I don’t know whether it’s because of the weakening of resistance in old age or the fact that the body hasn’t been repaired after giving birth to a child.
Recently, the wind will catch a cold.
My best friend recommended me to sign up for a yoga class, which can exercise my physique and lose weight and shape.
After two months of practice, I feel lighter and happier than before.
Recently, the sisters in the museum have been shouting that spring is coming and the weather is getting warmer and warmer.
We have to find a way to dry the yueba meat on our bodies in order to live up to the good time of spring.
Yoga instructors are very attentive.
In addition to the normal courses, they teach us targeted exercises and recommend some slimming meals every day.
Chinese cabbage and tofu soup love oil and fat.
It’s easy to do well in 8 minutes.
If Kwai is greedy, eating more is fine.
Chinese cabbage tofu soup, as its name implies, is mainly made of tofu and Chinese cabbage.
In order to enrich the taste and increase nutrition, I added smooth mung bean vermicelli.
The finished product has a unique taste, delicious taste, and is also very rich in protein and vitamin.
It can not be used as a slimming meal in spring.
Next, I’ll present the detailed methods to you.
The fairies who want to lose meat before the summer comes, remember to try! Chinese cabbage tofu soup [prepare ingredients] 3 Chinese cabbage, 1 small piece of old tofu, mung bean vermicelli, 1 green onion, appropriate amount of vegetable oil, salt, soy sauce, vinegar and chicken essence.
[production method] 1.
Wash the old tofu and put it on the panel.
First cut it into pieces with a thickness of 1 cm, and then cut it into diamonds with an oblique knife; Cut the shallots into scallions.
2.
Pour water into the pot and bring to a boil.
Pour the tofu pieces in and blanch for one minute to remove the peculiar fishy smell of beans, and then take it out and drain the water.
3.
Remove the roots of Chinese cabbage and break it into pieces.
Rinse it twice with clean water and soak it in light salt water for 15 to 20 minutes.
Salt has the effect of sterilization.
At the same time, it can also make the salt soluble pesticides fall off and dissolve in water.
4.
After soaking, rinse it twice with running water, and it will be very clean.
Drain the water and cut it into small pieces.
5.
Pour a little vegetable oil into the frying pan, heat it, and then explode the scallions, and then add two bowls of boiling water.
6.
Pour in tofu and mung bean vermicelli, then add a small spoonful of salt, a small spoonful of raw soy sauce and a small spoonful of balsamic vinegar, and cook for about two minutes.
7.
When mung bean vermicelli become transparent, add cabbage, cook for about 30 seconds and turn off the fire.
8.
Put a little chicken essence to freshen up, and then you can come out of the pot.
A nutritious, delicious and low-fat cabbage tofu soup is ready.
Tofu is rich in nutrition and contains a variety of trace elements needed by the human body.
At the same time, it is also rich in high-quality protein, and the digestion and absorption rate can reach more than 95%.
It is known as “plant meat” among the people.
Chinese cabbage is the native plant of our country, and it is also the food with the most abundant vitamins and minerals in vegetables.
It is widely planted and can be bought all year round.
But if you ask which season has the best taste and nutrition, it should be three days in spring.
It is fresh and tender.
It tastes soft and waxy, and the fragrance has its own sweetness.
If you are worried that frying with oil will increase calories, you can also skip this step.
Add water to the pot and boil.
Put tofu, Chinese cabbage and mung bean vermicelli.
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