South Korea's Characteristic Weight Loss Method-Kimchi
Korean beauties are slim, so now they have taken a weight-loss class in South Korea MM. They modestly say that they don't think they are slim, and the secret of losing weight is not true, which may be related to diet. Koreans like to eat kimchi, even every meal has kimchi, and every family has a special refrigerator to store kimchi. It is said that this food has no calories. Koreans eat kimchi mainly in three ways: boiled, roasted and cold. The diet made by these three methods is naturally calorie-free.
Four kinds of kimchi diet:
First, bean sprouts and pickle soup are 87 calories.
Ingredients: 50g of Chinese cabbage pickles, 70g of soybean sprouts, clear soup 1/2 slices (2g), 300cc of water, 3g of onion, proper amount of soy sauce, proper amount of sesame oil, and 2 teaspoons of white sesame1/.
Practice: pour water into the pot, add clear soup pieces and boil. Wash and drain soybean sprouts. Shred pickles and cut onions into chopped green onion. Cook bean sprouts in soup. After the soup is boiled, add kimchi, soy sauce and sesame oil. Serve and sprinkle with white sesame seeds and chopped green onion.
Second, kimchi tofu 104 calories
Ingredients: 50g of Chinese cabbage pickles, tender tofu 1/2 pieces (150g), and appropriate amount of roasted seaweed.
Practice: Drain the tofu and cut it into three equal plates. Slice the kimchi. Put kimchi on tofu and decorate it with seaweed. When the taste is not enough, pickle juice can be used instead of sauce.
Three, cold kimchi cabbage 45 calories
Ingredients: 50g pickled cabbage, 2 slices of Chinese cabbage (1 00g), 5g of ginger, perilla leaf 1 slice, soy sauce1teaspoon.
Practice: blanch the cabbage first, pick it up and put it on the drain basket, cool it and cut it into small pieces. Shred ginger and perilla leaves, and chop pickles. Put Chinese cabbage, ginger, perilla and soy sauce into a large bowl and stir well until the taste penetrates.
Four, kimchi tofu miso soup 207 calories
Ingredients: 50g of Chinese cabbage and pickles, 2g of clear soup 1/2 slices, 300cc of water, one teaspoon of miso, 30g of pork (leg meat), tender tofu 100g, one mushroom, 30g of Pleurotus ostreatus, 5g of ginger and onion, and one teaspoon of sesame oil.
Practice: Slice the mushrooms, cut the tofu into 3 cm square pieces, shred the ginger, and peel the mushrooms by hand. Cut kimchi into bite-sized pieces and onion into chopped green onion. Heat the pan and pour in sesame oil, fried ginger and pork. When the meat is cooked, pour in water, and then add clear soup. Add tofu, mushrooms and fungus, bring to a boil and add miso. Add pickled fish and chopped green onion and bring to a boil.