As the weather gets warmer in spring, the food should be light and nutritious to reduce kidney disease. Today’s joy is to recommend simple and delicious home-cooked dishes. It is made with daikon, shiitake mushrooms, and kelp. Fresh fragrant rice is low in fat and calories, refreshing and greasy, and nutritious. You don’t eat meat much in spring. Steam kelp and eat it once the next day. It is nutritious and low-fat, refreshing and greasy. I often don’t eat meat in spring

Let’s first take a look at the nutrition of white radish. White radish, also known as "ginseng", is a white vegetable suitable for all ages. It is rich in calcium, iron, zinc, and also contains a large amount of vitamin C and water. It is more enjoyable than other green leafy vegetables and helps promote For post-meal digestion, crisp and juicy radish is your best friend to relieve the greasiness of meat. Today’s dish is steamed with chicken legs and white radish. It is nutritious, inexpensive, easy to make, and delicious.

Shiitake mushrooms are my family’s favorite fungus. It is cheap, nutritious, tastes good, and has a good rouge effect. You don’t have to worry about getting fat while relieving the feeling of fullness. It is more suitable for cooking reduced fat dishes. Of course, it can no longer be ignored. Kelp is a favorite material for those who lose weight. The biggest reason is that it is quite rich in trace elements and contains a lot of iodine, which can replenish energy. Kelp is called a sea vegetable and a longevity vegetable. It is a low-fat and low-calorie material and is often consumed as an alkaline seaweed food because seaweed contains water-soluble dietary fiber and is sticky. The dietary fiber of seaweed is water-soluble. Because it begins to expand after being dissolved in water, and its viscosity increases as it expands, which can effectively scrape off oil and relieve hangovers. Boil kelp with shiitake mushrooms and radish, then add soft chicken legs and eat it once the next day. Low-fat and low-calorie, it is nutritious, delicious, easy to absorb, refreshing and greasy. You don’t have to worry about getting fat if you eat it regularly in spring.

Recipe name: [White radish and kelp stewed chicken legs]

Preparation materials: 500 grams of white radish, 100 grams of shiitake mushrooms, 100 grams of kelp, 300 grams of chicken legs

Auxiliary materials: appropriate amount of onion and ginger

Preparation method: (The details that need to be paid attention to during the production process have been summarized at the end, please don’t miss it.)

[Phase 1]: Take the mushrooms Come out, put it in a bowl, pour water without ingredients, add salt and soak for 10 minutes in advance. Stir up and wash the dirt inside the umbrella cover. Wash and peel the white radish, cut the top and root, and cut it into pieces first. Slice thinly and finally into three pieces so they are just the right size and steam much faster.

[Second stage]: Wash the dried kelp with water first, and then steam it in a steamer. Steam it first and then wash it. It can be easily washed. The surface dirt is washed away, and the texture of the kelp is also improved. It becomes very soft. After washing, adjust the water content and cut into long strips.

[Stage 3]: Add all other ingredients, add appropriate amount of water, cover, cook over high heat for about 20 minutes, etc. When the time is up, season it.

Salt, grass, oyster sauce, and finally sprinkle with green onions, ready to serve. A very rich soup pot, refreshing and delicious.

When the temperature warms in spring, many stem vegetables sprout easily. In this way, the nutrients inside will be lost quickly and it is easy to produce bran. When choosing white radishes, first of all, no matter what color the skin of the radish is, it must be undamaged and heavy to the touch. It is best to cut the cherry blossoms on the top of the radish directly with a knife after buying it. Treat the roots in the same way, preferably wrapped in plastic wrap and placed in the refrigerator.

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