The abundant offerings after the Mid-Autumn Festival, including instant noodles, canned food, drinks, cookies, fruits, etc., are often a big burden for the public to deal with afterwards. The nutritionist suggests that people, with a little ingenuity, can transform their offerings into a nourishing meal, while avoiding the problem of excessive calorie intake.

The mid-year festival offerings big transformation recipes, you can also see the noodles, canned food big transformation, taking into account the nutritional taste. (Photo courtesy / Taipei City United Hospital Yangming Hospital)

Taipei City United Hospital Yangming Hospital dietitian dietitian Chen Zhi Proverbs reminded how to make good use of the offerings after the Pudu, diversified changes, eat healthy, is the modern people must learn the way of health. The Mid-Yuan Pudu coincides with the hot summer, according to the Department of Health, Food and Drug Administration statistics, every year from May to September is the peak of food poisoning, the main reason is that the food is contaminated by pathogenic bacteria caused by.

The Mid-Year Festival coincides with the summer period, and this year's record high temperatures, some of the offerings are cooked, and after the festival, it is recommended to reheat them before eating them, and store them in the refrigerator and try to consume them within 2 days, to ensure hygiene and safety.

The newest addition to the list is the newest addition to the list, the newest addition to the list is the newest addition to the list, the newest addition to the list. Half of red bell pepper cut into cubes, fresh pineapple cut into cubes half a bowl, wasabi seed salad dressing 30ml or according to personal preference.

Method:

Rinse the seaweed in cold water, soak it in cold water to soften it, and drain it.

Prepare a large salad bowl and add the seaweed, red bell peppers, pineapple, and tuna, then drizzle with the wasabi seed dressing and sprinkle with instant noodles before serving. The canned tuna can also be replaced with shredded chicken from the bye-bye chicken.

Rice with Corn Chowder

Ingredients: 1/3 can of canned corn kernels or 1/2 can of canned corn sauce, half a packet of corn chowder.

Method:

Boil 2 bowls of water, add corn bouillon powder, corn kernels (corn sauce), cabbage, carrots, turn to medium heat, stir while cooking.

Cook until carrots are tender, add pork or fish and continue cooking.

Bring to a boil, turn up the heat, pour in the egg mixture and cook, stirring, until the egg mixture solidifies.

Add the rice and serve.

Korean bean sprouts

Ingredients: a can of kimchi, half a catty of soybean sprouts, 2 green onions, cut into green onion segments, 〈Livestock rites〉chicken peeling half a bowl.

Method:

After the soybean sprouts and scallions are scalded, immediately soak in ice or cold water.

Mix the scalded soybean sprouts and scallions evenly into the canned kimchi and place in the refrigerator for 2 to 4 hours to make it taste good.

Just before serving, lay the shredded chicken on top of the kimchi and serve, remembering to reheat the chicken before serving.