Red mung bean slimming porridge
Open classification: diet, cooking, recipes
Materials: red bean 100g, mung bean 100g, hawthorn 30g, jujube 10.
Practice: put all the ingredients into the pot, add 1000 ml cold water, and fry until the beans are rotten.
(Tips: It is best to soak red beans and mung beans in cold water for one hour before cooking, which will make it easier to boil. )
How to eat: After cooking, divide into two equal parts. Eat soup beans, hawthorn and jujube while one is hot. The other one is wrapped in plastic wrap and refrigerated in the refrigerator.
Tips: When you buy specific grams, please ask others to weigh it for you and see how much 100 grams is. It will be easy when you come back. It doesn't matter if there are some errors.
Note: eat while it is hot, and the effect is the best. Just heat the other one before eating.
Principle: Red beans and mung beans are sacred products for detoxification, with the characteristics of high fiber and low fat. Hawthorn strengthens the spleen, stimulates appetite, helps digestion and reduces fat. Jujube regulates stomach qi, nourishes blood and moistens dryness. This formula is used to help maximize the effectiveness of various items.
In fact, I only eat this half every time (50 grams of red beans, 50 grams of mung beans, raw hawthorn 15 grams, 5 jujubes), but in order to save trouble, I fry it myself every night and divide it into two equal parts, one for the evening and one for the next morning!
Second, mung bean sprouts diet meal
You can eat more bean sprouts at ordinary times. This is a diet meal for you.
Ingredients: 250g of soaked skin, 500g of mung bean sprouts, 200g of carrots, 200g of coriander, salt, cooking wine, peanut oil and chopped green onion.
Production: Wash the soaked stingray skin and cut it into filaments, take it out for later use, and wash the mung bean sprouts from beginning to end for later use. Heat the wok with oil, add chopped green onion, mung bean sprouts, carrots, jellyfish silk and coriander, stir-fry until the mung bean sprouts and carrots are soft, add salt, monosodium glutamate and cooking wine, and stir well. Features: refreshing, crisp, delicious and fat-reducing. Eating this for lunch and dinner every day can reduce about eight pounds.