Creative Main Dishes and Skin-Beautifying Ocean Food: A Fat-Burning Experiment with Hawaiian Fried Rice and Korean-Style Rice Rolls

Hawaiian Fried Rice with Flavor. The key to its deliciousness is to press and stir-fry simultaneously, allowing the pineapple juice to flow out and coat the rice; additionally, don't add too much seasoning to bring out the original sweetness of the pineapple. I'm not only tone-deaf, but my sense of rhythm is also very poor. However, one day I suddenly became obsessed with the ukulele. So, I searched online for information about the ukulele and discovered that it originated in Portugal, is popular in Polynesia, and is frequently used in Hawaiian music. Looking at this information, I suddenly really wanted to eat Hawaiian fried rice! Indeed, "eating" is more appealing to me. Ingredients: 100g brown rice, 30g pineapple, 6 shrimp, 1/4 potato, 1/4 onion, a little red bell pepper and green bell pepper, 1 teaspoon oyster sauce. Instructions: ① Cut the pineapple into large chunks; cut the potato, red bell pepper, green bell pepper, and onion into small pieces and set aside. ② Stir-fry the pineapple chunks in a pan until they are almost juicy and soft, then remove the pineapple and set aside. ③ Using the same pot, stir-fry the potato chunks, red bell pepper chunks, shrimp, green bell pepper chunks, and oyster sauce together. ④ Then add the brown rice and the stir-fried pineapple chunks to ③, stir-fry thoroughly until cooked and mixed well, and it's ready to eat.

Korean-style Mackerel Skin-Beautifying Rice Rolls. Mackerel, a representative of blue-backed fish, is rich in omega-3 unsaturated fatty acids, which can break down and eliminate fat, helping to improve skin. "Travel Around the World" is my favorite adventure program! They once featured "baguette sandwiched with grilled mackerel and vegetables," a Turkish dish that looked quite bizarre, but they said it was incredibly delicious! Really? I wanted to try it myself! So I used two ingredients that are hard to associate with each other to make seaweed rice rolls. Ingredients: 100g brown rice, 1 sheet of seaweed, 1/4 mackerel, appropriate amount of fermented soybean paste, 1/2 tablespoon of koji powder (available at Korean ingredient stores), 2 sesame leaves. Instructions: ① Place the mackerel slices in the oven and bake until slightly golden brown. ② Add the koji powder to the fermented soybean paste and mix thoroughly. ③ Toast the seaweed over low heat until crispy. ④ Place the roasted nori on a sushi mat, then layer brown rice, sesame leaves, and mackerel slices in that order. Roll it up, then cut it into bite-sized pieces and it's ready to eat. It's recommended to roast the mackerel slices beforehand. If you're worried about a strong fishy smell, you can clean the mackerel and drizzle it with ginger juice, plum vinegar, or sake. Alternatively, you can soak it in flat beer for 10 minutes to remove the fishy odor.

Korean-style Sesame Sausage Rice Rolls. One gram of sesame sauce contains approximately one billion lactic acid bacteria, which can inhibit harmful bacteria in the intestines, aid nutrient absorption, and improve constipation. Compared to Korean miso sauce, sesame sauce is lower in sodium, making it healthier and better for weight loss. My best friend, Shang-en, is four years younger than me, and we often hang out together. One day, after a long day of shopping in Dongdaemun, we were starving. Shang-en took out a lunchbox from her bag and called the dish "Constipation Seaweed Rice Rolls"-a rather embarrassing name! However, my stomach felt much better after we got home. Ingredients: 100g brown rice, 1 sheet of nori seaweed, 2 tablespoons sesame sauce, a little chives, 1/4 block of tofu, 1/6 zucchini, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, a pinch of sea salt. Instructions: ① Mix the sesame oil and sesame seeds into the freshly cooked brown rice and let it cool. ② Cut the zucchini into bite-sized pieces. ③ Stir-fry the fermented soybean paste and zucchini chunks in a pan. Add sea salt to taste. ④ Drain the tofu, cut it into strips, and pan-fry until slightly golden brown. ⑤ Slowly toast the seaweed over low heat until crispy. ⑥ Place step ① on the seaweed, then add step ① → zucchini chunks → fried tofu strips → chives in that order. Roll it up, then cut it into bite-sized pieces and serve. If you find the fermented soybean paste too strong, you can add some soybean powder to balance the flavor.

Steamed Garlic Shrimp with High Calcium. The shrimp shells and tails are rich in calcium, so it's recommended to eat them together. Furthermore, shrimp turn red when cooked due to astaxanthin, which has anti-aging properties; those concerned about their appearance might benefit from eating more of these. I used to live in a small attic that leaked every time it rained, which always put me in a bad mood on rainy days. Despite this, it reminded me of a certain food: crispy fried shrimp, because the sound of leaking water is similar to the sound of frying! However, I steamed them because fried food is definitely a no-no for dieting. Ingredients: 6 shrimp, a little scallion, 2 teaspoons minced garlic. Instructions: ① Make a shallow cut along the back of each shrimp. ② Finely chop the scallion. ③ Stuff the chopped garlic and scallion into the cut, steam for about 3 minutes, or until the shrimp turn red. Adding some ginger juice can enhance the sweetness of the seafood.

Whitening Bell Pepper Brown Rice. Bell peppers contain slightly different nutrients depending on their color, but they all share the commonality of containing beta-carotene, which helps maintain skin elasticity. Furthermore, they are low in calories, making them ideal for those concerned about weight gain. Compared to other vegetables, they contain more vitamins A and C, which can inhibit melanin deposition and have whitening and anti-blemish effects. Bell peppers are one of my favorite ingredients; their vibrant color satisfies both visual and taste bud needs. In addition, bell peppers are low in calories, so eating them as a late-night snack won't lead to weight gain. No matter which color you choose, you'll become more beautiful the more you eat. Ingredients: 30g black beans, 100g brown rice, bell peppers (you can choose red, yellow, or green according to your preference), a little alfalfa sprouts, 1 tsp sesame oil, a little sea salt, and a little roasted sesame seeds. Instructions: ① Wash and soak the black beans and brown rice until soft, then steam and cook into rice (you can also add about 5g of purple rice to enhance the texture). ② Mix the sesame oil, sea salt, and roasted sesame seeds evenly into ①. ③ Halve the bell peppers and remove the seeds. ④ Stuff the bell peppers with the filling from step ②, then top with alfalfa sprouts. Bell peppers can be eaten raw, stir-fried with olive oil, or eaten with oily foods such as fish and meat to improve absorption.

Black Bean and Tuna Rice Balls for Beautiful Skin. Tuna is a high-quality fish that is low in calories, low in fat, and high in protein. It is rich in DHA and EPA, which can lower cholesterol in the blood and prevent diseases such as arteriosclerosis. In addition, it also contains a large amount of selenium, which is beneficial to skin regeneration, can prevent cell aging, and add elasticity and radiance. If you ask me, "What do you like to eat?" I will answer, "I like everything, I can't choose." I am always indecisive when faced with food. That's because every dish is delicious! But if I go to the convenience store to buy rice balls, I will definitely choose the tuna mayonnaise flavor. Tuna mayonnaise rice balls are so popular that they are often sold out. Therefore, I decided to develop healthy rice balls that can be made at home. Ingredients: 1 bowl of brown rice, appropriate amount of cooked black beans, 30 grams of tuna, 1/6 onion, appropriate amount of broccoli, 1 teaspoon of tofu mayonnaise. Instructions: ① Mix the pre-cooked brown rice and black beans, and shape them into balls. ② Dice the onion and broccoli. ③ Sauté ② and the oil-removed tuna in a pan. ④ Mix ③ into the tofu mayonnaise, then fill the mixture into the prepared brown rice and black bean rice. It's ready to eat. Tofu Mayonnaise: 1/2 block of tofu, 1/4 cup olive oil, 1 tablespoon maple syrup (or honey), 1 1/2 tablespoons balsamic vinegar, 1 teaspoon French mustard. Instructions: ① Drain the tofu completely. ② Place all ingredients in a blender and blend thoroughly until smooth.

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