During the fat loss period, choosing the right diet is key to achieving the ideal weight. Foods rich in dietary fiber, low in fat and sugar can help control calorie intake, promote digestion, and increase satiety, thereby achieving fat loss. Spicy cold cucumber salad, stir-fried shrimp with peas, stir-fried celery, garlic enoki mushrooms, dry pot cauliflower, and winter melon and kelp soup are six dishes very suitable for consumption during the fat loss period.
1. Spicy cold cucumber is crispy and refreshing, rich in water and dietary fiber, and can clear heat and detoxify.
Ingredients: 2 cucumbers, 3-4 dried chili peppers, 1 teaspoon of Sichuan peppercorn, 3-4 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of fragrant vinegar, salt to taste, 1/2 teaspoon of sugar, and appropriate amount of cooking oil.
Steps:
1. Prepare cucumbers: After washing the cucumbers, cut them into sections, then crush them lightly with the back of a knife to help them absorb flavors. Place the crushed cucumber sections into a large bowl, add a suitable amount of salt, and marinate for 10 minutes to draw out water.
2. Make the seasoning: While the cucumbers are marinating, cut the dried chili peppers into small pieces and mince the garlic cloves. Heat some cooking oil in a pan over low heat, add the Sichuan peppercorn and fry gently until fragrant, then add the dried chili pieces and stir-fry until fragrant, finally adding the minced garlic and stir-frying until slightly yellow.
3. Mix cucumbers: Rinse the marinated cucumbers under cold water to remove salt, then drain the water. Pour the hot oil seasoning over the cucumbers, add the light soy sauce, fragrant vinegar, and sugar, and mix well.
4. Seasoning complete: After mixing, adjust the amount of salt, vinegar, or sugar according to taste, and finally plate the mixed cucumbers.
Warm tips:
(1) Crushing cucumbers: Crushing cucumber sections allows them to better absorb the seasoning, enhancing the layers of flavor.
(2) Sauté spices: Sichuan peppercorn and chili should be sautéed over low heat to release their aroma.
