Hello everyone, I am Xiaoping, a mother who likes to delve into food in the kitchen. I share simple ingredients and home-cooked recipes to feel the taste of home. Fireworks in the world, three meals a day, I like to pay attention to the smell of fireworks. For calcium supplements, don’t just eat calcium tablets . Eat more of these 5 kinds of vegetables. They are high in calcium and have complete nutrition. It is recommended to collect them!
Calcium is one of the important elements that determines bone health. Calcium deficiency can easily cause some physical problems. For example, children grow slowly, and the elderly often suffer from sprains or leg cramps, so they should eat more calcium-rich foods. In addition to drinking milk every day, eating more vegetables in your diet can also supplement calcium. In fact, many of our green vegetables are rich in calcium. Today we will share some vegetables rich in calcium in seasonal dishes. If you like them, remember to save them.
Type 1: Beans
Recommended recipe: Steamed beans with dried shrimps
Preparation of ingredients:
Long beans, dried shrimps, salt, chicken essence, cooking oil
Specific method:
. Place the prepared long beans in a plate and add appropriate amount of them. Soak in salt and water. After soaking, rinse them in clean water. Place the washed long beans on the chopping board, cut them into 3-5 cm lengths with a knife, and then place them on a plate for later use;
. Put the dried shrimps in a bowl and add water. , scratch and wash with your hands to clean the shrimp skin in the bowl. Pour the washed shrimp skin into a fine-hole colander to drain the water, and then place it in a bowl for later use;
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Take out a clean basin, place the washed shrimp skin at the bottom of the bowl, and pour in the chopped long beans. , add salt, chicken essence, pour sesame oil, and set aside;
. Add an appropriate amount of water to the pot. After the water in the pot boils, place it on a steamer rack, add the prepared long beans, and then cover it. Cover and steam for 10 minutes. Do not open the lid of the pot when steaming the long beans;
. This is the long beans after steaming. The color is relatively green and beautiful. Turn off the heat. Take it out, being careful when taking it out so that the steam does not burn your hands. Place the long beans taken out on the table, and use chopsticks to stir the ingredients on the plate evenly.
Type 2: Sweet potato leaves
Recommended recipe: Stir-fried sweet potato leaves
Specific method:
. After soaking the sweet potato leaves in the basin in the pool, clean the young leaves with your hands, and fish out the washed sweet potato leaves. Drain the water. Drain the water from the sweet potato leaves, place them on the chopping board and cut them into thin sections. Place the cut sweet potato leaves in a basin for later use;
. Remove the skin of the garlic, wash it and cut it into thin slices on the chopping board. Chop the garlic and mince it into minced garlic, set aside. Add an appropriate amount of oil to the hot pot. After the oil in the pot is warm, pour the minced garlic into the pot and stir-fry until the fragrance becomes fragrant;
. Stir-fry the minced garlic in the pot until it is slightly brown, and pour the cut sweet potato leaves into the pot. middle. Sweet potato leaves have a high water content, so stir-fry them in a pot over high heat. Stir-fry the sweet potato leaves in the pot over high heat. Use a shovel to turn the sweet potato leaves frequently to prevent the sweet potato leaves at the bottom from being scorched;
. Fry the sweet potato leaves in the pot until they are green and tender as shown below; Season with appropriate amount of salt and chicken essence, remove from the pot and turn off the heat.
Type 3: Fungus
Recommended recipe: Stir-fried fungus
Specific method:
. Place the prepared fungus in a basin, fold them into small segments with your hands, and place the folded fungus in the basin. . Add appropriate amount of water and salt and soak for a while.Soaking in salt water can play a role in sterilization and disinfection, so that the washed fungus will be clean;
. Remove the skin of the garlic, clean its surface, place the washed garlic on the chopping board, and pat it into garlic foam with the back of a knife , put the minced garlic in a bowl and set aside. Millet pepper is also washed in a basin. After washing, place it on the chopping board and cut it into thin sections. Cut it and set it aside for later use;
. Prepare a clean pot. After the water in the pot is dry, pour in an appropriate amount. of oil. After the oil in the pan is warm, pour the prepared minced garlic into the oil pan and stir-fry. Stir-fry the minced garlic in hot oil until it becomes fragrant. Use low heat to stir-fry; The fungus vegetables are particularly fresh and tender. During the frying process, stir-fry them quickly over high heat. This kind of dish can only be stir-fried quickly over high heat. It will not only taste crisp and tender, but also be green in color without turning yellow;
. After the fungus is fried in the pot until soft, add an appropriate amount of salt, chicken essence, and prepared millet. Also pour the pepper into the pot. Use a spatula to stir-fry all the ingredients in the pot until evenly seasoned, then turn off the heat and serve.
The fungus stir-fried in this way is crispy, tender, delicious, tender and juicy. Doing so can not only better retain its original nutrients, but also taste particularly good. After washing and putting it in the pot, simply stir-fry it. After it comes out of the pot, the whole family likes it.
Type 4: Edamame
Recommended recipe: Boiled edamame
Specific method:
. Put the purchased edamame into the water, add an appropriate amount of water, soak it with salt for 15 minutes, and sterilize it with salt. It is okay. Remove the fuzz on the surface of the edamame. Then rub it with your hands several times, and finally rinse it with water.
. Wash the edamame and put it in a basin for later use.
. Wash and slice the bay leaves, cinnamon, fennel, and ginger and set aside to drain.
. Drain the water from the pot, switch to medium-low heat, pour a spoonful of salt into the pot, add other chopped auxiliary ingredients, and slowly stir-fry over low heat until fragrant. The food tastes better after the ingredients are stir-fried to create the aroma.
. Fry the ingredients until fragrant and add an appropriate amount of water to the pot. The amount of water in the pot should cover the edamame. Pour the washed edamame into the pot and add a small spoonful of cooking oil. After the edamame is in the pot, switch to medium-high heat. Cover the pot and simmer for 2-3 minutes. The simmering time should not be too long. If it is too long, the edamame will easily turn yellow and taste old and unpalatable.
. After the water in the pot boils again, add an appropriate amount of soy sauce. Soy sauce can make edamame look more appetizing and taste delicious. Add soy sauce and cook for another 2 minutes.
. The time is up and the edamame is cooked. The fragrance that fills the room is really tempting. Put the boiled edamame into a basin and soak it in the fresh brine for 2-3 hours. This kind of edamame will be more delicious and soft in texture.
Type 5: Water spinach
Recommended recipe: Stir-fried water spinach
Specific method:
. Break off the old leaves and stems of the water spinach with your hands, and fold the processed water spinach along the young stems with your hands. How many Cut into small sections and put the folded water spinach in a basin. Add appropriate amount of water and salt to the basin containing water spinach, and let soak for a while. Before frying vegetables, I like to soak them in salt water, which can have the benefit of sterilization and disinfection. Remove the soaked water spinach and put it on a plate to drain;
. Remove the skin from the surface of the prepared garlic, peel it and put it in a basin and wash it.Place the washed garlic on the chopping board, smash it with a knife, then chop it into minced garlic, process it and put it in a bowl for later use;
. Prepare a clean pot. After the water in the pot is dry, pour in an appropriate amount of oil. After the oil in the pot is warm, pour the minced garlic into the pot and stir-fry until fragrant. Use low heat to fry the minced garlic to prevent it from scorching;
. Pour in the washed water spinach and turn to high heat at this time. The water spinach must be stir-fried over high heat, and the oil in the pot should not be too little. If the oil is more, the texture will be crispy and tender without turning yellow;
. After the water spinach is put into the pot, use a shovel to keep turning it until the water spinach becomes tender. It will become green and soft like the picture below; When frying the water spinach, sprinkle water into the water spinach with your hands, and then stir-fry, so that it will not turn yellow easily;
. At this time, add an appropriate amount of salt, chicken essence, and use a shovel Stir them well. Taste it. If it tastes right, turn off the heat and take it out of the pot.
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I am Xiaoping, an original author in the field of food. I use ordinary everyday ingredients to make delicious food. If you are still worried about what to eat every day, you may wish to follow me and discuss delicious food together. I will also share a home-cooked dish every day so that you will not get lost on the way to eat. I hope you lovely people will continue to follow me, like my works, use your little hands to like, collect and repost, and leave your valuable comments. Thank you!
