6 Delicious Dishes from Across the Country: Reduce Fat, Eliminate Starch, and Reveal Legs in Spring
Spring dieting, pores are in a tight state, which is beneficial for improving blood circulation in the body, at this time, the effect of weight loss is more significant, it can remove excess fat, and even eliminate fat stored in the body, and can also detoxify the body from the root, comprehensively weight loss.
No matter whether it's eighteen years old or sixty-eight, eighty catties or two hundred eighty catties, the concern about weight is almost the same. And the constantly updated slimming methods on the market are 89% 'intellectual tax'.
Therefore, the most scientific and reliable way is 'control your mouth and move your legs'. With the arrival of spring sleepiness, 'moving your legs' is a bit difficult, so it's better to 'control your mouth' more. Here are 6 featured delicacies that are low-calorie and low-energy but delicious, let's take a look together.
The long and thin threads of konjac are white and crystal, like clear springs gathering to form strands of waterfalls, so Japanese people named konjac 'white waterfall', meaning white waterfall.
Konjac is called konjac because the ancient Western demon scattered black garden fruits on the ground, neither yam nor taro, the people suffered from famine and ate it indiscriminately, causing poisoning and falling down. The wife of the emperor of the Yan dynasty, Mrs. Mao, heard the guidance of the land god, burned the demon into charcoal, cooked it into alkaline water, and then cooked konjac, thus removing the poison while being delicious.
Konjac fiber has many functions such as lowering blood sugar, lowering blood lipids, lowering blood pressure, nourishing beauty, slimming, and appetizing. It also contains 16 kinds of amino acids, 10 kinds of trace element minerals, and abundant dietary fiber, known as 'the king of dietary fiber', which has a strong satiety after consumption.
Konjac silk fried with quail eggs is a genuine Jiangxi small stir-fry. After processing the ingredients properly, they are stir-fried in a hot oil with chili and other seasonings, which enhances the appetite while scraping the intestines and stomach, it is crispy and chewy, with unique flavor, spicy and appetizing, and most suitable for people who want to lose weight to eat.
A poet described konjac like this: 'A solid iron ball is forged by whom? Willing to bury oneself in years. Rooted in the soil, few people praise it, after several storms and rains, it sprouts a new bud.'
Mountain tofu is made from the tender leaves of tofu stems, some places also call it 'tofu stems' or 'heavenly tofu'. The raw materials are produced by a wild shrub, this shrub is not widely distributed in the mountains and forests in Zhejiang and Fujian, the people call it 'tofu stems'.
It is a cooling and refreshing food in the hot summer, it is a pure natural green food, with abundant juice, removes grease and relieves burden, it is a favorite food for those who suffer from 'three highs'.
Unlike other dishes which need a lot of ingredients and side dishes, the making of mountain tofu hot pot is very simple, because mountain tofu itself is fresh and fragrant, in the principle of 'flavor makes it out, no flavor makes it in', the focus of making mountain tofu is how to bring out its original flavor.
The whole tofu is very tender and green, it can be compared to tender tofu and old tofu, both have softness and toughness. When cooking, only a few garlic, ginger, and chili are needed, after simple stir-frying and simmering, it can be made.
The biggest characteristic of mountain tofu is its tenderness, so in order to ensure its texture, the simmering time cannot be too long. The old villagers introduced to us that if the simmering time of mountain tofu is too long, it will turn into water.
·· says: 'Thinking and joy flow like water, thin and pale celery.' It refers to people preparing for the major ceremonies, they harvested a lot of celery to prepare for it. This inconspicuous 'water grass' was once 'participating' in state affairs – 'state affairs, in sacrifice and war'.
Besides being delicious, water celery is also the first choice for treating 'three high' patients. Like celery and lotus root, it is a vegetable rich in fiber, once entering the intestine, it can accelerate the speed of food discharge, shorten the time for toxic substances to stay in the intestine, promote bile acid excretion.
Farmers' dishes have always been fresh and simple, just like this dish of stir-fried wild celery, it doesn't need too many ingredients or complicated cooking techniques, even the ingredients are picked from the nearby puddles in the fields.
Green tea is called 'national drink' in China. The caffeine in tea can increase the secretion of gastric juice, which can help digestion, it was recorded in the Tang Dynasty's that 'drinking tea for a long time can make people lose weight'.
Li Shui in Zhejiang Province, Ningcheng Autonomous County, produces high-quality Hui Ming green tea, crushed Hui Ming green tea is steeped in water, added to cooked rice to make a porridge, the fragrance of tea and rice is combined, this food is both beautiful and appetizing and helps digestion and strengthen the spleen and stomach.
This Hui Ming green tea uses fresh leaves with large buds, small leaves and young shoots, the beautiful and lustrous green color is no less than matcha in tea shops, it's not inferior to the matcha in tea shops.
The cooking time is controlled for about 30 minutes, fresh Hui Ming green tea is added to the porridge, the taste can be chosen according to personal preference, those who like to eat sweet can add red sugar or white sugar, those who like to eat salty can add salt or soy sauce, or eat it directly.
There is no other vegetable in China's culinary history that has been as famous as, and no vegetable can be praised as much as by ancient and modern literati.
'West Lake' with as the main ingredient, is green, chicken is white, red and green, it is smooth and fragrant, the soup is pure and delicious, it is a traditional famous dish in Hangzhou, Zhejiang Province.
The green, red pork knuckle, with white chicken paws, add liquor and pre-prepared starch water, after simmering for a few minutes, add egg white, it is thick and fragrant, it gives a strong feeling of fullness after a few mouthfuls.
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