Low-calorie, delicious and nutritious! DIY "Sukiyaki Konjac Noodles" is filling and healthy

Sukiyaki Konjac Noodles

Ingredients (for 2 people): 200g-250g beef shoulder slices, 1/2 onion, 80g tofu, half a pack of mushrooms, 200g shredded konjac, 240ml bonito broth (other broths can be used instead, but if the broth itself is salty, reduce the amount of soy sauce).

Seasoning:

4 tablespoons of Black Dragon Japanese soy sauce, 3 tablespoons of mirin, 1 teaspoon of erythritol or other sugars (can be replaced with other sugars).

practice:

1. Cut the tofu into 1-2 cm thick pieces, cut the onion into strips, grind the ginger into a paste, wash and drain the mushrooms, tear them apart, wash and drain the konjac strips and set aside.

2. Pour all the seasonings into a small bowl and mix well.

3. Heat the oil in a pan, pour in the ginger paste and stir-fry until fragrant, add the konjac shreds and stir-fry for 2 to 3 minutes, add the tofu, onion shreds, shiitake mushrooms, and beef slices, pour the broth and seasonings on top, cover the pot and simmer for 5 to 6 minutes.

4. Open the lid of the pot, turn the tofu over and cook for 1 minute, pick up the konjac shreds and spread them on the bottom layer of the plate, add tofu, shiitake mushrooms, beef, broccoli, and boiled eggs, and you're done!

Kelp and Bonito Stock

Ingredients: 5g kelp, 5g bonito, 500ml water.

practice

1. Soak 5g of kelp in 500ml of water for about 30 minutes to 1 hour.

2. After the kelp is soaked, place the pot on the gas stove, turn to low heat and cook for 5 to 6 minutes until it boils. Take out the kelp and turn off the heat. Pour in 5g of bonito flakes, turn to low heat and continue cooking for 3 to 4 minutes.

3. Scoop up the scum on the surface of the broth, turn off the heat, prepare an empty bowl to filter the bonito, and the broth is ready!

Blanching cauliflower

Ingredients: 1 cauliflower, appropriate amount of salt, ice water.

practice:

1. Wash the cauliflower and cut it into small florets. Prepare a bowl of ice water for later use.

2. Pour cold water into the soup pot and bring it to a boil. Add salt and cauliflower and cook for 1 to 2 minutes. Drain and put into ice water to cool for 30 seconds. Done.

Tips

If you like a softer texture, boil the cauliflower for 30 seconds to 1 minute longer.

This article is excerpted from Ye Ren Culture's "Become a Goddess in 4 Weeks! Gain Muscle and Lose Fat‧Self-cooked Slimming Meals: Slimming and Anti-hunger Recipes Designed for Exercise Days vs. No Exercise Days (Professionally Approved by Nutritionists and Fitness Coaches, with QR Code Implementation Video)