6 kinds of fat-reducing cooking methods without losing weight

Everyone knows that to lose weight, you need to eat less fat, but diet dishes without fat often don't taste very good. How can we make delicious food and slimming go hand in hand? Here are 6 recommended cooking methods to reduce fat so that you can taste delicious and graceful.

It is said that "food is the most important thing for the people." Once the food and clothing line is crossed, the saying will turn into "food comes first with taste." Food that is not delicious, no matter how rich it is in nutrition, will taste unsatisfying and the quality of life will be greatly reduced. However, delicacy and nutrition are often two contradictory indicators. Without 40% fat, the roast duck will not have a smooth and tender taste; without 40% fat, the meat buns filling will not have a fragrant taste; without big spoons of cooking oil, the flavor of the dishes will often be disappointing.

Getting fat and delicious food to coexist peacefully is really a profound topic in cooking. However, although it is too difficult to obtain a complete solution, some breakthroughs are still possible. As long as you use your brain, it is still possible to effectively reduce the fat content while retaining the delicacy.

Method 1: Control oil after frying. Tilt the vegetable pan for two or three minutes to let the oil in the vegetables flow out, and then put the vegetables on a plate. Some vegetables absorb less oil and are very suitable for this method. I often use this method.

Method 2: Put a small teaspoon of sesame oil at the end of the cold salad and serve immediately. In this way, the aroma can be effectively emitted, but the oil will not be absorbed by the vegetables, and the amount of oil required is relatively small.

Method 3: Remove the oil after making the soup. Oil will come out after stewing chicken, ribs, sirloin, bones, etc.. Remove the oil on the surface and place it in a small bowl to save a lot of oil when drinking the soup.

Method 4: Change frying to baking, using an oven or a non-stick pan. Especially quick-frozen seasoned meat slices or fish cakes, which actually taste good in this way, but can reduce the fat from more than 22% to less than 8%.

Method 5: Add seasoning and cook the meat until it is seventy ripe, then slice and fry. This way, you don't have to add oil separately for stir-fried meat. Wait until the other ingredients are half-cooked, then throw the meat slices down. It is still fragrant without adding extra oil. At the same time, part of the oil in the meat comes out again when it is cooked, reducing the fat inside and outside.

Method 6: Simply adopt cooking methods that do not use oil or use less oil, such as steaming, roasting or raw food. The taste of sashimi is not inferior to braised fish. Steamed beans, steamed eggplant, and steamed pumpkin are all quite delicious. Use very little oil to roast fish and roast meat, and as long as you add more spices, the taste will be good.

Using the separated oil

However, the separated oil is not meaningless waste. During the frying process, many nutrients and health ingredients such as carotene, lycopene, lutein, vitamin K, and vitamin A are dissolved in the oil. It is a pity to throw them away. How can we make use of them? There are still some tricks.

Purpose 1: The residual oil from stir-frying is used to make cold dishes instead of sesame oil and salad oil. It often tastes very good.

Usage 2: The residual oil from frying is used to make pancakes, fried steamed buns slices, roasted sweet potato slices, etc. However, remember that these foods should be paired with low-fat salads.

Purpose 3: To make soup noodles with vegetables, you can use residual oil or upper fat of the soup.

Purpose 4: The oil on the soup is used to make stews and soups, adding a large amount of vegetables. In this way, the vegetables taste good and can promote the absorption of fat-soluble nutrients in the vegetables. (Internship Editor: Yan Yugeng)