Original fresh fish soup
Other cuisines belonging to this cuisine
Its basic characteristics are almost no fat, low calorie, high pure protein content, more than 125g, protein value of 76, belonging to high-quality protein. In addition, the soup is rich in trace elements such as calcium, phosphorus, amino acids and vitamins, which are easily absorbed by the human body. This soup can be eaten in peak season and off season, especially in the season change or fat reduction stage. Supplementing high-quality protein effectively under the premise of low calorie is very helpful for maintaining pre-competition state and physical strength during fat reduction.
The basic material is about 500 grams of fresh fish (carp, chubby fish, crucian carp) and white radish.
Spinach with ginger sauce
The raw materials are tender spinach 500g, ginger 25g, refined salt, soy sauce, vinegar, monosodium glutamate and sesame oil.
How to make spinach, cut it open, put it in boiling water to stop its growth, take it out and drain it, and pour it into cheese.
Mix the sesame oil and put it on a plate. Peel ginger, cut it into fine powder and put it in a bowl. Add salt, soy sauce, vinegar and monosodium glutamate to make ginger juice. Spinach and ginger are served at the same time, and spinach is dipped in ginger juice when eating.
Operation essentials The blanching time of spinach should be short, and spinach should be blanched with boiling water. Ginger should be cut into small pieces.
It is especially recommended that spinach should not be eaten with eel. Among them, oxalic acid and calcium will combine to form calcium oxalate crystals, so patients with nephritis or kidney calculi should not eat more.
The therapeutic effect of spinach is sweet and cool, which can nourish yin and moisten dryness, nourish liver and blood, and clear away heat and purge fire. Can be used for treating constipation due to yin deficiency, thirst quenching, deficiency of liver and kidney, anemia, conjunctival congestion, headache, constipation and congestion caused by hyperactivity of liver yang.
-Healthy recipes
Fruit yogurt salad
Ingredients: 20g of papaya, 20g of watermelon, 20g of Liu Ding, 20g of cantaloupe, 30g of yogurt, 5g of raisins and 90g of lettuce.
3 small tomatoes, 6 grams of tendrils, Italian cabbage 10 grams (4 slices) and 3 cucumbers.
The salad dressing can be Thousand Island dressing, Italian dressing or Japanese dressing.
Practice: Dice all the fruits and tear the leaves to the right size. Put all the vegetables and fruits in a plate, and pour in yogurt and yogurt.
Salad dressing will be fine.
1? Stir-fried vegetables
Ingredients: 250g green vegetables (cabbage, rape, spinach, celery, onion, etc. ).
Seasoning: 9 grams of vegetable oil, a little shredded ginger and 5 grams of salt.
Production method: Wash the vegetables and cut them into inches. Heat an oil pan, add shredded ginger and stir fry, then add vegetables, stir fry until half cooked, add salt, and add a little warm water to stir fry slightly.
Nutritional components of the finished product: heat energy 12 1 calories, protein 4g, fat 9g and sugar 6g.
2? Fried vegetables with shrimp skin
Ingredients: shrimp skin 10g, green vegetables 250g (rape, spinach, celery, Chinese cabbage, onion, etc. ).
Seasoning: 9 grams of vegetable oil, 5 grams of salt and 5 grams of shredded onion.
Production method: Wash the vegetables and cut them into inches. When the oil is hot, add the dried shrimps and shredded onion, stir-fry the vegetables until they are 80% cooked, add salt and stir-fry over high fire.
Nutritional components of the finished product: heat energy 154 kcal, protein 8g, fat 10g and sugar 8g.
Features: Delicious and refreshing, home-cooked food.
3? Braised vegetables with shrimps
Ingredients: 3 grams of shrimp, 250 grams of green vegetables (rape, cabbage, spinach, cauliflower, etc.). ).
Seasoning: 15g vegetable oil, 2g cooking wine, 4g salt, 2g ginger and 2g shredded onion.
Production method: Wash the vegetables and cut them into inches. Soak the shrimp in warm water and skim off the scum and residue. Heat the oil pan, add ginger and onion, stir fry, add shrimp and cooking wine, stir fry a few times, add vegetables, add warm water, cover the pot, cook until half cooked, and add salt to cook.
Nutritional components of the finished product: 200 kcal of heat energy, 5g of protein, and 0/5 of fat/kloc? 5 grams, sugar 10 grams.
4? Cream cabbage
Ingredients: 50 ml fresh milk, 250 g Chinese cabbage heart.
Seasoning: salt 5g, monosodium glutamate 1g, vegetable oil 9g, flour 5g, broth 50ml.
Production method: Wash the cabbage and cut it into inches. Heat an oil pan, add cabbage and stock, cook until it is 80% cooked, and add salt and monosodium glutamate. Mix flour and milk, pour into a pot, stir well and bring to a boil.
Nutritional components of the finished product: heat energy 172 kcal, protein 5g, fat 12g, sugar11g.
5? Stewed cabbage with bamboo shoots
Ingredients: 200g of Chinese cabbage, 0g of bamboo shoots10g, 5g of mushrooms, 5g of shrimp skin.
Seasoning: soy sauce 10g, oil 10g, 2g onion, 2g ginger, a little monosodium glutamate and 4g salt.
Method of production: Wash the cabbage and cut it into inches. Soak dried Tricholoma, dried bamboo shoots and shrimp in warm water, cut into small pieces, and keep mushroom soup and shrimp soup. After the oil pan is heated, add onion and ginger, stir fry, then add Chinese cabbage, stir fry until it is medium-cooked, and then add shrimp, mushrooms and bamboo shoots. Add soy sauce, mushroom soup, shrimp soup, soy sauce and salt, and cook until it tastes good.
Nutritional components of the finished product: heat energy 147 kcal, protein 6g, fat 1 1g and sugar 6g.