Fried shrimp with broccoli 80 kcal/100g Practice: 1. Remove the thick stem of broccoli and divide it into small flowers. Remove the thick slices from the thick stems and cut them into easy-to-enter sizes. 2. Add a little salt to boiling water, put broccoli in hot water, then rinse with cold water, remove and drain. 3. Put the vegetable oil into the pot and stir-fry the shrimps with low fire until the shrimps change color. 4. Add broccoli, stir fry quickly on high fire, then add salt and monosodium glutamate.

Stir-fried beef with celery 75 kcal/100 g Practice: 1. Cut beef into filaments and hang it with water starch; Cut celery into sections, blanch it with boiling water, immediately remove it and pour it with cold water for later use; Mix starch with water to make water starch. 2. Heat a spoonful, oil it, heat it to 40%, add shredded pork, stir fry with chopsticks for about 10 minute, pour it into a colander and drain the oil for later use. 3. Keep the base oil in the original spoon, heat it to 40% heat, stir-fry the celery for a while, then add the beef soup, boil it, thicken the starch, pour in the shredded beef, pour in a little soybean oil, stir-fry it with a stir-fry spoon, and take it out.

Fried chicken with cucumber T90 kcal/100g Practice: 1, diced chicken breast, diced cucumber, washed chicken breast and added with eggs. 2, hot oil in the pot, first stir-fry the chicken breast, turn white, add the cucumber, mix and stir evenly, and season out of the pot.

Scrambled eggs with cucumber 87 kcal/100g Practice: 1, beat the eggshells evenly, add less salt and stir evenly for later use. 2. Slice the cucumber. 3. Heat the pan and drain the oil. After the oil spills, put the eggs in the pot and push them aside with a shovel. When they are just solidified, cut them into pieces with a shovel for use. 4. Stir-fry eight cucumber slices and a little salt with the remaining oil in the pot until soft, and stir the eggs evenly.

Porphyra bean curd soup 60 kcal/100g Practice: 1. Cut the tofu into pieces 4.5cm long,1.5cm wide and 0.7cm thick. 2. Boil water in the pot. After the water boils, add tofu, add salt, monosodium glutamate and cooking wine, put it in a big soup bowl and sprinkle with seaweed.

Stir-fried tomatoes and mushrooms 40 kcal/100g Practice: 1. Peel tomatoes, cut into small pieces, wash mushrooms, and chop onions and ginger. 2. Add water to the pot and boil, and take out the mushrooms. 3. Heat oil in a pan, stir-fry shallots and Jiang Mo, stir-fry tomatoes first, then add mushrooms and salt, stir well and serve.

Steamed bass 98 kcal/100g Practice: 1. Wash perch, wash ginger and shred, and cut onion into strips for later use. 2. After the fish is put on the plate, cut the surface of the fish with a knife, smear appropriate amount of salt on both sides, and add shredded ginger and scallion (which can be stuffed into the fish's stomach). 3. Soak the fish in cooking wine and marinate for more than 20 minutes. 4. Boil the water and steam the fish on the pot. 5. Steam over high fire for about 7 minutes, pour out the soup in the plate, and pour in steamed fish and soy sauce.