Before and after the Mid-Autumn Festival is the "peak season for roasting". "I have been eating roasted food for nearly half a month. The first thing I do after Mid-Autumn Festival is to lose weight." The patient, Ms. Chen, shared her experience on Mid-Autumn Festival with me. Obviously she minds the increase in numbers on the scale, but what I worry more about is health doubts.
High temperature or long-term cooking of meat can lead to the formation of heterocyclic amines, increasing the risk of cancer. Knowing that eating roasting is not good for health, it is difficult to get rid of the fragrance and nose. Deliciousness and health can certainly coexist, and the primary method is "low-temperature cooking, colorful vegetable cultivation".
Fresh fruit and fish dew are the main characters, which adds the flavor of Southeast Asian style, which can highlight the sweetness of the roasted fish itself. Pears are also fruits that are suitable for autumn consumption and are also listed as one of the members of salsa sauce.
Ingredients: 2 slices of golden fish, suitable amount of salt and black pepper, suitable amount of bell pepper powder
Salsa sauce: 1 red pomelo, 1 mango, 1/4 pear, 1 avocado, 1/4 purple oyster, 2 sprigs of coriander, 1/2 teaspoon of fish, 1 teaspoon of mirin
Method:
1. Sprinkle salt, black pepper and bell pepper powder on the surface of the fish, and spray some olive oil. Put it in the preheated oven and bake for about 15 minutes. (Hot heat at 140 degrees, lower heat at 120 degrees)
2. Dice the red pomelo, mango, pear, avocado, and purple tart, and chop the coriander. And add the flavoring ingredients, fish deer and mirin, to make red pomelo fruit salsa sauce.
3. Add the baked fish and tray.
● If you want the fish to be golden and yellow on the surface, you can adjust the oven to 180 degrees, or fry it slightly on a flat bottom over low heat.
Beef steak style roasted (substitute 2 people)Miso replaces sauce and is filled with thick Japanese style. Paste first and then roast it, not only does the ingredients taste delicious, but also improves health protection. The rich and delicious beef chops and sweet and crispy melon are a perfect combination. Corn and tomatoes add more subtle flavor.
Ingredients: 220 grams of boneless beef steak, 100 grams of corn, 1 cucumber, 10 tomatoes, 2 slices of red carrageenanth, suitable amount of salt and black pepper
Sauce: 1 tablespoon of sauce oil, 1 tablespoon of sake, 1/2 tablespoon of sugar (honey or coconut sugar), 1 teaspoon of miso, 1/4 teaspoon of garlic
Method:
1. Mix all the ingredients in the sauce. Cut the beef steak into the right size and put it in the sauce for about 5 to 10 minutes. And sprinkle corn jelly and melon (sliced) with salt and black pepper to taste.
2. Turn on medium-low heat and roast the ingredients in order. After roasting, pan with half-cut tomatoes and red carrout.
Ultra-thin hot pot slices are covered with crispy and juicy fruit bell peppers. As long as they are below 120 degrees low, they will be enough to bake to create a charming aroma. This diet can not only increase the vegetable fiber, but also reduce the intake of meat. When the pork is roasted, then apply honey soy sauce. In addition to avoid eating too much pot, it can also taste the original flavor of the ingredients.
Ingredients: half purple sausage, 380 grams of fruit bell peppers of various colors, 12 thin slices of pork, appropriate amount of salt and black pepper, 1 sprig of rosemary or mixed dried vanilla, 1 teaspoon of soy sauce, 2 teaspoons of honey
Method:
1. Cut the sausage into half-moon shape with a width of 1 cm, and cut the fruit bell pepper into almost the same length and combine with each other.
2. Roll up the above ingredients with pork slices, sprinkle salt, black pepper and add rosemary.
3. Preheat the oven first and put the ingredients in Method 2. (Hot heat up to 120 degrees, lower heat up to 100 degrees, time 30 minutes)
4. Mix the sauce oil and honey into barbecue sauce.
Pig meat is rolled and roasted for about 25 minutes. Take out the dough with honey sauce and bake it for about 5 minutes.
This slim low-calorie fat-reducing fruit pot gives the perfect sentence for the Mid-Autumn Festival group dinner. It is rich in dietary fiber and Ulong tea with polyphenols and edibles. The fruit not only has a foot feeling, but also can remove oil and relieve the pain and aid digestion. Erythritol (or rohan fructose) is used instead of refined sugar. Of course, there is already sugar in the fruit, which is delicious even without sugar.
Ingredients: 1 and 1/2 teaspoon of cold-day powder, 15 grams of erythritol, 300 ml of hot water, 2 packs of Ulong tea bags, 400 grams of grapes, 1 diced diced nibs, 1/2 of red and white-hot dragon fruit each, 50 grams of cranberries
1. Mix cold-day powder and erythritol in a small bowl.
2. Soak the Ulong tea bag in hot water and then move it into the pot (the tea bag is discarded). Turn on low heat and wait for the water to cool down and add Hantian powder in batches. After melting, turn off the heat and pour it into the container.
3. Pour the above fruits into the container in batches. After cooling, you can move it into the refrigerator and it will be eaten after completely solidified for about 1 to 2 hours.