Three seafood slimming soups enjoy delicious food and are not afraid of getting fat

Dried fish root vegetable slimming soup

Materials (3-4 people)

100 grams of dried fish, 200 grams of bean sprouts, 200 grams of pumpkin, 100 grams of Yunnan melon, 200 grams of white radish, 50cc of sesame oil, 10 grams of beef broth, 1500cc of water, and 5 grams of salt.

Practice (cooking time 30 minutes)

1. Cut the pumpkin into 3 cm thick blocks, cut Yunnan melon into 1 cm thick slices, and cut white radish into thin threads.

2. Put sesame oil in the pan and stir-fry the dried fish slightly.

3. Pour in water, add some broth, and wait until the soup is boiled to a little white.

4. Finally add the vegetables and boil them until soft, then add some salt to season.

Korean style seaweed slimming soup

Materials (3-4 people)

20 grams of dried seaweed, 1500cc of water, 50 grams of dried fish, 100 grams of beef (lean meat), 1 red pepper, 20cc of soy sauce, 30cc of sesame oil.

Seasonings: 10cc soy sauce, 3g minced garlic, a little pepper, 10cc sesame oil

Cooking time: 40 minutes

1. Soak the dried seaweed in water and cut into pieces.

2. Shred beef, add seasoning to marinate.

3. Put water and dried fish in the pan, cook for 15 minutes, and then drain off the water.

4. Put sesame oil in the pan, blanch the marinated beef slightly, then add the cooked dried fish and seaweed, add water to boil, simmer over low heat for 10 minutes, add soy sauce and pepper to taste, be careful not to put too much.

5. Finally, pour the seaweed soup into a bowl and sprinkle with the chopped red pepper and chopped green onion.

Bean sprouts and clams slimming soup

Materials (3-4 people)

200 grams of bean sprouts, 300 grams of clams, 1/4 carrot, 30 grams of chopped green onion, 800cc of seaweed soup, appropriate amount of red pepper, a little salt and cooking wine, and appropriate amount of minced garlic.

1. Shred the carrots and boil the seaweed into soup for later use.

2. Add clams in the seaweed soup, boil until the clams open, add bean sprouts and cook over low heat for 5-6 minutes.

3. Season with salt, cooking wine and minced garlic.