A Noodle Lover's Salvation and the Mushroom Weight Loss Magic: High-Fiber Vegetable Noodles and Low-Calorie Tomato and Beef Porridge in Practice

High-fiber vegetable noodles. Shredding the cabbage before cooking increases its texture; if you prefer a stronger flavor, you can add some chili threads. Whenever I have an important shoot, my nerves get tense, and my appetite always explodes! When traveling, my manager always eats udon noodles at rest stops, while I can only eat cabbage. So, I secretly remembered the taste and used shredded cabbage instead of udon noodles to create this delicious slimming dish. Ingredients: 1/4 head of cabbage, 1 block of fried tofu, 1/6 onion, 1/2 scallion, 1 tablespoon of soy sauce, 2 cups of water, a little chicken breast, chrysanthemum greens, kelp, and seaweed. Instructions: ① Blanch the fried tofu to remove excess oil and squeeze out the water. ② Boil the chicken breast in water, then shred it finely; shred the cabbage, onion, chrysanthemum greens, kelp, and scallion finely. ③ Pour two cups of water into a pot, add the prepared shredded ingredients, and simmer. ④ After boiling, simmer for another 15 minutes, then season with soy sauce. ⑤ Garnish with shredded chicken breast and fried tofu.

Perilla Leaf Noodles. My beloved dog, Yan Shen, stopped eating his dog food after tasting sweet potato. So, I mashed a sweet potato, wrapped it around his dog food, and fed it to him. Surprisingly, he only ate the sweet potato and vomited up the dog food! Actually, I understand Yan Shen's feelings very well, just like how I can accurately distinguish between domestic and non-domestic perilla powder after trying it. My love for perilla powder is as deep as my love for Yan Shen. Ingredients: 4 shiitake mushrooms, 1/3 bunch enoki mushrooms, 3 button mushrooms, 1/4 cup perilla powder, 2 cloves garlic, 1 scallion, 1/6 onion, 1/4 block tofu, 1 cup water, sea salt to taste. Instructions: ① Cut the tofu into cubes; finely slice the garlic, scallion, and onion; slice the shiitake and button mushrooms, and cut the enoki mushrooms into sections. ② Bring the water to a boil, then add the ingredients from step ① and bring to a boil again. ③After step ② boils, add sliced ​​shiitake mushrooms, enoki mushroom segments, and sliced ​​button mushrooms. Cook for about 1.5 minutes, then add perilla powder and tofu cubes. ④ Season with sea salt to taste and it's ready to eat. Retain the water used to soak the shiitake mushrooms and simmer it with dried anchovies for a delicious and simple broth. Perilla contains plant-based unsaturated fats, which can replace animal fats. In addition, it contains gamma-tocopherol, which has antioxidant properties and can slow down cell aging; another component, alpha-linolenic acid, can lower cholesterol. Perilla is a warming food that can warm the body, so people with a cold constitution can eat more of it. However, because it is high in calories, it is recommended that dieters not consume excessive amounts.

Tomatoes are rich in Vitamin E, which has antioxidant properties and excellent moisturizing effects, helping skin cell regeneration. Furthermore, pairing tomatoes with oily foods helps break down the fats and reduce fat absorption. This recipe features a low-oil tomato and beef congee. If the pot is too thin-bottomed, the congee is prone to sticking or burning, so a thick-bottomed pot is recommended. Some recipes suggest peeling the tomatoes, but this only preserves the sweetness, destroying the flavor and nutrients. Therefore, I recommend using whole tomatoes. Previously, when shopping at the supermarket, I only bought discounted cookies, bread, or ice cream; recently, I've become a greedy person who loves discounted vegetables and fruits. Once, I saw tomatoes on sale and bought a whole bunch. Some were eaten directly, some were juiced, and some were used in cooking. This dish was born from this situation. Ingredients: 1 tomato, 50g brown rice, 20g minced beef, 2 cloves garlic, 3/4 cup water, a few red and yellow bell peppers, broccoli, and olive oil as needed. Instructions: ① Soak brown rice until soft, then drain and set aside. ② Dice tomatoes, red bell peppers, yellow bell peppers, and broccoli; slice garlic. ③ Pour olive oil into a preheated pan, then add garlic slices and sauté. ④ Add ground beef to step ③ and sauté together. ⑤ Add step ① and sauté until the brown rice is cooked through. Then add 3/4 cup water and diced tomatoes, and simmer over low heat. ⑥ When the water has almost evaporated, add diced red bell peppers, yellow bell peppers, and broccoli. Bring to a boil and serve.

Low-calorie mushroom light meal. I've always loved mushrooms, and since starting my diet, I've completely fallen in love with them! Mushrooms have a unique texture, making them a great substitute for meat, and they're very filling. Plus, they're delicious when cooked with meat. This dish combines mushrooms, pork, and vegetables, preserving the most natural flavors of the ingredients. Ingredients: 8 button mushrooms, 100g minced pork, 1/4 onion, 1/4 carrot, 1/3 scallion. Instructions: ① Remove the stems from the button mushrooms and wash them. ② Finely chop the mushroom stems, onion, carrot, and scallion. ③ Sauté the chopped mushrooms and minced pork in a pan. ④ Cut a cross on each button mushroom, fill the chopped mushrooms with the chopped pork, and microwave for 30 seconds. Since button mushrooms can be eaten raw, it's recommended to use large mushrooms, as they are more filling and allow you to better appreciate their flavor. Button mushrooms are very low in calories and rich in vitamins, fiber, and water, providing a very satisfying feeling. Eating just five mushrooms a day is enough to meet your daily vitamin needs.

German-style Eggplant and Egg Stir-fry. Eggplant contains 95% water, making it ideal for replenishing fluids after heavy sweating from exercise. It's also rich in Vitamins A and C, which help relieve stress and promote overall health. Adding sesame oil is recommended to supplement the eggplant's nutritional value and flavor. Minced garlic can also be added according to personal preference. To remove the bitterness of eggplant, simply soak it in salt water before cooking. This was the only late-night snack I could eat while filming "Slimming Girls." Although it was just simple eggplant and egg stir-fry, I enjoyed it immensely. I used to hate eggplant, but adding this dish, filled with fond memories, to my least favorite vegetable, eggplant, resulted in a more delicious flavor than I imagined! Ingredients: 5 mushrooms, 2 egg whites, 1 egg yolk, 1 eggplant, a pinch of pepper. Instructions: ① Cut the eggplant into sections, boil in boiling water until cooked, drain and set aside. ② Slice the mushrooms thickly to retain texture. ③ Whisk together two egg whites and one egg yolk until well combined. ④ Heat a pan, then add ① and ② and stir-fry. ⑤ Pour ③ into the pan and stir-fry together with ④. Finally, sprinkle with a little pepper and it's ready to eat.