Summer is the “golden period” for losing weight. The metabolism speeds up and the fat-burning rate also increases. But losing weight should not be blind! There should be a scientific method. You can’t eat boiled vegetables every day for weight loss. Not only is it easy to rebound, but it’s also very easy to overeat. Instead of losing weight, you may gain weight. Losing weight also requires a reasonable combination of meals. 25% staple food + 25% meat + 50% fruits and vegetables to develop a lean body constitution. Share 6 kinds of “easy-to-lose-weight” vegetables that are delicious and help you lose weight quickly!
First, winter melon – 10 calories/100 grams
Recommended practice: [Winter Melon Shrimp Balls]
- Prepare an appropriate amount of shrimps, open the back to remove the shrimp thread, add salt, pepper and cooking wine, stir evenly and marinate. Peel and remove the flesh of a piece of winter melon and cut it into strips. Cut a red pepper, remove the seeds and cut it into wide strips. Cut an onion into scallions.
- Boil water in a pot, add a little salt and cooking oil to retain the color of the food and prevent the loss of nutrients. After the water boils, add the shrimps and remove them when the shrimps turn red. Add the winter melon and when the water boils, add the red pepper slices and blanch for 1 minute. Remove and cool under running water for later use.
- Heat oil in a pot. When the oil is hot, add the scallions and stir-fry until fragrant. Add salt and chicken powder, and then add the blanched ingredients. Stir-fry until the winter melon is transparent and then serve. A light, delicious and appetizing winter melon shrimp ball is ready.
Second, lettuce – 12 calories/100 grams
Recommended practice: [Garlic Lettuce]
- Prepare a handful of fresh lettuce, remove the roots and cut into sections. Cut a piece of red pepper into thin shreds for color matching. Prepare an appropriate amount of minced garlic for later use. Also prepare a small bowl, pour in 10 grams of oyster sauce and 10 grams of steamed fish soy sauce, and stir well with a spoon for later use.
- Add an appropriate amount of water to the pot. After the water boils, wash the lettuce and pour it into the pot. Blanch it quickly for 30 seconds. Pour out the lettuce when it turns green and control the water. Then place the lettuce on a plate, evenly pour the prepared bowl of sauce, sprinkle with minced garlic and red pepper shreds for later use.
- Heat oil in the pot again. When the oil temperature is 70% hot. Pour the hot oil over the minced garlic to stimulate the fragrance and the dish is ready. A delicious and fragrant garlic lettuce is ready.
Third, kelp – 13 calories/100 grams
Recommended practice: [Kelp and Tofu Soup]
- Prepare a few mushrooms, cut off the roots and make cross-shaped cuts on the mushrooms. Fresh mushrooms can add a natural umami taste to the dish. Wash a bunch of kelp knots and put them in a basin for later use. Soak a small handful of wolfberries in an appropriate amount of water. Cut a piece of tender tofu into even thick slices. Cut a piece of ginger into thin slices. Cut a small piece of lean meat into even thin slices and soak them in a basin of water to remove the blood.
- Blanch the mushrooms and kelp. Add an appropriate amount of water to the pot. Pour the mushrooms and kelp knots into cold water. Bring the water to a boil over high heat and blanch for about one minute. Pour out and rinse with water for later use. Rinsing with water can keep the texture of the ingredients crisper. Boil