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1. Tomato and corn soup:
Tomato and corn soup is a nutritious, low-fat, healthy fat-reducing meal. Tomatoes are rich in vitamin C and antioxidants, which help boost metabolism. Corn provides dietary fiber and energy while presenting a richly sweet flavor. This soup brings together the nutrients of vegetables and grains to not only be delicious and refreshing, but also meet the body's basic needs.
Ingredients: 3-4 tomatoes;1 cup corn kernels;Onion 1 (optional);1 green onion;4 cups of chicken or vegetable stock;Salt to taste;Ground black pepper to taste;Olive oil to taste.
Steps:1Prepare the ingredients: Wash the tomatoes, cut them with a cross knife, blanch them with boiling water, peel them and set aside. Dice the onion and cut the green onion into pieces for later use.
2.Stewed tomatoes: Heat the pan with cold oil, stir-fry the chopped onions until fragrant, add the peeled tomatoes and stir-fry them together to release more aroma. Sauté until the tomatoes are ripe and rotten.
3.Add the corn kernels: Add the corn kernels and stir-fry well so that the corn and tomatoes are well mixed.
4.Add the stock: Pour in the chicken stock or vegetable stock, add the green onions, bring to a boil over high heat, turn to low heat and simmer for 20-30 minutes to make the soup richer.
5.Seasoning: Add salt and black pepper to taste and season evenly.
6.Remove from the pot: Remove the stewed tomato and corn soup from the pot and remove the green onion segments.
7.Serve in a bowl: Pour the soup into a bowl, which can garnish with some cilantro or chopped green onions.
8.Enjoy: Tomato and corn soup can be eaten hot or chilled as a cold soup.
Tips: 1) You can choose to add the right amount of sugar according to your personal taste to add sweetness to the soup.
2) You can also add some whipping cream to make the soup smoother.
2. Scrambled eggs with cucumbers:
Scrambled eggs with cucumber are a simple yet delicious fat-reducing meal. Cucumbers are low in calories and high in fiber, which helps to provide a feeling of fullness. With eggs, it not only replenishes protein, but also adds richness to the taste. This dish is light and tasty, making it ideal for breakfast or a relaxing dinner.
Ingredients: 1 cucumber;2 eggs;Green onions: Appropriate amount;Ginger paste in moderation;Edible oil in moderation;Salt to taste;Light soy sauce Appropriate amount;Sesame oil to taste (optional).
Steps:1Ingredients: Peel the cucumber and cut it into slender strips. Finely chop the green onions. Beat the eggs and set aside.
2.Scrambled eggs: Heat the pan with cold oil, pour the beaten egg mixture into the pan, quickly cut it with a spatula, and remove it when it is medium-rare.
3.Stir-fry chives and ginger: Leave the bottom oil in the pot, add the minced ginger and chopped green onions, and stir-fry until fragrant.
4.Stir-fried cucumber: Add the shredded cucumber and stir-fry until the cucumber is soft and glutinous.
5.Add the egg mixture: Add the previously scrambled egg mixture to the sautéed cucumber and stir-fry evenly so that the egg mixture evenly wraps around the cucumber shreds.
6.Seasoning: Add salt and light soy sauce and continue to stir-fry evenly so that the seasoning penetrates well.
7.Juice removal: After the cucumber shreds have absorbed the flavor, you can choose to add some sesame oil to enhance the flavor, and then continue to stir-fry until the juice is reduced.
8.Remove from the pan: Remove the scrambled eggs from the scrambled cucumber and serve on a plate.
Tips: 1) You can add an appropriate amount of pepper according to your personal taste to add aroma.
2) When scrambling the eggs, stir quickly to make the eggs more fluffy.
3. Cold eggplant:
Cold eggplant is a refreshing and delicious fat reduction snack. Eggplant is rich in fiber and natural antioxidants, which help promote gut health. The cold salad method not only retains the original flavor of the eggplant, but also makes the dish more refreshing and pleasant, making it a delicious choice for summer fat loss.
Ingredients: 2 eggplants;1 green onion;Ginger to taste;Minced garlic to taste;Edible oil in moderation;Vinegar to taste;Light soy sauce Appropriate amount;Salt to taste;Sugar to taste;Chili oil (optional) to taste.
Steps:1Prepare the ingredients: Wash the eggplant and cut it into pieces about two inches long. Slice the green onions into finely chopped green onions and cut the ginger into thin strips for later use.
2.Fried eggplant: Heat the pan with cold oil, put the sliced eggplant segments into the pan, slowly fry over low heat until golden brown, and set aside.
3.Deep-frying seasoning: Leave a small amount of base oil in the pot, add chopped green onion, shredded ginger and minced garlic and stir-fry until fragrant.
4.Sauce: Add vinegar, light soy sauce, salt and sugar to the stir-fried seasoning to make the sauce. You can add some chili oil and adjust the spiciness to your taste.
5.Mix the fried eggplant: Put the fried eggplant segments into the prepared sauce and mix well so that the eggplant will absorb the sauce evenly.
6.Cold salad: After the eggplant has fully absorbed the sauce, put it in the refrigerator and serve it cold for a while to make the flavor more flavorful.
7.Plating: Serve the cold eggplant and garnish with some coriander or chopped green onions.
8.Enjoy: Cold eggplant can be eaten as is, or as a cold dish with rice.
Tips: 1) The ratio of vinegar, light soy sauce, salt and sugar can be adjusted according to personal taste.
2) The use of chili oil can be increased or decreased according to personal preference for spiciness.
4. Stir-fried chicken breast with shiitake mushrooms:
Stir-fried chicken breast with shiitake mushrooms is a low-fat, high-protein reduced-fat meal. Chicken breast provides high-quality protein that helps maintain muscle mass. Shiitake mushrooms are rich in dietary fiber and a variety of minerals, which add layers to the taste. Not only is this dish delicious, but it also provides plenty of satiety.
Ingredients: Chicken breast 200g;Shiitake mushrooms 150g;1 green pepper;1 red pepper;Ginger paste in moderation;Minced garlic to taste;Light soy sauce Appropriate amount;Salt to taste;Edible oil in moderation;
Steps:1Ingredients: Thinly slice the chicken breast, slice the shiitake mushrooms, and cut the green and red peppers into small pieces for later use.
2.Stir-fry seasoning: Heat the pan with cold oil, add minced ginger and minced garlic and stir-fry until fragrant.
3.Sautéed Chicken Breast: Add the sliced chicken breast and stir-fry until the chicken is browned.
4.Add the shiitake mushrooms: Add the shiitake mushroom slices and continue to sauté until the shiitake mushrooms are tender at the end of the water.
5.Add the green and red peppers: Add the chopped green and red peppers and sauté until the pepper segments change color and keep them crisp and tender.
6.Seasoning: Add light soy sauce to taste, salt to enhance freshness, stir-fry evenly.
7.Remove from the pan: Once all the ingredients are cooked, remove from the pan.
8.Plating: Serve the sautéed chicken breast with shiitake mushrooms, which can be sprinkled with some chopped chives for garnish.
Tips: 1) You can add an appropriate amount of black pepper according to your personal taste to add aroma.
2) You can also add some cooking wine to the final step to enhance the flavor.
5. Cabbage mixed with enoki mushrooms:
Cabbage mixed with enoki mushrooms is a light and healthy fat-reducing meal. Boll cabbage is rich in vitamin C and dietary fiber, which helps regulate intestinal function. Enoki mushrooms are low-calorie ingredients and are rich in a variety of nutrients. This dish is refreshing and tasty, and it is suitable to add to a fat reduction menu.
Ingredients: 1 cabbage;200g enoki mushroom;1 green onion;Ginger paste in moderation;Edible oil in moderation;Light soy sauce Appropriate amount;Salt to taste;Sugar: Appropriate amount;Vinegar to taste;
Steps:1Prepare the ingredients: Cut the cabbage into shreds, cut the roots of enoki mushrooms, and chop the green onions into green onions for later use.
2.Deep-frying seasoning: Heat the pan with cold oil, add minced ginger and chopped green onion and stir-fry until fragrant.
3.Stir-fried enoki mushrooms: Add the sliced enoki mushrooms and stir-fry until the enoki mushrooms are soft and watery.
4.Add the cabbage: Add the shredded cabbage and continue to stir-fry until the cabbage is well mixed with the enoki mushrooms.
5.Seasoning: Add light soy sauce, salt and sugar, and continue to stir-fry evenly.
6.Add vinegar: Add an appropriate amount of vinegar to enhance the flavor and freshness, and stir well.
7.Stir-fry until flavorful: Stir-fry until the vegetables are flavorful and cooked through.
8.Remove from the pan: Once all the ingredients are cooked, remove from the pan.
9.Plating: Serve the sautéed cabbage with enoki mushrooms, which can be sprinkled with some chopped chives for garnish.
Tips: 1) You can add an appropriate amount of pepper according to your personal taste to add aroma.
2) In the final seasoning, you can add some sesame oil to enhance the flavor.
Sixth, konjac knot mixed fungus:
Konjac knot mixed with fungus is a low-calorie, low-fat reduced-fat dish. Konjac knots are rich in dietary fiber, which helps to increase satiety. Fungus is a low-energy, low-fat ingredient that is rich in iron and collagen. Not only is this coleslaw delicious, but it also satisfies the need for texture during fat loss.
Ingredients: Konjac knot 200 grams;Fungus 50 grams;1 green pepper;1 red pepper;Ginger paste in moderation;Edible oil in moderation;Light soy sauce Appropriate amount;Salt to taste;Sugar: Appropriate amount;Vinegar to taste;
Steps:1Prepare the ingredients: Rinse the konjac knot with water, soak the fungus and cut it into small pieces, and cut the green and red peppers into small pieces for later use.
2.Deep-frying seasoning: Heat the pan with cold oil, add ginger paste and stir-fry until fragrant.
3.Stir-fry konjac knots: Add the cut konjac konjac knots and stir-fry until the konjac knot is soft and the moisture is out.
4.Add the fungus: Add the sliced fungus and continue to stir-fry evenly so that the konjac knot and the fungus are well mixed.
5.Add the green and red peppers: Add the chopped green and red peppers and sauté until the pepper segments change color and keep them crisp and tender.
6.Seasoning: Add light soy sauce, salt and sugar, and continue to stir-fry evenly.
7.Add vinegar: Add an appropriate amount of vinegar to enhance the flavor and freshness, and stir well.
8.Stir-fry until flavorful: Stir-fry until the vegetables and konjac are flavorful and cooked through.
9.Remove from the pan: Once all the ingredients are cooked, remove from the pan.
10.Plating: Serve the fried konjac knot with fungus, and sprinkle with some chopped chives as a garnish.
Tips: 1) You can add an appropriate amount of pepper according to your personal taste to add aroma.
2) In the final seasoning, you can add some sesame oil to enhance the flavor.
7. Cold chicken breast:
Cold chicken breast is a light, refreshing option for fat loss. Chicken breast is the best of the lean meats, rich in protein while being low in fat and calories. The cold salad method can maintain the original flavor of the ingredients, and with the right amount of sauce, it is more delicious. This dish is a great addition to a fat-reducing menu and a healthy plus.
Ingredients: 1 piece of chicken breast (about 250 grams);1 green pepper;1 red pepper;1 green onion;Ginger to taste;Garlic to taste;Edible oil in moderation;Light soy sauce Appropriate amount;Salt to taste;Sugar: Appropriate amount;Vinegar to taste;Coriander to taste (optional).
Steps:1Prepare the ingredients: Thinly slice the chicken breast, finely slice the green and red peppers, chop the green onions, mince the ginger and garlic and set aside.
2.Spice: Heat the pan with cold oil, add minced ginger and minced garlic and stir-fry until fragrant.
3.Cook chicken breasts: Add a small amount of salt and cooking oil to hot water, place the chicken breast slices in the water and cook, remove and cut into shreds.
4.Chicken Breast: Add the cooked shredded chicken breast to the fried seasoning and mix well until the chicken is evenly coated with garlic and ginger.
5.Add the vegetables: Add the chopped green peppers, shredded red peppers, and chopped green onions, and continue to stir well so that the vegetables and chicken are well combined.
6.Seasoning: Add light soy sauce, salt, sugar and vinegar, stir well, and season to taste.
7.Plating: Serve the mixed cold chicken breast, which can be sprinkled with some cilantro for garnish.
8.Refrigeration: Refrigerate to add flavor to the mix.
9.Serving: Cold chicken breasts are refrigerated for a period of time and then removed and enjoyed.
Tips: 1) You can add an appropriate amount of chili oil or pepper oil according to your personal taste to add a spicy taste.
2) The proportion of seasonings required can be increased or decreased according to personal taste.
Choose these seven delicious fat-reducing meals to make your trip more delicious and enjoyable. Diet is not only a means of fat loss, but also a way to maintain health. By combining these low-fat, high-nutrient foods with the right combination, you will not only be able to achieve your weight loss goals, but also enjoy the delicious process. On the road to happy and healthy fat loss, let these delicacies become your right-hand man, bringing you more happiness and satisfaction. Eat healthy, reduce happiness, may you get your ideal body shape and healthier life in this journey of food**.