Many elderly people have a misunderstanding, believing that "It is hard to buy money to lose weight when you are old" . Usually, I don’t eat meat but only eat vegetarian food. In fact, the concept of is wrong.
When you get older, , protein in your body will quickly lose . Therefore, must eat meat appropriately, eat more meat with high protein and low fat to supplement nutrition .
Chicken is a cheap and cheap meat that is most commonly eaten by middle-aged and elderly people. However, the frozen chicken in supermarkets is repeatedly thawed . is prone to breed bacteria and the meat quality will also become worse.
Therefore, it is recommended that middle-aged and elderly people: if you don’t have enough money, eat less chicken and eat more of these 4 kinds, which are high in protein and low in fat and delicious.
1. Fish
Recommended method: [Steamed sea bass meat]
. Sea bass cut off the gills and remove the internal organs. Then follow spine , to cut both sides of the fish back .
Half a pound of pork belly stuffing is placed in a pot, add salt, pepper, sugar, light soy sauce, and oyster sauce to season. Put the onion and ginger water in advance three times in sequence. Beat until all absorbed every time, so that the meat filling will be smooth and tender when eaten.
. Then stuff the prepared meat filling into the fish belly one spoonful after another. Place the bottom of two scallions and place the bass on top. After the steamer is in medium and atmospheric, put the bass in it.
. Steam on high heat for 10 minutes. Steam the fish with wide water, strong fire and sufficient steam, so that the meat is firm and tender. After 10 minutes, we will take out the steamed sea bass and pour out the onion slices inside, which will have a very strong fishy smell.
. Then sprinkle with chopped green onion, millet pepper circles, and pour a circle of steamed fish soy sauce. Then a spoonful of hot oil at 200 degrees was stirred, and the fresh fragrance wafted. Especially this fish belly, it is not ordinary.
One chopstick is all full of meat, which looks tempting.
2. Beef
Recommended method: [Steamed Beef with Radish]
. Prepare 300 grams of beef , remove the white fascia , and cut the beef into even slices against the texture of the beef, so that it tastes smoother and tender.
. Put the cut beef in a bowl and start marinating. Add 2 grams of salt, 1 grams of chicken powder, 1 grams of pepper powder, a little sugar to enhance freshness, 10 grams of light soy sauce, 5 grams of cooking wine to remove fishy smell, 5 grams of oyster sauce, 3 grams of dark soy sauce to enhance color, and 5 grams of sesame oil to mix well, and beat all the sauce into the beef.
beat an egg and grab a small handful of starch. This ingredient can not only lock in moisture, but also make the beef smooth and tender. Mix evenly and marinate for 30 minutes.
. Prepare a white radish, wash it and peel it, then cut it into thin slices, then change the knife and cut it into thin strips and put it in a basin.
Add a little salt, mix well and marinate for 10 minutes. kills out the moisture in radish to prevent a lot of water from being released during steaming. In this way, the pickled radish will become very soft. Take it out and squeeze the water dry and place it on the plate to put it on the bottom.
. Place the marinated beef evenly on top and prepare to steam. After the water boils, put the beef in the pan and cover it with a lid and steam for 8 minutes. The beef will get older after steaming for a long time, so take out the beef from the pot after 8 minutes, sprinkle the chopped green onion evenly, pour sesame sesame oil and serve.
3. Shrimp meat
Recommended method: [ White-burned shrimp ]
. Prepare an appropriate amount of fresh shrimp, cut off the shrimp head, remove the black shrimp sacs, and then cut off the shrimp legs. Use a toothpick to pick out the shrimp thread . Remember not to open the shrimp back . When the water seeps in, the flavor will dilute.
. Boil water in a pot, add a shallot knot and a few slices of ginger, and pour in an appropriate amount of cooking wine to remove the fishy smell and increase the aroma.
Bring to a high heat, simmer for a few more minutes, so that the onion, ginger water can be fully fragrant. After boiling, add prawns, so that the prawns can mature quickly in boiling water and retain their fresh fragrance.
Cook throughout the whole process, do not add any seasonings, eat the sweet and tender shrimp meat. After the shrimp body turns red, pick out the scallion and ginger slices. You must also grasp the time to cook shrimps. Take it out immediately as soon as you open the pot and quickly put it in ice water to cool.
. Prepare a small bowl, add an appropriate amount of steamed fish soy sauce, light soy sauce, balsamic vinegar, and fish sauce, and stir evenly.
Take out the cooled fresh shrimps, place them neatly on a plate. Do not add salt during the cooking process. When boiling salt water, the shrimp meat will easily lose water. The umami and tenderness will be affected. is ready for a very tender white shrimp.
4. Tenderloin
Recommended method: [Seaweed meat slice soup]
. Cut the tenderloin into a slightly thicker slice of meat, wrap it with starch, and repeatedly beat it with a rolling pin to make it translucent, so that the slices of meat will become fresh, smooth, crisp and tender; a small pinch of seaweed will be roasted over fire and the aroma will be stronger. After roasting, tear it to pieces and put it in a bowl.
.Changs and coriander are cut into pieces and put into a soup bowl. Grab a small handful of shrimp skins, add salt, chicken powder, pepper, and sesame oil to set aside.
. Boil half a pot of boiling water and put the slices of meat in one by one. Basically, the slices of meat float up and cook, then add the seaweed and burn it slightly and then come out of the pot.
.Push the soup and meat into the soup bowl just prepared, and it’s delicious.
(happy)
