Four low-calorie and fat-reduced vegetables

1. Stir-fried chicken legs with baby cabbage

Peel the skin, bones and cut the chicken legs into small pieces, add one spoonful of light soy sauce Oyster sauce, two spoons of cooking wine, half a spoon of dark soy sauce, and white pepper, mix well and marinate for 10 minutes.

Saute ginger and garlic until fragrant, add chicken pieces and stir-fry for 2 minutes.

Add the cabbage, stir-fry, and simmer over low heat for 15 minutes.

Salt, chicken essence.

Add black pepper and green and red pepper.

Finally add sesame oil and stir-fry for 2 minutes.

2. Chicken Legs Stewed with Potatoes

Garlic, spicy millet, large chicken legs, potatoes, corn, and broccoli.

Marine the chicken legs with soy sauce, oyster sauce and salt.

Blan potatoes and corn for 2 minutes.

Fry the chicken legs until golden brown on both sides.

Add spicy millet and minced garlic and stir-fry until fragrant.

Add all ingredients and simmer for 2 minutes (turn over).

A little oyster sauce salt and black pepper to taste.

3. Scrambled beans and eggs

Prepare the ingredients and sauté the minced garlic until fragrant.

Pour in the beans and stir-fry until soft, add a spoonful of light soy sauce and a little salt.

Pour in the egg liquid to set and stir-fry. Add half a spoon of oyster sauce and stir-fry evenly.

4. Fat Beef Enoki Mushroom Soup

Prepare the ingredients.

Blanch the fat beef, remove and set aside.

Saute tomatoes to produce juice and add appropriate amount of water.

Add 1 spoon of tomato paste.

Add enoki mushrooms and beef.

Put in the beef, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and sugar, stir evenly and serve.