Reduce the noodles in summer! Nutritionists recommend high-quality high-deep vegetables to help swell the kidneys and waterproof the kidneys.

Summer is here, and it is the peak season for fattening! Nutritionist Liu Yili reminds that when reducing weight, three meals should reduce the amount of carbohydrate heat intake, accounting for about 45% to 50% of the total heat, increase the amount of protein heat to 15% to 20%, and control the amount of fat heat to less than 25% to 30% of the total heat, so you can easily and healthily reduce weight.

Liu Yili suggested that those who reduce weight can try to reduce the amount of powder for dinner, or eat the powder during the day and only feed vegetables and protein food at night. However, the prerequisite for not eating ginger for dinner is to "go to bed early", otherwise it will easily cause a stomach to grow old and want to eat in the middle of the night will affect the weight loss effect.

During the weight reduction period, Liu Yili pointed out that you can choose to eat cypress root and penis powder, such as potatoes, sweet potatoes, pumpkin, corn, etc., which are rich in high dietary fiber and phytochemicals, which can increase the feeling of footwork and improve the antioxidant effect.

Liu Yili designed a summer noodles dish "Scrambled Eggs with Water chestnuts", which are rich in high-standard high protein, which is very suitable for reducing dinners. First, the water chestnut cuts should be cut into noodles. In fact, it is a high-quality vegetable that can help swell the kidneys and prevent water and kidneys. It also has rich leaf acid, which can help boost spirit and maintain blood vessel health. It also has high protein-quality chicken eggs, which contain complete essential amino acids, which can help reduce weight and avoid muscle loss.

Scrambled eggs with water chestnuts

Ingredients: 3 sprouts of water chestnuts, 2 chicken eggs (one person serving)

Taste: soy sauce, salt, white pepper, white vinegar

Method:

1. Wash the water chestnuts and cut into pieces.

2. Add some soy sauce and white vinegar to prepare.

3. Put the water chestnuts into the pot, fry until all are covered with oil, add 50cc of water, less salt basin, and white pepper to taste, and simmer for about one minute until the moisture is dry.

4. Add chicken and egg liquid and then form a little, stir-fry with the water chestnuts, and then serve.

(Responsible editor: Ye Zicen)