Gain three pounds during the festival, and eat these 5 dishes after the festival, low-calorie and non-greasy, and eat a healthy diet

1. [Stir-fried tofu with shepherd's cabbage]

Capsule's cabbage is a new wild vegetable in this season, it is nutritious and low in calories, and rich in dietary fiber, which can promote intestinal peristalsis, dietary fiber can not only promote intestinal peristalsis, but also inhibit the speed of sugar and fat absorption, because whether it is sugar or fat, absorption will cause fat accumulation, so dietary fiber plays a key role here, its old partner tofu is also very low in calories, and the protein content is good, it is very suitable for a vegetable to eat after the Spring Festival;

【Raw materials】Capsule, dried tofu, salt, edible oil;

【How to stir-fry dried bean curd with shepherd's cabbage】

1. Clean the fresh shepherd's cabbage after selection, blanch it in the pot, boil the water in the pot, add a spoonful of salt and a little cooking oil, put it into the shepherd's cabbage, blanch it for about 30S, after the shepherd's cabbage becomes soft and discolored, quickly take it out and cool it, so as to ensure that the color of the shepherd's cabbage is emerald green and the nutrients will not be excessively lost;

2. Squeeze out the water after cooling, cut it into chopped shepherd's cabbage, cut an appropriate amount of dried bean curd into dices, cut a little garlic into minced garlic, and fry it in the pot after the ingredients are ready;

3. Add an appropriate amount of cooking oil to the pot, the oil temperature is 5 into the heat, add all the raw materials, fry on high heat, stir-fry for about 1 minute, add a little salt to taste, stir evenly, out of the pot, the refreshing and greasy fried bean curd is completed, the shepherd's cabbage is fragrant and nutritious;

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2. [Chicken breast mixed with cucumber]

Cucumber is rich in dietary fiber, low in calories, crisp and refreshing to eat, not only can be used as fruit but also cooking, whether it is weight loss or greasy is a good choice, today I will share with you a chicken breast mixed with cucumber, low-fat and low-calorie meat dishes;

【Raw materials】chicken breast, cucumber;

【How to mix chicken breast with cucumber】

1. Clean the chicken breast, pot it under cold water, add green onions, ginger and cooking wine, boil over high heat, cook the chicken breast completely, tear the cooked chicken breast into strips and put it in a large basin;

2. After cleaning the cucumber, peel it, shave it into cucumber shreds, put it in the chicken breast, add some salt, light soy sauce, oyster sauce and chili sauce, and stir well;

3. Garnish with a little chili sauce, and the chicken breast mixed with cucumber is done; high-protein chicken breast, vitamin-rich cucumber;

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3. [5-color multigrain rice]

During weight loss, try to choose coarse grains as much as possible for staple foods, and generally coarse grains that can replace staple foods include sweet potatoes, corn, multigrain steamed buns, multigrain rice, etc., and share with you the practice of multigrain rice, which can be eaten for a long time at a time, with low calories and a strong sense of satiety;

【Raw materials】black rice, red rice, brown rice, oat rice, corn residue;

【How to make 5 colors of multigrain rice】

1. I used black rice, red rice, brown rice, oat rice and corn residue for 5-color multigrain rice, the ratio of coarse grains is 1:1, and the specific grams are determined according to the actual situation.

2. Pour the prepared 5 kinds of grains into the rice cooker and clean them, add a little more water after cleaning, and put them aside to soak for 2 hours, the soaked and cooked grains will be more soft and glutinous;

3. After soaking, wash it again, pour it into the rice cooker, add an appropriate amount of water, then add a spoonful of white vinegar and a spoonful of olive oil, stir well, add white vinegar and olive oil to make the multigrain rice more fluffy and sweet, and taste better.

4. The cooked multigrain rice is soft and glutinous and sweet, with distinct grains, it is cooked more at a time, and it can be frozen if it is not finished, packed according to the amount of each meal, and stored in the refrigerator, and it can be eaten directly when it is taken out and heated when you want to eat;

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4. [Steamed Fish]

If you want to eat some meat dishes during the fat loss period, fish and shrimp are good choices, fish has high protein content, and also contains a variety of trace elements required by the human body, the focus is low fat and low calorie, the easiest way to do fish is steaming, and the requirements for cooking skills are lower;

【Raw materials】fish, ginger, green onion, salt, cooking wine, steamed fish soy sauce, edible oil;

【Preparation of steamed fish】

1. Scrape off the fish scales on the surface of the fish body, remove the internal organs and blood in the stomach, and clean some black membranes and bone blood, which are the sources of fishy smell.

2. Put the cleaned fish on a plate covered with ginger slices, pour cooking wine, stuff ginger shreds in the fish belly, and spread ginger slices on the surface of the fish body, boil the water in the pot, put the fish on the steaming drawer, steam for about 6-8 minutes according to the size of the fish, turn off the heat and simmer for 5 minutes, the steaming time can not be too long, the steaming time is long, and the meat is very old;

3. Take out the fish after steaming, pour out the soup, remove the ginger slices on the surface, put shredded green onions on the surface, pour hot oil to stimulate the fragrance, and finally pour the steamed fish soy sauce around the fish body, the steamed fish is completed, and the steamed fish meat is delicate and white, tender and juicy;

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5. [Mushroom and Egg Soup]

Mushroom is a delicious vegetable, but also a low-fat and low-calorie mushroom vegetable, eggs are a representative of high-quality protein, these two ingredients can collide with different tastes, and there is no seasonal limit, you can buy it all year round;

[Ingredients] 300g mushrooms, 2 eggs, appropriate amount of shrimp skin;

【How to make mushroom and egg soup】

1. Clean the fresh mushrooms with the roots, remove the roots, do not cut the umbrella cover, cut the roots into thin slices, add a little salt and cooking wine to the eggs, beat them into egg liquid, rinse the shrimp skin slightly, and start the operation after all the ingredients are ready;

2. Add a little cooking oil to the pot, heat the oil temperature at 5 times, add the egg liquid, stir-fry into egg pieces, and remove from the pot;

3. Start frying mushrooms, add a little olive oil to the pot, put the mushrooms in, at the beginning, the bottom side is facing down, fry over medium-low heat for about 1 minute, turn over and continue to fry for about 2 minutes, wait for the mushrooms to come out of the soup, pour the soup into the pot, cut the mushrooms into 3-4 pieces, and then add an appropriate amount of water, mushroom roots, fried eggs and shrimp skin, boil over high heat,

4. After the water is boiled, add salt and white pepper to taste, turn off the heat and remove the pot, and the mushroom and egg soup with fresh eyebrows off is out of the pot, which is nutritious, low fat and low calorie;

[In addition to these low-calorie dishes shared above, you usually need to drink more warm water or cook some apple hawthorn water yourself, apple water has the effect of promoting intestinal peristalsis, and drinking more water is also conducive to falling off the scale; 】