After eating a three-day detoxification and weight-loss meal, you lose weight quickly

DAY 1

[Breakfast]

bowel clearing juice

Ingredients: 200g apples, 60g cucumbers, 50g carrots, 300cc water

Practice: 1. Cut apples, cucumbers, and carrots into small pieces and place them in a juice maker. 2. Pour the water into the juicer and stir together and beat well.

sweet potato wolfberry rice ball

Ingredients: 60 grams of sweet potatoes, 2 tablespoons of wolfberry, 2 cups of brown rice

Practice: 1. Pour the brown rice into the inner pan of the electric pan, rinse with water, and add 3 cups of water. 2. Rinse the sweet potato rind, cut it into small pieces about 1 cm, and mix into brown rice. 3. Put the inner pan into the electric pan, pour half a cup of water into the outer pan, and cook for about 20 minutes until fully cooked. 4. After it cools a little, mix the rice and wolfberry with a rice spoon, dig and fill it into the rice ball model, and squeeze it slightly into shape.

[Lunch]

Roasted rice balls with purple rice

Ingredients: 2 cups of purple rice, 2 tablespoons of wolfberry

Practice: 1. Put wolfberry and purple rice into the inner pan of the electric pot, rinse with clear water, add 3 cups of water, and cook. 2. Digging appropriate amount with a rice spoon and kneading into triangular rice balls. 3. Heat the pan over low heat, place the rice balls on the top of the pan, and bake until the surface is slightly hard.

yam kelp soup

Ingredients: 30 grams of yam, 30 grams of seaweed, 1 spring onion, 250cc of water, 10 grams of shredded ginger, a little bamboo salt

Practice: 1. Cut the yam into long strips and slices, soak the seaweed, and cut the shallots into chopped green onion. 2. Pour the stock into the pan, add seaweed and shredded ginger, and boil until it boils. Add yam and bamboo salt, and boil again to turn off the heat. 3. Remove the pan and sprinkle with chopped green onion.

three-color salad

Ingredients: 60 g pumpkin, 60 g white broccoli, 1 tsp pea kernel, 1 tsp miso, 1 tsp sesame paste

Practice: 1. Cut the pumpkin into slices and cut the white cabbage into small pieces. 2. Blanch the pumpkin and white broccoli, then add the peas and blanch for 1 minute. 3. Place all ingredients in a bowl and mix with miso and sesame paste.

[Dinner]

Soybean brown rice

Ingredients: 1 cup soybean, 3 cups brown rice

Practice: 1. Soak soybeans in water the night before, or soak them in water for 6 hours in advance. 2. Brown rice is soaked in water for 4 hours in advance. 3. Pour away the water soaked in the soybeans and brown rice, place it into the inner pan of the electric cooker, and pour in 6 cups of water. 4. Then put the inner pan into the electric pan, add 1 cup of water to the outer pan, cook until it jumps, and simmer for another 10 minutes.

Mingriye tofu soup

Ingredients: 50g tomorrow leaves, 1 piece of tender tofu, 30g carrots, 300cc water, a little bamboo salt

Practice: 1. Wash the tomorrow leaves and cut them into small pieces about 5 cm long for later use. 2. Cut the tender tofu into slices and set aside. 3. Cut the carrot into thin slices. 4. Boil the water in the pan, add the carrots and tofu, wait until the boil again, add the tomorrow leaves and bamboo salt, boil to turn off the heat.

Balsam pear and seaweed roll

Ingredients: 100g bitter gourd, 30g cabbage, 2 slices of seaweed

Practice: 1. Cut the bitter gourd open and wash it, cut it into thin slices, blanch it with hot water for 1 minute, and then soak it with plum juice for 30 minutes. 2. Wash the cabbage and cut it into thin threads. 3. Spread out the seaweed on the table, add shredded cabbage and bitter gourd slices, and roll it up with your hands.

DAY 2

[Breakfast]

vegetable salad

Ingredients: 30 g asparagus, 30 g pumpkin, 1 tsp apple cider vinegar, 1 tsp plum juice

Practice: 1. After washing the asparagus, cut it into about 7 centimeters long and divide it into sections for later use. 2. Wash the pumpkin, cut it into a bite size, and set aside. 3. Prepare a pot of boiling water, blanch the ingredients for 1 minute, remove and drain, mix well with apple cider vinegar and plum juice.

sweet potato shortcake

Ingredients: 120g sweet potato, 100g sweet potato powder, a little bamboo salt

Practice: 1. Steaming sweet potatoes, peel them, and press them into mud while hot. 2. Put the sweet potato flour and bamboo salt into the sweet potato puree and mix well into dough. 3. Roll the dough into a long strip, divide it into sections, and use yellow dough to form thick slices. 4. Use medium heat to pan, add thick slices, and fry until both sides are golden brown.

Apricot brown rice porridge

Ingredients: 30g almonds, 1/2 cup coix seed, 1 kiwi fruit, 1 cup brown rice, 600cc water

Practice: 1. Cut the kiwi fruit into dices. 2. Put the almonds into a sealed bag and beat them into crushed particles with the back of a knife or meat hammer. 3. Boil a pot of water, boil it, add brown rice and coix seed, and cook porridge over low heat. 4. After turning off the heat, add almonds and kiwis to the porridge and stir well.

[Lunch]

Black rice dumplings

Ingredients: 2 cups of purple rice, 1 taro, 1 tablespoon of cashew nuts, 2 rice dumplings leaves, 1 cotton thread

Practice: 1. After washing the purple rice, soak it in water for 1 hour. 2. After steaming the taro, peel the skin and mash it into a paste, and stir in the cashew nuts evenly. 3. Knead the taro paste into long strips and cut into sections. 4. Bend 2 zongzi leaves into a triangular cone shape, add 2 tablespoons of purple rice, add taro paste, and cover with 1 tablespoon of purple rice. 5. Cover the top of the zongzi leaves downward and wrap the filling, wrap it three times with cotton thread, tie it with a slip knot, and place it in an electric pan to steam.

salad

Ingredients: 30 grams of corn shoots, 1 tablespoon of corn kernels, 1 cucumber

Practice: 1. Cut the cucumbers into long strips and cut the corn bamboo shoots in pairs. 2. Blanch corn kernels and corn shoots in boiling water, pick up and drain. 3. Load all materials on trays.

meatball soup

Ingredients: 1 piece of tofu, 10 grams of seaweed, 10 grams of nine-story tower, 1000cc of water, 1 tsp miso, 1 tsp sweet potato flour

Practice: 1. Put the tofu into a flour bag and squeeze out the water hard until the water cannot be wrung out. 2. Remove the tofu, miso, and sweet potato puree and mix into bean paste, knead it to the size of a meatball, and place it in boiling water. 3. Finally, add the seaweed and serve in the nine-story tower.

[Dinner]

Red bean steamed buns

Ingredients: 100 g whole wheat flour, 200 g medium gluten flour, 3 g yeast powder, 2 g baking powder, 150 g water, 10 g red beans, 1 cup warm water

Practice: 1. Soak the red beans for 2 hours, heat and bring them to soft, and put them into a juicer and beat well. 2. Take a large basin, add whole wheat flour, medium-gluten flour, yeast powder, and red bean water, and knead evenly into dough. 3. Cover the basin with a damp cloth and leave for about an hour until the dough is rising. 4. Knead the dough into long strips, cut into small pieces, and place it in an electric pan and steam for about 15 minutes.

Three-pepper salad

Ingredients: 30 g green pepper, 30 g red bell pepper, 30 g yellow bell pepper, 10 g walnuts, 1 tsp plum juice, 1 tsp plum vinegar

Practice: 1. Wash green peppers, red bell peppers, and yellow bell peppers, cut them into thin threads and place them on a plate. 2. Finally, place the walnuts and top with plum juice and plum vinegar.

Winter mushroom and bamboo sheng soup

Ingredients: 6 winter mushrooms, 10g bamboo sheng, 1000cc water

Practice: 1. Soak the bamboo sheng and mushrooms in water first, spread thoroughly, and cut the bamboo sheng into sections for later use. 2. Pour the water into the pan and bring it to a boil, add the bamboo sheng and winter mushrooms, and cook over low heat for about 20 minutes, then turn off the heat.

DAY 3

[Breakfast]

liuding

Material: 250g Liuding

Practice: Wash the diced willow and slice it into slices. * Remember to eat with the white parts.

Sweet potato and red dates soup

Ingredients: 60g sweet potatoes, 30g red dates, 600cc water

Practice: 1. Soak red beans in water for 1 hour, set aside. 2. Cut sweet potatoes into diced pieces and set aside. 3. Pour the water into the pan and boil, add the red dates, bring to a boil over medium heat, then add the sweet potatoes, and cook for another 20 minutes.

Haizai Rice Tuanbao

Ingredients: 50g cucumber, 50g yam, 2 cups brown rice, 1/2 cup millet, 1 piece of seaweed, 2 tablespoons apple juice, a little bamboo salt

Practice: 1. Slice cucumber and yam, soak in apple juice and bamboo salt for 20 minutes. 2. Put the brown rice and millet into the inner pan of the electric pan, add 3 cups of water, and put it into the electric pan to cook. 3. Use a rice spoon to scoop up appropriate amount of brown rice and knead it into 2 round cakes. 4. Expand cucumber and yam on one round cake, cover with another round cake, and wrap it in seaweed.

[Lunch]

nutritious rice

Ingredients: 1 celery, 3 mushrooms, 1 tablespoon corn kernels, 50 grams of pumpkin, 1 cup brown rice, 120cc water, a little bamboo salt

Practice: 1. Rinse the brown rice, pour it into the inner pan, add 1 and 1/2 cups of water, add half a cup of water to the outer pan, and cook for about 20 minutes. 2. Wash the parsley and cut it into small pieces of about 3 cm for later use. 3. Wash the mushrooms and cut them in half. Cut the pumpkin into small pieces of about 3 cm. 4. After heating the pan, add water, celery, mushrooms, corn kernels, pumpkin, and bamboo salt. 6. Cook all ingredients until soft, remove from the pan and pour on the rice.

Long bean and vegetable roll

Ingredients: 50g long beans, 30g lettuce, appropriate amount of sesame paste

Practice: 1. Cut long beans into about 10 cm long sections, and then blanch them. 2. Spread the lettuce leaves, add 3 long beans and a little sesame paste, and then roll up the lettuce leaves.

Mushroom and seaweed soup

Ingredients: 30 grams of dried mushrooms, 30 grams of seaweed sprouts, 500cc of water, 10 grams of shredded ginger, a little bamboo salt

Practice: 1. Soak dried mushrooms in water until soft. 2. After the water boils, add all ingredients until boiling.

[Dinner]

Thai cold noodles

Ingredients: 80 grams of healthy high-fiber noodles, 1 tablespoon of sesame seeds, 1/2 lemon, 1 coriander, 2 garlic

Practice: 1. Prepare a pot of boiling water, add the noodles evenly, boil for 6 minutes, then turn off the heat, pick up the noodles, and place them in a bowl. 2. Wash the coriander and cut it into small pieces. 3. Grind garlic into garlic paste with a grinder and set aside. 4. Cut the lemons in half, squeeze to make juice, mix in the coriander and mashed garlic, and pour on the surface. 5. Mix well before serving.

cold salad

Ingredients: 50g bean sprouts, 30g kelp sprouts, 30g soybeans

Practice: 1. Wash the bean seedlings, drain and place on a plate. 2. Prepare a pot of boiling water, pour in the soybeans and seaweed sprouts, cook until they are tender, pick up, drain, and place in a bowl.

appetizer soup

Ingredients: 2 cabbage plants, 20 grams of tender ginger, 1 tsp of white pepper, 1000cc of water

Practice: 1. Wash the cabbage and cut it into small pieces for later use. 2. Cut the tender ginger into thin threads and set aside. 3. Take a pot, boil the water first, add the cabbage and tender ginger, and when it is boiled again, turn off the heat. 4. Before taking off the pan, stir in white pepper powder.

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