5 kinds of "scale-off vegetables" that are suitable for eating now, cleanse the intestines and scrape oil, are nutritious and cheap, and the more you eat, the thinner you are

In our busy lives, we are always on the lookout for foods that will satisfy our appetites and help us stay healthy. "Scale-off dishes" are one such type of food, which is not only nutritious and affordable, but also helps us clean up our intestines and scrape off excess oil in our bodies. As the pace of life accelerates, more and more people are paying attention to these foods that can help us eat leaner and thinner. Today, I will introduce to you five kinds of "scale-off dishes" that are suitable for eating now, low-calorie, high-fiber, and it is just right to eat now.

1. Scrambled mushrooms with cucumber and eggs

1. 1 cucumber, washed and diced, 5 mushrooms, sliced.

2. Beat 3 eggs in a bowl, add a spoonful of salt and two drops of cooking wine, stir and set aside.

3. Heat the oil, pour in the egg mixture first, fry the eggs, fry them after setting, and then put them out.

4. Leave the bottom oil in the pot, stir-fry the onion and garlic until fragrant, then pour in the mushrooms and stir-fry, stir-fry for one minute, then pour in the cucumbers, and continue to stir-fry for 1 minute.

5. Finally, after pouring in the eggs, simply adjust the flavor, salt, chicken essence, a little starch water, and sprinkle some chopped green onions before cooking.

2. Garlic fish fillet

1. Slice the fish in advance, grass carp or black fish can be.

2. Boil water in a pot, blanch the fish fillets for 30 seconds and remove them.

3. Stir-fry minced garlic and millet until fragrant, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt and sugar and stir-fry well.

4. Then pour in the fish fillets and stir-fry evenly, and sprinkle chopped green onions and millet spicy out of the pot!

3. Scrambled eggs with garlic cap

1. Rinse 1 handful of garlic moss cap, then change the knife and cut it into small pieces.

2. Then boil the water, add a spoonful of salt and a spoonful of oil to the boiling water, and then pour the garlic cap into the blanching water.

3. Beat 4 eggs into a large bowl, stir evenly, pour in the starch water, and continue to stir.

4. Remove from the pan and pour the oil, pour in the egg mixture, fry slowly over medium-low heat until the egg liquid is completely solidified, and then shovel it into small pieces to get out of the pot.

5. Heat the oil, stir-fry the chopped green onions, then pour in the leek cap, stir-fry over high heat for half a minute, and stir-fry until the fragrance is fragrant.

6. Then pour in the eggs and stir it, season with salt and chicken essence, stir evenly and you can get out of the pot.

The delicious scrambled eggs with leek hats are ready, the leek hats are soft and tender, the eggs are tender and fragrant, and they are refreshing and nutritious to eat.

4. Preserved egg and cucumber soup

1. 3 preserved eggs in a pot under cold water, cool and peel the shells after cooking, then cut them in half and then cut them into small pieces.

2. Cut a piece of tofu into small cubes;

3. 1 ham sausage, cut into small strips.

4. A cucumber, peel it, remove the head and tail, and then cut it into small pieces.

5. Heat the oil, stir-fry the onion and garlic until fragrant, pour in the preserved eggs, fry until a little burnt, and then pour in a large bowl of boiling water.

6. After boiling on high heat, continue to cook for 2 minutes, the soup will begin to turn white, then pour in cucumber, ham and tofu, cover and continue to cook for 5 minutes.

7. Add salt and chicken essence to taste before cooking, and finally sprinkle some chopped green onions, and the preserved egg and cucumber soup is ready, rich and refreshing.

5. Stir-fried fungus with yuba

1. Soak the yuba and fungus in advance, and then rinse them well.

2. Wash the green beans, then remove the two ends and tendons, and break them into small pieces.

3. Adjust the sauce: Add salt, light soy sauce, vinegar, sugar and a little starch water to a small bowl, stir well and set aside.

4. Bring water to a boil, add a spoonful of cooking oil to the boiling water, and then pour the green beans into the blanching water. Cook on high heat for about 2 minutes, remove and drain for later use.

5. Then pour the fungus into it and cook it, add a spoonful of salt and cook on high heat for 3 minutes.

6. Heat oil in a pot, add green onion and garlic and stir-fry until fragrant, pour in yuba and fungus, stir-fry evenly over high heat, add red bell pepper and green beans, stir-fry evenly together and pour in the sauce.

7. Stir-fry quickly, wrap each piece of ingredients in the sauce, and finally sprinkle some chopped green onions to put it out of the pot and put it on the plate.

The delicious and delicious fried fungus with bean curd is ready, light and refreshing!

Committed to using the simplest ingredients, to share the most delicious dishes and snacks for you, I am Rong'er, share a delicacy for you every day, learn to eat like this, make your stomach healthier! Welcome to like, follow, forward and collect, thank you for your support! We will see you next time.