Japanese chicken salad
Ingredients: salad, chicken breast 680g, boneless, peeled, 2 tbsp rice wine, freshly ground white pepper 1/2 tsp, cucumber 1 strip, peeled, 4 carrots, peeled, 2 red bell peppers, lettuce 1 handful, basil (9 layers). Sauce: 3 tablespoons of fresh lemon juice, 2 tablespoons of rice wine, 2 tablespoons of soy sauce, 2 tablespoons of sesame sauce, 1 cloves of garlic, chopped into mud, and a pinch of Chili powder.
Exercise:
1, put all the sauces into a bowl and mix well.
2. Boil a pot of water, put the chicken on a plate, pour rice wine, sprinkle with pepper, cover with boiling water and steam for about 10 minutes. Pierce the thickest part of the chicken with a fork. If there is no blood flowing out, it means it is cooked. Put the steamed chicken in a dish and set aside to cool thoroughly.
3. Cucumber (without peeling) and carrot are cut into matchstick-thick strips (about 8 cm). The sweet pepper is pedicled, seeded and shredded. Break the lettuce leaves and put them in the corner of the big plate. Basil leaves and mint leaves are sprinkled on lettuce leaves and plates.
4. Slice the chicken and cover it with lettuce leaves. Cucumbers, carrots, sweet peppers, shallots and mushrooms are spread in a big plate. The sauce is served together in a small bowl.
My comment: I eat a lot of chicken salad Want to know what's different about Japanese flavor, do it quickly, and it's also low-calorie and healthy! If you want to lose weight better, I suggest not adding sesame sauce, because its calories are surprisingly high!
Japanese vegetable cooking
Ingredients: 50 grams of konjac, 20 grams of bamboo shoots, 20 grams of burdock, 4 mushrooms, 20 grams of lotus root, 5 mung beans, 20 grams of carrots, coral mushrooms 10 grams, fine sugar 1 tablespoon, soy sauce 1/2 tablespoons.
Exercise:
1, peeled bamboo shoots, burdock and carrot, washed and cut into pieces; Wash mushrooms and soak them soft; Wash green beans, remove old tendons and cut into sections; Wash lotus root, peel and slice; Wash konjac; Wash coral mushrooms and tear small pieces; Spare.
2. Put all the ingredients and seasonings into the soup pot and mix well. After the medium heat is boiled, turn to low heat and stew for about 20 minutes until it tastes good.
My comment: Many people think that cooking vegetables means putting all the vegetables on the table. In fact, it is easier to bring out the umami flavor of ingredients by adding broth, as long as you choose broth with low calorie and little oil.