Master low-calorie cooking tips and make it easy to lose weight

How to lose weight easily from life? Let's start with cooking. The calories of meals made with the same ingredients and different cooking methods will also vary. Here is a small editor to teach you the secrets of low-calorie cooking.

When making barbecue food

Grilled fish with a grill

When roasting fish on the grill, there is no need to add extra oil, and all the oil in the fish will remain on the grill, so this is the most ideal way to make low-calorie food. In order to prevent the grilled food from sticking to the grill, heat the grill before putting the food, or rub it with vinegar before putting the food.

Use as little cooking oil as possible

When roasting food with oil, it is most important to use less oil. You can reduce the amount of oil that is put in after heating the frying pan and then putting in the oil. And wipe off the oil that flows out at any time to avoid being absorbed by the grilled food. In addition, if you want to get the grilled food evenly heated and cooked in a short period of time, you can cut it from the middle of the food.

when cooking

Replace oil with water

Generally speaking, cooking food requires oil. This cooking method contains more calories than other cooking methods. But if you don't use oil to cook and stir-fry, you can better reflect the light taste of the food. When frying with water, heat the pan, then add a little water. When the water drops roll, it means that the pan has been heated to the right temperature. After adding the vegetables, pour in 2 large cups of water and stir fry slowly over high heat.

Use oil paper to reduce oil content

In the case of frying food and so on must be oil, do not put oil directly in the pot. When the pan is hot, wipe it with greased paper so that you can fry food even with a small amount of oil.

Use a deep-bottomed frying pan

When cooking in a skillet with a wide base, the fire should cover a large area so that the food is evenly heated. Even with very little oil, it can be fried quickly. Another advantage of thick-bottomed pots is that they do not easily cool down after being heated.

When cooking meat, blanch the meat with hot water first

The oily part of the meat is very soft and delicious. Therefore, if you don't like to use oily parts to cook, you can blanch the oily parts with water to remove the oil. For example, before frying the meat, put the meat into sections or cubes in boiling hot water and blanch it for a short time to melt the oil, then take it out and control the moisture before frying.

When frying food

Wear thin fried "coat"

When frying food, the "coat" that wraps the food should be as thin as possible to minimize the surface area of the food and reduce the absorption of oil. If the bread flour used for the "coat" is granular and ground with a rice mill, the surface will become very thin, which can reduce the absorption of oil. Use a blender or mill to grind the leftover bread into grains. It is also better to use such bread flour.

Remove the oil slick after frying

After frying food, be sure to remove the oil slick. When removing the oil slick, you can place the fried food on the frying net, but a better method is to use a kitchen-specific towel pad to quickly absorb the oil slick.

frying without hanging paste

Cooking food directly without putting any auxiliary materials is more effective in reducing the amount of oil absorbed than wrapping it in a "coat" and then frying it. However, when frying without a "coat", oil will enter the food due to the influence of the moisture in the food. Therefore, the moisture on the surface of the food must be wiped off before putting it into the oil.

Cut it into large pieces before frying

To reduce the contact area between food and oil, it is best to cut the food into large pieces and fry it, and then cut it into the appropriate size after frying.

Choose parts with less animal fat for cooking

When cooking meat, remove the fat during the cleaning process before cooking. Especially when fried chicken, there is a lot of fat sandwiched between the chicken skin and the chicken skin. After removing the chicken skin, remove the yellow oil blocks for cooking and frying. The chicken breast part has less fat, and the red lean meat and tenderloin parts of pork also have less fat.

Avoid spicy and pungent seasonings

Mustard, paprika powder, ginger, green onions, garlic, etc. do not directly lead to obesity, but when cooking, the large use of such spicy seasonings will stimulate taste and smell, increase appetite, and cause excessive consumption. Therefore, when cooking, be sure to use as little pungent spicy seasonings as possible, so as not to cause all food to be swept out of control.

Flavor with coolness

If you prefer a pungent taste, try vinegar. Vinegar tastes sour, which not only makes the food taste strong, but also does not generate calories, so you can eat it with confidence.

In addition, vegetable salad made with salad dressing made by mixing vinegar and soy sauce is also a good food. When dressing vegetables on cold, it is best to use vinegar instead of soy sauce and chili sauce.

Lemon juice can also be used instead of vinegar. Lemon juice tastes soft, slightly sour, and contains rich vitamin C. When making fresh vegetables, wild vegetables, sushi and other foods, adding lemon juice will make the taste lighter and refreshing. (Internship Editor: He Lili)