1. Chicken breast seasonal vegetable salad

Blanch seasonal vegetables, chop vegetables, cut ready-to-eat chicken breast into small pieces, put it at the bottom of the plate, put chicken breast and seasonal vegetables on it, and pour in sauce.

2. Shrimp, konjac and cucumber salad

Prepare fresh vegetables, shredded shrimps and konjac, blanch ginger with cooking wine, put all the ingredients in a bowl, mix in minced garlic, millet, chili noodles, sesame seeds, 2 tablespoons of soy sauce 1 tbsp of oil, 1 tbsp of cold vinegar and 1 tbsp of zero-calorie sugar, pour into the juice and mix well. It tastes good when refrigerated.

3. Chicken breast broccoli salad

Cut the chicken breast into small pieces and marinate it in cooking wine with soy sauce starch. Add a little salt to chicken breast, stir-fry with black pepper, blanch broccoli, corn and carrots, and take out 1 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp cold vinegar. Put all the ingredients in a large bowl, pour the sauce, sprinkle with seaweed and sesame seeds.

4. Low-calorie fat-reducing braised vegetables

Miscellaneous grains rice is cooked in advance, garlic is not fried. Stir-fry shrimps until they change color, stir-fry mushrooms until they become soft, add a little salt to other vegetables, stir-fry black pepper, and stew with a little water for 3 minutes.

5. Shrimp and vegetable salad

Prepare fresh ingredients, boiled eggs, blanched shrimps and ginger slices, drizzled with minced garlic, millet spicy, Chili noodles, sesame seeds in hot oil, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce. Put all the ingredients in a bowl, pour in the juice and stir well.

6.？ Steak and vegetable salad

Steamed eggs, fried steak with a little olive oil, cut into long strips, blanched vegetables, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil and 1 tablespoon cold vinegar, and pour into the juice and mix well.