Sugar-free, oil-free and low-calorie pumpkin purple potato glutinous rice cake

 

Sugar-free, oil-free and low-calorie pumpkin purple potato glutinous rice cake

The skin is made of pumpkin and glutinous rice flour, which is

not only low in calories, but also fragrant and chewy. The

purple potato filling is also oil-free and sugar-free, and the

calories are not high. We don't put in sugar, to remember,

choose one with high sweetness for pumpkin!

1. Steam the purple potato and pumpkin (about ten minutes),

then press into the three separately

2. Pour the glutinous rice flour into the pumpkin puree, knead

it into a smooth dough, cut it into small doses, and wrap it in

the purple potato puree.

3. You don't need to put oil in the non-stick pan, just throw it in

the pan and fry it until golden brown~

Low-calorie and full-bodied baby vegetable shrimp slippery vermicelli soup

Food~

Jiwei shrimp, baby vegetables, vermicelli, sesame oil, salt,

onion ginger, cooking wine, starch, egg white, white pepper

Practice:

1. Remove the shrimp line and shell from the jiwei shrimp, was

the shrimp head and set aside, chop the shrimp into minced

meat, add a little salt, white pepper, a teaspoon of cooking

wine, half an egg white, a tablespoon and a half of starch, and

stir in one direction.

2. Put a little oil in the pan. The shrimp head is fried to produce

shrimp oil, and the oil will be released by pressing the shrimp

head when frying! Shrimp heads are fried and removed.

3. Pour a large bowl of water into the pot. After the water boils,

put in the vermicelli and boil it until soft, then add the shrimp

slippery cabbage. After cooking, add a few drops of sesame

oil, sprinkle with a little salt and chopped green onion, and

serve. The slippery shrimp slip can be slipped into the pot with

a spoon, and I personally feel that it is more rounded by

hand! 1

Low-calorie mashed potato sushi

Material~

1 potato

2 eggs

1 small cucumber

Carrots in moderation

1 stick of ham

Lettuce amount

2 pieces of seaweed

Practice:

1. After the potatoes are steamed (peeled and cut into pieces,

the steamed cooked faster), crushed into a puree, you can

add some salt and pepper and stir well. You can also add milk

to increase the milky flavor. Or any other season you like

2. Carrot, cucumber, ham sausage cut into strips

3. Beat the egg and spread the omelette, add a little salt to the

egg mixture. Notice! The omelette is a little smaller than the

seaweed, which is convenient for rolling up later.

4. Spread the seaweed on the roll mat and spread the mashed

potatoes evenly. Be careful not to write all the way to the edge,

you need to leave some space to prevent the mashed

potatoes from being squeezed out when rolling

5. Then put the egg skin on it, then put the lettuce, carrots,

ham sausage, cucumber strips, and put in the sauce you like. I

used my own salad dressing. Other ingredients can also be

added, such as meat floss, fried chicken breast, crispy radish

and so on.  

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