It is said that if you don't lose weight in spring, summer will be sad! The footsteps of summer have quietly approached us. Today, Rong Er shared eight delicious low-calorie dishes, all of which are low-fat, delicious and nutritious. Let's take a look!

1. Boiled asparagus

3g of asparagus, onion, ginger, garlic, millet spicy, steamed fish soy sauce

1, and 3g of asparagus are cleaned first, and the old roots are removed, and then peeled. The old root is usually the bottom short piece. If you peel it, you will mainly peel the bottom a little older, and the one near the top is generally tender, so you don't need to peel it.

2. After cutting, divide it in the middle and cut it into two sections.

3. Next, prepare onion, ginger, garlic and Xiaomi Spicy, 2 cloves of garlic are smashed and chopped, 2 shallots are rolled up and shredded, one slice of ginger is also cut into filaments, and 2 Xiaomi Spicy are cut in half and cut into filaments.

4. After all the pieces are cut, put ginger, millet, spicy and chopped green onion in water to soak, and the chopped green onion will turn into beautiful chopped green onion rolls after soaking!

5. Bring water to the boil, add a spoonful of salt and a spoonful of oil to the water, then blanch asparagus and cook for 2 minutes.

6. Take it out, dry it and put it on a plate, then pour a tablespoon of steamed fish and soy sauce.

7. Add minced garlic, scallion, ginger, spicy millet and a spoonful of hot oil, and the delicious boiled asparagus will be ready.

asparagus in season is fresh, tender and lovely, which is more suitable for simple cooking.

2. Egg custard

5 eggs, 1 teaspoon of salt, 23ml of cold water and half a teaspoon of sesame oil

1. First, beat the eggs. Five eggs weigh about 23g, and one teaspoon of salt is used to stir them up.

2. Add 23 ml of cold water, and the ratio of eggs to water is 1: 1. Personally, I feel that warm water and cold water are actually ok, and the difference is not particularly big, so mix them evenly;

3. Find out the bowl for steaming eggs, sieve and pour in, and put aside the floating foam with a spoon. This step can make the eggs steamed more completely and beautifully, cover them with plastic wrap, or upside down a plate on them.

4. Now let's boil water. Steamed eggs must be boiled in a pot. After the water is boiled, steam on high fire for 8-1 minutes. The specific time still depends on the firepower. I used an electromagnetic oven and steamed for 1 minutes.

5. Take it out and see if it is super complete and beautiful. Cut it into small pieces with a knife and pour some sesame oil on it. My mother actually prefers to put a tablespoon of lard, which tastes particularly delicious. Don't add it if you want to lose weight!

3. Fish with Chinese sauerkraut

Basha fish, pickled cabbage, ginger, chicken essence, onion, ginger, garlic, pepper, coriander, dried Chili noodles, white sesame seeds, hot oil

1. Chop a handful of pickled cabbage.

2 kg of Basha fish, sliced into fillets first. Actually, I don't think the sliced fish has much effect, because the taste of Basha fish is tender, so there is little difference between sliced fish and sliced fish.

3. Put the fish fillets into a bowl, add ginger, cooking wine, salt, pepper, chicken essence and egg white, grab and mix them evenly, and marinate for 2 minutes to taste.

4. After the fish is marinated, pour the oil into the pan, add onion, ginger, garlic and pepper to saute until fragrant, and then pour the sauerkraut and millet spicy into the pan and stir fry together.

5. Stir-fry the fragrance, add a bowl of water, half a spoonful of salt, and a spoonful of light soy sauce, boil over high heat, cover the lid, and then turn to low heat for 1 minutes.

after 6 or 1 minutes, take out the sauerkraut and seasoning from the pot with a spoon and put them into a bowl, then put the marinated Basha fish in and cook it. It will be cooked after 2 minutes of high heat.

7. Take it out and put it with sauerkraut, and add some coriander, dried Chili noodles, white sesame seeds and hot oil.

delicious and simple fish with Chinese sauerkraut is ready. This is a lazy version of pickled fish, but the taste is really delicious, sour and fresh, and the fish is tender and smooth.

4. Stir-fried yam with lettuce

1 yam, 1 lettuce, 1 pepper, appropriate amount of fungus, appropriate amount of corn kernels, salt, chicken essence, sugar, starch water

1 yam, peeled and sliced, put in a bowl and soaked in clear water to avoid oxidation and blackening, and a spoonful of white vinegar will make the taste more crisp. Remember to wear gloves when you are allergic to yam!

2, a lettuce, peeled and sliced, just a little thicker, it will be more crisp and tender.

3. Prepare a red pepper color matching and slice it.

4. Next, boil the water, add a spoonful of oil to the water, then pour the yam, lettuce and pepper into the boiling water, add a handful of corn and a handful of fungus, and boil the water together for one minute.

5. Take it out after the break, and then cool it, the color will be greener and better. Take it out and drain it for later use.

6. Heat the oil in the pan, saute the onion and garlic until fragrant, and pour in all the ingredients such as lettuce and yam.

7. Stir well over high fire, season with salt, chicken essence and sugar, and continue to stir for one minute to taste.

8. Finally, add a spoonful of starch water to thicken the juice, stir fry quickly for 3 seconds, and then serve.

Stewed yam with lettuce is ready, light and refreshing, simple and delicious. This dish is really simple and deeply loved by everyone. For children, this dish is also very popular. Both corn and yam are sweet, crisp and beautiful in color.

5. Pickled cucumber

5 kg of cucumber, 1 kg of pepper, 8 g of salt, 2 g of millet spicy, 15 g of ginger, 25 g of garlic, 35 g of soy sauce, a handful of pepper, 16 g of sugar and 6 g of white wine

1. I'm going to prepare 5 kg of cucumber and 1 kg of pepper, and wash the cucumber first. In summer, I'm naive to eat cucumber.

2. Wash the cucumber and cut it directly. First, remove the head and tail, and then cut it into small pieces.

I prepared 15g of ginger, sliced it, and finally garlic. Half a catty of garlic was cut into minced garlic, and all these dishes were put together after cutting.

6. Next, boil the sauce, 35g soy sauce and a handful of pepper on low heat, then cook for two minutes, then turn off the heat and let it cool.

4. Don't throw the flesh of yellow melon. It's also delicious to mix it with some sugar.

5. During the pickle period, let's prepare other side dishes. 1 kg of pepper is cut into small pieces. This kind of pepper I use is not very spicy. If you like spicy food, you can change it into Hangzhou pepper, and then cut some millet spicy. I have about 2 grams here, just cut it into small circles.

I prepared 15g of ginger, sliced it, and finally garlic. Half a catty of garlic was cut into minced garlic, and all these dishes were put together after cutting.

6. Next, boil the sauce, 35g soy sauce and a handful of pepper on low heat, then cook for two minutes, then turn off the heat and let it cool.

7. Let's take a look at the pickled cucumber. There is a lot of water, crisp and tender.

8. After taking it out, rinse it with clear water. Rinse it several times to avoid being too salty. After rinsing, squeeze out the water with both hands.

9. Then put it in a clean box, then pour in the completely cooled soy sauce, then add 16 grams of white sugar and 6 grams of white wine, and finally pour in all the cut side dishes.

Our pickled cucumber is ready after mixing it evenly with gloves. It tastes crunchy, especially crisp and delicious. It is perfect for rice congee in the morning.

put it in the refrigerator after sealing, and it is very convenient to take it with you. Remember to use oil-free and water-free chopsticks when you get it, so it can be stored for a longer time.

6. Steamed yellow croaker

? List of ingredients? Large yellow croaker, ginger, shallots, cooking wine, steamed fish soy sauce, red pepper

1. One large yellow croaker is cleaned, and the black film on the belly of the fish, the bones and muscles in the throat of the fish, and the blood sticking to the bones of the fish must be cleaned with nails and washed with running water.

2. Then, cut a few knives on both sides of the fish to facilitate the taste.

3. Prepare another piece of ginger and a handful of shallots, shred the ginger and cut the shallots.

4. Next, marinate the fish. Put a proper amount of onion and shredded ginger in the belly of the fish, and put some on the back of the fish. Then pour a tablespoon of cooking wine and marinate for 2 minutes to remove the fishy smell.

5. after the fish is salted, find a big plate, spread ginger slices and onion segments on the bottom, put yellow croaker on it, and put the remaining shredded ginger on it.

6. Next, prepare a small dish and pour two spoonfuls of steamed fish and soy sauce.

7. Boil the water. After the water boils, put in the yellow croaker, and put in the steamed fish and soy sauce together with the plate. The hot steamed fish and soy sauce tastes more delicious when poured on the fish.

8. Steam on high fire for 8 minutes. When steaming fish, we'll cut some red peppers, half of which is enough. Try to cut them into filaments and tear them off directly by hand.

9. When the fish is steamed, turn off the heat and take it out of the pan. First, clip out the onion and ginger, and then pour out the water in the fish plate.

1. Pour steamed fish black bean oil while it's hot, put shredded pepper and onion on it, and pour a spoonful of hot oil that burns until it smokes, and the fragrance will come out immediately.

The delicious steamed croaker is ready, and the meat is tender and not fishy at all.

7. leek roll

Dough: 3g flour, 3g salt, 1g oil and 14g cold water

Stuffing: 1 handful of leek, 1 vermicelli, 3 eggs and 1 piece of tofu

Seasoning: salt, soy sauce, chicken essence, pepper and 3g oil

1.

2. Knead a dough that is not smooth basically, then cover it with plastic wrap and wake it up for 1 minutes. After 1 minutes, it will be very smooth after three or two times. This is also a small skill of kneading dough. Continue to cover it with plastic wrap and wake it up for 1 hour.

3. When the dough is ready, we will prepare the stuffing, 1 handful of leek, clean it first, and then put it on the drying rack to drain the water; 1 vermicelli, soaked in heat until soft; 3 eggs, stir and set aside;

4. Cool the oil in a hot pan, pour in the egg liquid, stir-fry the eggs with chopsticks into pieces, and take them out directly to cool without seasoning;

5. The water in the leek is drained. Chop the leek first. The leek can stimulate the yang and regulate the intestines. You can eat more in autumn, and put it into a bowl after cutting.

6. 1 piece of tofu, diced for use; The fans are also soaked, and the same ones are also chopped for use;

7. Then prepare a big bowl, pour in all the ingredients, and season the following ingredients: salt, soy sauce, chicken essence, pepper and 3g oil, and mix well. Adding oil can not only prevent the leek from coming out of the water, but also keep the color green, and mix well for later use.

8. Simply knead the awakened dough, then divide it into two parts, roll it thin, put the rolling pin on the bread, roll it up and put your hands on the bread, roll it back and forth from the side of your body, use a little force when rolling it, and then pull it back close to the chopping board. After repeated several times, the dough will be rolled.

9. Then spread the stuffing evenly before, spread it evenly as far as possible, leaving a little gap on the side, and then roll it up from bottom to top. After rolling, it can be divided into several portions or directly put into the pot, depending on the size of the pot;

1, cold water on the pot, fire for 15 minutes, out of the pot, cut into pieces, and roll it up;

8. Cold eggplant

Eggplant, white vinegar, chopped green onion, garlic, cooking oil, chopped pepper sauce, 1 tablespoon salt, 2 tablespoons white sugar, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar and 1 tablespoon sesame oil

1. First, cut off the head of eggplant and cut it in half, then cut it in half. After all, put it in a basin filled with clean water and add 1 tablespoon white vinegar.

2. Now let's cut some chopped green onion, put it in a bowl for later use, prepare another handful of garlic, smash it with a knife, remove the skin, and then cut it into pieces and put it on a plate for later use;

3. Add a little cooking oil when the pan is hot, add minced garlic after the oil is hot, stir-fry until the minced garlic slightly discolors, then add 2 spoonfuls of chopped pepper sauce made by yourself, stir well, and then serve.

4. Then add the chopped green onion, add 1 scoop of salt, 2 scoops of white sugar, 2 scoops of soy sauce, 1 scoop of balsamic vinegar and 1 scoop of sesame oil, and stir well for later use;

5. Now that the eggplant is steamed, let's take it out and tear it into small pieces when it's not hot. This kind of eggplant is particularly delicious with meat in the middle. After tearing it all, pour the sauce on it, and then stir it evenly before eating.

The eggplant made in this way is refreshing and delicious. It doesn't need to be fried or fried. Is it healthy with less oil? It's delicious and not greasy at all!