The secret to slimming down legs and buttocks in summer is the classic vegetarian tofu with beef sauce
Overview
In the process of losing weight, many people will encounter difficulties comparable to climbing Mount Everest. Local weight loss on the buttocks and thighs is very difficult. Have plump, strong and round buttocks; it will add a slender effect to the legs. It will naturally highlight your slender waist and slim body curves. The buttocks are the invisible enemy of the body. Have you ever felt like this? I originally had long legs, but due to the sagging of my hips and the strength of my thighs, I immediately shifted my gaze and my long legs instantly turned into short legs. You really have the heart to hit the wall~ The main causes of hip sagging are sitting in daily life and not exercising and consuming too much animal fat. Unreasonable living and eating habits can easily cause fat to accumulate in the lower body, further causing sagging of the buttocks. Now that we have found the cause of hip sagging, let us start with three meals a day~ There is a folk saying that eating meat is worse than eating tofu; it saves money and is nourishing. Tofu is not only a table dish for ordinary people, but also a banquet dish for Wang Xietang. Tofu is a delicious and healthy alkaline food. It contains more calcium after being halogenated. It can supplement both protein and calcium. Tofu is the best source of plant protein and enjoys the reputation of plant meat. The protein content of soybeans is nearly twice that of beef, and tofu kills two birds with one stone. Great for body repair and replenishment, the body absorbs it. The ingredients I prepared today are cheap, good-quality and easy to use. Black fungus has high nutritional value and is rich in trace elements; it enjoys the reputation of being a scavenger of the human body. The iron content in black fungus is extremely rich. Regular consumption of black fungus can nourish blood and improve the appearance of the skin. Beauty and slimming are a no-brainer. Chili peppers can improve heart function, strengthen the stomach and aid digestion, promote blood circulation, beautify and lose weight, and prevent colds. Carrots are familiar; they are a common ingredient. Not only can it suppress the body's desire to eat sweets and greasy foods, it can also prevent colds and strengthen eyesight. Eat carrots wisely; losing weight can be achieved easily~ This dish is made with beef sauce, bean paste and Laoganma, and is coated with braised tofu with a strong sauce aroma. The tofu is bright in color, golden red in color, soft and fragrant in taste, slightly spicy and salty, with a slightly sweet aftertaste. Close your eyes and evaluate the taste carefully. The mouthful of beef aroma is unique and more delicious than beef~ It is both satisfying and healthy, and it can also be used for slimming and beauty. It is a good choice to use both methods! Original by GODOFMERCY Moses Restaurant. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.
Tags
- hot dishes
- home cooking
- maternity
- dinner with friends
- dragon boat festival
- summer recipes
- beef sauce
- black fungus
- chaotian pepper
- chinese cabbage
- dried chili pepper
- ginger
- lao gan ma
- lard
- old soy sauce
- pixian doubanjiang
- starch
- tofu
- very delicious
- white sugar
- carrot
- minced garlic
- pepper
- salt
- sesame oil
- water
Ingredients
Steps
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Prepare the ingredients first, wash the tofu, and divide the tofu into two halves on a cutting board. Then cut diagonally. Blanch the tofu in water to remove purines. Wash the black fungus and tear it into small florets. Peel the carrots and cut into thin slices, cut the Chinese cabbage into cubes, and prepare the accessories.
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Add oil to the pot; add drained tofu and fry until brown.
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Place lard (or vegetable oil) in a pot and sauté ginger and dried chili until fragrant. Add black fungus and stir-fry to remove moisture. Add salt to the oil pan to prevent the black fungus from splashing.
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Add the peppers and carrots and stir-fry
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Add Chinese cabbage stalks, fried tofu, and dark soy sauce for color.
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Add beef sauce first, then Pixian bean paste, Laoganma, sesame oil, stir well. Add water and swirl the wok to infuse the tofu with flavor.
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Add very fresh flavor and white sugar.
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Add wet starch and reduce to medium heat. Finally add minced garlic and pepper.