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Before the start of winter, Taichung Rongzhong Nutrition Center demonstrated several improved winter recipes using less oil, less salt, local seasonality and food-saving principles to provide the public with nutritional choices that take into account heat, nutrition and calorie control.
Entry will be on 7th November.beginning of winter “, Taichung Rong Zong Nutrition Center demonstrated winter nutritious dishes. Nutritionist Xu Xiaoling shared that the upgraded version of the tonic dish “Ginger Sesame Oil Soybean Chicken Fresh Vegetable Pot” with half the calories is delicious and calorie-controlled. Those who are not suitable to eat sesame oil and soup stock can choose “Sustainable Warm Winter Sticky Tofu Pot”, which is made from flat tofu Braised allows the sauce to be absorbed, increasing the texture and satiety of the dish.
Xu Xiaoling reminded that modern people have enough diet and “taking too many supplements is worse than taking good supplements.” He suggested that the public should follow the four principles of “eat in season, choose locally, use less processing, and waste less” and combine this with “less oil, less salt, more vegetables, and moderate portions.” Protein”, and launched five winter-complementary dishes: “Ginger-flavored sesame oil soybean chicken and fresh vegetable pot”, “Sustainable warm winter sticky tofu pot”, “Food cherish colorful sesame mushroom and vegetable mix”, “Chestnut-flavored sweet potato multigrain rice” and “Black sesame-flavored hot drink”.
Xu Xiaoling demonstrated an improved tonic dish “Ginger-Sesame Oil, Soybean, Chicken and Fresh Vegetable Hotpot”. Reduce the sesame oil by 1/3, add cabbage, broccoli, shiitake mushroom, king oyster mushroom and other winter home vegetables as the soup base, and reduce the amount of meatballs and fish. The amount of processed foods such as meatballs and egg dumplings is reduced, and chicken and tofu are used to supplement protein; While preparing the ingredients, place, peel and chop broccoli stalks to make the “Food-Smart Colorful Sesame Mushroom and Vegetable Mixture.” Eat two dishes in one dish, and the calories and sodium will be halved.
Xu Xiaoling pointed out that if people with hot and dry constitution are not suitable to eat sesame oil, or people with kidney disease are not recommended to drink soup stock, they can choose “Sustainable Warm Winter Sticky Tofu Pot”, which combines stick legs with flat tofu, allowing the flat tofu to absorb the braised sauce, thereby increasing the texture and satiety of the dish.
He also reminded that when taking supplements, you should pay attention to “invisible core foods.” For example, sesame oil chicken is often paired with noodles. Root and vegetable grain ingredients such as pumpkin, taro, corn and yam can also be added to hot pot. If white rice or pasta is added to it, it becomes easy to unknowingly consume too much starch. “Chestnut-flavored sweet potato multi-grain rice” replaces white rice to increase dietary diversity, but its quantity should be controlled. For drinks, you can choose sugar-free “black sesame and bean-flavored hot drinks” instead of the traditional high-sugar sweet soup.
Xue Xiaoling reminds you to pay attention to the amount of oil used when cooking. The oil provides 9 calories per gram. Even vegetable oils with high unsaturated fatty acid content need to be controlled in portion sizes.
Summary FAQ
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Since the diet of modern people is quite adequate, there is no need to pursue large fish and meat for supplementation; Instead, they can consume less oil, less salt, more vegetables and appropriate amount of protein, which can reduce calories, sodium and burden, and is in line with a daily healthy diet.
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In this dish, the amount of sesame oil is reduced by 1/3, and cabbage, broccoli, shiitake mushroom and king oyster mushroom are used as the soup base. The use of processed products such as pork balls, fish balls and egg dumplings is also reduced, and chicken and tofu are used to supplement the protein.
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People with hot and dry constitution are not suitable to eat sesame oil, and people with kidney disease are not advised to drink the broth. Instead, they can choose tofu stew with stick legs. Also, pay attention to the intake of invisible staple foods such as noodles, sweet potatoes and taro, as well as fat intake.
