8 home-cooked meals that are delicious and not fat. Make them every day for a week
Spring Festival friends and relatives dinner, inevitably eat and drink, every day is a big fish, not fat is difficult.Today, I would like to share 8 “refreshing” home-cooked dishes, which are not high in calories, nutritious and delicious. It is difficult to gain weight if you change them every day.1. Ingredients: Prepare some dried fungus and soak it in clear water.Prepare a piece of pork belly and slice it evenly.Prepare one broccoli, cut it into small pieces and wash it in clean water.Chop some scallions, minced garlic and sliced red pepper.2. Blanch the broccoli: Bring water to a boil and add a tablespoon of salt to taste. Blanch the broccoli for 30 seconds.3. Start cooking: heat the pot, add vegetable oil to the pot, slide the pot after pouring out hot oil to add cool oil, put the meat into the pot and stir fry the fat inside, fry the meat slices white, fried after adding agaric, onion and garlic stir fry the fragrance, put in a spoonful of water.Water is boiling, add oyster sauce into the broccoli after 3 g, 5 g light soy sauce, chicken powder, 2 grams, sugar a little fresh, add red pepper, open the fire quickly stir evenly, hook into the water starch, let condiment better adsorption in the surface of the ingredients, pour into a little MingYou carry bright colour and lustre, out of the pot, after turned even a simple element combination of broccoli is ready.Stir-fry abalone mushrooms 1. Prepare: Prepare 3 abalone mushrooms, clean them and cut them into even hob pieces.Prepare one green pepper and one red pepper, remove the stem and cut into the same hob.2. Start cooking: Heat oil in a wok, and pour out the hot oil and add the cold oil. Add the pleurotus eryngoi mushrooms, turn on low heat and fry for a while.Leave a little oil in the pot, put in a spoonful of bean paste and stir-fry until fragrant, add apricot pleurotus mushrooms, add appropriate amount of water, salt and dark soy sauce, bring the fire to a boil, then turn to low heat and simmer for 5 minutes.5 minutes later, add the green and red pepper, turn on the heat and continue to stir-fry for a while. Reduce the sauce and stir-fry the green and red pepper until it is broken.1. Prepare the ingredients: Prepare the right amount of fresh prawns, try to keep the body intact, do not open the back of the prawns.2. Cook the shrimp: the pot boil water, add half a spoonful of rice wine, add the spring onion and ginger to xing flavoured, how to cook for a while after the fire to boil, boil the aroma of green onion, ginger, this step is very important, only fully cook onion ginger scent, can achieve the goal of go to xing, and boiling water pot boil, shrimp, cooked quickly to keep meat fresh sweet and tender.Smell of onion flavor after the shrimp in the pan, don’t need to cook for too long, after the pot boiled for a three or four seconds later poured out, don’t put any seasoning, especially salt, salt water boiled shrimp easy to loss of moisture, resulting in the insufficient shrimp meat tender, finally pick out the spring onion and ginger, put prawns evenly on the plate.2. Dressing: Put four spoonfuls of light soy sauce, two spoonfuls of fish sauce, one spoonful of rice vinegar and one spoonful of sesame oil into the bowl, stir well and put them on the plate. A fresh and delicious white fried shrimp is done.Egg custard 1. Prepare ingredients: scored three eggs bowl, add a little salt into the bottom, pour into a little sesame oil, stir with chopsticks, add 300 ml of pure milk, prepared a bowl, stir to mix in all round brush on vegetable oil, pour the milk egg liquid, aimed at preventing the brushing oil well custard glued on the bowl.2. Start steaming: put the egg on the grate after boiling water in the pot, cover it with a plate to prevent water vapor from flowing in, cover the pot and steam for 12 minutes.After 12 minutes, take out the custard, cut it into small pieces, pour over the steamed fish soy sauce, sprinkle with scallions, and a melt-in-your-mouth milk custard is ready.1. Prepare ingredients: Prepare a small handful of agaric mushrooms, soak them in clear water and rinse them thoroughly. Prepare a carrot, peel and cut into diamond slices, and wash them in clean water.Prepare proper amount of beancurd bamboo, which has been soaked in advance, clean and set aside.Slice some garlic and set aside.2. Start cooking: Heat the oil in the wok and add the garlic slices and stir-fry them until they are fragrant and golden brown. Add a spoonful of bean paste and stir-fry them until they are golden brown.Turn the heat to quickly stir fry the seasoning, pour in a little water along the edge of the pot, hook in a little starch so that the seasoning can better adsorb on the surface of the food, stir evenly, then out of the pot, a simple homely-style wooden fungus tofu bamboo is ready.1. Prepare: Prepare a small piece of old tofu, cut it into thick slices and then dice it into tofu and put it into a bowl. Add proper amount of boiling water and soak for 10 minutes to remove the bean-fishy taste.Take a tomato, clean it, make a cross knife, blanch it for a while, remove the skin and cool it slightly, peel off the skin and dice the tomato.Blanch dried shrimps and laver to remove excess salt and impurities. Meanwhile, break an egg into the laver and whisk it away quickly with chopsticks.Cut some scallions and set aside.2. Start cooking:Heat the oil in the wok, when the oil is 50% hot, add the scallions to give off the fragrance, add the diced tomatoes to fry the red sauce, pour the appropriate amount of water from the wok, put the tofu, dried shrimps and seaweed into the wok, add 3 grams of salt, 2 grams of pepper and 10 grams of light soy sauce, bring the heat to boil, then beat the floating foam in the wok.Stir in some water and make the starch the consistency you want.When the soup comes to a boil again, pour the eggs into the pot. When the eggs are all floating up, pour some balsamic vinegar and sesame oil over them, and you have a simple and nutritious soup of nori eggs.1. Prepare ingredients: prepare 500 grams of fresh shrimp, cut off the head and legs of the shrimp, pick out the shrimp line, after all processing into clean water for a while.Prepare a section of winter melon, peel off the skin and cut into small pieces, remove the pulp and cut into pieces, wash in clean water and set aside.Cut some coriander and ginger slices.2. Start cooking: heat the oil in the pot, add ginger slices and stir fry until the oil is hot, then pour the wax gourd into the pot, add a little salt and continue to stir fry. After the wax gourd is broken, pour the appropriate amount of water from the edge of the pot, bring the fire to a boil and then simmer for 2 minutes.When the white gourd soup is simmered, wash the shrimps and pour them into the pot, add a little salt to taste the shrimps, and cook for 30 seconds. After the shrimps change color, pour a little sesame oil into the pot, and a light and nutritious fresh shrimps and winter melon soup is ready.1. Prepare ingredients: prepare the right amount of mung bean sprouts, wash them in clean water, and control the dry water.Chop some chopped garlic, ginger and shallots together. Add in a pinch of green sichuan peppercorns and a handful of dried chilies.2. Dressing: Prepare a small bowl, put 2 grams of salt, 5 grams of white vinegar, and add some water starch stir well.: 3. Start cooking pot burning of oil, the oil temperature fifty percent when hot, add green onion, ginger, garlic, pepper, and dried chili stir fragrance, pour into the mungbean sprout opened fire quickly Fried spicy 30 seconds, the mungbean sprout to break, pour into the prepared juice, stirring occasionally after can be installed dish on the table, a crisp and refreshing spicy Fried mungbean sprout is ready.