Babao Chinese cabbage
Composition:
250 grams of Chinese cabbage, 50 grams of fresh bamboo shoots, 50 grams of water-soaked mushrooms, 50 grams of sausage 10, 50 grams of chicken leg meat, 5 grams of fresh soup sesame oil, a little salt, cooking wine, chopped green onion and monosodium glutamate.
Recipe practice:
1. After cleaning Chinese cabbage, remove the old leaves and yellow leaves, cut into 3cm sections, blanch in boiling water, drain and cool for later use; Cut fresh bamboo shoots and mushrooms into inches. Sliced chicken and sausage.
2. Put fresh bamboo shoots and shredded mushrooms flat on the edge of the bowl, put Chinese cabbage in the center of the bowl, then put chicken slices, sausage slices and shrimp skins, and steam them thoroughly in a steamer.
3. Add refined salt, monosodium glutamate, cooking wine, chopped green onion and sesame oil, boil the fresh soup and pour it on it.
Nutritional value:
Chinese cabbage is rich in calcium, phosphorus, iron, vitamin C and carotene. It is fresh and tender in texture and fragrant in taste, and it is the vegetable with the richest mineral and vitamin content. Moreover, its water content is as high as 95% and its heat is low. You can lose weight and replenish water in winter.
Chinese wolfberry and yam
Composition:
300g of yam, 0/0g of medlar/kloc, 50g of green cherry, 50g of rock sugar and 30ml of white vinegar.
Recipe practice:
1. Peel the yam and soak it in cold water for a while. Wash Lycium barbarum with clear water, and then soak it in warm water until it is completely initiated.
2. Cut the yam into strips with a length of 6 cm and a width of 1 cm (other shapes are also acceptable).
3. Put a proper amount of hot water into the pot, boil the yam strips and medlar for 3 minutes on high fire, then take them out and put them in cold water for a shower, then drain them and put them on a plate for later use.
4. Leave a little hot water for boiling yam in the pot, then add rock sugar and cook it slowly with low fire until it is completely melted, then pour in white vinegar and thicken the soup slightly to make sweet and sour juice. Pour the sweet and sour juice on the Chinese wolfberry yam and soak it for 30 minutes, then add the cleaned cherry to increase the sweet and sour taste.
Nutritional value:
The protein content of yam is twice that of rice, and the content of B vitamins is several times that of rice. Its unique mucin can effectively protect cardiovascular health, benefit lung and relieve cough, lower blood sugar, enhance metabolism, promote digestion and absorption, and control weight.
Fried cabbage with Flammulina velutipes
Composition:
Flammulina velutipes, Chinese cabbage.
Recipe practice:
1, Chinese cabbage washed and cut into sections; Remove the tail end of Flammulina velutipes and cut into sections for later use.
2. Pour the oil into the pot, heat the oil, add the Chinese cabbage slices and stir fry, then add the Flammulina velutipes and stir fry evenly, cover the pot and stew for about 1 minute.
3. Add all seasonings, stir well and taste.
Nutritional value:
Mushrooms, Flammulina velutipes, Volvariella volvacea, Lentinus edodes and other foods are all low-fat and high-fiber foods rich in protein, which can accelerate gastrointestinal peristalsis, reduce constipation, inhibit cholesterol, increase satiety, help reduce fat intake and achieve the effect of losing weight.
Clear water perch
Composition:
Perch, peanut oil, dried starch, kale leaves, balsamic vinegar, wet starch, sugar.
Recipe practice:
1. Scaled bass, eviscerated, washed, cut into two parts, and removed spine and ribs. Brush the fish noodles with a straight knife with a width of 1 cm and a width of 0. A flower knife with a depth of 33 cm, and then measure the width of 1 cm horizontally with an oblique knife.
2. Wash the kale leaves, cut them into chrysanthemum leaves, blanch them with boiling water and take them out. Mix broth, refined salt, balsamic vinegar, white sugar, tomato sauce, monosodium glutamate and wet starch into a marinade.
3. Put the wok on the fire, add peanut oil and heat it to 70% heat. Catch the raw perch with dry starch and put it in a wok. Fry for 2 minutes and gently scoop up with a colander. Drain the oil and put it on a plate. Decorate with chrysanthemum leaves and kale leaves.
4. Leave about 50 grams of bottom oil in the pot, put it back into the fire, pour in the marinade, boil and thicken it evenly, and pour it on the chrysanthemum bass.
Nutritional value:
Perch is rich in protein, iron and other minerals. Want to promote the metabolism of MM, quickly add to the diet!