Healthy New Year's dishes "cooked" simply adhere to the health principle of "three lows" that we often talk about. When most people see "three lows"—low oil, low salt, and low calories—they must think of something bland and tasteless. This is not the case. Nutritionists believe that as long as you are willing to use your head, choose your food wisely, and cook smartly, you can definitely cook "three lows" healthy New Year's dishes that are both beautiful and delicious.
For the chicken that is a must-eat during the New Year, experts suggest eating roasted chicken instead of boiled chicken, because using the roasting method not only makes the chicken skin crispy and delicious but also forces out some of the fat, making it lower in fat and calories than boiled chicken.
As for the fish, an indispensable symbol of "having a surplus year after year," nutritionists recommend choosing fresh fish to be steamed, replacing traditional deep-frying and sweet and sour methods. Because the ingredients are fresh, there is no need to add extra seasonings to enhance the flavor, reducing the intake of salt and fat.
In addition to the whole chicken and whole fish that are essential for the New Year, a "high-fiber" vegetable is a must on a table of healthy New Year's dishes. Cooking vegetables without cutting their long fibers can symbolize "a long life of a hundred years."
This way, the eater must chew thoroughly to swallow, which naturally secretes saliva to aid digestion. At the same time, high-fiber foods have the effect of promoting intestinal peristalsis, which can prevent indigestion or constipation that may be caused by overeating during the Spring Festival. Healthy New Year's Dishes Recommendation: "Family Peace" (Roasted Chicken Legs):
Marinate six chicken legs with four tablespoons of soy sauce, one tablespoon of wine, garlic, and pepper for thirty minutes. Then, place the chicken legs in a 200-degree Celsius oven and roast for twenty minutes. When eating, drizzle with a little lemon juice. "Surplus Year After Year" (Steamed Fish):
Cut one pound of fish into ten pieces. Marinate with two tablespoons of soy sauce, one tablespoon of wine, four tablespoons of water, and a little ginger and pepper for thirty minutes. Then, wrap the fish pieces in tin foil and steam for ten minutes. "A Long Life of a Hundred Years" (Shiitake Mushrooms and Bok Choy):
1 pound of bok choy hearts, remove old leaves, wash, and blanch in boiling water for 2 minutes, then remove and cool with cold water. Boil six shiitake mushrooms for 1 minute, remove, and arrange on a plate. Then, bring the prepared stock to a boil, add 1/4 teaspoon of salt and 1/2 teaspoon of starch, bring to a boil, and pour over the bok choy and mushrooms.