The aroma and color of food are very pleasant to me, especially carbohydrates. I grew up in my grandma's house. When I was in elementary school, when I came home from school, my grandma would steam two large drawers of large white steamed buns. As soon as I opened the lid of the pot, the steamed buns' outer skin was still a little hot in the steaming white smoke. If I pinched it a little harder, the white and moist skin would be ready. It sank very softly.

I could eat more than two of these steamed buns at that time. Without any sauce or other side dishes, just chewing it dry, the sweetness of the flour makes me very satisfied.

In addition to steamed buns, grandma’s fried glutinous rice dumplings are also one of my favorite staple foods in my memory. Steam the glutinous rice, add lard, dried sesame, sausage, bacon, minced ginger, mix with soy sauce and a little salt, and then fry in boiling oil. The glutinous rice coated in soy sauce is fried into a caramel color in boiling oil. Eat it while it's hot and charred on the outside and soft on the inside. The stickiness of the glutinous rice, the softness of the dried fragrant rice, the flavor of the sausage, and the salty aroma of the bacon are perfectly blended together in one bite. It goes down sweet and glutinous with some salty aroma.

If you don’t finish one meal, you can put the remaining dumplings in the lunch box and steam them again for the second meal. At this time, the large amount of steam makes the skin of the dumplings firm and sticky, and at the same time dilutes the original somewhat greasy taste, giving it a different flavor.

There are many old flavors like this in my memory: steamed pork with rice flour on New Year’s Eve, steamed bacon with thousands of sheets that can only be eaten in winter, pumpkin dumplings that are often eaten in summer, and my grandfather who rarely cooks. The noodles I made...

The third lunch at Grandpa Er’s house in early 2017

From the upper right corner to the lower left corner:

Glutinous rice dumplings, steamed pork with rice flour, pearl meatballs and garlic sprouts

No matter which one is my favorite taste

Whenever I think about it, these flavors that have accompanied me growing up are all in my hands. Made with love and the taste of home. Speaking of which, it suddenly occurred to me! Next time you go home, be sure to compile a copy of grandma’s recipes and share them with you! (Happy v(?)v

Although I loved carbohydrates so much when I was a child, since I started working out in college, I have begun to consciously limit my carbohydrate intake.

Although I still go out to eat a box of Niujie’s bean paste and jujube rice steamer cakes or the fairy bean cakes that have become well-known among Internet celebrities on my weekly indulgence day, how can I eat satisfactorily and healthily? It has indeed become my daily diet principle.

Based on my daily diet, the 5 recipes shared below are all simple, delicious, nutritious, and not burdensome to eat.

Choose one for a good meal or brunch after a lazy weekend. Your taste buds will be intoxicated by the aroma of the ingredients, and your eyes and mouth will squint in the sunlight.

① Salty, sweet and glutinous pumpkin puree soup

It tastes better when dipped with toasted salty bread slices

This pumpkin puree soup is on Youtube I saw blogger @maji? making it on the Internet, and I really wanted to try it.

maji? is a Korean food blogger that I particularly like. The dishes are fusion and creative with a touch of Japanese style. The style filter makes me feel the joy of hand-made food through the screen.

Based on her recipe, I also added apples and carrots to make the taste more thick and sweet.

Ingredients:

One golden pumpkin (about 500g)

Half an apple

Half an onion

A small carrot

2 cloves of garlic

200ml of milk

400ml of water

Salt

Black pepper

Coffee powder

Parsley chopped

Cream

Steps:

①Peel and cut the pumpkin into cubes. Place in the microwave for about 7 minutes until soft

②Cut apples, onions, carrots, and garlic into pieces

③Add a little oil to the pot, add minced garlic over medium-low heat, and put the onion first , add salt to make the water come out, then add the carrots and apples in sequence. During the frying process, you can add a little water several times, and finally pour in the pumpkin and stir-fry.

④Pour all the materials into the food processor, add one Spoon honey, beat until it becomes thick and then pour into the pot

⑤ Turn on medium-low heat, bubble and then reduce to low heat, pour in milk, add salt and pepper according to taste, stir slowly

⑥Turn off the heat, serve on a plate, sprinkle with parsley powder and a little cream

?

②Kimchi fried rice

lt;? Tips from 2gt;: Kimchi fried rice lies in the "mixing"

I like spicy food, and Korean kimchi is spicy and sweet and sour, appetizing and soothing, so every time I go to the restaurant to eat I will order a plate of kimchi whenever there is one.

A few days ago, Mr. Baek, who was rewatching the Korean variety show Home Cooking, couldn’t help but have an appetite when he saw this kimchi fried rice. Sure enough, the essence of Korean food for me is the sweet and spicy kimchi!

Ingredients:

One green onion

1 bowl of kimchi

1 bowl of rice

Small grind of oil

A spoonful of Korean chili sauce or chili powder

White sugar

Steps:

①Cut green onions into rings and kimchi into cubes

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②Put onion rings in warm oil, add kimchi and stir-fry, add a spoonful of Korean chili sauce or chili powder, a little sugar, POINT and then put the kimchi to a corner of the pot, in the middle of the pot Pour in about a spoonful of soy sauce (soy sauce will produce a caramel aroma when heated at the bottom of the pot), stop for three seconds, then turn off the heat, and continue to stir-fry kimchi with residual heat

③Pour in the rice, POINT and mix well Then stir-fry over high heat, sprinkle with a small amount of oil, and done!

③Avocado Salad

Amway from my favorite Youtube blogger @Kindacool

?Eating Tips:?If the avocado is hard when pinched, it is not too hard to pinch. If it can be pinched and moved, it means it is not yet ripe and needs to be kept for a few days before eating. If the avocado is moderately soft and hard when pinched, and the inside is light green when cut with a knife, the avocado is in its best state for consumption.

Ingredients:

Avocado

Cherry tomato

Sweet onion

Head lettuce

Purple cabbage

Sweet corn kernels

Various chopped nuts

Lemon

Black pepper

Grapefruit Salad Sauce

Steps:

① Dice onions and tomatoes, shred lettuce and purple cabbage, cook sweet corn kernels, put them into a bowl and mix well

② Cut the avocado in half, take out the core with the tip of a knife, scoop out the meat with a spoon and place it on the dish, pour lemon juice to prevent the avocado from discoloring

③Sprinkle with black pepper, crushed nuts, Salad juice, complete a healthy meal!

Here is a quick introduction to the lady’s method of handling avocado

Cut it in half first

Then use a knife to take out the core of the avocado

Divide the pulp evenly and scoop it out with a spoon

P.S.? The lady ate it with toast and fig jam. After receiving her advice, I realized that the fig jam is super delicious.

If you can indulge a little bit, it is recommended to pair it with butter and spread it on freshly baked toast. The two combine perfectly in terms of texture and taste.

④Meiling porridge to cleanse the intestines and nourish the skin

The thick soy milk is filled with the sweetness of glutinous rice and yam

The first time I drank Meiling porridge was Nanjing Da Pai Dong, I was amazed by its sweet, fragrant and glutinous taste. So as soon as I got home, I learned how to make this porridge and distributed it to the whole family. Even my grandma said that the beans are very fragrant and she will make it next time.

Ingredients:

A handful of soybeans (soaked overnight)/Buy 1000ml soy milk directly

70g long glutinous rice (soaked overnight)

30g japonica rice (soak overnight in advance)

200g yam

A little rock sugar

Steps:

① Steam the yam

②Make soy milk

③Put the soaked rice into the soy milk and heat it until boiling

④Peel the steamed yam, press it into puree, and add it to the boiling pot Medium, turn to low heat

⑤ Stir occasionally. After 50 minutes, the rice will melt. Add rock sugar and turn off the heat after 10 minutes!

⑤ Sweet and sour pineapple fried rice

Lots of side dishes, plenty of seafood, and just the right amount of white rice

Another fried rice recommendation. Yes, because I love carbs. But in order to increase nutrition and reduce calories, I will try to add as many side dishes as possible and reduce the amount of white rice, so that the taste will be much richer.

A large bowl of rice can feed at least two people. The deliciousness of the seafood combined with the sweet and sour taste of pineapple, coupled with a glass of freshly squeezed orange juice, will satisfy your stomach and taste buds.

Ingredients:

One ripe pineapple

1 large bowl of rice (overnight rice is best)

2 eggs, egg yolks Separate the egg whites

150g of salmon, marinate with pepper and salt for half an hour in advance

Peel and devein 20 large shrimps, marinate with pepper and chicken essence for half an hour in advance

150g squid

200g asparagus

1 onion

A few scallops

Grated ginger

Scallions

Chopped green onions

Fish sauce

Salt

White sugar

Steps:

① Cut the pineapple meat into cubes, do not use juice

② Heat the pot without adding oil, dry-fry the scallop shreds for about two minutes to make the texture crispy, and add a little sugar and chicken essence at the same time Add flavor as the final topping

③Pour the egg yolk into the overnight rice and mix well

④Add a few drops of fish sauce to the egg white and pour into the warm oil pan for 30 seconds Quickly stir-fry until soft and take it out

⑤Put the salmon into the oil pan and fry over medium heat until golden brown and take it out

⑥Put the minced ginger into the oil pan and saute until fragrant, add the prawns, and stir-fry over high heat until it changes color. Then take it out

⑦Put the minced ginger into the oil pan, stir-fry the squid rings over low heat and take it out

⑧Cut the asparagus into cubes, add it to the oil pan and stir-fry it out; the same goes for the onion

⑨Pour the mixed rice into the oil pan, stir-fry for 1 minute, add a little fish sauce and a little salt, and continue to stir-fry for another minute

⑩Pour in the pineapple chunks, add the squid rings and the previously fried ones in sequence All ingredients, sprinkle with chopped green onion before turning off the heat, stir-fry twice and turn off the heat

Finally, sprinkle a circle of sesame oil, and then add the previously fried scallop shreds, complete~

This This is my debut novel that I experimented with at home during the holidays

"Only eat food. Don’t eat too much. Mainly plants." This way you will definitely not gain weight.

For snacks between meals, only eat fruits and natural nuts. Although I can't refuse those "flavored fermented milk" myself. ((((ER△ER))))