When it comes to fat loss and sugar control, your first reaction is not to eat more vegetarian dishes and less meat? In many people's minds, vegetarian dishes are healthy and low in calories.

But the facts are a little different from everyone's impression. If you don't cook it properly, low-calorie vegetarian dishes can turn into "calorie bombs". If you want to eat a healthier, lighter, less salty and low-fat diet, here are four ways to avoid cooking.

01 dry

Dry stir-fry is a commonly used cooking method in Sichuan cuisine, usually the silky ingredients, quickly stir-fry with a small amount of oil, and when the outside is browned, add spicy bean paste, pepper powder, pepper and other ingredients and condiments to the pot and stir-fry until it comes out of the pot.

Dried vegetarian dishes commonly use beans, cauliflower, king oyster mushrooms, etc., and the vegetarian dishes made absorb all the marinade, which is not only delicious and delicious, but also has a burnt aroma that often appears in barbecue, and is sent to the mouth to chew slowly, that is, the more you chew, the more fragrant it is.

But nowadays, many restaurants have changed the "dry stir-fry" of the stir-fried vegetable dumplings to "fried", because this can reduce the difficulty of cooking, reduce the waiting time, and also allow the vegetarian dishes to absorb a lot of oil. In the process of frying at high temperatures, vitamins and other nutrients in vegetables are destroyed, and long-term consumption is not conducive to physical health.

02 dry pots

Dry pot dishes are generally cooked first, then half-soaked in oil and heated continuously with a burning utensil. With Sichuan pepper, ginger, garlic, dried chili pepper, bean paste, etc., the aroma of dried chili pepper and Sichuan pepper slowly spreads during the heating process, and the taste is very attractive.

However, vegetables will continue to absorb oil during the heating process, and the oil content of a plate of dry-pot cauliflower can even reach more than 70%, coupled with long-term heating to destroy the nutrition of vegetables, producing harmful substances such as benzopyrene, heterocyclic amines, and acrylamide, so it is not recommended to eat more dry-pot vegetarian dishes such as dry-pot potato chips and dry-pot cauliflower.

03 braised

Braised eggplant, braised potatoes and braised tofu are all popular dishes in restaurants, and after being stir-fried, colored and stewed, the dishes are mainly salty and slightly sweet.

In order to achieve a salty, fragrant and sweet taste, braised dishes will add sugar to the dishes, and eggplant, potatoes, tofu and other ingredients are easy to absorb juice and oil, and after braised dishes, the calories can even quadruple.

04 拔絲

The silk-drawn vegetable dish is sweet and crispy, and it is the most pleasing dessert in the Northeast banquet, under the crispy and sweet shell, it exudes a sweet and soft flavor.

Silk-drawn vegetables commonly use yams, bananas, taro, oranges, apples, etc., which are all nutritious ingredients, but after being fried in hot oil and then put into a sugar pot, these ingredients not only lose their original nutrients, but also become a "calorie bomb" with high sugar, high oil and high starch, and the calories of a bowl of silk-drawn sweet potato can be worth 2 bowls of rice. Although the dishes are soft and glutinous and sweet, for the sake of a healthier body and to reduce the pain and bitterness of crazy weight loss afterwards, it is recommended to control the amount of food and eat it in moderation.

Proofread by Huang Hao