6 Fish slimming recipes for not getting fat in autumn and winter

Fish especially contains fish oil, which can effectively hinder the growth of fat cells. Eating fish regularly can prevent fat cell proliferation obesity problems. Weight loss is not something that cannot be eaten. Eating more low-fat meat can make you lose weight healthily.

　　Fish fish oil, which can effectively hinder the growth of fat cells. Eating fish regularly can prevent fat cell proliferation obesity problems. Especially for people with genetic tendencies of obesity, improving their eating habits, and replacing meat with fish can better control obesity!

　　menu 1 Lemon mackerel sashimi

　　Ingredients (2-3 servings): 150 grams of mackerel sashimi, 1/3 onion, 1/6 lemon, appropriate amount of flax seed oil, a little salt and black pepper, and appropriate amount of chopped green onion.

　　　Slice the mackerel in the canned food into thin slices and place it on a plate, cut the onion into shreds on the fish, sprinkle with chopped green onion, squeeze some lemon juice when eating

　　　menu 2 Shredded Radish and Oily Glycyrrhiza

　　Ingredients (2 people): 70 grams of oily Glycyrrhiza, 2 spoons of vinegar, 1 teaspoon of sugar, 1 gram of salt, 20 grams of carrots, 200 grams of white radish.

　　Cut the oily Glycyrrhiza, marinate it with vinegar, sugar, and salt for 10 minutes. Cut the carrots and white radish into shreds, then add some salt to remove the water, separate the water from the fish and radish and mix it.

　　Fish contains fish oil, which can effectively hinder the growth of fat cells. Eating fish regularly can prevent fat cell proliferation obesity problems. Especially for people with genetic tendencies of obesity, improve their eating habits, and use fish to replace meat, which can better control obesity!

　　menu 3 Oily Glycyrrhiza Bibimbap

　　Ingredients (2 servings): 70g oily Glycyrrhiza, 2 perilla leaves, 4 spoons of vinegar, 3 teaspoons of sugar, 2 grams of salt, 300 grams of rice, 1 teaspoon of white sesame seeds, 20 grams of sour ginger slices.

　　First marinate the oily Glycyrrhiza with 2 spoons of vinegar, 1 teaspoon of sugar and 1 gram of salt for 10 minutes. Tear the perilla leaves into small pieces by hand, dissolve the remaining sugar and salt in vinegar, introduce the cooked rice and put it at room temperature to cool, and mix the oily Glycyrrhiza with perilla, shredded vinegar ginger slices, and white sesame seeds.

　　menu 4 Fruit-flavored hot oil-baked fish

　　Ingredients (4 servings): 400 grams of white radish, 1 teaspoon of salt, appropriate amount of chopped green onion, appropriate amount of citrus juice and grapefruit, 300 grams of tofu, 160 grams of oil-baked fish.

　　Grind the white radish, set the remaining juice, add 1 liter of water to boil in the hot pot, add white radish juice and salt to season, then add appropriate amount of grapefruit slices and citrus juice according to personal taste. Then use dried fish fillets, put the white radish and chopped green onion in soy sauce, and eat with oil-baked fish.

　　　menu 5 Miso Blue and White Fish

　　Ingredients (2 servings): 190 grams of canned blue and white fish, 10 grams of minced ginger, 2 spoons of sugar, 3 spoons of miso, 1 teaspoon of white sesame seeds.

　　Put the canned blue and white fish together with the sauce into the pot, add minced ginger and sugar and cook, and finally add miso and white sugar to season and cook and heat.

　　menu 6 Kimchi saury

　　Ingredients (2 servings): 120 grams of canned saury, 80 grams of kimchi, a little sesame, half a teaspoon of soy sauce, and a little vinegar.

　　After mixing saury and kimchi, add soy sauce and vinegar to season, and then sprinkle with sesame seeds.

　　menu 7 Miso blue and white fish rice bowl

　　Ingredients (1 serving): 30 grams of canned saury, half a spoon of miso, 2 grams of minced ginger, 1 teaspoon of sugar, a little white sesame seeds, 2 spoons of water, 1 egg, 150 grams of rice, 1 half a teaspoon of soy sauce, and appropriate amount of chopped green and white fish.

　　Mix blue and white fish with minced ginger, sugar, miso, and white sesame seeds and boil them until the sauce is sticky, beat in the egg and cook for a little, then spread it on the cooked rice, sprinkle with chopped green and green onion, and drizzle with soy sauce.