As the saying goes, "spring eats buds, summer eats melon seeds, autumn eats fruits, and winter eats roots." In summer, the temperature is high, there is much precipitation, and the conditions are wet and hot. All kinds of melons and vegetables are not only light and refreshing, but also rich in nutrition. More importantly, they are full of water, and if they eat more melons and vegetables, they will feel full. They can also help to fill the lack of water content in the body, which is a good choice for those who pursue beauty and have lost weight. However, losing weight is not dieting. Colleagues in the office said helplessly: if you eat a few mouthfuls of vegetables and rice every day like a big-name star, losing weight will no longer be a problem. But what should you do with this pile of work? With an empty stomach and dizziness, where is the strength to work? When I get home, where is the time and energy to think about my family?

Although the key is to lose weight, if you eat nutritious ingredients, eat less greasy, high-fat and high-calorie foods and keep your dinner full for a while, it may have practical effects. Among the many melon vegetables eaten in time in summer, zucchini is one of the vegetables which is nutritious and can help to lose weight.

Zucchini is in season now, with tender meat and low price. The key is rich nutrition: it contains vitamin C, glucose water, calcium, carotene and other trace elements, which is a real high-dimensional C and high-calcium milk. Moreover, zucchini also has the reputation of "pure natural nutritious food"; Carrots contain carotene, vitamin D, vitamin b2 1, vitamin b22, proanthocyanidins, calcium, iron and other trace elements. When these ingredients are eaten together, you can not only see the beautiful color matching that greatly increases your appetite, but also supplement each other's vitamins. Below, I strongly recommend using these two ingredients to make a summer fat-reducing meal:

First, steam zucchini and carrots as side dishes.

Ingredients: zucchini 1 piece, more than half of carrots, half-small corn flour, 3 cloves of garlic, Lai Xiang 1 piece, pepper noodles, edible salt, soy sauce, rice vinegar and sesame oil.

Production steps:

1: firstly, wash the zucchini, remove the head and tail, and knead it into filaments; After most carrots are peeled and washed, they should also be twisted into filaments; Put shredded zucchini and shredded carrot into a bowl for later use. Wash shallots and cut into powder. Clean garlic, put it in a garlic mortar with proper salt, and make minced garlic for later use.

2: Add half a teaspoon of edible salt, half a teaspoon of pepper noodles and half a small plate of corn flour to the bowl and mix well. Then start the appropriate ingredients to form a vegetable ball. The ball doesn't have to be big, just like a small steamed bun. Then, make all the remaining ingredients in the bowl into jiaozi. [Note in this step: Because the juice of zucchini is rich and colorful, the hands should be light and the vegetable balls are very easy to form. Be careful not to let the juice and sediment move because your hands are too hard. ]

3. Sit in a stainless steel steamer on the fire, put in a wet drawer cloth, then put in vegetable dumplings, put them in a pot with cold water, boil the water and steam 15min.

4. When steaming dumplings, adjust the sauce first: take a small bowl, add minced garlic and vanilla extract, then pour in 2 teaspoons of soy sauce, 1 teaspoon of rice vinegar, 2 teaspoons of cold water, appropriate amount of sesame oil and salt, and mix all the seasonings well.

5: The dumplings are a little cold. When you eat them, take the plates down and dip them in the juice. They are soft and nutritious, especially delicious ~

2. Skills of making zucchini and carrot steamed dumplings

1. Many good friends like to kill the water in vegetables with salt after shredding vegetables and fruits or before preparing some fillings. In fact, unless it is a food with a particularly high moisture content, such as cucumber and tomato, it is best not to kill all the nutritional juices in the vegetables and fruits in the stuffing. In this steamed food:

1) Zucchini is tender, so there is no need to remove seeds before shredding, and there is no need to kill water after shredding. Because the water content of shredded carrot will be lower than that of zucchini and poured corn flour, shredded zucchini, shredded carrot and corn flour can be mixed into a situation with high environmental humidity but no juice flow.

2) After mixing the above three ingredients with the added edible salt and pepper noodles, make them into small dumplings by hand. I used 1 zucchini, a carrot and half a bowl of corn dough to make 8 steamed buns, and finally there was not a drop of juice left in the bowl.

3) When you have been cooking, if there is too much water in the ingredients, you can add a little corn flour or wheat flour to moderately increase the viscosity and make jiaozi taste better.

2. Vegetable dumplings only need to add some edible salt and pepper noodles with bottom flavor, and do not need to add seasonings such as vegetable oil and spiced powder. This vegetable steamed dumpling is as light and original as possible.

3. Without wheat flour, the jiaozi before steaming is still knotted, but it is not as malleable as steamed bread. Therefore, when they are cooked, wait for jiaozi to dry for a while before taking them out. If you take them off in hot weather, they will spread easily.

In this steamed dish, zucchini and carrot are the key ingredients, and only a little corn flour is needed. Corn flour contains less fat cells and sugar and more dietary fiber, which can ensure the reasonable nutritional value needed by the human body while losing weight.