Choosing the way that suits you is the first step to lose weight! Choose your own menu and goals according to your lifestyle and physical condition. Instead of paying attention to your weight while eating, let your body naturally remember the feeling of lowering blood sugar, and you will be thin and relaxed. Spend the least time and labor, but you can have the best satiety. And meat, fish and drinks. No wonder it is so easy to last! The six advantages of reducing sugar standing dishes are as follows: point 1/ As a dinner, eat more if you want to eat and put it in the refrigerator, which is convenient and simple no matter how busy or tired you are! Point 2/ As long as you put it in as a lunch dish, you can lose weight in a short time, but eating lunch by yourself at noon is far better than eating food from convenience stores or even eating out! As long as there are regular dishes in the refrigerator, just put them in the lunch box when you are busy in the morning. Third, don't rely on candy, biscuits or outside food to fill your stomach. When you want to eat, you don't need to rely on cooked food or lunch sold outside. If you want to eat sweets and biscuits as snacks, it is better to eat salads, side dishes and even desserts prepared in advance, and have a healthy concept. Point 4/I want to drink for the time being, so I don't have to resist the desire for a drink at any time. It is one of the charms of reducing blood sugar and slimming. Remember to pick some sugar-free sparkling wine and shochu, put some regular dishes on the plate and enjoy them. Point 5/ Rich in ingredients and balanced in nutrition In addition to the hypoglycemic standing dishes in this book, as long as lettuce salad is added, the nutrition will be perfect! Not only that, protein, fat, vitamins and minerals can also be fully ingested. Point 6/ Make full use of ingredients and don't waste any perishable ingredients, such as meat, fish and vegetables. Cook more. This will not only prolong the time of enjoyment, but also cause no waste. Setting up dishes is really economical. Look at the recipes here, it's no trouble to cook easily! The author provides you with eight simple dishes, which are convenient for cooking and eating ~ oily tuna-without artificial additives, tastes better than canned food (stored in cold storage for 4 ~ 5 days). Ingredients: 2 raw tuna (300g), 1 cloves garlic (cut in half), 1 teaspoon salt, 2 laurel leaves, 2. Put 1 with bay leaves removed into the pot, add garlic and pour olive oil until the material is covered. 3. Bring to a boil. After the oil temperature, continue to cook on low heat for 15 minutes, and then let it stand and cool directly. Mash the meat before you enjoy it, so it will taste smoother. Pickled fish oil is a delicious salad dressing as long as it is seasoned with salt and pepper. Ordering tuna is a good partner to lose weight! Tuna is an ultra-low sugar food, containing 0. 1g sugar per 100g. In addition, it is also rich in high-quality amino acids, iron, vitamin B6 and B 12 and other indispensable nutrients to prevent anemia. Korean cold salad-low-sugar vegetables with all-purpose sauce, everything is delicious. Ingredients: bean sprouts 1 bag, spinach 200g, Qingjiang vegetable 200g, sesame oil 2 tablespoons, garlic paste 1 tsp, salt 1 2 tsp, pepper a little, soy sauce12 tsp, fried white sesame12 tsp. 2. After washing the spinach, put the whole plant in hot water with a little salt (extra weight), blanch it 1 min, and scoop up cold water. Then wring out the water, cut off the roots, and then cut into 3㎝ long pieces. 3. Wash Qingjiang vegetables, cut them into eight equal parts, add a little salt (except weight) hot water, blanch for 0/min, then take them out, cool and wring out the water, and then cut them into 3㎝ long pieces. 4. Mix 1, 2 and 3 with A (each 1/3 copies). Indian wind stick-the meat is tender and juicy after being marinated in sauce (stored in cold storage for 4-5 days). Ingredients: chicken leg 12 (800g), salt 1 tsp, a little pepper, 5 tsps of sugar-free yogurt, onion paste 1 tsp, garlic paste and ginger paste 65438 each. 2. Pour the Tanduri sauce of A into 1, fully knead it, and let it stand for 30 minutes. 3. Preheat the oven to 180℃, spread a layer of baking paper on the baking tray and put it in the oven for 15 minutes. 4. Eat with cress, lime or lemon. Point can be pickled directly in tandoori sauce and then refrigerated, and chicken can be refrigerated 1-2 days before roasting. Lactic acid bacteria in yogurt can make meat tender, and the smell of curry can also remove the fishy smell of meat. Italian warm wild vegetables-anchovies and sour beans make the taste more layered. Ingredients: boiled octopus 100g, Chinese cabbage 300g, celery 1, anchovies 4 slices a. 2 tbsps of sour beans, 2 tbsps of Parmesan cheese 1, olive oil and mashed garlic 1/. Cut celery leaves into 1㎝ width; Wash octopus and slice obliquely; Slice the anchovies. 2. Mix A and 1 evenly (you can put it in a fresh-keeping bag and knead it gently, which makes it easier to mix evenly). Fried tofu with eggs-don't peel the tofu into small pieces, lest it will be more broken when fried (refrigerated for 4-5 days). Ingredients: 2 pieces of kapok tofu (tofu with plate) (600g), 2 eggs, 40g carrots, 1/2 onions, 4 mushrooms, 4 teaspoons of salad oil and 4 teaspoons of sugar. After the ingredients are washed, the carrots are shredded; Cut the onion into small pieces; After the mushroom is pedicled, it is cut in half and then sliced. The egg was broken. 2. Heat the oil in the pan, add the onion and saute until fragrant, then add the carrots and mushrooms and saute until fragrant. Stir-fry tofu while peeling small pieces, add A, stir-fry while collecting juice, and then pour in egg liquid to stir-fry. Stir-fried tofu buns-add egg and bean skin, stew (refrigerate for 4-5 days) and absorb the essence of soup. Ingredients: (8 pieces) 4 pieces of bean skin, 4㎝ carrot, pea pods 10 piece, egg-small. Two cups of stock, 4 tablespoons of dilute salt soy sauce, wine & Wei Li & 1 tablespoon of sugar: 1 each. Wash all the materials. Cut the bean skin in half, make it into a pocket, and remove the oil; Shredded carrot; Pea pods is cut obliquely into sections, and then blanched separately. 2. Beat the eggs into the container one by one, slowly pour them into the bean skin, evenly fill in 1 vegetables, and seal them with toothpicks. 3. Pour A into the pot, stir, put 2 into it, and heat for curing 12- 13 minutes. Marseille Seafood Soup-Seafood is more delicious in season (refrigerated for 3 days). Ingredients: (appropriate) 4 spotted shrimps (with shrimp heads), 2 small stone dogs, squid 1 each, 8 mussels, 4 clams, 2 small onions 12, 2 celery, mushrooms 1 package, and green peppers. Red pepper 1, 2 cloves of coarse garlic, saffron 1 pinch, canned tomato 1 2 can (200g), white wine 100ml, salt1and 1/4 teaspoons, and appropriate amount of pepper. Sour cream amount: 1. Wash all the materials. Cut celery1diced; After removing the roots, cut the mushrooms in half longitudinally; Cut the green pepper and red pepper into four equal parts, then remove the stalks and seeds. 2. Remove the mud intestines from the spotted shrimp; Scrape off fish scales and internal organs and cut into 2-3 pieces; Fish bones can be easily removed with kitchen scissors; Squid's feet are pulled out together with internal organs, and the body is peeled and cut into 1.5㎝ wide rings. Cut your feet into delicious sizes. The spotted shrimp, stone dog and cuttlefish were slightly scalded. 3. Scrape the dirt on the surface of mussel shell and clean it. After removing the dirt on the surface of the clam, clean the clam. 4. Pour the cream into the pot, heat to melt, add garlic, stir fry, add onion, celery and mushrooms, stir fry saffron and shellfish. Add tomatoes and white wine, cover the pot and cook for 2-3 minutes. After the shellfish is opened, sprinkle with salt and pepper and inject 3 cups of hot water. 5.4 After boiling, add 2 seafood and peppers, and turn to high heat to cook stone dogs and squid. Sprinkle dill and sour cream on the table.