Low-oil, low-salt and low-fat recipes

Minced pork vermicelli baby dish

Ingredients: 1 Chinese cabbage, pork stuffing 100g, 2 small handfuls of mung bean vermicelli, 50g of soy sauce, salt, 2 shallots, 4 cloves of garlic and 1 spoonful of red chopped pepper.

Production process:

1. Soak mung bean vermicelli in cold water and cut into sections of about 10 cm;

2. Wash and cut the doll dish, put it on the plate, and spread vermicelli on the doll dish;

3. Chop shallots and mash garlic;

4. Put oil in the wok, stir-fry minced meat to change color, add soy sauce, salt, chopped pepper, chopped green onion and minced garlic, and stir evenly;

5. Pour the fried minced meat evenly on the bean vermicelli doll dish, and then pour a small amount of water;

6. Send the vegetables into the microwave oven, cover the plate, and simmer for 8 minutes with 100 fire.

Bean curd box

Ingredients: 80 grams of pork stuffing, one piece of tofu, one fresh mushroom, one onion, a little salt, one chive and one millet spicy.

Production process:

1. Tofu is cut into long squares with a length of 4 cm and a width of about 3 cm;

2. Take out the middle part of the tofu, which can be crushed and put into the meat stuffing;

3. Chop mushrooms and green onions, put them into meat stuffing, add salt, cold water and tofu, and make them into paste;

4. Take a piece of tofu and fill it with meat, slightly higher in the middle;

5. Enter the oven and select "steam mode" 10 minute;

6. Thicken the sauce in the pot. After the tofu is steamed, pour the sauce on the tofu box. A little color and bright appearance will make you more appetizing.

Steamed hairtail with black bean sauce

Ingredients: two hairtail, 2g salt, 30g cooking wine, 40g steamed fish with lobster sauce, and 2 shallots.

Production process:

1. Wash hairtail, cut into 5cm, add cooking wine and a little salt, and marinate for10min;

2. Tilt the hairtail slightly and put it on the plate;

3. Into the microwave oven, first use 80 firepower for 5 minutes, and then use 50 firepower for 5 minutes;

4. Sprinkle steamed fish soy sauce and chopped green onion on the surface of hairtail after taking out the oven;

5. Heat the wok with oil, pour the oil on the chopped green onion, and the fragrance is overflowing, which is really attractive!

Steamed towel gourd with golden garlic

Ingredients: 2 loofahs, 1 garlic, oil and soy sauce.

Production process:

1.2 clean the loofah, scrape the green husk, and then cut it into 3 cm sections;

2. Draw a flower knife on the section of the loofah section, not too deep;

3. One end of garlic is mashed and cut into minced garlic;

4. Heat the wok with oil, put the minced garlic into the wok, and slowly stir fry until golden brown;

5. Put the towel gourd on the plate, with the flower knife facing upward, and scoop the minced garlic evenly on the surface of the towel gourd;

6. Put the loofah into a cold water steamer and steam for about 5 minutes after SAIC. Steamed loofah is still green and smells like garlic, and it will be more delicious if it is covered with soy sauce.

Ruyi roujuan

Ingredients: 250g pork stuffing, two eggs, three pieces of seaweed for sushi, one teaspoon of starch, 3g black pepper, two shallots, one teaspoon of soy sauce, salt and sugar.

Production process:

1. Baer pork stuffing, chopped into minced meat, added with chopped green onion, black pepper, salt, white sugar, soy sauce and a little cold water, and stirred into a thick paste;

2. Put the egg in a bowl, mix a spoonful of starch with a little cold water, pour it into the egg and mix well;

3. Add a small amount of oil to the pan, heat it to 60% heat, pour one third of the egg liquid into the pan, remove the pan from the fire, let the egg liquid spread evenly at the bottom of the pan, and spread three layers of egg skin;

4. Take an egg skin, apply some raw egg liquid, put a piece of seaweed for sushi on it, and spread a layer of meat evenly, not too thick;

5. Roll up from the upper and lower ends to the center respectively;

6. Oil paper can be put on the steamer, the egg roll can be poured into the steamer, covered, steamed after SAIC for 10 minutes, cooled and cut into pieces.

Tuna sausage and potato balls

Ingredients: 2 yellow potatoes, 2 tuna sausages, salt, half onion and 2 tablespoons starch.

Production process:

1.3 peeled yellow potato, steamed and mashed;

2. Cut the tuna sausage into small pieces, add mashed potatoes, chopped green onion, one spoonful of salt and two spoonfuls of starch, and mix well;

3. Mix mashed potatoes and knead them into balls of any size;

4. Put the wrapped potato balls into a plate at intervals, put them into a steamer, and steam for about 10 minute after the fire SAIC;

5. Pour a small bowl of water and soy sauce into the wok, pour a spoonful of starch into the wok, turn off the heat after boiling again;

6. Pour the sauce on the potato balls to make them look fuller;

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100 minimalist dinner recipes

Full set of home-cooked dishes with less oil