Academician Zhong Nanshan is a hero in our country's fight against the epidemic. He is now in his life, but his body has always been very healthy, which is related to his regular living habits.
Academician Zhong Nanshan adheres to one principle: don’t eat too much for dinner, and the heat intake only accounts for 30% of the day, mainly grains and foods. Take into account both meat and vegetables, try to choose low-calorie foods, such as coarse grain rice, coarse grain porridge, , etc. You can also use rhizomes instead of vegetables, such as yam , lotus root, taro, potatoes, etc., which not only has a strong sense of fullness, but also a top choice for nutrition and health.
Rong'er will share with you 5 dinners today, which may be good for your health!
, spinach meatballs
Ingredients: carrot , 1 hand spinach, appropriate amount of mushrooms, 3 eggs, appropriate amount of shrimp skin, a tablespoon of corn starch, a spoon of flour, appropriate amount of corn flour, light soy sauce, oyster sauce, sesame oil, salt
, 1 carrot, peel first, then rub it into shreds, 1 handful of spinach, add water to wash several times, wash it, take it out and put it aside.
. Then boil water with a pot, add a spoonful of salt and a little cooking oil to the water, add mushrooms and blanch them for 3 minutes, take them out and put them aside.
. Then add spinach and blanch for 1 minute, take it out and pass it with cold water. The color of spinach will be green and green. Squeeze the moisture and then put it first.
. Then pour the shredded carrots into it and blanch it for 1 minute, and then take it out.
. Beat 3 eggs into the bowl, stir and heat the oil in the pan, pour in the egg liquid and slip it, stir-fry it into egg flowers and serve it out.
. Then we cut both the mushrooms and spinach, slice the mushrooms first, and then cut them into small diced ones.
. Just cut spinach into small pieces. Then prepare a large bowl, pour in spinach, mushrooms, carrots and eggs, and then add a handful of shrimp skins and start seasoning.
, light soy sauce, oyster sauce, sesame oil, salt, and a large spoon of corn starch and a spoon of flour. Stir well and knead it into a ball.
If it is too thin, add flour. If it is too dry, add a little water. Just knead it into a small ball like this.
0. After pinching them all, roll on a circle of corn flour, just a thin layer. Then place it in the steamer, leave a little space between each one, boil water and set it off for 8 minutes.
1. When steaming the balls, let’s make a dip sauce, minced garlic, millet spicy, chopped green onion, light soy sauce, balsamic vinegar, sesame oil, chili, salt, sugar, and a little water. After mixing well, it’s enough. This way, dipping sauce is sour and spicy to make appetizers, and it’s also very delicious to make cold dishes.
2. The meatballs can be steamed and ready to be released from the pot. The color is very beautiful.
can be eaten after putting it on the plate. The thin layer of cornmeal not only has a delicate taste, but also has a particularly fragrant smell. When you break it apart, it is full of vegetables, which look good and delicious, refreshing and not greasy. It is also quick-hand and simple to use for breakfast.
, radish cake
Ingredients: white radish 1500 grams, shrimp 0 grams, shiitake mushrooms 20 grams, dried scallops 0 grams, sausage 150 grams, sticky rice flour 00 grams, corn starch 50 grams, radish water 700 grams, chopped green onion
. Let’s soak some dry goods first, 30 grams of shrimp, 20 grams of mushrooms, 30 grams of dried scallops, wash it and add warm water to soak for half an hour in advance.
. Then prepare 2 white radishes, peel them and 1500 grams, then rub them into thin strips and put them in a large bowl, add 2 spoons of salt to marinate for 20 minutes, and marinate all the moisture in radish .
. Then we prepare 150 grams of sausage, wash the dust on the surface and cut it into small dices, slice it first, then change the knife to cut it a little smaller, probably like this, put it aside first when you put it in.
. At this time, pour out all the soaked mushrooms, shrimps and dried scallops.
. After draining the water, change the knife. Don’t cut the scallops. Just flatten and crush them with a knife. Change the shrimp slightly to cut the knife to a smaller size, but don’t be too broken. Slice the mushrooms first and then dice them. Cut them all together and set aside.
. At this time, our radish was also marinated, and a lot of water came out of the bowl. Then we squeezed out the water from the shredded radish.
. The radish water is about 700 grams. Add 500 grams of sticky rice flour and 50 grams of corn starch to it, and stir it into a delicate rice paste.
. Then heat the oil in the pan, pour in the mushrooms, scallops, shrimps and sausages and stir-fry.
. After stir-frying, pour the shredded radish into it, stir-fry well and simply mix the flavor, light soy sauce, oyster sauce, salt, and pepper, and then continue to stir-fry, and then pour the prepared rice slurry water into it.
0. Continue to stir continuously, mix well and turn off the heat. At this time, the radish in the pot will become a sticky dough.
1. We prepare a mold, first brush oil to prevent sticking, then pour the fried radish in, then press it flat. I made a large pot and a small box of three kilograms of radish.
2. Then you can steam it in the pot, boil water and put it in the pot for a high heat for an hour.
3. After steaming, take it out and sprinkle some chopped green onion, then cool it and remove it from the mold. It is easier to remove the mold after completely cooling, and then cut into pieces and start eating.
, fungus hot and sour soup
Ingredients: fungus handfuls, 3 tomatoes, baking soda spoons, 1 piece of tofu, 4 mushrooms, 3 eggs
1. Let’s soak the fungus first, add a small handful of fungus, add a spoonful of baking soda, mix well and soak for 10 minutes;
2. At this time, we prepare 3 tomatoes, cut the cutter and put it in hot water for 5 minutes;
3. Then prepare a piece of tofu, slice it first, and then cut it into small strips;
4. Cut a few fresh mushrooms into slices. Then take a handful of enoki mushrooms, cut off the roots and break them into small pieces.
5. At this time, the tomatoes are soaked. First tear off the skin, then slice them and put them on a plate for later use;
6. Beat 3 eggs into the bowl, add two drops of cooking wine to remove the fishy smell, stir and add a small spoon of salt, a small spoon of chili powder, and a little pepper powder, mix well and put it aside first;
7. At this time, let’s take a look at the fungus, and they are all soaked. Baking soda can not only soak the fungus quickly, but also clean the dirt hidden in the fungus;
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8. Then we add a spoonful of salt and a spoonful of flour to the fungus. The flour can absorb dirt and oil. After mixing for a few minutes, then wash it with clean water several times. The wrinkles of the fungus contain sand and soil and small dirt. Some even have some insect eggs hidden in it. If it is not washed clean, it is really dirty. It must be washed several times.
9. At this time, the fungus is washed very clean, and the dirt in the wrinkles are all clean. Take it out and cut it into thin strips.
10. Heat oil in the pot, add garlic and stir-fry, then pour in tomatoes and stir-fry it. You can add a spoonful of salt and stir-fry it together, so that it is easier to produce juice. ;
11. Then add a large bowl of water, cover it with high heat and boil it. After boiling, add shredded pork, fungus, enoki mushrooms, tofu and shiitake mushrooms in turn, then cover it with a lid and continue to simmer for 5 minutes;
12. After 5 minutes, open the lid and season it, 1 spoon of chicken essence, 1 spoon of chili noodles, 1 spoonful of light soy sauce and half a spoonful of dark soy sauce. After mixing well, pour in the egg liquid. Stir in the form of flocs with chopsticks while pouring. After mixing well, it will be in the state of egg flowers;
13. Finally, pour in a bowl of water starch, mix well, turn to low heat and cook until slightly boiled, then turn off the heat, sprinkle coriander before leaving the pot. Those who don’t like coriander can use chopped green onion, and the super invincible appetizing hot and sour soup is ready.
This bowl of hot and sour soup is really too simple, but it is really suitable for drinking in the current weather. Drinking such a bowl of hot soup in the cold winter is fresh and fragrant, and it is sour and spicy. It can be warmed up after one bowl.
, cornmeal dumplings
Ingredients: 150 grams of cornmeal, 100 grams of boiling water, 200 grams of ordinary flour, 3 grams of salt, 60 grams of cold water, pork, mushrooms, green beans, cornmeal
, first knead the noodles, 150 grams of cornmeal, 100 grams of boiling water, stir while adding, first scald the noodles with boiling water, so that the taste of cornmeal can taste more delicate.
. After the corn flour is blanched, add 200 grams of ordinary flour, 3 grams of salt to increase the tendons of the flour, and then add 60 grams of cold water in a small amount of time. After the flour is not dry, knead the dough, and knead it basically into a dough. Don’t knead it here. After kneading, cover it with plastic wrap and wake it up for 20 minutes.
. After 20 minutes, it will be very easy to knead. It will be very smooth in about one minute. You must remember to wake up the dough for dumpling skin. The longer the time is, the more vigorous it tastes. I have been awake for 2 hours.
. After 2 hours, we will take a look at the dough below, which is very soft and smooth. Take it out and move it to the chopping board, sprinkle some dry flour to prevent sticking, and then flatten the dough with your palms.
. Then start rolling the noodles, rolling them out and rolling them out thinly. If the chopping board is smaller, you can roll up the dough sheets, which not only saves space, but also saves more effort.
. Just roll it into the thickness of the dumpling skin. Then take out a round abrasive tool and press out the round shape of the dumpling skin. This method is simple and fast, much faster than rolling the dumpling skin one by one.
. After using up all the noodles, I got so many dumpling skins of the same size.
. You can make dumplings below. The fillings are made in advance, using pork, mushrooms, green beans, and corn. If you like vegetarian food, you can also make them into leeks and egg fillings.
. Scoop a spoonful of fillings and put them in the middle of the dumpling skin.
, , then fold in half first, then pinch it together, it is enough, it is as simple as possible. After all
10 and are prepared, you can boil water. Add a spoonful of salt to the water, then add the dumplings and boil them. Boil them over high heat until the dumplings are round and all float and cook them thoroughly.
is taken out and you can start eating. The dumplings made of cornmeal are finished. The color is slightly yellow, the calories are low and delicious.
tastes quite delicate and has some slickness.
can also be used to make steamed dumplings. They will be steamed in 15 minutes on high heat, and the dumpling skin will be more vigorous.
, tofu soup
Ingredients: a piece of tender tofu, tomatoes, three eggs, a spoonful of salt, half a bowl of warm water, a spoonful of light soy sauce, half a spoonful of oyster sauce, a little pepper, chopped green onion
1, let’s cut the tofu below, a piece of tender tofu, the tofu soup mainly focuses on the word "tender", so it is best to use tender tofu, cut it into small squares, soak it in hot water, and add some salt, so it can remove the smell of beans;
2. After crossing the tomatoes, blanch them with boiling water for a while;
3. Beat three eggs
and stir and add a spoonful of salt, half a bowl of warm water. After the eggs are beaten, the density is greater than that of water and will precipitate. After we add a small amount of salt, the density will be equivalent, so we will not precipitate. Therefore, add warm and scald water to make the egg liquid solidify better and skim off the foam;
4. The tofu is soaked now, put the water Pour out, then pour the eggs in;
5. Peel the tomatoes into small pieces, and remove the stems when cut;
6. Let’s steam the tofu soup first, put the water in the pot for hot heat for 15 minutes. Steam the tofu soup in hot water to shorten the time of steaming tofu soup, so as to make the taste more tender;
7. We just use the time of steaming tofu soup to fry tomato sauce. Add some oil to the pot, and don’t need too much. When the oil is hot, pour the tomatoes in and stir-fry for a while. After it has completely stir-fryed the soup, then season it. Serve a spoonful of light soy sauce, half a spoonful of oyster sauce, a little pepper, and slowly stir-fry it over low heat and it will be enough to stir-fry it into a thick tomato sauce. Add some chopped green onions before it is served;
8. The tofu soup is also steamed.
drizzle it with your own tomato sauce and you can start it. Let's scoop a spoon to see. The eggs and tofu are very tender, and they are paired with the thick tomato sauce . It is really delicious and tastes nothing else. It tastes tender, smooth and fragrant.
is committed to using the simplest ingredients to share the most delicious dishes and snacks for you. I am Rong'er, and I share a delicacy for you every day. Learn to eat this to make your stomach healthier! Welcome to like, follow, forward and collect it. Thank you for your support! See you next time.
