Eat Buddha Jumps Over the Wall this way without getting fat! Mushrooms are good for cooking

"Buddha Jumps Over the Wall" is a well-known Fujian cuisine. It is not only a must-have delicacy for the New Year, but also has the auspicious connotation of "rolling in wealth". Although gourmets have a special liking for Buddha Jumps Over the Wall and have their own unique ways of cooking it, nutritionists remind us to avoid high-fat ingredients and suggest using more vegetables and mushrooms as substitutes for a healthy and burden-free meal.

Nutritionist Su Yanchen pointed out that New Year's dishes are seasonal dishes for the Chinese New Year. They not only emphasize "splendour" but also "color, fragrance and taste". However, in recent years, there has been a significant revision in concepts, that is, "it is better to eat well than to eat enough", especially for high-calorie New Year's dishes, which are more likely to be tasted lightly.

Buddha Jumps Over the Wall is a landmine of high calories and obesity

Take Buddha Jumps Over the Wall, a dish that Chinese people love to eat, as an example. The ingredients available on the market mostly include scallops, spare ribs, pork tendons, chestnuts, taro, quail eggs, etc., with a calorie content of 80.7 kcal per 100 grams. A bowl of Buddha Jumps Over the Wall is about 2.2 kilograms, which means that a bowl of Buddha Jumps Over the Wall has a calorie content of 1,775 kcal. Eating a whole bowl of Buddha Jumps Over the Wall is equivalent to the calories needed by an adult woman in a day.

For obese people, Buddha Jumps Over the Wall is not low in calories. Just the two essential ingredients, fried spare ribs and fried taro, make a jar of Buddha Jumps Over the Wall close to 3,700 calories. It is recommended to use grilled spare ribs and taro to replace high-calorie deep-fried food. The texture is still crispy on the outside and fluffy on the inside, and 500 calories can be reduced instantly. If the spare ribs are replaced with lower-fat tenderloin, the calories can be reduced by another 100 calories.

Using a variety of mushrooms as ingredients to cook the delicious dish Buddha Jumps Over the Wall is not only low in calories but also a healthy delicacy.

High sodium intake: less soup and more vegetables

Nutritionist Su Yanchen emphasized that during the Chinese New Year, we must eat seasonal New Year dishes and be sure to pair them with more vegetables, and pay special attention to the sodium content in the broth, especially the thicker the broth, the higher the calories. For example, one serving of Buddha Jumps Over the Wall is about one small bowl of soup, at least 200 grams, so the calorie content is at least about 228 calories.

If you want to eat less calories, it is recommended to drink less soup. In addition, the amount of sodium salt a person needs to consume per day is about 2000 mg, but a 2.2 kg bowl of Buddha Jumps Over the Wall contains 6094 mg of sodium salt. If you drink the whole bowl, the intake is frighteningly high. Excessive sodium salt intake will not only increase the burden on the kidneys, but also hinder metabolism and affect health.

《Healthy and Fatty Mushroom Vegetarian Buddha Jumps Over the Wall for 4 People》

Ingredients:

1. 200 g steamed taro, 200 g Chinese cabbage, 2 pieces of cotton tofu, 4 dried shiitake mushrooms, 1 each of white and black fungus, 2 king oyster mushrooms, half a box of corn shoots, 1 corn cut into 4 sections, 1/3 pack of shimeji mushrooms, 50 g camellia mushrooms, 20 g ginkgo, 50 g boiled bamboo shoots, 100 g bamboo fungus, 20 g lotus seeds, 10 red dates, 6 shelled and cooked chestnuts, 50 g carrots, and 80 g bean sprouts.

2. Vegetarian soup base: 1 pack of commercially available Hericium erinaceus with sesame oil, 500 cc of mushroom water.

3. Salt

practice:

1. Soak black and white fungus and various mushrooms in water, remove the stems and cut into pieces. Wash and cut the cabbage into sections, wash the corn shoots, wash and cut the corn into sections, soak and wash the bamboo fungus, soak and wash the bean sprouts; soak the mushrooms separately in water, remove the stems, do not discard, set aside for the soup.

2. Heat the commercially available Hericium erinaceus with sesame oil in a pot, pour in the mushroom water, then add the ingredients from step 1, and then add kapok tofu, lotus seeds, and red dates and stew.

3. Wait until the water in the pot boils and the ingredients are cooked, then turn to low heat or simmer for about 20 to 30 minutes, then add steamed taro, lotus seeds, peeled cooked chestnuts and salt and stew for 20 to 30 minutes before serving.

Nutritional information

a. Calories: 450 kcal (depending on the calories in the soup).

b. Sugar: 30 to 45 grams, equivalent to about half a bowl to eight minutes of rice.

c. It contains about 2 servings of vegetables and reduces the frying process of the ingredients. The soup is refreshing and is a good helper to remove oil and greasiness after the Chinese New Year dinner.