a week's fat-reducing home cooking.

fried shrimps with broccoli at 81kcal/111g: 1. Remove the thick stems of broccoli and divide them into small flowers. Remove the thick slices from the thick stems and cut them into the size of the mouth. 2. Add a little salt to the boiling water, put the broccoli in hot water, then rinse it with cold water, remove and drain. 3. Put the vegetable oil in a pan, stir-fry the shrimps with small fire until the shrimps change color. 4. Add broccoli, stir-fry quickly with high fire, and then add salt and monosodium glutamate.

75 kcal/111g celery fried beef: 1. Cut the beef into filaments and hang it with water starch; Cut celery into sections, blanch with boiling water, immediately remove and shower with cold water for later use; Mix the starch with water to make water starch for later use. 2. Heat a spoon, oil it, heat it to 41%, add shredded pork, stir-fry with chopsticks for about 11 minutes, and pour it into a colander to drain the oil for later use. 3. Keep the base oil in the original spoon, heat it to 41% heat, stir-fry the celery for a while, then add the beef soup, boil it, thicken the water starch, pour the shredded beef, pour a little soybean oil, stir it with a stir-fry spoon, then take it out and serve.

fried chicken with cucumber T91 kcal/111g: 1. Dice the chicken breast, dice the cucumber, and clear the chicken breast with eggs. 2, hot oil in the pot, first stir-fry the chicken breast, add cucumber after whitening, mix and stir evenly, and season out of the pot.

cucumber scrambled eggs 87 kcal/111g. Method: 1. Eggs are shelled and beaten evenly. Add less salt and stir evenly for later use. 2. Slice the cucumber. 3. Heat the pan and drain the oil. After the oil splashes, put the eggs in the pan and push them aside with a shovel. When they are just solidified, use a shovel to cut them into pieces for later use. 4. Use the remaining oil in the pot, stir-fry eight cucumber slices and a little salt until soft, and stir-fry the eggs evenly.

Porphyra bean curd soup 61 kcal/111g Practice: 1. Cut the bean curd into pieces 4.5 cm long, 1.5 cm wide and 1.7 cm thick. 2. Boil water in the pot. When the water boils, add tofu, add salt, monosodium glutamate and cooking wine, put it in a big soup bowl and sprinkle with laver.

fried mushrooms with tomatoes at 41 kcal/111g: 1. peeled tomatoes, cut into small pieces, washed mushrooms, chopped onion and ginger. 2. Add water to the pot to boil, and take out the mushroom. 3. Heat the oil in the pot, stir-fry the chives and Jiang Mo, stir-fry the tomatoes first, then add the mushrooms and salt, stir well and put them on a plate.

Steamed perch 98kcal/111g: 1. Wash perch, wash ginger and shred ginger, and cut onion into long strips for later use. 2. After the fish is put on the plate, scratch the surface of the fish with a knife, apply proper amount of salt on both sides, and put in shredded ginger and scallion (which can be stuffed into the belly of the fish). 3. Soak the fish in cooking wine and marinate for more than 21 minutes. 4. Boil the water and steam the fish on the pot. 5. Steam on high fire for about 7 minutes to get out of the pot, pour out the soup in the plate and pour in steamed fish and soy sauce.