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進入秋天後，不少人都忙著“貼秋膘”， 大傢都趁著這個時機大口吃肉，傢裡的餐桌上，紅燒肉、燉雞湯出現的頻次也開始多起來，秋天胃口好吃啥都香， 這一不小心就真的讓肉貼上身瞭，尤其是對於那些減肥人士來說，好不容易瘦下來的體重，再反彈上來真讓人鬧心。因此想要保持身材的朋友們，秋天別總是大魚大肉瞭，不妨多吃些蔬菜來補充營養，還能潤秋燥，健康不發胖。
入秋後絲瓜黃瓜都靠邊站，要常吃這菜，去燥又減脂，成本才三塊錢，今天小編就給大傢分享一道適合秋季的減脂菜----木耳菌菇炒瓠子，是由三種素菜食材組成，木耳、白玉菇和瓠子。 瓠子是當季時令食材，富含水分和維生素C等營養物質，常吃能增強免疫力、 利水消腫，止渴除煩等功效； 白玉菇是菌菇的一種，營養價值極高，具有排毒、減肥、抗癌的功效；而木耳有著“素中之葷”的美譽， 也是腸道清道夫，它富含的膠質能將殘留在人體消化系統內的灰塵、雜質吸附集中起來排出體外。這菜特適合晚餐吃，低脂飽腹又清腸，女人減肥要多吃，好吃又便宜。 你也來上一盤吧。
【木耳菌菇炒瓠子】
原料： 瓠子 1根 白玉菇 1小盒 木耳 1小把 枸杞 幾個 油鹽 適量
制作：1. 減肥晚餐 ； 2 燒鍋水，加入少許鹽； 3. 將泡軟的黑木耳放入鍋中焯煮2分鐘後撈出備用； 4. 燒熱鍋放入少許油， 放入白玉菇進鍋翻炒兩下； 5. 加入瓠子片進鍋翻炒兩下； 6. 加入焯好的黑木耳進鍋翻炒兩下； 7. 加入泡好的枸杞和少許水燉煮2分鐘； 8. 最後加入少許鹽調味，翻炒均勻；
9. 盛入盤中。
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