Editorial department gain muscle and lose fat, star ingredients, chicken breast, ever-changing cooking methods! Chicken breast is low in fat. In addition, it is said that many well-known Han Xing once used the "chicken breast slimming method" to successfully slim out the vest line and mermaid line. This slimming method of "replacing animal protein food on the dining table with chicken breast" reduces the pain of slimming and improves the success rate. It is also a star ingredient to gain muscle and lose fat. But the biggest disadvantage of chicken breast is that it is easy to taste dry and tasteless. It is not so friendly to novices and people who are used to heavy tastes, and it is easy to give up halfway. In fact, it is not difficult to make fresh and juicy chicken breast. After the chicken breast is cooked, it is eaten with lettuce salad, and the seasonings and cooking methods are unexpectedly colorful! Chicken breast weight loss method 3 key South Korean physical fitness training consultant Park Guihuan once pointed out in the book that there are three key points to pay attention to when eating chicken breast to lose weight: 2 strokes to cook fresh and juicy chicken breast 1. It is essential to prepare in advance! Cut into pieces of the same thickness: the same thickness, so that the outer layer will not be old, but the center is not ripe. Pickling before cooking: The most common method is to soak in salt water before cooking. If you want to fry chicken breast slices, you can also add an egg white to the chicken breast and marinate for a few minutes. These two methods have little effect on the flavor of meat itself, and adding other acidic substances such as vinegar, lemon juice, yogurt, pineapple, orange, etc. also helps to soften the meat quality and make dishes with special flavor. For example, pickling chicken breast with sugar-free yogurt and curry powder or curry blocks becomes the Yangchun version of Indian-style yogurt roast chicken. 2. Make good use of the waste heat to cook the meat! When cooking chicken breast, put the meat into the pot when the water is boiling, and continue to cook for 5 minutes when boiling, then turn off the fire and cover the pot, and stew the meat with waste heat. Stir-fried, fried or roasted chicken breast, you can turn off the fire when the outer layer of chicken breast turns completely white and stew the meat with waste heat. This is part of the May issue of visceral fat slimming. Full and exciting content: 7- 1 1 In Taiwan Province, the whole family, Laierfu, OK supermarket, Eslite, Jinshitang and Blog are all selling well in online bookstores! YEATION free shipping special ~