A collection of fat-reducing delicacies! Learn not to repeat the same thing every week

1.

1. Four chicken legs, green onions and ginger slices.

2. Cut both sides of the chicken legs for easy flavoring.

3. Add three spoons of salt.

4. A spoonful of sugar substitute.

5. Put the chicken legs in cold water, cook until cooked, turn off the heat and simmer for 5 minutes (if the chicken legs are larger, you need to cook them for 15-20 minutes).

6. Soak in cold water for 5-10 minutes (this will make the chicken legs tender and firm).

7. Two spoons of light soy sauce.

8. Three spoons of pepper oil.

9. Sauté green peppercorns with less oil until fragrant.

10. Pour the fried green pepper into a bowl and add the green and red pepper.

11. Pour in half a bowl of cold water and the sauce is complete.

12. Soak the chicken legs in the sauce and refrigerate for 2 hours.

2.

1. Fry the eggs, remove and set aside.

2. Stir-fry the bean sprouts until soft.

3. A spoonful of light soy sauce.

4. Half a spoon of oyster sauce.

5. A little salt.

6. Add eggs and green onions, stir-fry evenly and remove from the pan.

3.

1. Blanch the tomatoes in hot water and peel them.

2. Wash the konjac shreds with water and then iron them.

3. Boil the shrimps, peel them and set aside.

4. Fry the eggs and set aside.

5. Stir-fry the tomatoes.

6. Add water.

7. Add konjac shredded shrimp.

8. Put the eggs in too.

9. Some ketchup and salt.

10. Boil it and it’s ready to serve.

IV.

1. Preparation materials: coriander, garlic, spicy millet, lemon, kumquat, onion.

2. Chop the ingredients.

3. Add mustard.

4. Pour in soy sauce.

5. Add appropriate amount of water and stir evenly.

6. Put the salmon in and mix well.

5.

1. Pour hot oil to stimulate the fragrance.

2. Add 2 spoons of light soy sauce, 1 spoon of vinegar, 1 spoon of oyster sauce, and 1 spoon of sugar substitute.

3. 1 spoon of salt, 2 spoons of light soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, appropriate amount of starch and mix well.

4. Marinate for 15 minutes.

5. Boil the water for one minute and then take it out.

6. Add green and red peppers.

7. Add the sauce.

8. Add a lot of coriander.

9. Stir evenly.

6.

1. Secret sauce: two spoons of light soy sauce, one spoon of dark soy sauce, half a spoon of oyster sauce, one spoon of 0-calorie sugar, chives, spicy millet, and chili peppers noodle.

2. Fry two pouches in less oil.

3. Add water to boil, add soba noodles and vegetables.

4. Pour in the sauce.

5. Mix well, cover and simmer for 5 minutes.

7.

1. Slice chicken breast.

2. A spoonful of cooking wine.

3. A spoonful of light soy sauce.

4. A spoonful of oyster sauce.

5. Appropriate amount of black pepper.

6. A little salt and marinate for 10 minutes.

7. Fry the chicken breast until cooked.

8. Stir-fry the mushrooms for a while.

9. Pour in the chicken breast.

10. One spoonful of light soy sauce and one spoonful of oyster sauce.

11. Appropriate amount of black pepper.

12. Add the pepper and stir-fry evenly.

8.

1. Fry two poached eggs.

2. Add appropriate amount of water and bring to boil.

3. Add baby cabbage.

4. The soup milk is sizzling white!

5. Add appropriate amount of salt and pepper and it is ready to serve.

9.

1. Add spicy millet, minced garlic, and white sesame seeds, and add hot oil to stimulate the aroma.

2. 1 spoon of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sesame oil, 1 spoon of oyster sauce, and a little sugar substitute.

3. Peel and grate the lettuce.

4. Marinate with 1 tablespoon of salt for 20 minutes.

5. Remove the water from the lettuce.

6. Wash off excess salt with cold water.

7. Squeeze out excess water.

8. Pour in the sauce and mix evenly.