Teach you three soups, low-fat, low-calorie, delicious and not fat, it is simply a fat-brushing soup

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Are you still worried about your obesity? Are you still dieting to stay slim? Today I will share three fat-reducing soups to help you easily drink off your big belly

Tofu, Shrimp, Mushroom and Mushroom Soup

Prepare materials

Shrimp, broccoli, tofu, egg, crab mushroom, white jade mushroom, salt, cooking wine, ginger, chicken essence

Practice

  1. De-shell and delineate fresh shrimp, Add salt to the shrimp, add cooking wine and shredded ginger and marinate for 10 minutes. Do not throw the shrimp heads.
  2. Cut the broccoli into small florets, rinse and blanch. Cut the tofu into small pieces and set aside, remove the roots of crab mushroom and white jade mushroom, wash and set aside. Beat the eggs and fry them into egg cubes for later use.
  3. Put oil in the pot, add the shrimp heads, and fry the shrimp oil.
  4. Add in the crab mushrooms and white jade mushrooms and fry until soft. Take out the shrimp heads and throw them away
  5. Add water to the pot, cover the pot and bring to a boil. Add tofu cubes and shrimp, add some salt and chicken essence, and boil again
  6. put broccoli and egg cubes and cook for a minute

Shredded Radish and Egg Soup

Preparing Materials

< p data-track="125">Half white radish and one egg , onion, salt, white pepper, oil

how to

    < li>Peel and shred the white radish, and chop the onion.
  1. Put an appropriate amount of oil in the pan, add the eggs and fry on both sides until golden brown, then drain.
  2. Put oil in a pot, add shredded radish and stir fry for a few minutes, then add water, add eggs, salt, white pepper, season to taste, cook for a few minutes, sprinkle with chopped green onion, and serve.

Baby cabbage and white mushroom soup

Preparing Materials

< p data-track="151">Baby cabbage 250g, white jade mushroom 100g , 1 egg, oil, salt, pepper, onion, ginger

practice

  1. Wash the white jade mushrooms and set aside, wash the baby cabbage, cut into pieces and set aside.
  2. Remove the oil pan, sauté the onion and ginger until fragrant, and stir-fry the white jade mushrooms in the pan until soft. Put the water, put the baby vegetables, boil
  3. Add salt and pepper after the pot is boiled
  4. Pour in the egg liquid, turn off the heat when the eggs are cooked

Okay, that’s it for today’s sharing, just try to do it once you’ve learned it. Follow me, share new food every day