Today's guide: "three dishes and one soup" sweet and sour lotus slices flutter fairy, mapo tofu spicy and tempting! Beauty lovers often eat these three dishes and a soup, have a strong sense of fullness, slim down and flat abdomen, and their faces are rosy and young!
Winter is coming when you need to replenish calories,
But you who love beauty,
And afraid to eat too many good ingredients,
Next year's body shape is out of shape,
In fact, choosing the right food can put aside your troubles,
Feast,
It can also be as light as a swallow and happy as a god.
Refreshing lotus root can produce a feeling of fullness,
And has low fat and high fiber characteristics,
A good alternative to daily starch.
Slice the lotus root and freeze it cold,
Keep it crispy,
Drizzled with sweet and sour sauce is quite delicious;
The sauce can be boiled with white vinegar and osmanthus sugar,
Commercially available osmanthus sugar is mostly powdered,
Drifting with the fragrance of osmanthus flowers,
After boiling and dissolving, it has a granular taste,
Eat lotus root can also smell the flowers,
It's full of fairy spirits.
<h1 class= "pgc-h-arrow-right" > osmanthus sweet and sour lotus tablets
</h1>
material:
1 lotus root, a pinch of salt, 2 tablespoons of osmanthus sugar, 1 tablespoon of white vinegar, ice water to taste
method:
1. Peel off the lotus root, cut into thin slices, boil in hot water for 1 minute, remove and add ice water.
2. Put the osmanthus sugar into the pot and add white vinegar and water. Bring the sugar to a boil and let it cool.
3. Drain the lotus slices into a bowl, drizzle with osmanthus sweet and sour and refrigerate for at least 1 hour.
<h1 class="pgc-h-arrow-right" > papaya pork bone peanut chicken foot soup
1 green papaya, 6 chicken feet, pork bones, half a bowl of peanuts, cashew nuts, 3 figs, 2 slices of ginger
method:
1. Cut off both ends of the papaya, peel and cut in half, remove the seeds and cut into chunks.
2. Blanch the pork bones and drink Shaoxing wine.
3. Heat the chicken feet.
4. Boil water in a pot, add ginger, papaya, peanuts, cashew nuts, figs, pork bones and chicken feet and cook for 2 hours.
5. Season with salt and turn off the heat in a bowl.
<h1 class= "pgc-h-arrow-right" > boiled fish pine with radish
1 white radish, 1 bowl of fish paste, 2 tablespoons of cherry blossom shrimp, 1 slice of tangerine peel, appropriate amount of chinese parsley, 4 slices of ginger, 1.5 tsp oyster sauce, 0.5 tsp soy sauce, a pinch of pepper
1. Finely cut the parsley and tangerine peel.
2. Place the fish syrup in a bowl and stir in pepper, tangerine peel, tangerine parsley, cherry blossom shrimp and a pinch of salt.
3. Cut off the ends of the white radish, shave the skin, cut into thick slices and then cut into strips.
4. Fry in the oil, add the fish paste, flatten to 2 cm thick, turn over and continue to fry until golden brown, cut the fish cake into long strips, and then cut in half.
5. Sauté the ginger, sauté with white radish, season with pepper and add water to boil for 10 minutes.
6. Return the fish to the pot, add oyster sauce and soy sauce and cook for 5 minutes.
Also a representative of low-fat cuisine,
Let's have some spicy mapo tofu,
Meat and beef lovers can also do upgraded versions,
Add beef grind to increase the sense of layering.
After peppercorns and dried peppers are sautéed in oil,
Chop into pepper residue,
Make a base of mapo sauce;
Stir-fry beef with garlic, tempeh, bean paste, shallots,
The most important thing is the mapo pepper residue and a little broth,
Cook until flavorful,
Add tofu and cook slightly,
Spicy and enjoyable.
<h1 class= "pgc-h-arrow-right" > Sichuan-style mapo tofu
1 piece of tofu, 3 tablespoons of ground beef, 1 tablespoon of bean paste, 15 pieces of tempeh, 1 tablespoon of peppercorns, 4 dried chili peppers, 1 teaspoon of soy sauce, sugar to taste, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, appropriate amount of green onion, 50ml of broth, 100ml of water, a little white powdered water, a little Shaoxing wine
1. Cut the green onion into green onions, chop the ginger, pat the garlic and chop.
2. Cut the tofu into cubes, add salt to the water, add the tofu and cook for 1 minute, remove the drain and set aside.
3. Ground beef with pepper, soy sauce and water, stir well and marinate slightly.
4. Stir-fry the dried peppers and peppercorns over low heat, remove and let cool, then finely chop the peppercorns and peppers.
5. Sauté the beef in peppercorn oil, then sauté the pesto ginger in a little oil.
6. Sauté the tempeh and bean paste until fragrant, add water and broth, shallots and a little peppercorns, cover and cook slightly.
7. Season with sugar and a pinch of soy sauce.
8. Add tofu, cover and cook for 1 minute. Open the lid, put the white powder under the water and cook to collect the juice.
9. Turn off the heat and chop the peppercorns.