The following recipes are based on the estimation of the ideal weight of adults introduced by the ” Encyclopedia of Food and Nutrition ” in the United States , and refer to the daily dietary nutrient supply recommended by the Chinese Nutrition Society as a reference , according to the heat intake of normal people 1/6 The proportion of diet recipes designed for.
We will make a continuous introduction , 1 halo dish , 1 vegetarian dish , 1 soup each time .
Halo dish : Kung Huwei
150 grams of eel back meat , 5 grams of garlic , 5 grams of sesame oil , soy sauce , salt , vinegar , sugar , wine , pepper , a little onion , ginger slices .
1 . Rinse the eel , drain the water , peel the garlic and use a knife to smash it into the garlic .
2 . Put the clear water on the pot and boil it . Put in the wine , ginger slices and green onions . Eel shreds are boiled in the boiling water pot , drained and drained , and drained into the soup bowl neatly .
3 . Wash and heat the pot , add sesame oil to heat , stir the garlic into the pot , add soy sauce , salt , vinegar , sugar , raw soup to marinade , pour on the eel , sprinkle some pepper , mix well when eating .
Features : Flavor , tenderness .
Vegetables : Cranberries
25 grams of carrots , 25 grams of white radishes , 25 grams of water chestnuts , 25 grams of oranges in syrup , 25 grams of canned pineapple , 25 grams of cucumber , 50 grams of white vinegar , 75 grams of white sugar , a little lemon juice and salt .
1 . Carrots , white radishes , cucumbers are washed , peeled and cut into small strips ; water chestnuts are washed and peeled and cut into strips .
2 . Put clear water on the wok and bring to a boil . Put carrots , white radishes , cucumbers and water chestnuts for a while , remove them and place them in a cool container . Add white vinegar , sugar , lemon juice , salt , oranges , and pineapple pieces . Marinate for several hours , put in pots and serve .
Features : bright color , sweet and sour refreshing , crisp .
Soup : loofah soup
50 grams of lean pork , 25 grams of loofah , a little salt , monopodium glutamate and clear soup .
1 . Wash the pork and cut it into thin slices of a knife . Peel and wash the loofah and cut into slices .
2 . Wash the wok , put in the clear soup and boil it . Put the meat into the pot first . When the soup is slightly boiled , skim from the foam . Add loofah , salt and MSG and cook for a while . Drops of sesame oil are ready to serve .
Features : The meat is fresh and tender , and the soup is delicious .
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