Five low-fat, slimming dishes including scallion pigeon eggs and shredded beef with red peppers
Scallion and pigeon egg
raw material
3 cooked pigeon eggs, 150g onion, 50g chicken fat
8 grams of cooking wine, 1 egg essence, and 3 grams of salt
20 grams of wet starch
Production method
1. Place the cooked pigeon eggs in a bowl, mix the egg whites, salt, and cooking wine in the bowl, and then put the cooked pigeon eggs in to coat them with the sauce.
2. Wash the onion and cut it into thin strips. Place it on a plate and set aside.
3. Heat the chicken fat to 80% of its maximum temperature, add the pigeon eggs and fry until golden brown. Remove them with a slotted spoon and drain the oil.
4. Add the onions and stir-fry briefly, then pour in the pigeon eggs, thicken with cornstarch slurry, cover the pot and simmer over low heat until cooked through. Remove the lid and it's ready to serve.
Health benefits
Onions are neutral in nature and sweet and pungent in taste. They have the effects of clearing heat and resolving phlegm, detoxifying and killing parasites. Onions can be used to treat vitamin deficiencies, especially vitamin C deficiency. Pigeon eggs are rich in various vitamins. This dish has a smooth texture and a light flavor, and the health benefits of onions and pigeon eggs are well utilized. Since both contain only small amounts of starch, fat and carbohydrates, it is an excellent dish for weight loss.
Shredded Beef with Red Peppers
raw material
100g beef, 25g red bell pepper, 5g shredded scallions, 5g shredded ginger, 20g sesame oil, 3g white sugar
3 grams of soy sauce and 3 grams of salt
Production method
1. Cut the beef into thin strips, and wash and cut the red bell pepper into thin strips.
2. Heat the sesame oil until it reaches 80% of its maximum temperature, add the red bell pepper strips and stir-fry until they release their spiciness, then add the beef strips and stir-fry.
3. Add shredded green onions, shredded ginger, sugar, salt, and soy sauce. Stir-fry until cooked and serve.
Chili peppers are very hot in nature and have a bitter and pungent taste. They have the effects of dispelling cold, strengthening the stomach, and promoting digestion. They are suitable for symptoms such as stomach cold and bloating, indigestion, loss of appetite, and poor appetite. Beef has the effects of tonifying the spleen and stomach, replenishing qi and blood, and strengthening muscles and bones. This dish has a strong flavor, but it is brightly colored and has the effects of strengthening the stomach and aiding digestion.
Shredded Beef with Water Bamboo
raw material
50g beef, 200g water bamboo shoots, 1 egg, 30g peanut oil, 5g soy sauce, 10g cooking wine, 1g MSG, 3g salt
Production method
1. Wash and shred the water bamboo shoots and beef and set aside.
2. Heat peanut oil to 80% hot, add shredded beef, stir-fry until separated, then add cooking wine.
3. Then add the shredded water bamboo shoots, stir-fry briefly, and transfer to a plate.
4. Leave some oil in the pan, fry the eggs into small pieces, then add the stir-fried beef and water bamboo shoots, along with all the seasonings, and stir-fry until cooked.
Water bamboo shoots are cold in nature and sweet in taste. They can relieve heat toxicity, quench thirst, and promote urination and defecation. They can also clear heat, stop dysentery, promote lactation, and relieve stomach and intestines heat. Beef is neutral in nature and sweet in taste. It can nourish the spleen and stomach, replenish qi and blood, and strengthen muscles and bones. This dish has a smooth texture, is rich in nutrients, and can help with weight loss and lower blood lipids, making it an ideal everyday dish for weight loss.
Red Jade Stewed Quail
raw material
10 quails, 50g red beans, 1500g clear broth
30g cooking wine, 10g ginger slices, 10g scallion segments
3g MSG, 3g pepper, 5g salt
Production method
1. Wash the red beans, ginger slices and scallion segments and set aside. Wash the quail and cut it in half and set aside.
2. Add red beans, scallion segments, ginger slices, pepper powder, and salt to the broth, bring to a boil over high heat, then simmer over low heat.
3. After an hour and a half, add the quail and continue to stew until the meat is tender.
4. Remove the ginger and scallions when the dish is done, and add MSG.
Health benefits
Quail is neutral in nature and sweet in taste, and has the effects of nourishing the five internal organs and relieving damp-heat. Red beans are neutral in nature and sweet and sour in taste, and can promote diuresis and reduce swelling, promote lactation, and remove dampness and detoxify. This dish has the dual effects of invigorating qi and losing weight, and is suitable for daily consumption by middle-aged and elderly obese patients.
Quail Egg and Tremella Soup
raw material
6 quail eggs, 10g dried white fungus, 25g fresh mushroom slices, 10g baby bok choy, 10g ham slices, 3g Shaoxing wine
Half a sprig of cilantro, 200g clear broth, 3g ginger, 3g salt, 1g MSG, 3g sesame oil, 3g scallions.
Production method
1. Soak the white fungus in cold water until it expands, remove impurities, wash it, and soak it in boiling water until ready to use; wash the fresh mushrooms and baby bok choy, blanch them in boiling water until cooked, and drain them.
2. Crack the quail eggs one by one into a small oiled dish, place a coriander leaf on top, steam until cooked, and then remove the eggs from the bottom of the dish for later use.
3. Put the white fungus into a pot, add clear broth, scallions, ginger, Shaoxing wine, and salt. Simmer until cooked, then remove and discard the scallions and ginger.
4. First, put the fresh mushrooms, baby bok choy, and ham slices into a soup bowl, then add the white fungus and quail eggs. Finally, pour in the clear broth with salt and MSG, and it's ready to eat.
Quail eggs are rich in protein and have the effects of strengthening the spleen, nourishing yin, and beautifying the skin; white fungus is neutral in nature and sweet in taste, and can promote body fluid production, moisten the lungs, benefit the stomach, invigorate blood circulation, tonify the kidneys, and promote lightness and energy. This soup has a bright color and a tender and smooth texture, making it an ideal soup for weight loss and health.