Korean characteristics of weight loss - kimchi

Korean beauties are slim, now take a weight loss to the Korean mm, they humbly said, do not think they are very slim, weight loss tips can not be counted, perhaps with the diet. Koreans like to eat kimchi, and even every meal to have kimchi, families have a special refrigerator to store kimchi, it is said that this food has no calories. There are three main ways that Koreans eat kimchi: boiled, baked, and cold, and the diet made with these three methods naturally has few calories.

Four kimchi diet recipes:

A, soybean sprouts kimchi soup 87 calories

Ingredients: cabbage kimchi 50g, soybean sprouts 70g, clear broth stock cube 1/2 block (2g), 300cc of water, green onions 3g, soy sauce moderate. Sesame oil, 1/2 teaspoon of white sesame seeds.

Directions: Pour water into a pot, add broth stock cube and bring to a boil. Wash soybean sprouts and drain. Cut kimchi into julienne strips and scallions into chopped green onions. Put soybean sprouts into the soup and bring to a boil. Add kimchi, soy sauce and sesame oil. Sprinkle with white sesame seeds and chopped green onion.

Two, kimchi tofu 104 calories

Ingredients: material cabbage kimchi 50g, tender tofu 1/2 block (150g), grilled seaweed moderate.

Directions: Drain the water from the tofu and cut into three equal parts to serve. Cut the kimchi into thin slices. Place the kimchi on top of the tofu and decorate with seaweed. If the flavor is not enough, you can use kimchi juice instead of sauce.

Three, cold kimchi cabbage 45 calories

Ingredients: cabbage kimchi 50g, cabbage two pieces (100g), ginger 5g, perilla leaves a piece, soy sauce 1 small teaspoon.

Directions: First, scald the cabbage, put it on the draining basket, and then cut it into small pieces after it cools down. Cut ginger and perilla leaves into julienne strips, and chop the kimchi. Toss kohlrabi, ginger, perilla, and soy sauce in a large bowl and allow the flavors to seep in.

Four, kimchi and tofu miso soup 207 calories

Ingredients: cabbage kimchi 50g, clear broth stock cubes 1/2 piece (2g), 300cc water, a teaspoon of miso, pork cubes (leg meat) 30g, 100g of tender tofu, a shiitake mushroom, 30g of yu-tan-mushroom, 5g of ginger and one green onion, a tsp of sesame oil.

Directions: Slice the mushrooms, cut the tofu into three-centimeter cubes, shred the ginger, and peel the mushrooms by hand. The kimchi is cut into bite-sized pieces, and the scallions are chopped into chopped green onions. Heat a wok, add sesame oil and sauté the ginger and pork. When the meat is cooked, pour in the water and add the broth cube. Add tofu, shiitake mushrooms, yutan mushrooms, bring to a boil and add miso. Add kimchi fish scallions and bring to a boil