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Chinese Soup
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Here are some more information for Chinese Soup:
The cabbage soup diet is a popular choice for dieters who need quick results, but is it the best option out there? Let's take a closer look...
Some think that this diet is a plan that originated in a hospital. It is sometimes called the Mayo Clinic diet or the sacred Heart diet, but no such organization has claimed responsibility for the invention of this particular diet plan.
Does it work?
One of the most important advantages of this particular diet is that you can eat as much of the cabbage soup as you want. When followed correctly, the diet does not involve any food deprivation; therefore you need not go hungry at all.
This makes the cabbage soup diet a much more comfortable way to lose weight. Some people lose as many as ten to fifteen pounds during the seven days in which the diet is expected to last, as long as you follow it correctly. The argument is whether that weight loss is actual fat or just water loss. Usually, such rapid weight loss if from the body losing water, not fat.
What can I eat?
Cabbage soup is not the only food you can eat. There are certain foods that are not only permissible in the diet, but you should eat them to ensure proper nourishment. These foods include vegetables, fruits, and even beef, although the amounts are highly restricted.
How long does it last?
This diet is not for long-term use. You simply cannot live well eating cabbage soup almost exclusively. Nutrition experts say that you should never follow the diet for longer than seven days, with at least 2 weeks between diets. Some people try to eat nothing but cabbage soup during the entire seven days in an attempt to maximize weight loss.
Is it healthy?
Unfortunately, this can have harmful side effects, including weakness, dizziness, and decreased concentration. Eating only cabbage soup will deprive you of necessary nutrients and make your experience unpleasant, discouraging you from pursuing the cabbage soup diet in the future.
You need protein, vitamins, and other nutrients to keep your body functioning at its best while on the cabbage soup diet. Use the cabbage soup diet as a starting point for a more moderate and longer-term plan. Think of the diet as a boost to see results quickly and gain encouragement and confidence. Then choose a longer-term plan to use as maintenance, to keep up with the wonderful change you will see in yourself.
Conclusion...
Ultimately, the cabbage soup diet can get you some early weight loss results. However, speaking from experience I know that there are many better options for losing weight quickly and safely, which are far easier and more enjoyable to stick to.
There is a huge myth that diets have to involve eating green rabbit food and a total restriction of calories, but that's simply not true. Recent studies and scientific research have given us a much deeper understanding of how the body controls weight gain and weight loss. The result is that old fashioned diets like the cabbage soup diet are certainly no longer the best option.
From experience, I can tell you that it is more than possible to lose 20lbs of fat in just 30 days, without dangerous pills or harsh exercise, and without some bland starvation diet. In fact, when done right, you won't get bored or hit that dreaded weight loss plateau at all.
If you've got a wedding coming up and want to look and feel your best, then take a look at the information on my website http://slimmercentral.com. There's a short video on the website with more tips, plus it contains more information about the report I've prepared for you. Congratulations and good luck!
Manchow Soup
A fabulous Chinese soup that is quite easy to dish out - Remember to get fresh Spring Onions for this - makes all the difference.
Oil ---- 1 teaspoon
Minced garlic ---- 2 teaspoons
Mushrooms ---- ½ cup, chopped
Cabbage --- 1 cup, shredded
Spring onions --- ½ cup, chopped
Cooked chicken breast ---- ½ cup, shredded
Soya sauce --- 2 teaspoons
Chicken stock ---- 4 cups
Corn flour ---- 3 tablespoons
Salt & Pepper ---- To taste
Prepare the stock several hours or a day ahead. Take 6 cups of water, add one chicken breast, few leaves of celery, a slice of ginger and one chopped onion. Add 1 teaspoon salt and ½ teaspoon pepper corns. Simmer till the chicken is cooked. Strain and reserve the chicken breast, part of which will be used in the soup. (The remaining chicken can be frozen to use in other recipes) Cool the stock and refrigerate. The fat from chicken will solidify on the surface. Discard the fat and use the stock. Heat oil in a non stick pan, fry the garlic till fragrant. Add mushrooms, cabbage and spring onion. Sprinkle with a little salt. (This will release the moisture from the vegetables and help to cook them in their own juices without the need for more oil) Sauté till the vegetables are tender. Add soya sauce and the stock. Bring to a boil. Add corn flour mixed to a paste with some water or stock. Simmer for a couple of minutes. Taste and add the seasoning. Serve hot.
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How to make this chinese soup?
I was on holiday in Portugal recently and visited a chinese restuarant many times. I loved the vegetable soup and ordered it every time. I would like to know how to make it or if any one knows the exact name or recipe. The soup had brocolli, chinese mushrooms, beansprouts and waterchestnut. The soup was black/dark brown in colour and tasteed almost like soy sauce mixed with gravy, it was quite thick. Can anyone tell me how to make it?
Use a powdered or liquid base available from the grocery store. Chicken or beef. As you know the vegetables you like to have in your soup, just par-cook them and add them to the stock. Cook for ten minutes to get the flavour and you have your soup. To thicken your soup, you can use 1 tbsp flour mixed with 1/4 cup of water and stir into your cooking stock to thicken it. The following is a simple guide, but use your own choice of par- cooked vegetables
CHINESE VEGETABLE TRIO SOUP
A colourful light soup.
Cooking Time : 5 min.
Preparation Time : 5 min.
Serves 6.
Ingredients
6 teacups clear vegetable stock
1 teacup mushrooms, sliced or baby corn (parboiled) or as I suggested use your choice of veggies.
1 teacup carrots, sliced (parboiled)
10 to 12 whole spinach leaves
1/2 teaspoon oil
salt to taste
Method
1. Put the stock to boil.
2. Add the mushrooms and carrots and boil for 2 to 3 minutes.
3. Add the spinach leaves and salt. Boil for few seconds.
4. Trickle the oil on top.
5. May be served hot with chilies in vinegar, chilli sauce and/or soya sauce.
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