Share three low-calorie staple recipes
Ingredients: 1 small bowl of rice (about 100g), meat, poultry, egg and milk, 8 sweet shrimp.Seasoning: 1 teaspoon soy sauce, a little mustard, 1 Perilla leaf.Practice: 1, Perilla leaves with clean water;Defrost and wash the sweet prawns.Set aside other ingredients.2. Lay the basil leaves in a flat layer on top of the rice, with a little mustard on top.3. Place sweet prawns on Perilla leaves, drizzle soy sauce and mix well before serving.Note: The sweet shrimp can be thawed in the refrigerator before eating. Do not soak the sweet shrimp in warm and hot water for a long time, so that it is easy to lose the fresh and glutinous taste of the sweet shrimp, and do not soak the sweet shrimp in salt water.Mango and quinoa rice Ingredients: quinoa, 1 mango, 1 handful of celery, 1 pinch of dried cranberries (about 10g), a little chopped onion.Dressing: sauce (a little salt, mustard, 1 teaspoon shell vinegar, a little olive oil, a little black pepper).Practice: 1, quinoa wash, soak for 2 hours;Wash dried cranberries, celery segments, chopped onion and mango and set aside.2. Place the quinoa in a pot and add 2 cups pure water (quinoa to water ratio is about 1:2).3, the fire boil to small fire, boil for 10 to 12 minutes, then turn to the fire to collect water, fill out and cool.4. Blanch celery sections in a pot of boiling water for 2 minutes, remove and chop.Peel the mango, cut lengthwise, remove the pit, and cut into small pieces.5. Mix the processed fruits and vegetables with the quinoa and drizzle with the sauce.Ingredients: 100g buckwheat noodles, 1 pinch of shredded onion, 1/2 green and sweet pepper, 1 small plate of cuttlefish fillet (about 50g).Seasoning: 1 tablespoon of olive oil, 1 tablespoon of cooked white sesame seeds, sauce (1 tablespoon of honey, 1 tablespoon of light soy sauce, a little green mustard, 1 tablespoon of ginger, 1 tablespoon of Italian black vinegar).Practice: 1, green bell pepper, cuttlefish slices washed, drained;Set aside mustard wheat noodles, shredded onion and cooked white sesame seeds.2. Put buckwheat noodles into boiling water, cook for 6 to 8 minutes, remove and put into a bowl of cold water to cool.3. Cut cuttlefish fillets into thin shreds.Shred green bell pepper.4. Heat a wok with olive oil, stir fry the shredded onion first, then add the shredded green and sweet pepper and shredded cuttlefish, stir fry until done, remove and plate.5. Drain the buckwheat noodles and put them into a dish with shredded onion, green bell pepper and cuttlefish. Sprinkle with cooked white sesame seeds and stir in the sauce.Well, that’s all for this episode. See you next time!