Eating, for some foodies before fitness, is difficult to give up, but in order to achieve the effect of fitness, many foodies have to choose They control their diet. Between eating and fitness, they choose health.
In fact, foodies and fitness can coexist. As long as we control ourselves and eat foods that are good for fitness, wouldn’t this problem be solved? Next, I will recommend some dishes that are very suitable for you to eat during the fat loss and muscle gain period. They have less oil and are lightly seasoned, maintaining the original taste of the food while giving full play to the magic of the combination of ingredients. They are healthy and delicious, and you can eat them without any burden.
1. Stir-fried eggplant with garlic and minced pork
Eggplant itself absorbs oil, but this stir-fried eggplant only uses the oil in the minced meat, minimizing the amount of oil intake from a health perspective. The key to the whole dish is the combination of vinegar and minced garlic when it comes out of the pot. It is fragrant and goes well with rice.
Ingredients:
3 eggplants (you can use long eggplants)
Cooking wine in moderation
Light soy sauce in moderation
Dark soy sauce in moderation
A little more rice vinegar
More minced garlic
How to:
Dice the eggplant and set aside.
Stir-fried meat filling. When the pan is hot and slightly smoking, add the minced meat, stir-fry until it changes color, add cooking wine, light soy sauce, dark soy sauce, and some vinegar. Stir fry until colored.
Add the diced eggplant and stir-fry until the eggplant becomes soft and collapses. Turn off the heat and add vinegar and minced garlic. If it's not salty enough, add more salt.
Tips:
When stir-frying the meat filling, add vinegar to remove the fishy smell.
The key is to add more vinegar and garlic, and they must be added before serving.
Love spicy foodYes, it would also be good to put some chili pepper.
The chopped green onions above are for photogenic decoration.
I don’t add oil when making vegetarian stir-fry. When the pan is hot, I put the eggplant in it, add a little water and fry it, so that it won’t stick to the pan.
2. Tomato Beef Stew
This dish uses simple ingredients and has a sweet and sour taste. It is basically a mixture of the flavors of beef and various vegetables. The bibimbap and noodles are particularly delicious.
Ingredients:
1 large piece of lean beef
1-2 tomatoes
1 small can of tomato sauce
1-2 bay leaves
An appropriate amount of salt
Half-1 apple
An appropriate amount of white pepper
Sugar in moderation
Other side dishes in moderation
How to:
Cut beef into small pieces, blanch and set aside. Cut tomatoes into medium pieces and onions into medium pieces.
After the pot is hot, add a little oil and fry the blanched beef until it is slightly brown. Add cooking wine and bay leaves and stir-fry.
Add tomatoes and onions, continue to stir-fry, and add apples. Take a bowl, dilute the tomato sauce with water, and pour it into the pot. The amount of water should be slightly lower than that of the meat and vegetables. Because tomatoes will produce a lot of water when stewed.
Cover the lid and simmer over medium-low heat until the meat is tender. Depending on the heat and pot, it will take about 2 hours.
Carrots and potatoes can be added when the stew is halfway through. I'm used to putting celery and zucchini before serving.
After the meat is tender, add salt, white pepper and sugar to taste. The taste is mainly sour, sweet and salty.
Tips:
The secret to tender beef: sourness. Apples, apple cider vinegar, white vinegar, and tangerine peel can all have the same effect.
Add salt first, the beef will have a firmer texture, then add salt later.
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