste and stir-fry evenly.
7. Stir-fry the eggs evenly out of the pan and pour the eggs over the spinach
Oil-free grilled chicken thighs
1. Soak the chicken thighs in bloody water with water, and the chicken thighs that come out of this way are not fishy
2. Peel the chicken thighs and wipe them clean with kitchen paper, and cut a knife in the middle to facilitate the flavor
3. Marinade: 3 tablespoons of light soy sauce + 1 tablespoon of dark soy sauce + 1 tablespoon of cooking wine + 15 grams of garlic powder + 1 tablespoon of oyster sauce + appropriate amount of pepper, grasp it well with your hands, massage it, and marinate overnight
4. Bake in the air fryer at 200°C for 10 minutes, then turn over the chicken thighs and bake them for 10 minutes (the roasting time is adjusted according to the number and size of the chicken thighs)
Steamed chicken thighs with tomatoes
1. Cut the tomato into cubes and the baby cabbage into cubes for later use
2. Peel the chicken thighs and cut them into meat pieces for later use
3. Add 1 tablespoon of soy sauce + 1 tablespoon of cooking wine + 2 tablespoons of starch + 3 grams of pepper + shredded ginger and mix well
4. The baby cabbage is at the bottom and the tomatoes are in a circle
5. Top with the marinated chicken
6. Steam on the heat for 25 minutes, the size of the chicken thighs is different, and the steaming time should be increased or decreased according to the size
Tofu soup
1. Wash and slice the zucchini, dice the tofu, shred the bean skin, and slice the shiitake mushrooms
2. Put a little olive oil in the pot and stir-fry the onion and garlic slices
3. Add shiitake mushrooms and bean sprouts and stir-fry
4. Add the other garnishes and add 1 bowl of water
5. Add 1 tablespoon of Korean hot sauce, a little chicken essence, and a little sesame oil to taste and bring to a boil
Steamed eggs with sixtieth birthdays
1. Pour the clams you bought back into a bowl, pour in an appropriate amount of water, pour in a small spoon of salt and stir well, and let the clams spit out sediment for 3 hours.
2. In a pot under cold water, pour in the clams, turn off the heat and remove them when you open your mouth. As long as there are a few mouths to take out, at this time you can turn off the heat, with the help of residual temperature, other clams will also open, can not be cooked for a long time, otherwise the meat will be old.
3. Beat 3 eggs into a bowl, stir with chopsticks, pour in 180g of warm water, add a little salt and stir well.
4. Filter the egg liquid through a strainer, be sure to filter the egg liquid, and the steamed egg custard will be tender and smooth.
5. Put the clams on a plate, sift the egg mixture and pour it into a bowl, and wipe half of the egg mixture over the clams.
6. Cover the plate with plastic wrap to prevent water droplets from dripping into the egg liquid, then put it in the steamer and steam it over high heat for 10 minutes. After removing from the pot, drop a few drops of steamed fish soy sauce, sprinkle a little chopped green onion, and serve.
Tofu fried rice
1. Crush the tofu and squeeze out the excess water with gauze
2. Spray some olive oil in the pot, put the tofu on high heat and stir-fry, the tofu will become distinct because of the disappearance of moisture
3. Add 2 eggs and stir-fry
4. Add 1 tablespoon of light soy sauce, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of cumin powder, a little chopped green onion and stir-fry evenly
Boiled shrimp
1. Blanch the fungus, boil for 2 minutes, don't cook for too long, and put it in cold water to cool after cooking
2. Cut the green onion leaves into thin strips, throw them into the water and stir well, and the green onion shreds will naturally roll
3. Put water in the pot, add a spoonful of cooking wine, green onion and ginger, bring to a boil over high heat, pour in the washed fresh shrimp,
4. When the shrimp turns red, curl the shrimp body slightly and take it out
5. Put the shrimp in the cold water prepared in advance to increase the elasticity of the shrimp meat. Cut off the head and tail, peel the shell and set aside
6. Prepare small ingredients: 2 tablespoons of light soy sauce + 1 tablespoon of sugar + 1 tablespoon of oyster sauce + 1 tablespoon of steamed fish drum oil + 1 tablespoon of rice vinegar + 1 tablespoon of chili oil
7. Put the shrimp in a circle and put it on a plate, put the fungus and shredded green onion in the middle, and drizzle the sauce
Braised beef fillet
1. You can choose beef tendon, I don't like to eat tendons, I choose lean meat. Remove excess fascia, soak in water for 1 hour, and soak in bloody water.
2. Put cold water in the pot, put the beef in it, add cooking wine and ginger slices, boil the water for about 10 minutes, blanch to remove the fish, and boil out the impurities and foam
3. Rinse with cold water and soak in cold water for 10 minutes to make the meat firm and not loose after cooking
4. Put the beef in the pot, add the beer, remember to cover the beef
5. Add 2 tablespoons of dark soy sauce + 2 tablespoons of light soy sauce + 1 tablespoon of oyster sauce + 2 tablespoons of soybean paste + 1 marinade packet + 1 handful of dried chilies, cover and bring to a boil over high heat, and simmer over medium-low heat for about 50 minutes
6. The marinated beef can be easily penetrated with chopsticks and the heat can be turned off.
7. After the beef is slightly dissipated, tie it to death with plastic wrap, the stronger the better. When wrapping, you can shape both sides, and finally form a round fat meat roll, freeze overnight, or refrigerate for a few hours
8. Slice it and start eating, because it is the fat reduction period, I didn't add salt and sugar, everyone can eat it according to their own taste, dip in the sauce, or mix it with salad to eat!
Konjac mixed with cucumbers
1. Soak the fungus, blanch the fungus in the water, remove it and put it in a bowl for later use
2. Use the knife surface to pat the cucumber apart and cut it into sections
3. Add water to the pot and bring to a boil, put in the washed konjac knots, and cook until they are broken, remove them and cool them for later use
4. Put minced garlic, chili powder, millet pepper in a bowl, and pour a spoonful of hot oil to stimulate the fragrance
5. Add 1 tablespoon of light soy sauce, 3 tablespoons of aged vinegar, 2 tablespoons of sugar and appropriate amount of salt
6. Put it in a basin, stir well, and the more you eat, the thinner and thinner cold konjac shreds are done!
Lettuce quiche
1. Clean the lettuce and cut it into small pieces for later use
2. Prepare two eggs to beat
3. Put the lettuce in and add a little salt and black pepper to taste
4. Spray a little oil in the pot, turn the pot to low heat after it is hot, and add the lettuce and egg mixture
5. Fry until solidified, turn over low heat and fry for 2 minutes
6. Cut into small pieces out of the pan, the tender egg and crispy lettuce are paired with a refreshing taste, and you can also brush it with your favorite sauce to eat
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