In May of the Gregorian calendar, it is already summer, the weather is getting hotter, and the fat accumulated in winter will soon be impossible to hide. So every year when summer comes, it's time to start a weight loss plan. It just so happens that the weather is not cold, the temperature is suitable, people are diligent, exercise and diet, and it is not difficult to lose weight.
Many people complain that they can't lose weight if they are fat, and some people complain that they will gain weight when they drink water. But I found that as long as you are diligent and have self-control, you will not be fat.
In the process of losing weight, diet is very important, you must eat less high-sugar, high-calorie foods, and eat more low-fat, high-fiber foods, so as to help lose weight. As the saying goes: "If you eat a melon in May, your body will be at the top", what is this "one melon"? Women often eat no fat.
Cucumber is a seasonal vegetable in early summer, it is rich in water, as well as a variety of vitamins and trace elements. Sweating a lot in summer causes water loss, which can also lead to potassium loss, and cucumbers are rich in potassium, which can maintain the balance of potassium and sodium in the body. In addition, cucumber is rich in vitamin C and vitamin B, which have the effects of antioxidant, reducing wrinkles, whitening and lightening spots. At the same time, the rich dietary fiber can promote intestinal peristalsis, reduce fat accumulation, and play a role in moistening the intestines, reducing fat and slimming.
Here's how to make cucumbers: scrambled eggs with cucumber fungus
Ingredients: 1 cucumber, black fungus, carrot, egg, garlic.
Seasonings required: salt, monosodium glutamate, cooking wine, water starch, edible oil.
1. Peel the cucumber, then cut it in half, then cut off the softer melon pulp inside, and finally cut it into sections for later use. After soaking the black fungus, wash it, slice the carrots, slice the garlic, beat 1 egg and set aside.
2. Boil water, add a spoonful of salt and a little cooking oil to the water, then add cucumbers, black fungus and carrot slices, blanch and boil for 2 minutes, then remove and set aside.
3. Add salt and cooking oil to keep the cucumber crisp and tender, and then rinse the cold water after the pot is out of the pot, which can also keep the cucumber crisp and tender and fresh green.
4. Add a spoonful of salt and cooking wine to the egg mixture and stir well. Heat the oil, pour in the egg liquid to heat and solidify, then sprinkle some garlic slices and stir-fry until fragrant.
5. Put the blanched cucumbers, black fungus and carrots into the pot, add a little salt and monosodium glutamate to taste, and stir-fry for about 2 minutes. Finally, add a little thin water starch, pour it into the pot, continue to stir-fry for a while, hook a thin thickener, which can enhance the brightness of the dish, and finally stir-fry evenly to get out of the pot.
#头条创作挑战赛#