Yoga diet recipes to reduce weight with half the effort
Yoga science divides food into three categories: pleasant food, inert food and transgendered food. Pleasant food is the favorite food of yoga practitioners, and transgendered food and inert food are foods that yoga practitioners should avoid.
Pleasant foods include all kinds of vegetables, fresh fruits, grains, beans, milk, etc. that are fresh, clean or cooked with a very small amount of seasoning. This type of food makes people relaxed physically and mentally, pure, and peaceful.
★ Braised winter melon with tomato
Ingredients: 500g winter melon, 2 tomatoes, 5g shredded ginger, appropriate amount of salt, chopped green onion according to personal preference.
Practice:
1. Remove seeds, peel, slice or cut into slices; wash tomatoes, remove stalks, and cut into slices.
2. Put the oil in a wok, add the ginger and saute until fragrant, then add the tomatoes and stir for a minute or two.
3. Add wax gourd, salt, and monosodium glutamate, stir fry for a few times, add appropriate amount of water and see if you want to add water. Cover and simmer until the wax gourd is cooked.
★ Shrimp and chicken leg mushroom
Ingredients: 250 grams of coprinus mushrooms, 200 grams of shrimp, 1 egg white, 50 grams of cucumber.
Seasoning: 4 grams of salt, 25 grams of starch, 30 grams of clear soup, 15 grams of cooking wine, 3 grams of rice vinegar, 2 grams of sugar, 3 grams of monosodium glutamate, 15 grams of water starch, 500 grams of peanut oil, about 75 grams of garlic foam.
Practice:
1. Soak coprinus thoroughly with water, wash away impurities, and cut each shrimp in half; remove the shrimp line, place it in a bowl, add egg white, 1 gram of salt and starch, and mix well; wash the cucumber and cut into small pieces.
2. Take a small bowl, add clear soup, 3 grams of salt, cooking wine, rice vinegar, white sugar, monosodium glutamate and water starch and mix well to form a sauce.
3. Place a clean pan on high heat, add peanut oil and cook until 50% heat, add shrimps and smooth until cooked, remove and control the oil.
4. Leave a little base oil in the original pan, reset it on the heat, add the garlic minced and cucumber pieces to the pan, add the coprinus and shrimp meat, stir fry a few times, cook the mixed sauce, quickly stir fry well, remove the pan, serve on a plate.
★ Vegetarian stir-fried coprinus
Ingredients: 200 grams of coprinus comatus, 50 grams of carrots, appropriate amount of salt, chicken essence, salad oil, starch, and onion oil.
Practice:
1. Wash coprinus mushrooms and carrots, cut them into slices, and blanch them with boiling water.
2. Put a little oil in the pan, add in coprinus mushrooms and carrots, stir fry, season and thicken, sprinkle with a few drops of green onion oil when starting from the pan.
★ Stewed cuttlefish with river shrimp
Ingredients: 200g cuttlefish, 80g river shrimp, 10g ginger, 100g kale.
Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of white sugar, 1 gram of oyster sauce, 1 gram of Shaoxing wine, appropriate amount of wet starch, 1 gram of sesame oil.
Practice:
1. Wash cuttlefish and cut into rolls, remove river shrimp and wash with shrimp gun, peel ginger and cut into small pieces, and cut kale into slices and wash.
2. Heat the oil in the pan, wait until the oil temperature is 90 degrees, add the cuttlefish roll and river shrimp, soak and fry until cooked and pour out.
3. Leave the oil in the pan, add ginger slices and kale and stir-fry for a while, add cuttlefish rolls and river shrimp, pour in Shaoxing wine, add salt, monosodium glutamate, white sugar, and oyster sauce, stir-fry over high heat until fragrant, then thicken with wet starch and pour in sesame oil.
★ Radish fresh orange soup
Ingredients: 500 grams of carrots, 1 tomato, 1000 grams of vegetable soup, 2 tablespoons of cream, 125 grams of orange juice, appropriate amounts of vanilla, salt, and pepper.
Practice:
1. Wash the carrots, peel and slice them, and put them into a pan with the cream. Cook over medium heat and stir frequently for about 10 minutes.
2. Wash the tomatoes, cut into slices, put them into a carrot pot with vegetable soup and orange juice, bring them to a boil, add vanilla, salt, and pepper, and cook over low heat for about 20 minutes until the carrots are soft and rotten. Remove, and cool.
★ Fried onion with sea rice
Ingredients: 30 grams of water-dried sea rice, appropriate amount of salt, 150 grams of onion, 5 grams of shredded ginger, 3 grams of soy sauce, 25 grams of salad oil, 5 grams of cooking wine, 5 grams of sesame oil, 1 gram of monosodium glutamate
Practice:
1. Peel the onions, wash them, cut them into shreds and place them on a plate. Wash the steamed rice and place them in a bowl for later use.
2. Put cooking wine, monosodium glutamate, soy sauce, salt, and shredded ginger in another bowl to make juice.
3. Heat the wok, pour in the salad oil and heat it up, add the onions and sea rice, cook in the sauce and stir-fry until done, and pour in the sesame oil.
★ Small Tips: Yoga diet advocates eating more fruits, vegetables, grains and other foods, and using a very small amount of condiments to cook food. Therefore, during the process of living, it is best not to add too much salt, oil and other auxiliary materials to preserve the characteristics and umami flavor of the food itself. In particular, you should pay attention to maintaining an "empty stomach" state when practicing yoga. If it is after a full meal, it is best to practice again after 3 hours. (Editor in charge: Chen Shaopeng)