Cold salad is very easy to control calorie intake, and raw vegetables have a strong sense of fullness and can be eaten less. In addition, the cold salad has less oil and more diverse tastes, which is very suitable for eating when losing weight in summer!
1. Cold shredded chicken-104 kcal/100g
Cold salad can also have meat! You can use chicken breast or chicken leg. If you use chicken legs, remember to peel them! Chicken breast is really a food you love and hate during the fat reduction period. It is difficult to swallow without salad dressing after boiling, but eating sauce violates the original intention of reducing fat. So it's perfectly solved with Chinese cold salad. The soul of seasoning is to put garlic to balance the inevitable smell of chicken breast. It tastes refreshing and delicious! The formula is as follows:
This is very simple:
Boil the chicken in water first, and then shred it.
Chop the garlic and add all the seasonings.
Stir, then add shredded cucumber.
Bring disposable gloves and grab them evenly!
2. Garlic eggplant -4 1 kcal/100g
This is a little more complicated than shredded chicken, because the juice is delicious when it is poured with oil, and the soul is garlic. If there are peppers, you can add several different kinds and use compound seasoning to make up for the insipid taste of eggplant itself. The soul of Chinese light food lies in people who are delicious and not fat. A Hu commonly used formula is as follows
This practice is also a faster way to cook. First steam the eggplant, let it cool and tear it into thin strips.
Add minced garlic, pickled pepper, millet and white sesame to the seasoning bowl, and pour boiling cooking oil to stimulate the fragrance.
Add the remaining seasoning into the seasoning bowl and stir well.
Pour the juice on the eggplant and you can eat it!
3. Auricularia auricula spinach -63 kcal/100g
It is also an essential low-calorie cold salad in summer, with simple collocation, crisp and refreshing. Try to choose tender spinach, otherwise it will bite cold easily. You can choose fresh fungus, which is more delicious than pickled fungus, but pickled fungus is just as delicious!
Soak the auricularia auricula in Kamikiri in advance, blanch for about 3 minutes, and take out and control the water. Wash the spinach, cut it into pieces, put it in a pot, add 1 teaspoon of salt and a little oil, blanch it for about 1 minute, and take it out to control the water.
1 spoon of chopped green onion, 1 spoon of minced garlic and 1 spoon of millet spicy, pour in hot oil, add 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 1 spoon of oyster sauce, half a spoonful of sesame oil and half a spoonful of sugar, and stir well.
Pour the prepared juice on the cooked ingredients and stir well.
Load the plate! Eat!