5 delicious weight loss recipes are absolutely thin in autumn and winter

Red and green skin egg custard

Ingredients: 100 grams of tomatoes, 100 grams of green vegetables, 1 preserved egg, 30 grams of vegetable oil, 5 grams of actual consumption, a little bit of refined salt, ginger rice, chopped green onion, monosodium glutamate, fresh soup, and water bean flour.

① Wash and remove the shells and cut them into thin slices. Wash and peel the tomatoes and cut them into slices. Wash and cut them into 2-inch and 6-cm sections.

② Heat the frying pan. Boil the vegetable oil to 80% heat, fry the preserved egg slices to foam, and drain off the excess oil.

③ Add fresh soup into the pan and add ginger rice.

④ After boiling, add tomato slices and vegetables, add refined salt and monosodium glutamate, bring to a boil, add chopped green onion and serve in the pan.

eight-treasure cabbage

Ingredients: 250 grams of cabbage, 50 grams of fresh bamboo shoots, 50 grams of water-dried mushrooms, 10 grams of sausage, 50 grams of chicken leg meat, 10 grams of dried shrimp, 5 grams of sesame oil in fresh soup, and a little bit of refined salt, cooking wine, chopped green onion, and monosodium glutamate.

① After washing the cabbage, remove the old leaves and yellow leaves, cut them into sections about 3 cm, use boiling water to soak them off, drain off the water, and cool for later use; cut fresh bamboo shoots and mushrooms into inch sections; cut chicken and sausage into slices.

② Lay the fresh bamboo shoots and shredded mushrooms flat on the edge of the bowl, place the pakchoi in the center of the bowl, then place the chicken slices, sausage slices, and dried shrimp on top, balance them, and place them in a steamer and steam thoroughly.

③ Add refined salt, monosodium glutamate, cooking wine, chopped green onion, and sesame oil after starting the pot, boil the fresh soup, pour it on top and serve.

Cooking vegetables with vegetarian chicken

Ingredients: 250 grams of vegetarian chicken, 250 grams of chestnut, 100 grams of cabbage heart, 5 grams of water bean flour, 20 grams of soy sauce, 25 grams of vegetable oil, 100 grams of fresh soup, a little sugar, refined salt, monosodium glutamate, cooking wine, and ginger juice.

① After washing the vegetarian chicken, cut it into small pieces of 3 cm square; cut the cabbage heart open and cut it into 3 cm square pieces; remove the shell of the chestnut.

② Heat the wok, heat the oil to 70% heat, add the vegetarian chicken nuggets, and stir-fry until golden brown; then add chestnut and cabbage hearts, and stir fry a few times.

③ Add fresh soup, soy sauce, ginger juice, cooking wine, and white sugar, bring to a boil, transfer to low heat and simmer for 10 minutes

④ Finally, use water to stir the sauce, add MSG, and you can put it on a plate and start the pot.

tofu bamboo and mushroom

Ingredients: 250 grams of water-dried yuba, 100 grams of mushrooms, 150 grams of green vegetable leaves, 25 grams of vegetable oil, and a small amount of refined salt, soy sauce, monosodium glutamate, and white sugar.

① Cut the tofu bamboo into 2 cm square pieces; cut the cabbage leaves into the same size pieces; cut the mushrooms into smaller pieces if they are too big.

② Heat the wok, heat the vegetable oil to 70% heat, add the tofu bamboo, green vegetable leaves, and mushrooms, stir fry, add 400 grams of clear soup, boil over strong heat, add soy sauce, white sugar, and monosodium glutamate to serve on a plate.

tofu skin sausage

Ingredients: A large piece of fresh tofu skin, 20 grams of egg white, 20 grams of bean flour, 70 grams of mushrooms, 70 grams of peeled water chestnut, 100 grams of shredded dried beans, 70 grams of green bamboo shoots, 10 grams of shredded green onions, 10 grams of shredded ginger, 20 grams of tomato sauce, sesame oil, cooking wine, refined salt, monosodium glutamate, and pepper powder.

① Soak the tofu skin in warm water to soften, cut into slices 3 cm wide and 30 cm long, and smooth it for later use;

② Wash the mushrooms, water chestnut nuts, and green bamboo shoots and cut them into shredded strips. Put them into a basin together with shredded dried beans, shredded onions, and shredded ginger. Add refined salt, soy sauce, monosodium glutamate, cooking wine sesame oil, ketchup, pepper powder and bean flour., mix well.

③ Place the bean flour, egg white and the paste evenly on the tofu skin, and mix the mixed shredded ingredients.

④ Place equal amounts on one side of the tofu skin, roll it into a roll, place it in a steamer, steam for 15 - 20 minutes, take out and cool, cut it into thin slices with an oblique knife, and serve.