After the holiday, refreshing low-calorie diet diet becomes thinner and thinner

During the Spring Festival, the stomach and stomach were already exhausted by the big fish and meat, and the body began to deform. How to regain your health and beauty after the holidays? Aime.com recommends four low-calorie weight loss recipes for you. Learn from Xiaobian and make refreshing and delicious weight loss meals.

Japanese cuisine pays most attention to the spirit of "not eating from time to time". Huang Zhiren, the chef of Iya Japanese Restaurant, selects spinach, okra, yam, etc., which are currently in season, and combines them with the Japanese soy sauce, minced ginger, mustard, firewood fish fillets, miso, etc. available in supermarkets to make sauces that are not dead alkali and can enhance freshness, making cold dishes refreshing and low-calorie.

Sesame spinach 50 calories/serving of ingredients for 1 person: 1 handful of spinach, 3 tablespoons of wind soy sauce, 3 tablespoons of stock, and a little white sesame seeds Prepare: Separate the leaves and stems of spinach.

1 Blanch and blanch. First put the spinach stalks into the pan and cook them, then add the spinach leaves and blanch them until they are done, pick up and chilled, and drain the water. Fold the spinach stems and leaves crosswise, wrap them in plastic wrap, and cut them into 3-cm pieces.

2 Dilute soy sauce with stock, pour on spinach, sprinkle with white sesame seeds.

Perilla yam 60 calories/serving does not over-season. Only perilla adds aroma, and you can taste the sweetness of the yam. Ingredients for 1 person: 1 piece of fresh perilla leaf, 1 small piece of yam, 2 tablespoons of wind soy sauce, a little mustard

1 Sprinkle with perilla yam and cut into thin strips, sprinkle with shredded perilla leaves.

2 Season and squeeze a little mustard, drizzle with Hefeng soy sauce. Tips: Fresh perilla leaves can also be replaced with ordinary seaweed.

Ginger mashed tofu 85 calories/serving egg tofu is served with tender ginger mashed and firewood fish. It tastes sweet and appetizing. Ingredients for 1 person: 1 piece of egg tofu, a little tender ginger, 2 small roots of green onions, 2 tablespoons of Japanese soy sauce, a little firewood fish slices

1 Grind the puree. Grind the tender ginger into a fine puree, and chop the green onions into the ground for later use.

2 Place the seasoned chopped green onion and mashed ginger on the egg tofu, drizzle with soy sauce, and sprinkle with firewood fish slices.

Miso okra 40 calories/serving add miso to mix with okra. In addition to being smooth and tender, it has a sweet taste. Ingredients for 1 person: 6 okra, moderate amount of salt, 1.5 tablespoons miso, 1 tablespoon of Hefeng soy sauce

1 Grab the salt okra and sprinkle it with salt, wash it with clean water, blanch it with boiling water for 2.5 minutes, then pick it up and chill.

2 Mix the sauce and continue to cut the okra into thin slices, add miso, and wind soy sauce and mix well.

Today's chef Huang Zhiren blanches it and cools it with green color. Huang Zhiren believes that Hefeng soy sauce is a good helper for quick seasoning. Huang Zhiren believes that as long as you choose the vegetables that are in season, you will master half of the delicious food.

"And the Hefeng soy sauce you can buy in supermarkets has an inert flavor and is most suitable for cold dishes. As for cold tofu, as long as you add a little more tender ginger paste, the taste will be more layered." Huang Zhiren also reminded that most green vegetables only need to be blanched for 2 to 3 minutes, and they can maintain their beautiful color after being chilled. (Internship Editor: He Lili)