Edamame Green Beans
There are many people who are on a diet to take care of their body, right? I think the most basic nutrient is protein. Compared to other nutrients, it keeps you feeling full longer and has many ingredients that are low in calories, so it is always loved as a diet food. Today, I will tell you about the edamame recipe, which I would like to introduce as a protein-rich food ingredient, as it is low in calories, savory, and has a subtle sweetness. Usually, there are many frozen products, but in fact, it becomes a delicacy just by boiling it in water or heating it in the microwave and sprinkling some seasoning salt on it. I think there are many people who already enjoy edamame, which has a nutty taste and is quite addictive.
450g edamame green beans, 2 tablespoons butter or margarine, 1/2T minced garlic, 1 teaspoon flavored salt (Based on rice spoon or small teaspoon measurement)
1. Thaw and prepare
(1) First, prepare about 1 pound of edamame. It may seem like a large amount, but since there is more than half of the shell, it is said to be enough for one person.
(2) For quick cooking, defrost in advance. (After taking it out of the container, slightly open the plastic package and place it in the microwave for about 2 minutes.) (PS: It tastes better if you discard any moisture generated during the thawing process.)
(1) Preheat the pan over high heat for about 2 minutes, then lower the heat to medium and add a generous amount of butter or margarine, about two tablespoons. And melt it completely. Butter can easily burn when the temperature rises, so be careful about controlling the heat. If you use salted butter or salted margarine, it will be seasoned well enough to eat without any additional seasoning.
(2) Next, add about half a tablespoon of minced garlic and stir-fry for about 30 seconds to release the aroma. If you want to add a spicy flavor, you can add a Cheongyang pepper.
(3) Next, thaw and add dry green beans and stir-fry until sweet.
(4) Lastly, season with seasoned salt. It is difficult to season the inner beans, so season them a little more vigorously by adding a teaspoon of salt.
This edamame butter food has a subtle buttery flavor that makes it suitable for diet food.
Poker namul rice ball
Poker namul is also called poker namul, which is the sumsukbujaengi of Ulleungdo, Korea. Seomsukbujaengi eats chwinamul and young shoots as vegetables. Its representative efficacy is that it is rich in vitamins A, C, and antioxidants. When free radicals enter our body and attack normal cells, various problems can occur. Antioxidant vitamins act as a shield that prevents the attack and protects the cells.
Medicinal food ingredients
2 cups of rice, 100g of spring vegetables, a little pickled shiitake mushroom, salt, sesame seeds, and a little sesame oil
Poker seasoned vegetables ingredients 200g boiled poker, perilla oil, sesame seeds, 2.5 spoons of soy sauce
Rice ball ingredients
One bowl of rice, 60g of poker greens, 2 fermented red peppers, 28 g asparagus, 7 butterbur leaves, perilla oil, sesame seeds, 2 nasturtium flowers
- Wash and blanch the poker greens (ps: can be replaced with any of the spring vegetables), then squeeze out the water and season the poker greens with only perilla oil and sesame seeds.
- Peel the butterbur leaves and boil them. If you peel it like you peel a pumpkin leaf, it will come off easily.
- Put some of it in a side dish container and cut into small pieces the poker vegetables to make vegetable rice balls, cut asparagus into small pieces, and cut the fermented peppers into small pieces as well.
- Add a bowl of rice (adjust the amount to your liking) and all the sliced ingredients and mix well. I like rice that is fluffy like Kimba.
- Mix well and then make rice balls. If there are too many vegetables compared to the amount of rice, they will not come together well, so please add an appropriate amount.
It’s nice to occasionally chew on the spiciness of fermented red peppers, and if you eat it wrapped in butterbur leaves, it has a bitter taste, which is pretty good. I think this would be a good tip for those on a diet or rice ball enthusiasts.
Chicken Breast Salad
As you get older, you often find it difficult to manage your weight just by controlling your food intake, right? I can’t help but sigh as I look at my skin getting softer day by day. I think I need a protein diet, so I’m going to talk about the diet food I prepared, chicken breast salad. Rather than salads with only vegetables, we introduce a diet salad with deliciously seasoned and grilled chicken breast. You can enjoy the seasoned chicken as a dressing for the chicken breast salad. Then, I will teach you a chicken breast salad recipe that is both delicious and filling.
Chicken breast salad ingredients
1 piece of chicken breast, 150g, a handful of salad vegetables, 7-8 cherry tomatoes, 1T olive oil, Grana Padano cheese, a little parsley powder
Ingredients for ground chicken breast, A pinch of salt, a little pepper powder, Chicken breast salad sauce ingredients, Balsamic vinegar 1T, minced garlic 1T, whole grain mustard 1T, oligosaccharide (allulose syrup) 1T
- Place a handful of salad vegetables in a colander and lightly rinse under cold running water.
- Wash 7-8 stevia cherry tomatoes and cut them in half.
- Cut one piece of chicken breast in half and spread it out so that it is thinner.
- Season with a pinch of salt and a little pepper. If you have time, it’s a good idea to marinate it in advance, but you can cook it right away since you’ll be covering it with chicken breast salad sauce.
- Put olive oil in a frying pan over medium heat, add seasoned chicken breast and fry until golden brown on both sides.
- Set aside the grilled chicken breast for a while, then add the ingredients for the chicken breast salad sauce to the pan in which the meat was roasted and simmer thoroughly.
- Once the sauce has simmered down to a certain degree, add the grilled chicken breast and reduce the heat to medium-low to prevent the sauce from burning and simmer evenly.
- Place grilled chicken breast on top of plenty of salad vegetables on a plate, and finish by sprinkling sliced cherry tomatoes, grano padano cheese, and a little parsley powder.
As the days get colder, I think of warm dishes and warm soup dishes. And more than anything, my appetite exploded. Introducing vongole pasta, a diet food that you can enjoy deliciously without worrying about gaining weight. It seems to be popular because it has a cool and warm soup with clams. Now, I’m going to talk about diet pasta that you can eat until you’re full. I highly recommend it as a healthy dish that you can eat even if you are not on a diet.
100g whole wheat spaghetti, 400g clams, 1 zucchini (300g), 12 cloves of garlic (40g), 2 Cheongyang peppers, 4T Cheongju, salt, pepper
[Wash the clams thoroughly the day before cooking, add 1T sea salt and 1T water and mix well to prevent light from entering. ps: Commercially sold clams are peeled first, but it is better if they are peeled for the second time at least 30 minutes before cooking.]
- Cut the garlic into thin slices using a slicer.
- Use a hoecheon peeling knife to pull out the pumpkin noodles.
- Add salt to boiling water and cook whole wheat spaghetti noodles. (ps: Do not rinse boiled whole wheat spaghetti noodles in water)
- After adding garlic oil, add clams and stir-fry. Add Cheongju and boil.
- Next, add pumpkin noodles and stir-fry, then add boiled whole wheat pasta and stir-fry to complete.
This is how to make Bongle pasta, a diet food that is more hearty and delicious because it contains pumpkin noodles. It’s fun to eat clams, whole wheat pasta, and pumpkin noodles. It’s delicious when eaten with radish radish kimchi or Korean-style radish flakes. Bongle pasta has its own hot soup, so it tastes even better when the cold wind blows. The ingredients are simple and the cooking process is simple, so be sure to make it and try it!