First, Yoon Eun Hye smashed pickles to lose weight and dumped 18 Jin of meat.
Walking on the streets of Korea, you will find that many MM's with snacks in their hands are still in good shape. For many people who get fat after drinking water, it simply ignites all envy and hatred in their hearts. Is there any mystery about their emaciated physique? Everything comes from kimchi, the quintessence of Korea!
For Yoon Eun Hye, 169 cm, her weight is close to the 60 kg mark, which is within the normal range according to the body mass index standard. But in the highly competitive entertainment circle, she is always considered to be too fat, which has also become the driving force for her efforts to lose weight. She lost weight by kimchi alone 18 Jin.
Yoon Eun Hye's kimchi diet is: eat only half a bowl of rice for three meals, and there is no limit to kimchi or a lot of other vegetables. This diet will really make people not thin and not difficult!
Because a large number of peppers and garlic are used for pickling and fermentation in the production process of kimchi, kimchi has little salt content and belongs to low-calorie and low-cholesterol food.
In addition, the main ingredients are all kinds of vegetables, which are rich in plant fiber and help to regulate weight. In addition, pepper is rich in capsaicin, which can strengthen metabolism and burn fat. There are about 1 100 million lactic acid bacteria per gram in kimchi, which is good for the intestines, promotes digestion and absorption, and has a good effect on slimming.
Sisters who want to lose weight may wish to use kimchi to help them lose weight. In addition to cooking soup, kimchi can also be fried rice, and can also be used as a cold salad. There is no need to worry about getting fat. If you want to lose weight quickly, you can try to eat kimchi every day for a month, which will not only make your body lose weight quickly, but also make you a constitution that is not easy to rebound!
Second, the secret of kimchi slimming
1, low calorie and high antibacterial effect.
Kimchi is low in calories, but rich in microorganisms and minerals. During the fermentation of kimchi, due to the function of lactic acid bacteria, it can inhibit the growth of bad bacteria and promote the secretion of pepsin, a protein-decomposing enzyme in the gastrointestinal tract, thus normalizing the distribution of microorganisms in the intestinal tract and helping to maintain a healthy intestinal environment. Intestinal health, constipation caused by obesity is naturally solved.
2, activate the body function
Pepper, the main material of kimchi, can promote the secretion of gastric juice, thus helping gastrointestinal digestion; In addition, rich vitamins also have anti-acidification effect, and can help physiological metabolism, stimulate appetite and promote blood circulation. Pepper, garlic and onion ginger in kimchi can promote metabolism in the body and help the body sweat.
Step 3 stay healthy
As the main ingredient of kimchi, Chinese cabbage has extremely low calories, and garlic has the function of burning fat. In addition, it also contains a lot of dietary fiber, which can prevent constipation and enteritis, prevent fat accumulation, and effectively burn the formed fat, making the body lighter.
4. The best time and diet to lose weight.
There are two kinds of kimchi on the market: spicy (Korean) and not spicy (Japanese). To lose weight, of course, the more spicy, the more effective, but if the stomach is not good, it is not recommended to choose spicy kimchi. Although the slimming effect of non-spicy food is slightly inferior, it is also a good slimming choice to replace other foods because of its low calorie. Korean kimchi not only has the effect of losing weight, but also has the effect of health care. It was once rated as one of the top five healthy foods in the world by American health magazine. The first study found that kimchi also has the function of preventing cancer. In addition, kimchi can also delay aging, which is why there are so many myths about youth in Korea.
Third, Yoon Eun Hye exclusively recommends the kimchi diet.
The Quaker's name for Sunday
Lunch: a plate of kimchi+rice or noodles (half bowl)
Dinner: ginseng chicken soup (only chicken and soup, don't eat too much glutinous rice)
the next day
Lunch: Korean-style grain rice bag
Dinner: cooked beef+cucumber pickles
the third day
Lunch: cucumber seafood pot
Dinner: cucumber and kimchi+rice or noodles (half bowl)
Reminder: This prescription takes 3 days as a course of treatment. If you can persist and exercise properly, you will lose at least 5 pounds after 9 days. Breakfast can be chosen according to your eating habits.
Pickled Wuhua decoction
1, kimchi, pork belly, garlic, ginger, white radish, onion and tofu are changed to knives.
2. Marinate chopped pork belly with garlic, ginger and sake for a while.
3. Cook the onion and radish in water, then put them in the sea belt and cook for 10 minutes.
4. Take out the onions, white radishes and kelp cooked in the pot, leaving only boiled water as the soup base.
5, put a little sesame oil in the wok, then add the marinated pork belly and stir fry twice, and stir fry the oil in the pork belly.
6. At this point, put the cut kimchi into the pot, stir-fry it together until it is nearly cooked, then put it into the freshly cooked soup base and boil it.
7. After the soup is boiled, put the chopped tofu and onion into the pot. When cooked, add pepper and salt to taste.
In the past, some people were very opposed to eating kimchi, thinking that "eating kimchi is easy to cause cancer." They think kimchi contains carcinogen nitrite. Yoon Eun Hye told us that in fact, this statement is unscientific. Eating high-quality kimchi is not only not carcinogenic, but also beneficial to people's health. Moreover, kimchi is one of the first choices for healthy weight loss.
In fact, the sour taste in kimchi is caused by the decomposition of sugar in cabbage by lactic acid bacteria, which is not only carcinogenic, but also promotes digestion. In addition, a large number of peppers and garlic are used in the production of kimchi, which does not need too much salt, so it is a healthy food with low cholesterol content and low heat energy content.
Third, pay attention to the difference between "raw food" and "heating"
People who dare not eat kimchi directly can eat all kinds of kimchi dishes, and they will certainly find their favorite taste. Just to remind you, kimchi and lactic acid bacteria are destroyed after heating, so you only have the effect of slimming, and the effect of anti-influenza and enhancing resistance is gone.
In addition, there are "spicy" and "not spicy" pickles on the market. When it comes to slimming, of course, the hotter the better, but people with bad stomachs and gastric ulcers should never eat spicy food again. I suggest you change to "not spicy" kimchi. Although the firepower is not so strong, but the heat is low, it is also a good choice for slimming.
Fourth, how to make authentic kimchi
1. Sauerkraut: Chinese cabbage is cut open and then split in two. Dissolve the crude salt in water, and pickle the cabbage for 5-6 hours, turning it frequently during the pickling process. When the cabbage becomes soft, take it out and rinse it with clear water, and control the moisture. Wash carrots and onions respectively, and cut them into 6 cm long strips; Wash leeks and cut into 5 cm long pieces. Mix leek slices, carrot strips and onion strips with white sugar, and fully marinate until the raw materials become soft.
2, making kimchi sauce: C material into the pot and mix well, slowly stir until thick, cool from the fire, add D material and mix well.
3. Pickling kimchi: wring out the softened material B and put it into the kimchi sauce and mix well. Take Chinese cabbage with controlled water content, spread the prepared kimchi sauce on layers of kimchi leaves, and wrap the kimchi into a ball with the outermost leaves. Fold the prepared pickles tightly in a clean container and put them in the refrigerator for refrigeration. If you want to ferment quickly, you can leave it at room temperature for one day and then put it in the refrigerator for refrigeration. The longer it is stored, the more sour it tastes, and it can be stored for up to one month.