Food beauty formula What to eat Food beauty

This thing only costs 50 cents. It can actually remove eye bags and wrinkles. Everyone can use it, it is safe and effective. Skin becomes whiter, smoother and younger!

Food beauty formula

raw material

What is so magical? That’s winter melon! Winter melon has a mild nature, is diuretic and reduces swelling, and can effectively remove eye bags and dark circles. It is much safer than medical cosmetics such as hyaluronic acid that only treat the symptoms and not the root cause!

The skin care water made from winter melon, white vinegar and carrot, applied on the skin can not only eliminate dark circles and eye bags, restore youthfulness, but also make the skin whiter and smoother!

practice

Prepare half a large piece of winter melon, a little carrot, 300ml of white vinegar and a clean glass jar. Peel the wax gourd and carrots and squeeze the juice out of them.

Mix white vinegar, winter melon juice and carrot juice in a ratio of 1:3:3, pour into a glass jar and seal it. It can be used after 2 days.

usage

Soak a cotton pad in the winter melon, carrot and white vinegar juice, apply it evenly on the eye bags and wrinkles, and massage or apply lightly for 15 minutes.

Use it every night to effectively lift sagging skin. Slowly, the big bags under your eyes will disappear, your skin will no longer be dull, and you will look younger!

Diet therapy

In addition to winter melon, loofah, which is often eaten in summer

It is also a rare beauty product.

Loofah juice is also known as "beauty water".

Steamed Loofah with Garlic

Ingredients: loofah, garlic, wolfberry

practice:

1. Chop the garlic into small pieces, wash and peel the loofah, and cut into long strips.

2. Place a pan on the fire and heat a proper amount of oil. Fry half of the garlic until golden brown, remove from the oil and drain. After it cools down, mix it with the other half of the unfried garlic, add salt and mix well.

3. Spread the golden and silver garlic evenly on the surface of the loofah and garnish with wolfberries.

4. Steam in a steamer for 5 minutes.

5. Take out and drizzle with sesame oil before serving.

Tips:

1. After cutting the loofah into pieces, soak it in light salt water to prevent it from turning black.
2. Fresh loofah is sweet when ripe, so it doesn’t need too much salt.

Loofah and Crucian Carp Soup

Ingredients: loofah, crucian carp, onion, ginger, garlic

practice:

1. Remove the internal organs and gills of the crucian carp, wash it, and make a few cuts on both sides.

2. Slice the ginger, crush the garlic, and chop the green onions.

3. Heat the pan, add appropriate amount of oil, put the fish in and fry for a while; turn over and fry the other side.

4. Add ginger and garlic and stir-fry until fragrant, add cooking wine to remove the fishy smell, and add water to cover most of the fish body.

5. Bring to a boil, then simmer for 30 minutes.

6. After the fish is cooked, add appropriate amount of salt and sugar to season.

7. Add loofah and cook until done, then sprinkle with chopped green onions before serving.

Scrambled Eggs with Loofah

Ingredients: loofah, eggs, oil, salt, cooking wine, chopped green onions.

practice:

1. Add a small amount of salt and cooking wine to 2-3 eggs, stir well and set aside.

2. Peel the loofah and cut into slices or dices for later use.

3. Heat the wok over high heat and add oil. When the oil temperature rises, pour in the eggs and fry until cooked. Serve in a bowl and set aside.

4. Heat the wok over high heat and add oil. When the oil temperature rises, pour in the loofah and fry until cooked. Add the cooked eggs and stir-fry together. Add salt and chopped green onions according to personal taste, stir-fry for a while and then serve.

Loofah and Edamame

Ingredients: 150 grams of loofah, 150 grams of edamame, 2 grams of salt, 3 grams of MSG, 1 gram of pepper, 50 grams of salad oil, and 5 grams of starch.

practice:

1. Peel the loofah and cut into slices.

2. Shell the edamame, wash it, blanch it in boiling water and then take it out.

3. Put the wok on the fire, add oil and heat it to 50% oil temperature, add loofah and edamame and stir-fry until fragrant.

4. Cook the ingredients. When the loofah is cooked, thicken the sauce and collect the juice. When the juice is bright, serve on a plate.