Japanese light food recipes can be understood as a slimming version of Japanese cuisine.

For example, buckwheat noodles, seafood and vegetables, oolong noodles, China seaweed, etc. In fact, there is no fixed shallow food formula, but the basic principle is to add vegetables and fruits to whole grains, and the colors of vegetables and fruits must be diversified, with red, yellow, black, white and green ingredients.

For example, if you divide it into breakfast, lunch and dinner:

Breakfast is 80g of water eggs, miso soup 100mL, 80g of white rice, 20g of Redmi and 250g of apples.

Lunch is salmon rice ball 125g, tomato broccoli corn salad100g; ;

A box of afternoon tea yogurt100g; ;

Dinner is 25g of sauce-flavored black beans, red bean oatmeal rice balls 125g, and cold spinach 150g.

All the ingredients in the recipe are rich in variety. Colorful ingredients can stimulate appetite and meat can be eaten. The most important thing is balanced nutrition and satiety. Low calories won't make you fat.