Fat-loss recipes for women

No matter how thin women are, they all want to lose weight. Nowadays, with the progress of the times, losing weight has become losing fat. Excessive visceral fat not only affects health, but also deforms the body. This is especially true for working women, who often sit in the office all day long. They are under a lot of pressure every day, and they do less exercise. Most of their meals are takeout, and most of them are in sub-healthy conditions. The complete recipe book of fat-reducing meals for women has brought great convenience to these office workers. Not only are the meals delicious, but the calories are not high and they are also quite simple to make. They can satisfy both weight loss and fat reduction.

Complete list of fat-reducing recipes for women:

1. Purple Sweet Potato Thick Egg Bento

Purple sweet potato, beans and mushrooms fried with dried tofu, thick omelette, cold asparagus

Total 450 calories

Ingredients: 220g purple sweet potato, 2 slices of dried tofu, 3 mushrooms,

2 eggs, 50g asparagus, 60g green beans, 5g olive oil

Wash and cut the purple sweet potato into pieces and steam it in a steamer for about 20 minutes.

1. Remove the corners of green beans and cut into sections. Cut mushrooms and dried tofu into strips. Chop ginger and garlic into fine pieces. First blanch the green beans in boiling water with a little oil for 1-2 minutes and then remove them.

2. Heat the pan and add a little oil. Add ginger and garlic and stir-fry until fragrant. Add beans, mushrooms and tofu and stir-fry evenly. Add some water, stir-fry and cover and simmer for a while. Finally, add salt and soy sauce to season, stir-fry evenly and serve.

1. Crack the eggs into a bowl, add some salt and a little cold water (milk), and stir well.

2. Heat a frying pan or tamagoyaki pan over low heat, apply a thin layer of oil, pour in 1/2 of the egg liquid and cover the bottom of the pan, fry over low heat until solidified, and roll the egg from one end to the other.

3. Pour in the remaining egg liquid and repeat step 2 to roll up the original egg roll again. Use more eggs and pour them in several times, so that the finished rolled product will look better.

2. Black pepper beef bento

Rice, wheat germ and sweet potato rice, stir-fried beef with onion and king oyster mushroom, stir-fried gourd with pickled cabbage and cantaloupe

Total 390 calories

Ingredients: 30g rice, 15g wheat germ, 100g sweet potato, 100g beef, 40g onion, 50g oyster mushroom, 150g melon, and a little olive oil.

Wash the rice, pour it into the rice cooker, add wheat germ and 1.2 times the amount of water. Peel the sweet potato and cut it into cubes, spread it on the rice, and press the cooking button to steam it.

1. Cut onion and king oyster mushroom into shreds. Wash and dry the beef, cut into thin slices (shreds), grind black pepper on it, pour in appropriate amount of light soy sauce, oyster sauce, and a little starch and marinate for 20 minutes.

2. Blanch the king oyster mushrooms in boiling water for 1 minute and remove. Heat the pan over medium-high heat, pour in a proper amount of oil, add onions and marinated beef into the pan and stir-fry. When they are almost cooked, pour in the king oyster mushrooms. Add some salt and black pepper to taste before serving and serve.

3. Wash the gourd, cut it in half and cut it into thin slices.

4. Heat the pan and pour in a little oil. Pour in the gourd and stir-fry. Add some sauerkraut and dried shrimp (optional). Add some water and stir-fry. Cover the pot and simmer for a while. Add salt and stir-fry before serving.

3. Shrimp and Asparagus Bento

Rice, millet, corn rice, fried yam with black fungus,

Asparagus stir-fried with shrimp and cucumber

Total 360 calories

Ingredients: 40g rice and millet, 30g corn kernels, 100g shrimp, 120g asparagus, 60g yam, 30g black fungus

Wash rice, millet and corn kernels; put them into the rice cooker together, add 1.3 times the amount of water, and press the cooking button to steam.

1. Peel off the hard skin of the lower half of the asparagus and remove the shrimp thread. You can also buy frozen shrimps at the supermarket for convenience.

2. First wash the shrimps and dry them with kitchen paper, then add a little salt and cooking wine and marinate for more than ten minutes.

3. Heat the pan over high heat and pour in a little oil. Add the asparagus and shrimps and stir-fry until the shrimps are cooked. Add a small spoonful of salt and stir-fry for a while before serving.

4. Barbecued Pork Tenderloin Bento

Crushed corn and black rice, barbecued pork tenderloin, enoki mushrooms with spinach, sweet and sour crispy radish

Total 440 calories

Ingredients: 60g rice, broken corn and black rice, 60g barbecued pork tenderloin, 150g spinach, 50g enoki mushrooms, 40g sweet and sour crispy radish.

After washing rice, crushed corn and black rice, add 1.5 times the weight of rice in water and steam them. If you have time to soak it for half an hour before steaming, the taste will be better.

1. First, wash the tenderloin and wipe it dry with kitchen paper, then cut it into sections. Add cooking wine, oyster sauce, soy sauce, barbecue sauce, and minced ginger, mix well, cover with a lid (I use a glass storage box) and refrigerate for more than 20 hours.

2. When the time is up, take out the rice cooker and wipe off any residual water. Then brush a little oil on the bottom of the pot, put in the marinated tenderloin (there is no need to pour in the marinade, so the verb "put in" is used), cover the pot and press the quick cook button. After more than ten minutes, open the lid and turn the meat over with chopsticks, then add two spoons of barbecue sauce, mix well, cover and continue cooking until it is done.