Fat-reducing soup is not repeated for one week

1. Low-calorie Luo Songtang

Ingredients: baby cabbage, carrots, onions, steak and potatoes.

Practice: stir-fry the onion until fragrant, stir-fry the steak until raw, add 4 tablespoons of tomatoes, tomato sauce and 2-3 bowls of clear water, and bring to a boil over medium heat. Boil the tomatoes until the potatoes are out of sand, half a spoonful of salt and half a spoonful of 1 calories, add baby cabbage, sprinkle black pepper after collecting the juice, and get out of the pot ~

2. Japanese miso soup

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Bring the Undaria pinnatifida to the boil, break up the miso with a sieve, filter out the bean dregs, pour in all the ingredients, such as bean curd and shredded konjac, light soy sauce for seasoning, and cook for about 3 minutes.

3. Mushroom soup with tomato and shrimp

Ingredients: Flammulina velutipes, Pleurotus eryngii, tomato, shrimp and corn kernels.

shrimp paste+appropriate amount of salt for corn kernels, grab 1 teaspoon of pepper evenly, squeeze out tomato juice when the fire is turned off, add 1L of water, boil over medium fire, squeeze in shrimp paste, boil over medium fire, add other ingredients, 2 teaspoons of tomato sauce, 2 teaspoons of salt, 2 teaspoons of light soy sauce, and cook over low fire for 3 minutes to sprinkle chopped green onion.

4. tomato hot and sour soup

ingredients: tomatoes, eggs, Flammulina velutipes, coriander, tofu, mushrooms, konjac shreds, ham sausage and clear water 1L.

squeeze out the tomato juice, add 1L water to boil, add vegetables, appropriate amount of salt (if you are not sure about the amount, you will decide how much to put in the final taste), half a spoon of pepper, 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, half a bowl of water starch, and pour in the egg liquid.

5. Sanxian mushroom soup

Ingredients: eggs, tender tofu, mushrooms, shrimp tails, shrimp heads and Pleurotus eryngii.

after the eggs are cooked, cut into pieces, stir-fry the shrimp heads to get shrimp oil, fry the shrimps, add fried eggs, add 2-3 bowls of water and half a spoonful of mushroom/konjac shredded pepper, bring the salt to a boil over medium heat, add tofu, cook for 3 minutes on low heat, and sprinkle chopped green onion before taking out.

6. Luffa Shrimp Egg Soup

Ingredients: shredded konjac, shrimp, eggs, tofu and Luffa.

when the eggs are cooked, stir-fry the shrimp heads to get shrimp oil, fry the shrimps, add 811ml of water, loofah/tofu/shredded konjac, add 1 spoon of eggs, pepper, half spoon of salt, half spoon of chicken essence, and 1 spoon of light soy sauce.