Dick LEE - Control Body Weight Under the principle of "balanced diet 3, 2, 1", "Grains and cereals" (carbohydrates) is the category that we should eat more. However, many people intentionally eat less grains and cereals, believing that it can help to reduce weight. In fact, the consumption of an appropriate amount of grains and cereals can help us control our weight. Of course, it is important to keep a low-fat diet. I like to eat noodles. When studying in Britain, I always cooked spaghetti because Chinese noodles were not available. When preparing stewed spaghetti or fried rice vermicelli, we can first boil spaghetti or rice vermicelli in water until it is 90% done. This simple method can reduce the amount of oil used. I would like to introduce the dish of spaghetti with cherry tomato. Canned tomato is used to prepare tomato paste because fresh tomatoes in general are reaped before they are ripe, and these tomatoes do not have a rich flavour. On the other hand, some tomatoes ripen quickly and they are rich in flavour. These tomatoes are usually canned instead of being sold in the wet market. Ketchup, containing a higher level of salt, is not used in the recipe. Spaghetti with cherry tomato ( Serves 4 ) Ingredients: Cherry tomato 500 g Olive oil 2 tablespoon Spaghetti 400 g Tomato paste (self-made as below) 1 cup Fresh parsley (finely chopped) 2 tablespoon Garlic (finely chopped) 1/2 teaspoon Fresh low-fat Parmesan cheese (grated) 1/4 cup Fresh basil leaves (torn by hand) Several pieces Virgin olive oil To taste Salt and pepper To taste Cooking Method: 1. Rinse cherry tomatoes and cut them into halves. Set aside. 2. Heat olive oil in a pan over medium heat. Add finely chopped garlic and about 300 g of cut cherry tomatoes. 3. Warm over medium heat for 4-5 minutes until the tomatoes slightly burst. Turn off the heat. Add salt and pepper to taste. Take the tomatoes out and set aside. 4. Bring water to boil in a big pot. Add a little salt, followed by spaghetti. Lift the lid and boil the spaghetti until it is thoroughly cooked as per the recommended cooking time on the packaging. Remember to stir constantly. 5. Drain the cooked spaghetti and put it on a pan. Stir spaghetti with self-made tomato paste, followed by the cooked cherry tomatoes. 6. Add parsley. 7. Put the spaghetti on dishes in appropriate portions. On each dish, add uncooked cherry tomatoes and sprinkle with a little amount of basil leaves, virgin olive oil and grated Parmesan cheese. Serve. Preparation method for tomato paste Ingredients: Canned tomato (whole piece) 2 cans (400 g for 1 can. Low-salt / Soaked in natural tomato juice.) Olive oil 2 tablespoon Red onion 1 piece Salt 1 teaspoon Sugar 1/2 teaspoon Preparation method: 1. Mash tomatoes with a wooden spoon and put them in a pot. 2. Peel red onion and cut it into two halves. 3. Put red onion, olive oil, salt and sugar in the pot. 4. Cook the Ingredients (tomatoes, etc.) over medium heat. Lift the lid and cook over low heat for 1 hour and 15 minutes. 5. Discard the red onion and serve. Tips: 1. In the course of cooking, stir the tomato paste gently with a wooden spoon over low heat to prevent the paste from scorching. 2. The cooked tomato paste can be stored in zip lock bags which are to be put in the freezer of the refrigerator. The paste can be reheated when it is used next time.