learn to control salt in a light diet. That is, consciously eat less salt. All foods with high salt content, including pickled products, barbecue foods and processed foods, should be taken in moderation. The following is the information I have compiled for you about the light cookbooks. I hope you like
light cookbooks. 1. Boil light dishes
Ingredients
Young pumpkins, cowpeas and corn
How to do it
1. Boil the water in the pot and cut the young pumpkins into pieces and put them into boiling water;
2. Corn and cowpea are also selected and boiled together in water, and it will be OK in 15 minutes. . . . You can dip it in your favorite sauce when you eat it. I think it's delicious!
light cookbook 2: Shrimp mustard soup is light and fresh at the grass roots
Introduction to the cookbook The story of my friend's one day, the shrimp mentioned in the kitchen incident suddenly reminded me of many memories. Shrimp is a very common seafood in Huzhu. People here like boiled, salted and boiled soup. The mustard and shrimp soup I made today is a very delicious grass-roots home-cooked dish, which was also very popular in restaurants in the last century. One day, you were right. Cooking shrimps is a very simple thing, but eating shrimps is a painstaking job. Squid has thorns all over its body. If you bite it with your mouth, it is easy to hurt your lips. If you chew it at random, it is easy to break the shrimp meat into pieces, so you can't eat the whole shrimp meat, so you must be careful. There is a saying that you can tear off the whole shrimp meat with chopsticks (as shown in the picture above). The shell of fresh shrimps is green and shiny, and there is no need to put any seasoning. It has an attractive and delicious taste. The cooked shrimps are juicy, fresh, sweet and smooth, and the fat shrimps are full of grease on their backs. This time of year until the Spring Festival is the best time for us to eat shrimps.
materials
half a catty of dried shrimps, 1 mustard, a few dried shrimps, fresh mushrooms, sea mushrooms and Flammulina velutipes, and a little salt
Practice
1. Rinse the fresh dried shrimps with clear water, and press them on the shrimp's back with chopsticks, otherwise the live shrimps will jump around.
2. Clean all kinds of miscellaneous mushrooms and cut them into sections for later use.
3. Wash the mustard, cut the roots and leaves separately, put the roots and mushrooms in a pot, add a cup of clear water, and open the fire to boil.
4. When the soup is boiled and the miscellaneous mushrooms become soft, add the shrimp mushrooms and continue to boil.
5. Cut mustard leaves into filaments.
6. When the shrimp soup is boiled again, add mustard leaves and sprinkle some salt.
light recipe 3: the soup is light and fresh at home
Material
1 large yellow croaker, half a handful of potherb mustard, a few mushrooms, 2 shallots, 1 ginger, a proper amount of corn oil, a little salt and a little sugar
Practice
1. Scrape the scales of the yellow croaker, remove the intestines and gills, and use the kitchen.
2. soak the cabbage in clear water for half an hour, then clean it, chop it up for later use, and clean the mushroom and slice it for later use.
3. Heat the wok and add corn oil. After the oil is heated, add yellow croaker and fry until both sides are slightly yellow, and then take out the oil filter.
4. Leave the bottom oil in the pot, stir-fry the minced cabbage and serve it out.
5. Put the yellow croaker back into the pot, add clear water, and add ginger slices, onion slices and Tricholoma.
6. After the fire boils, continue to boil for a few minutes until the soup turns white.
7. Add the stir-fried diced cabbage and cook for 2 minutes.
8. finally, add a little salt and chicken essence to taste.
light cookbook 4: Fried fish with fresh ginseng and lily
Material
Nourishing and nourishing, green and white, fragrant, smooth and tender, it is a simple and light home-cooked dish. Ingredients: 6 ~ 8 people use
method
materials
1 fresh ginseng (peeled and sliced), 1 packet of fresh lily (decapitated), 1 piece of shad meat (that is, 1 fish, about 25g), 2 asparagus (peeled and sliced), 2 garlic seeds (sliced) and dried onion.
marinade
1/2 teaspoon of salt, 1/4 teaspoon of sugar, 1 tablespoon of cooked noodles, 1 tablespoon of clear water, a little pepper, and 2 egg whites.
blanching materials
ginger juice, wine and water.
seasoning
1 tbsp chicken soup, 1/2 teaspoon salt, 1/3 teaspoon sugar, 1 teaspoon cornmeal, 1/3 teaspoon chicken powder, a little sesame oil and a little pepper.
Method
1. Peel, wash and chop the shad meat, add the marinade, rub it with your hands, and then add the egg white twice. After rubbing it evenly, use a spoon to cook the fish glue in boiling water and put it up.
2. Blanch fresh ginseng, fresh lily and fresh asparagus with blanching material and drain.
3. Heat the pan, add oil, add garlic slices and dried onion slices, saute until fragrant, add all the materials and seasonings, boil and serve.
Experience
1. The shad meat itself contains gum, so long as a little salt is added, the fish gum will be elastic.
2. Adding clear noodles to the marinade can make the fish glue softer and more tasty.
3. Fresh ginseng should not be cut too thick, so as not to give off the fragrance of ginseng.
Chef's Note
Every year at the beginning of autumn and the end of winter, shad is the most plump, with no muddy taste and full of umami flavor, and it is a kind of light recipe for freshwater fish. Recipe 5: Xi Shi takes the belt
Material
Xi Shi has the appearance of sinking fish and falling geese, which is elegant and unconventional, which coincides with this dish. What about this dish? Hibiscus ribbon? As the laudatory name of protein in Cantonese cuisine, hibiscus is white and light in appearance, and it is neither fat nor greasy when eaten in the mouth, showing the smooth, tender and delicious characteristics of Hong Kong-style Cantonese cuisine. Dosage: 4 ~ 6 people use
method
8g of material
belt, edible teaspoon of combing powder, 6 egg whites, 16g of broccoli (fried), a little rice flour (fried), and a little shredded scallop (that is, scallop).
seasoning
chicken soup (the same amount as egg white) is about 1 3/4 measuring cup, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 3 teaspoons of cornflour, a little pepper and a little sesame oil.
Method
1. Thaw the ribbon, marinate it with edible comb for 1 minutes, blanch it in a boiling pot, take it out, wash it and chop it up.
2. surround the dish with broccoli and spread crispy rice noodles in the middle for later use.
3. Mix egg whites and scallops with seasonings.
4. After the pan is hot, add 1 tbsp of cooking oil. When the oil temperature is still cold and frozen, immediately pour in the egg white, shovel the cooked protein layer by layer with a spatula on low fire, and add the fried shredded scallops. Serve.
Experience
1. Dried Yaozhu should be steamed in advance.
2. You can sprinkle with fried dried scallops and eat them together.
3. You can eat it with Zhenjiang vinegar.
4. The weight of raw flour is very important. If there is more flour, the juice will be thick and firm, and if there is less flour, the juice cannot be pushed into a thick shape.
5. When frying rice noodles, you need to heat the oil first, then turn off the fire, then add the rice noodles, and take them out quickly after the rice noodles pop loose, so as not to burn them.
Light cookbook 6: Huangshan Shuangshi
Materials
Huangshan Shishiji and Shishong are both famous delicacies. Delicious delicacies are a major feature of Anhui cuisine. This dish is light, appetizing, fresh and fragrant, and has the function of nourishing, strengthening the body and caring skin. Main ingredients: stone chicken, stone ear seasoning, broth, cooking wine, refined salt, ginger slices and monosodium glutamate
Practice
1. Slaughter the live stone chicken, wash it and cut it into pieces.
2. Wash the tremella for later use.
3. fire the pot, add the broth, add the stone chicken to taste with seasoning, boil it with strong fire, then stew it with low fire, add the tremella, and put it into the water pot.
Precautions
1. Choose fresh vegetables for the stone chicken, and wash the stone ears.
2. Only when the food is cooked slowly with a small fire can it taste delicious.