What is light food? What kind of food is light food?

When ordering takeout, I see a lot of shops selling light meals. What exactly does this light meal mean and what kind of food does it refer to?

In fact, "light food" does not refer to a specific type of food, but a form of dining. Light refers not only to the amount of food, but also to the simplicity of cooking, which preserves the original nutrition and taste of the food. It allows the eater to take in nutrition without burden, pressure, and in a healthier way, and at the same time, it leads to a positive attitude and lifestyle.

Light food literally means food that is not very large in portion. It can be understood that porridge, buns, dumplings, spring rolls, siu mai, fruits, cakes, biscuits and other desserts or snacks can be considered a kind of light food. What's more, a portion of sushi, a plate of lettuce salad or a hamburger can be called a light food. So, small amounts of food that can be enjoyed during non-meal times, such as "drinking tea" by Cantonese people in China and "afternoon tea" by Europeans, can be called light food. Therefore, another meaning of light food is simple food that does not take too much time to eat. From yogurt lactic acid meals to various healthy, delicious and fresh light meals developed by convenience stores and hypermarkets, modern people can also have a balanced nutrition and eat easily in fast food. Moreover, light, low-calorie and no burden on the body can all be classified as light foodism.

The introduction of the concept of light meals in China mainly comes from the convenience store culture that has gradually emerged in cities in recent years. Convenience stores with Japanese origins usually sell typical light meals such as rice balls, sandwiches, sushi, cold noodles, salads, and oden. Urban white-collar workers who are busy with work and pay attention to healthy diet have become the first group to accept and love light meals.

Among many convenience stores, only FamilyMart promotes the concept of light meals. Many of its light meals have calorie values ​​clearly marked on the packaging for customers to choose from. At the same time, it also combines the light meal culture from Japan with the eating habits of Chinese people and has launched a series of light meal products that meet the dietary needs of Chinese people.

Therefore, China's light food culture is closely related to the convenience store culture, which also indirectly reflects the rapid development of domestic cities and the life attitude of urban residents.

1. Walnut kernels and celery

Ingredients: walnut kernels, celery, sesame oil, salt, MSG, pepper oil, sugar Method:

1. Wash and cut the celery into sections, put them into boiling water and blanch them.

2. Take out the celery, drain the water, and let it cool for later use.

3. Fry the walnut kernels in a pan over low heat until crispy.

4. Add the fried walnut kernels, salt, MSG, sesame oil, pepper oil and sugar to the celery and mix well. Then it is ready to eat. 2. Mix radish tops with dried tofu

Ingredients: Radish greens, spiced dried tofu, salt, ginger, soy sauce, sugar, sesame oil.

1. Blanch the spiced dried tofu in boiling water with salt for a while, remove and rinse, drain and cut into small dices; mince the ginger. 2. Remove the roots of the radish leaves, wash them, blanch them in boiling water with salt and vegetable oil for 10 seconds, remove them immediately and rinse, squeeze them hard and chop them. 3. Mix the chopped radish leaves, diced dried tofu, and minced ginger, add salt, light soy sauce, sesame oil, and sugar, stir well, and you can eat it. 3. Braised Spring Bamboo Shoots in Oil

Ingredients: Spring bamboo shoots, chili peppers, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper powder, 1/2 tablespoon sugar, 1/2 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 small bowl of water, 1/2 teaspoon mushroom essence, sesame oil. Instructions:

1. Peel the spring bamboo shoots, remove the heads, wash and cut into long strips; slice the ginger for later use. 2. Blanch the spring bamboo shoots, then remove and set aside.

3. Heat the pan, add the chili and ginger, and stir-fry until fragrant; add the prepared spring bamboo shoots and stir-fry. 4. Add salt, pepper powder, sugar, dark soy sauce, and light soy sauce to season. Finally, pour in a bowl of water, turn to medium heat, cover the pot and simmer for ten minutes to absorb the juice. 5. When the juice is absorbed, add mushroom essence and appropriate amount of sesame oil to season.

4. Loofah and Egg Soup

Ingredients: loofah, eggs, onions, seafood mushrooms, salt, chicken essence, wolfberry

practice:

1. Cut the loofah into dice; fry the eggs and set aside

2. Heat the pan with oil, add chopped green onion and sauté until fragrant, then add the loofah; after the loofah is soft, add the seafood mushrooms. 3. After 2 minutes, pour in an appropriate amount of water, bring to a boil, add the fried eggs, and then add salt and chicken essence to taste. 4. Add a few wolfberries before serving

5. Stir-fried black fungus with bamboo shoots

Ingredients: 500g bamboo shoots, 150g black fungus, 15g ginger, 20g red pepper, 1 teaspoon salt, 1 teaspoon starch, 0.5 teaspoon sugar, some oil.

1. Wash and slice the bamboo shoots, soak the black fungus, wash and set aside, slice the ginger and red pepper. 2. Heat the pan, add oil, add the ginger slices and sauté until fragrant.

3. Add the chopped bamboo shoots and fry until cooked.

4. Add the chopped red pepper slices and fungus and stir fry together

5. When it is 80% cooked, add appropriate amount of salt and sugar

6. Thicken before serving

7. Stir-fry over high heat until evenly combined and serve