The dishes during the holiday season are very abundant. Dishes prepared by methods such as pan-frying, deep-frying, roasting, and dry-stir-frying are delicious and aromatic, significantly stimulating the appetite. This leads to higher intake of oil, sugar, and salt compared to usual times.
Therefore, after the holiday, one should adopt low-oil cooking methods. Meat dishes can be prepared by steaming, boiling, or stewing, while vegetables can be made by cold-dressing, quick-frying with little oil, or blanching.
It is worth noting that in terms of seasoning, in addition to reducing the amount of salt, the usage of salt-containing condiments such as chicken essence, MSG, soy sauce, and oyster sauce should also be reduced. If the food is considered too bland, natural spices and seasonings can be used to enhance the flavor, such as Sichuan peppercorns, star anise, and dried tangerine peel.