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A week's light recipes for office workers are healthy, delicious and fat.
A week's light recipes for office workers are healthy, delicious and fat.

One,

1, ingredients: cabbage, carrots, vermicelli (blanched in cold water), eggs;

2. Stir-fry the egg liquid until it is solidified, then take it out, saute the minced garlic, pour in the cabbage and stir-fry, stir-fry until soft, then pour in the shredded carrot;

3, seasoning: soy sauce, oyster sauce, salt, chicken essence;

4. Stir-fry carrots until soft, then pour in eggs, vermicelli and seasoning, and continue to stir fry for a while.

Second,

1, ingredients: zucchini, chicken breast, millet spicy, garlic;

2. Marinate the chicken leg meat for 15 minutes, saute the minced garlic and millet, pour in the chicken breast and stir-fry, stir-fry until the color changes, and then pour in the diced zucchini;

3, seasoning: oyster sauce, salt;

4, stir fry evenly, add seasoning, and continue to stir fry for a while.

Third,

1, ingredients: spinach, eggs;

2. Stir-fry the egg liquid until it is solidified, stir-fry the minced garlic, pour in the spinach and stir-fry, and then pour in the eggs;

3, seasoning: salt, chicken essence, oyster sauce;

4, stir fry evenly, add seasoning, and continue to stir fry for a while.

Fourth,

1, ingredients: oil wheat vegetables, garlic;

2, saute minced garlic, pour in oil wheat vegetables and stir fry;

3, seasoning: salt, oyster sauce, soy sauce;

4. Add seasoning after frying, and continue to stir fry for a while.

Five,

1, ingredients: tomato, Flammulina velutipes, bean skin, ham, eggs, coriander and ginger;

2. Stir-fry the tomato soup and add appropriate amount of water to boil. After boiling, pour in various ingredients, continue to cook for 3 minutes, pour in egg liquid and stir evenly, and pour in starch water and stir evenly;

3. Seasoning: vinegar, salt and pepper;

4. Add seasoning and mix well.

Six,

1, ingredients: tomato, dragon fish, onion, ginger;

2. Add onion ginger, pepper, salt, cooking wine and starch to marinate the fillets for 20 minutes;

3. Pour the tomato into the pot and stir-fry the soup, add a bowl of water, salt and oyster sauce, cover and boil, then add the fish fillets, and continue to cook for about 3 minutes.